Introducing my vegan and gluten free quiche! This Easy Vegan Quiche With Tofu recipe looks and tastes just like a traditional quiche! It is by far the best gluten free & vegan pastry I have ever tried! Plus, it can be made and be ready to eat in just under an hour! You’ve got to give it a go!
Recipe Difficulty – Easy
Why this recipe works
Since being gluten free and egg free, I have really missed having quiche especially that smell when it comes out of the oven smelling and looking amazing! The hardest part has been nailing the gluten free quiche crust. Anyone that has tried making a gluten-free pastry without egg will know what I mean. However, I am pleased to say I have nailed this recipe! This gluten and egg free pastry holds really well. It’s crunchy and undoubtedly looks the part! It’s the perfect dairy free quiche recipe without using eggs.
This easy vegan quiche with tofu recipe is the perfect summery meal. Trust me, if you were to serve this great recipe to your family and friends who can eat gluten and eggs, they will love it and probably won’t even realise it’s gluten-free & vegan! I personally love it served with these Herb Salted Hasselback Potatoes or Air Fryer Chips or Potato Salad With Yoghurt or even my Mixed Bean Salad! It’s a real crowd pleaser and a great addition for any occasion!
Ingredients to make gluten free vegan pastry
- Gluten Free Flour – is the base for this gluten free pastry crust.
- Gram Flour – is also known as chickpea flour or besan flour.
- Xantham Gum – is available in some supermarkets or health food stores. It is also what helps to hold the pastry together.
- Stork Block – is available in most supermarkets in the UK. It is a baking margarine that helps to make this flaky crust.
- Trex – is also available in most supermarkets in the UK. It is 100% baking fat and is the other key to making this perfect crust.
See recipe card for full information on ingredients and quantities.
Ingredients to make vegan quiche filling
- Silken Tofu – tofu filling is the best out of the egg replacers that I’ve tried.
- Nutritional Yeast – is a great vegan replacement for cheese. As you’ll need a tub of it try my Vegan Mac And Cheese or when making a Vegan Bechamel Sauce for Homemade Lasagne.
- Gram Flour – helps to add some thickness for the perfect consistency.
- Garlic Powder – brings a nice, savoury flavour. It also brings caramelly undertones that you get from roasted or sautéd garlic.
- Dried Basil – is another great, herby flavour.
- Dried Oregano – adds an earthy flavour that pairs well with the other herbs.
- Spinach – brings a great colour and flavour as well as added nutrients.
- Fresh Basil – brings a stronger, fresher flavour than the dried basil.
- Fresh Tomatoes – While optional, I highly recommend adding sliced cherry tomatoes on top of the quiche! It adds an amazing colour and flavour.
- Sundried Tomatoes – Again, these are optional, but a flavourful addition. Chop them up and mix them into the vegan spinach quiche filling.
- Red Onion – I love the bite that the red onion adds to this recipe, you could also use a white onion if you preferred.
See recipe card for full information on ingredients and quantities.
- Pastry – Alternatively, you could buy a pre-made pie crust at the supermarket and just follow my recipe to make the delicious quiche filling. You could also skip the crust and make a crustless vegan quiche that you leave in the pie tin.
- Stork Block – If you live somewhere that this isn’t easily found, you can substitute it with vegan margarine.
- Trex – The American equivalent of Trex is Crisco. This would be the best substitute for the pie shell.
- Seasonings – While I think this is the best vegan quiche as is, you are always welcome to play around with flavours! Onion powder, for instance, might be a great addition!
- Vegetables – You could also try different healthy vegetables as mix-ins or toppers in this eggless quiche. Some great choices are red peppers, green peppers, white onion, etc.
- Spicy – To add a little heat, you could try adding red pepper flakes, hot sauce or taco seasoning. You could also add freshly chopped chillies!
- Deluxe – While I list the tomatoes and onions as optional, for a deluxe vegetarian quiche, they are a must! Another route you could go is adding some vegan sausage or vegan bacon into the quiche. To really take this vegan quiche to the next level, I’d serve it with my Air Fryer Roast Potatoes and a fresh green salad.
- Kid friendly – Kids love smaller versions of things, so a vegan mini quiche is a great way to make this kid friendly! Rather than one big prepared pie crust in a tart tin, make it into smaller circles and put it in a muffin tin! Make sure to sprinkle some vegan cheese on top for a winning breakfast! If baking with kids, definitely check out my Choc Chip and Peanut Butter Cookies!
How to make Vegan Quiche
Step 1: Firstly, sieve the flours into a large bowl to remove lumps. Mix in the Xantham gum and salt. Then, add the stork and trex into the bowl and rub with your fingertips until it looks like breadcrumbs. Now, add the water in one tablespoon at a time until it comes together. It should be a little bit sticky and not dry.
Step 2: Roll the dough out between two sheets of plastic wrap into a round shape about 3mm thick.
Step 3: Carefully place into the pie dish and press the edges around the edge of the tart pan.
Step 4: Preheat your oven to 180C /360F. Blend the silken tofu in a food processor. Add the gram flour, nutritional yeast, dried herbs, garlic powder, salt, and pepper and blend until smooth. You may need to press down the edges. While blending, heat the fresh spinach in a pot until it wilts. In a large mixing bowl, combine the tofu mixture, spinach, fresh basil, sundried tomatoes, and red onion. Pour the quiche filling into the vegan pie crust.
Step 5: Top with fresh tomatoes. Put the pie pan into the preheated oven and cook for 30 minutes. Allow it to rest for 5 minutes before removing it from the pie plate.
Hint: For best results on the pastry crust, make sure to just add a little water at a time. Otherwise you will end up with excess liquid.
If you don’t finish the whole quiche, you can store it for up to 3 days. Cover the whole dish with cling wrap or put it into an airtight container. Additionally, you could also store individual slices in their own freezer bag and freeze for up to three months.
I have found that the best vegan quiche is made with silken tofu! It’s a recipe I have nailed and one I know you are going to love!
Some crusts may need to be precooked. I make a gluten-free dairy-free quiche crust that cooks right along with the quiche! No prebaking needed!
It depends on the vegetable. I wilt the spinach before mixing it in, but I put the onion, sun-dried tomatoes, and cherry tomatoes in fresh and have them cook with the quiche.
Because the quiche crust contains margarine and lard, there is no need to grease the pan.
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Easy Vegan Quiche With Tofu
- 2 Mixing bowls
- 1 Rolling Pin
- cling film
- fluted tart tin 9 inch
- food processor
- 1 Chopping Board
- sharp knife
- 200 g gluten free flour
- 25 g gram flour (AKA chickpea or besan flour)
- 1 teaspoon Xanthan Gum (available in some supermarkets and health food stores)
- ¼ teaspoon salt
- 50 g stork block (available in most supermarkets)
- 50 g Trex (available in most supermarkets)
- 4 tablespoon water (added slowly)
- 350 g silken tofu
- 4 tablespoon nutritional yeast
- ¼ cup gram flour
- ¼ teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 handfuls spinach
- 1 handful fresh basil
- Large Pinch salt & pepper
- 200 g fresh tomatoes (optional)
- handful sundried tomatoes (optional)
- 1 red onion, sliced (optional)
- To a large bowl sieve in both flours to remove any lumps then add in the Xanthan gum and salt and mix
- Now add in the stork and trex and with rub with your fingertips until it looks like breadcrumbs
- Add in the water one tablespoon at a time until the mix comes together. It should be a little sticky and not dry!
- Roll out between 2 sheets of cling film into a round shape to roughly 3mm thick (see picture above)
- Carefully place into a fluted 9" tart tin and press round the edges
- Pre-heat your oven to 180C
- To a food processor add the silken tofu and blend
- Now add the gram flour, nutritional yeast, herbs, garlic powder, salt and pepper and blend until smooth (you may need to press down the edges)
- Whilst this is blending simply heat the spinach in a pot until it wilts
- Now to a large mixing bowl add the tofu mixture and spinach along with fresh basil, chopped sundried tomatoes and red onion and mix
- Pour the mix directly into the pasty tin and top with the sliced tomatoes
- Bake in the oven for 30 minutes at 180C
- Remove from the oven, allow to rest for 5 minutes before carefully removing from the tin
Please note that Nutrition information is a rough estimate