As someone who still eats eggs on occasion, I do love a good quiche. For those who don’t eat eggs, this vegan quiche delivers everything you love about the classic: a flaky crust, a creamy, custard-like filling, and plenty of savory flavor. It’s hearty enough for dinner, special enough for brunch, and simple enough for a weekday meal.
You don’t need fancy ingredients or complicated techniques. Just a few pantry staples, fresh veggies, and some patience while it bakes. Serve it warm with a crisp green salad, and you’re set.
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What Makes This Recipe So Good
Texture and flavor are crucial for a successful quiche, and this version nails both. The base uses a blend of tofu and cashews for a silky, custard-like filling without eggs or dairy.
Nutritional yeast, garlic, and a touch of mustard create rich, savory depth. A mix of sautéed vegetables brings color, freshness, and bite. It slices cleanly, reheats well, and tastes even better the next day. It’s also versatile.
Use a store-bought crust to save time, or make a simple olive-oil crust at home. Load it with seasonal vegetables and herbs. The method is straightforward, the ingredients are affordable, and the results are consistently satisfying.
Shopping List
- 9-inch vegan pie crust
- tofu (firm or extra-firm)
- raw cashews
- plant milk
- nutritional yeast
- cornstarch or
arrowroot powder - Dijon mustard
- garlic
- yellow onion
- Vegetables (e.g., baby spinach, mushrooms, bell pepper, zucchini, or broccoli florets)
- olive oil
- turmeric
- Kala namak (black salt); optional
- salt and pepper
- fresh herbs: chives, parsley, or dill (optional)
Instructions
Preheat the oven and prep the crust
Set your oven to 375°F (190°C).If using a store-bought crust prepare as directed. If blind-baking is recommended, prick the base with a fork and bake for 8–10 minutes. Let it cool slightly while you prepare the filling.
soak the cashews
Place the raw cashews in a bowl and cover with hot water. Soak for 20-30 minutes while you prepare and cook the vegetables.
Sauté the vegetables
Heat the olive oil in a skillet over medium heat. Add onion with a pinch of salt and cook until soft and translucent, about 5 minutes. Add your chosen vegetables and sauté until tender and most moisture has evaporated. Stir in garlic for the last minute. Set the mixture aside to cool.
Blend the custard
Drain the soaked cashews. In a
make the filling
Fold the cooked vegetables and chopped herbs into the blended custard. The mixture should be thick but spreadable.
Fill the crust
Pour the mixture into the prepared crust. Smooth the top with a spatula.Tap the pan gently on the counter to release air bubbles.
Bake
Place on the middle rack and bake for 35–45 minutes, until the top is lightly golden and the center looks set but still slightly jiggly. The quiche will firm up as it cools.
Cool before slicing
Let it cool at least 20–30 minutes. For the cleanest slices, cool to room temperature and reheat slices briefly before serving.
Serve
Sprinkle with extra herbs and cracked pepper. Pair with a simple salad or roasted potatoes.
Keeping It Fresh
Leftover quiche will keep well for several days. Let it cool completely, then cover the pan or transfer slices to an airtight container. Store in the fridge for up to 4 days.
To reheat, warm slices in a 350°F (175°C) oven for 10–15 minutes or in a skillet with a lid over low heat. Using the oven will keep the crust crisp. You can also freeze individual slices for up to 2 months. Wrap tightly, thaw in the fridge overnight, and reheat in the oven.
Why This Vegan quiche is Good for you
This vegan quiche is satisfying without heavy cream or eggs. Using olive oil instead of butter lowers saturated fat.
The tofu and cashews provide
A whole-grain or almond-flour crust adds extra fiber and healthy fats. You can easily pack in more greens, like kale or Swiss chard, for a nutrient boost without weighing down the dish.
Pitfalls to Watch Out For
- Watery vegetables Mushrooms, spinach, and zucchini release moisture. Sauté until most of the liquid evaporates, and squeeze excess water from cooked greens.
- Under-seasoning The custard needs enough salt, pepper, and acidity. Taste the blended mixture and adjust before baking.
- Overbaking If you bake until fully firm, it may turn dry. Pull it when the center is just set and slightly jiggly.
- Soggy crust Blind-bake if your crust tends to get soft, and avoid adding wet, un-sautéed veggies.
- Gritty filling Blend the custard until absolutely smooth. If you don’t have a high-powered blender, soak cashews longer or use silken tofu for easier blending.
Variations You Can Try
- Spinach and Mushroom Classic and cozy. Add fresh thyme and a pinch of nutmeg.
- Broccoli Cheddar-Style Use small broccoli florets and add a bit more nutritional yeast for a cheesy vibe.
- Mediterranean Cherry tomatoes, olives, spinach, and basil. Finish with a drizzle of high-quality olive oil.
- Roasted Veggie Roast cubed sweet potato, red onion, and bell peppers, then fold into the custard.
- Crustless For a lighter option, grease a pie dish and skip the crust. Bake a few minutes less.
- Gluten-Free Use a store bought gluten-free crust or make a simple almond-oat crust. Ensure your cornstarch and seasonings are certified gluten-free.
- Spicy Southwest Add roasted corn, black beans, jalapeños, and cilantro. Season with cumin and smoked paprika.
Vegan quiche is proof that comfort food doesn’t need eggs or dairy to be rich and satisfying.
With a creamy tofu-cashew base and plenty of vegetables, it’s reliable, customizable, and always crowd-friendly. Keep the process simple, season boldly, and let it rest before slicing. Once you master the basics, you’ll have a go-to dish for brunches, potlucks, and easy weeknight dinners.
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas! And if you’re looking to share your creations (or get inspired by someone else’s), join our closed Facebook Group, The Peas and Carrots Society, a group of non-judgy folks who welcome all! Nothing but good food, good friends, and good fun!
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Vegan Quiche
Ingredients
- 1 9-inch vegan pie crust store-bought or homemade
- 14 ounces firm or extra-firm tofu drained
- 1/2 cup raw cashews soaked for 20–30 minutes in hot water
- 1/2 cup unsweetened dairy-free milk almond, soy, or oat
- 3 tablespoons nutritional yeast
- 2 tablespoons cornstarch or arrowroot powder
- 1 teaspoon Dijon mustard
- 2 cloves garlic minced
- 1 small yellow onion finely chopped
- 2 cups mixed vegetables e.g., baby spinach, mushrooms, bell pepper, zucchini, or broccoli florets
- 1-2 tbsp olive oil
- 1/4 tsp turmeric
- 1/4-1/2 tsp kala namak (black salt) optional
- salt and pepper to taste
- chopped fresh herbs chives, parsley, or dill; optional
Instructions
- Set your oven to 375°F (190°C).If using a store-bought crust, thaw as directed. If blind-baking is recommended, prick the base with a fork and bake for 8–10 minutes. Let it cool slightly while you prepare the filling.
- Heat olive oil in a skillet over medium heat. Cook the onion with a pinch of salt until soft and translucent, about 5 minutes. Add your chosen vegetables and sauté until tender and most moisture has evaporated. Stir in garlic for the last minute. Set aside to cool.
- Drain the soaked cashews. In a blender, add tofu, cashews, plant milk, nutritional yeast, cornstarch, Dijon, turmeric, kala namak (if using), 1/2 teaspoon salt, and black pepper. Blend until completely smooth and silky. Taste and adjust seasoning.
- Fold the cooked vegetables and chopped herbs into the blended custard. The mixture should be thick but spreadable.
- Pour the mixture into the prepared crust. Smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
- Place on the middle rack and bake for 35–45 minutes, until the top is lightly golden and the center looks set but still slightly jiggly. The quiche will firm up as it cools.
- Let it cool at least 20–30 minutes. For the cleanest slices, cool to room temperature and reheat slices briefly before serving.
- Sprinkle with extra herbs and cracked pepper. Pair with a simple salad or roasted potatoes.
FAQ
Can I make this ahead?
Yes. Bake the quiche, cool completely, cover, and refrigerate up to 2 days. Reheat at 350°F (175°C) for 15–20 minutes until warmed through. You can also assemble the filling and keep it in the fridge overnight, then bake fresh the next day.
What if I don’t have cashews?
Use 3–4 tablespoons of tahini or 1/4 cup vegan cream cheese. Silken tofu can also replace part of the cashews, though the flavor will be a bit lighter. Adjust plant milk to keep the custard thick but pourable.
Do I need kala namak?
No, but it adds an “eggy” aroma. If you skip it, increase salt slightly and add a squeeze of lemon juice for brightness. A pinch of black pepper and turmeric still gives great color and flavor.
How do I prevent a cracked top?
A slightly jiggly center when you pull it from the oven helps. Avoid high oven temps and overbaking. Let it cool gradually on a rack.
Can I use frozen vegetables?
Yes, but thaw and drain them well. Pat dry and sauté briefly to remove excess moisture. This keeps the custard creamy and the crust crisp.
What size pan works best?
A standard 9-inch pie dish is ideal. If using a deep-dish pan, add 5–10 minutes to the bake time. For a tart pan, check for doneness a few minutes earlier due to the shallower depth.
