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The Best Vegan and Eggless Quiche Recipe

Love quiche, but eating vegan? This creamy and cheesy vegan egg or eggless quiche recipe is just what you need to create a satisfying meal.

  • Course: Breakfast, Main Course
  • Keyword: Allergens: Soy
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Allergens: Soy
  • Servings: 8

Ingredients

Crust

  • 1 tablespoon ground flaxseeds
  • 2 1/2 tablespoons water
  • 1 cup almond flour or almond meal or oats flour
  • 1 cup all-purpose flour or GF AP flour
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil
  • 1-2 tablespoons water ( or as needed) (or as needed)

Filling

  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 1 cup sun-dried tomatoes (chopped)
  • 1/2 cup black olives (chopped)
  • 1 cup baby spinach (chopped)
  • 1 14-ounce block firm tofu (drained, pressed, excess water removed)
  • 2 tablespoons unsweetened plant based milk of your choice
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon turmeric
  • Salt (to taste)

Instructions

Crust

  1. Preheat the oven to 350 degrees F. Lightly grease a 9-inch quiche pan or a 9-inch pie pan and set aside.

  2. In a small bowl, combine ground flaxseeds and water. Set aside.

  3. In a food processor, add almond flour or almond meal, all-purpose flour, and salt, and pulse to combine.

  4. While the food processor is running, slowly drizzle in olive oil and flaxseed mixture. The dough should stick together when pressed between fingers. If needed, add 1-3 tablespoons of water until you have the right consistency.

  5. Add the dough into the quiche pan and press the mixture evenly on the bottom and sides of the pan, making sure to press firmly and evenly throughout.

  6. Poke a few holes in the bottom of the crust, then bake for 12 minutes, raising the oven temperature to 375 degrees F.

Filling

  1. In the meantime, add olive oil to a medium skillet, over medium heat.

  2. Add garlic and sun-dried tomatoes and sauté for about 3-4 minutes.

  3. Add spinach and olives and stir until spinach wilts. Remove from heat and set aside.

  4. In a food processor, add drained tofu, unsweetened plant-based milk, nutritional yeast, onion powder, turmeric, and salt, blending until very smooth and scraping down sides as needed.

  5. Add the cooked vegetable mixture to the tofu mixture and pulse a few times until fully combined. Be sure not to over-blend.

  6. Remove crust from oven when done, pour filling into crust, and spread evenly using a spatula.

  7. Put back in the oven and bake until firm to touch (about 35 minutes).

  8. Cool for 10-15 minutes before slicing, then serve with a salad like my Raspberry Spinach Salad!

BON APPÉTIT!

  1. What are some of your favorite quiche combinations? Leave a comment below and be sure to follow us @veggiecurean for more delicious recipes.