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–+ servings

The Best Vegan and Eggless Quiche Recipe

5 from 1 vote
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.
Servings: 8
Prep Time: 20 minutes
Cook Time: 50 minutes

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

  • Preheat the oven to 350 degrees F. Lightly grease a 9-inch quiche pan or a 9-inch pie pan and set aside.
  • In a small bowl, combine ground flaxseeds and water. Set aside.
  • In a food processor, add almond flour or almond meal, all-purpose flour, and salt, and pulse to combine.
  • 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.
  • 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.
  • Poke a few holes in the bottom of the crust, then bake for 12 minutes, raising the oven temperature to 375 degrees F.

Filling

  • In the meantime, add olive oil to a medium skillet, over medium heat.
  • Add garlic and sun-dried tomatoes and sauté for about 3-4 minutes.
  • Add spinach and olives and stir until spinach wilts. Remove from heat and set aside.
  • 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.
  • Add the cooked vegetable mixture to the tofu mixture and pulse a few times until fully combined. Be sure not to over-blend.
  • Remove crust from oven when done, pour filling into crust, and spread evenly using a spatula.
  • Put back in the oven and bake until firm to touch (about 35 minutes).
  • Cool for 10-15 minutes before slicing, then serve with a salad like my Raspberry Spinach Salad!

BON APPÉTIT!

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