Our vegan quiche recipe combines a flaky, gluten-free crust and a creamy, savory, high-protein filling that captures all the flavors of a classic quiche—completely vegan and allergy-friendly.
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✋🏼E aí, pessoal! Hey there, friends!
Today, I am excited to continue our delish breakfast series with one of our weekend favorites! Our simple vegan quiche recipe! It has a flaky, buttery (gluten-free) crust and creamy, savory filling that makes the whole kitchen smell amazing. This vegan quiche recipe is so good that we always bake up two: one to enjoy right out of the oven and another to keep on hand for quick lunches throughout the week.
The crust is one of the best parts—it’s gluten-free but still delivers that perfect crispiness on the outside while staying tender inside. I experimented a lot to get this quiche crust just right, and it turned out so great we used a version of it for ourfavorite gluten-free apple crumble!
So, if you’re craving something warm, hearty, and packed with flavor, let’s get into it! And if you need more gluten-free baking, be sure to try our foolproof gluten-free bagels and our gluten-free buckwheat loaf!
😍Why You'll Love This Vegan Quiche
- Quick and Simple: No fuss here—this easy vegan quiche recipe is easier than it looks, and you can use a pre-made pie crust to save time.
- Allergy-Friendly: Naturally gluten, dairy, and egg-free, this eggless quiche recipe is safe for multiple allergies, so everyone can dig in.
- Great for Meal Prep: Make it ahead for easy breakfasts, lunches, or even Sunday brunch. It reheats beautifully.
- Customizable for Every Taste: Add your family’s favorite toppings like healthy vegetables, fresh herbs, or a sprinkle of vegan cheese to make it your own!
🧠Why Eat This? Nutrient Highlight
Our gluten-free vegan quiche brings more than just flavor to the table. Here’s why I love making it for my family: Tofu provides a solid source of plant-based protein, which supplies amino acids needed for neurotransmitters essential to brain health ( 1). The healthy vegetables add vitamins and minerals that support cognitive function and overall health (2,3), making this a balanced choice for any meal. For an omega-3 boost, try adding hemp or chia seeds—perfect for giving this tofu quiche a brain-loving twist (2,4)!
🌿Ingredients & Flavor Notes
Each ingredient in this vegan quiche recipe plays an essential role in flavor and texture. Here’s why we use each one:
For the Gluten-Free Quiche Crust:
- Almond Flour: Adds a nutty flavor and creates a sturdy base.
- Cassava Flour: Keeps the crust light and tender.
- Tapioca Flour: Adds a bit of chew, so the crust doesn’t crumble.
- Flax in Water: Acts as an eggless quiche filling binder.
- Plant Milk: Provides moisture to the dough; unsweetened oat milk works great.
- Vegan Butter: Adds richness, keeping the crust tender.
- Garlic Powder & Salt: Adds a savory note to the quiche crust
For the Vegan Quiche Filling:
- Firm Tofu: Our main ingredient for the creamy tofu mixture.
- Nutritional Yeast: Brings a subtle cheesy flavor.
- Tapioca Flour: Thickens the tofu mixture so it holds up when baked.
- Mustard: Adds a hint of tang to balance the richness.
- Garlic Powder & Black Salt (Kala Namak): Adds depth, with black salt giving an “eggy” flavor that makes this feel like a true eggless quiche recipe.
Optional Toppings:
- Tomato & Onion Slices: These add a fresh and tangy flavor contrast. I love adding a mix of heirloom, cherry tomatoes, sun-dried tomatoes, and sliced onion!
- Chopped Spinach: Adds color and nutrients for a vegan spinach quiche twist.
- Roasted Pumpkin Seeds: These add a nice crunch and are packed with brain-boosting nutrients.
Full recipe quantities are in the recipe card below
🔁Substitutions
- Pie Crust Alternative: Use a pre-made pie crust if you’re short on time.
- Tofu Alternative: Silken tofu works for a softer texture, but adjust baking time and add more tapioca flour to firm it up. If using extra firm tofu, adjust the amount of liquid you add.
- Nutritional Yeast Alternative: Swap it with vegan cheese if you prefer.
- Almond Flour Alternative: Replace with a blend of rice and oat flour if nut allergies are a concern.
- Cassava Flour Alternative: You can swap equal parts for chickpea flour.
- Mustard Alternative: A dash of vinegar or lemon juice can mimic mustard’s tang.
👩🏽🍳Step-by-Step Guide
Step 1: Mix the Dough Ingredients
Start by combining the almond flour, cassava flour, tapioca flour, garlic powder, and salt in a large bowl. Add the cold, cubed vegan butter and mix it in until the texture is clumpy—using your hands can help break down the butter for a better consistency. Once the mixture feels crumbly, add in the flax egg and plant milk. The dough should be slightly sticky yet crumbly, which is just what you want for pressing into the pan.
Pro tip: If the dough feels too crumbly, add a bit more plant milk, one teaspoon at a time, until it holds together when pressed.
Step 2: Press the Dough into the Quiche Pan
Transfer the dough into a lightly oiled quiche or pie pan. Use your hands to press the dough evenly across the bottom and up the sides of the pan. Make sure it’s smooth with no thick areas. Once pressed, poke a few holes with a fork across the crust to allow steam to escape and prevent bubbles.
Step 3: Pre-Bake the Crust
Pre-bake the vegan pie crust by placing it in a 350°F oven for 10 minutes. This helps firm up the crust, giving it a bit more crunch before adding the filling, so it doesn’t get soggy.
Step 4: Prepare the Tofu Mixture
Remove your tofu from the package and drain any excess liquid. For best results, wrap your tofu in a clean kitchen towel for 10 minutes to remove the extra moisture.
Then, into a food processor, blend firm tofu, nutritional yeast, mustard, garlic powder, and black salt (kala namak) until smooth, adjusting plant milk for a thick but pourable texture.
Step 5: Assemble and Bake Veggie Quiche
Increase the oven temperature to 375°F. Pour the tofu filling into the pre-baked crust, spreading it evenly. Add any desired toppings, such as tomato slices, spinach, or onion. Bake for 20-25 minutes until the top of the quiche is golden. For a crisper top, increase the oven temperature to 400°F for the last few minutes.
Step 6: Cool and Serve
Let the whole quiche cool for about 5 minutes before slicing. For extra flavor, sprinkle with vegan Parmesan or a mix of nutritional yeast and hemp seeds before serving. Enjoy!
📌 A Note for Picky Eaters
Got picky eaters? Our vegan quiche recipe is a great option! The creamy filling has a familiar taste and texture that kids love, and letting them choose their own toppings can make it feel like a fun, personalized meal. My kids, even the picky one, enjoyed this quiche—keeping a small section topping-free and serving extras on the side made all the difference. For more strategies on feeding picky eaters, click here.
💡Recipe Tips
- Use Black Salt for an “Eggy” Flavor: To get the best vegan quiche with that traditional quiche taste, use black salt (Kala Namak). This salt has a unique, slightly sulfurous flavor that mimics eggs.
- Get the Crust Just Right: Gluten-free crusts don’t handle the same way as traditional doughs. Aim for a texture that’s slightly crumbly before baking. Press it firmly into the pan, and it will hold up beautifully. If it’s too dry, add a small amount of plant milk until it just holds together.
- Thicken the Filling to the Right Consistency: The tofu filling should be thick yet pourable. If it’s too thin, mix in a bit more tapioca flour to help it set. If it’s too thick, a small splash of plant milk will loosen it up. It should pour with a little resistance, as it will firm up during baking.
- Bake Low and Slow: For the best texture, bake the quiche at a moderate temperature. High heat can make the filling dry out or crack. A steady bake gives it time to set perfectly while keeping it creamy.
- Let it Cool: After baking, allow the quiche to cool for about 10-15 minutes before slicing. This helps the filling set completely, so you get clean slices that hold together nicely.
⏲️ Meal Prep This Recipe
This gluten-free vegan quiche is perfect for make-ahead meals. Bake it the day before, let it cool, then slice and store individual portions in airtight containers for an easy grab-and-go breakfast or lunch. To reheat, pop a slice in the oven at 350°F for 10-15 minutes to keep the crust crisp, or microwave for a quicker option. It also freezes well—wrap slices tightly and thaw overnight in the fridge for a fresh taste whenever you’re ready.
🍴Recipe Variations and Leftover Ideas
- Vegan Spinach Quiche: For a green twist, add a handful of fresh or frozen spinach to the tofu filling. It's a great way to sneak in some extra nutrients.
- Crustless Vegan Quiche: If you're looking to cut down on carbs or just want to try something different, you can make this quiche without the crust. Just pour the tofu filling directly into a well-greased pie dish and bake.
- Caramelized Onions: For an extra burst of flavor, add some caramelized onions to your quiche. The sweetness of the onions pairs beautifully with the savory tofu filling.
- Cheesy Quiche: If you're a cheese lover, feel free to sprinkle some vegan cheese on top of your quiche before baking. It adds a delightful cheesy crust that's hard to resist.
🥡Storage
For this gluten-free vegan quiche, cover leftovers or store slices in an airtight container in the fridge for up to 3 days. Reheat in the oven at a low temperature to maintain the texture and flavor of this vegan quiche recipe. Freezing isn’t recommended, as it changes the texture of the tofu filling. Enjoy your gluten-free, vegan quiche fresh for the best experience!
❔FAQ
Absolutely. If you need a nut-free option, replace the almond flour in the crust with a blend of rice and oat flour. Keep in mind that different flours absorb liquids differently, so you may need to adjust the amount of plant milk to achieve the right dough consistency.
If you're avoiding soy, chickpea flour is a great alternative. Mix it with water to create a batter that mimics the texture of eggs. This substitution maintains the quiche's structure and offers a similar flavor profile.
Gluten-free pie crust can be tricky. If it's not turning out, it could be due to the type of flour used or the amount of liquid in the dough. To prevent crumbling, make sure your dough has enough moisture. If it feels too dry, gradually add small amounts of plant milk until it holds together when pressed. Also, pressing the dough firmly into the pan helps it maintain its shape during baking.
🌟 Loved this vegan quiche recipe? Let us know! I’d be thrilled if you could leave a comment, star rating, or share this recipe. Your feedback helps support and improve AtMyTable and helps others discover new favorites. Or come chat with me on Facebook or Instagram!
🥣More Vegan Breakfast Recipes
I hope you enjoyed this easy recipe for vegan quiche! If you are looking for more easy breakfast or delicious vegan & gluten-free recipes, check out these:
👋🏼Até logo, amigos! Keep savoring every bite and don’t forget—life’s better with a little flavor and fun. Até a próxima!
📖 Recipe
Easy Vegan Quiche with Flaky Gluten-Free Crust
Ingredients
Gluten free pie crust
- 1 cup almond flour
- ½ cup cassava flour
- ¼ cup tapioca flour
- 1 tablespoon garlic powder
- ½ teaspoon salt
- 2 tbsp flax in 4 tablespoon water
- 4 tablespoon plant milk I used oat
- 4 tablespoon vegan butter cold and cubed
Quiche filling
- 1 block firm tofu
- 2 tablespoon nutritional yeast
- 2 tablespoon tapioca flour
- 1 ½ tablespoon mustard
- 1 teaspoon garlic powder
- 1 tsp black salt
Optional toppings
- sliced tomato
- sliced onion
- chopped spinach
- roasted pumpkin seeds
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a large bowl, combine almond flour, cassava flour, tapioca flour, garlic powder, and salt. Add the cold, cubed vegan butter, and mix until crumbly. Stir in the flax egg and 2 tablespoons of plant milk, adding an additional tablespoon of milk if the dough feels too dry.
- Press the Dough: Press the dough into a lightly oiled quiche or pie pan, covering the bottom and sides evenly. Use a fork to poke a few holes in the crust to allow steam to escape.
- Pre-Bake the Crust: Bake the crust at 350°F for 10 minutes, then remove it from the oven and set aside.
- Prepare the Filling: In a food processor, combine the tofu, nutritional yeast, tapioca flour, mustard, garlic powder, and black salt. Blend until smooth, adding plant milk a little at a time until the filling is thick but pourable.
- Assemble and Bake: Increase oven temperature to 375°F (190°C). Pour the filling into the pre-baked crust and spread evenly. Add your desired toppings. Bake for 20-25 minutes, or until the filling is set and the edges are slightly golden.
- Cool and Serve: Let the quiche cool for 5-10 minutes before slicing. This helps it set for cleaner slices.
Notes
Nutrition
Information Source:
- Gomez-Pinilla, F. (2008). Brain foods: the effects of nutrients on brain function. Nature Reviews Neuroscience, 9(7), 568-578.
- da Costa, B. P., Pimenta, A. M., Delgado, I., & Vaz Patto, J. (2020). Fish: A Mediterranean source of n-3 PUFA – Benefits do not justify limiting consumption. British Journal of Nutrition, 123(4), 382-403.
- Smith, A. D., & Refsum, H. (2016). Vitamin B-12 and cognition in the e lderly. The American Journal of Clinical Nutrition, 103(2), 616S-621S
- Craig, W. J. (2009). Health effects of vegan diets. The American Journal of Clinical Nutrition, 89(5).
chefkreso says
I was looking for a gluten free crust and didn't find such a delicious recipe for it until now. The whole tart sounds so delicious, thanks for sharing!
Lauren says
PERFECTION!!