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Image of a vegan and gluten free quiche for a how to recipe post using tofu and almond flour to make this egg-less recipe.

Easy Vegan Quiche with Flaky Gluten-Free Crust

Patricia Granek
This gluten-free, vegan quiche combines a flaky gluten-free crust with a creamy, savory tofu filling. The subtle nuttiness of the crust balances perfectly with the “cheesy” tofu filling, seasoned with black salt, for an authentic quiche taste. Gluten-free, dairy-free, and egg-free, it’s a versatile, allergy-friendly dish perfect for Sunday brunch, weekday lunch, or mother’s day.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, brunch
Cuisine Gluten-free, Vegan
Servings 8 slices
Calories 243 kcal

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
Step-By-Step ImagesScroll back for process images and recipe tips!

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

Storage: Store leftover slices in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
Pro Tip: For the most authentic quiche flavor, black salt is key. Its subtle sulfur flavor gives the tofu filling that familiar "eggy" taste.

Nutrition

Serving: 1sliceCalories: 243kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 523mgPotassium: 129mgFiber: 4gSugar: 2gVitamin A: 587IUVitamin C: 3mgCalcium: 125mgIron: 2mg
Tried this recipe? I’d love to hear how it turned out in the comments !