Versatile Vegan Quiche

Yesterday, I happened upon a package of puff pastry dough in my freezer and decided that it was about time that I use it. The other items in my fridge and pantry inspired me to come up with this vegan quiche, which was really yummy and which I’ll definitely make again.

Versatile Vegan Quiche

I used a lot of turmeric in this recipe, because just like my Tofu Scramble, it adds a nice bright yellow color to any recipe that would traditionally call for eggs. Turmeric is super high in anti-oxidants so I try to use it as much as possible, but it doesn’t impart a lot of flavor so feel free to leave it out it you don’t have any on hand.

Versatile Vegan Quiche

This quiche recipe is very versatile. The filling is pretty basic, so you can really customize it with whatever you feel like (or whatever you have sitting in the fridge or counter) and fresh herbs like basil, cilantro/coriander or thyme would be great in this too.

I added spinach to the filling, and then topped the quiche with sliced tomatoes. The following combinations would also be really yummy:

  • Spinach and mushrooms
  • Sun-dried tomatoes and basil (and black olives if you like them)
  • Mushrooms with thyme or truffle oil (you’ll want to exclude the paprika & turmeric for this one)

I don’t own a pie plate here in Sydney, so I just used a 23x14cm oven-safe dish.

Update — Versatile Vegan Quiche

August 18, 2011 — Lexi over at After Apple Picking has successfully made this without the crust! It’s an even healthier/lighter option that I will be trying very soon. I’ve updated the recipe below to note that the crust is optional. Thanks Lexi!

Versatile Vegan Quiche

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Versatile Vegan Quiche

Modify this versatile vegan quiche recipe to suit your taste – it’s rich & creamy and perfect served with a side salad.

  • Author: Angela Thompson @ Vegangela.com
  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 10 mins
  • Yield: 6-8 1x
  • Category: Main, Entree
  • Cuisine: Vegan

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1/2 bag fresh spinach (or 1/2 package of frozen spinach, thawed and drained)
  • 1/2 cup cashews, soaked in warm water for an hour and drained
  • 1/2 block firm tofu
  • 1/4 cup nutritional yeast
  • 4 tbsp soy milk
  • 1/2 tsp turmeric
  • salt & pepper
  • 1 sheet defrosted puff pastry dough, or 1 vegan pie crust (optional)
  • 1/4 tsp paprika
  • 12 tomatoes, sliced (optional)

Instructions

  1. Preheat oven to 375F/190C.
  2. Heat olive oil over medium heat, and sauté onion and garlic until translucent, about 2 minutes. Add spinach and cook until wilted. Season with salt and pepper.
  3. Grind the cashews in food processor until very fine. Add tofu, nutritional yeast, soy milk and turmeric. Blend until you have a creamy, even consistency (add more soymilk if needed).
  4. In a mixing bowl, combine the onion mixture with the tofu mixture. Season with salt & pepper.
  5. If using puff pastry dough, lay it in a pie plate or other oven-safe dish, creating a border around the edges. Pour the tofu mixture into the dish and spread it evenly. Sprinkle with paprika and top with tomato slices.
  6. Bake in oven for 30 minutes, or until mixture is set and crust has browned.

Keywords: cashew, favorite, nutritional yeast, original, puff pastry, spinach, tofu, tomato, quiche

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70 thoughts on “Versatile Vegan Quiche”

  1. I made this with cheese, spring onions and mushrooms for my 23yr old Daughter. I was sceptical about the tofu as neither of us like it in general but OMG it works brilliantly. My Daughter’s been vegan since January 2019 and misses quiche so much. I searched lots of recipes and this one stood out as the easiest and best. I have to say my Daughter and her boyfriend absolutely loved it. My daughter said it tasted just like real quiche and her boyfriend said it was amazing! He said as a child he vomited when he had a taste of quiche and hasn’t touched it since…until now. I was so pleased as I was unable to taste it being that they do not live with me. I was pretty chuffed and so happy I found the best recipe. They now want the recipe to make it themselves. Thank you for sharing and making my Daughter so happy.

    Reply
  2. I love recipes that are easy to adjust based on your taste, or what you have in the fridge. I’ve made the spinach version and the mushroom version and they were both really great. The title is perfect, as it’s very versatile 🙂

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  3. My family ate this all up, which is a huge success when feeding young kids. I added spinach, mushrooms, and shredded carrots, and I made a pie crust. Several of us went back for seconds and thirds. Thanks!

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  4. What could you replace the cashews with, to make it fodmap friendly. I will omit garlic and onions and use infused oils instead

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  5. Wow, I just made these last night in jumbo muffin tins!! I added red and green peppers, along with the spinach! Soooooo delicious! It was my first time using puffed pastry and it is so yummy! I just found your blog and you have a million awesome vegan recipes I have bookmarked to try now : )

    Reply
  6. Hi Angela,

    I had a hankering for quiche a while ago and googled recipes and I liked the sound of your one so I tried it!
    It was so scrummy and I thank you so much 🙂 I’ve made it a few times since and I changed it a little by adding a few things, tiny chopped pieces of mushroom, sliced black olives which I finely diced and also some asafoetida which gives an eggy taste.
    My friends and family have enjoyed this recipe as much as I have (and they’re not even vegan! )
    I love your website and recipes. Thank you for your inspiration 🙂

    Reply
  7. I had a craving for quiche. As a newer plant-based/vegan eater with a little guy, a FT job and zero time, I look for FAST. I made this one on a weeknight!! I sautéed spinach and a few mushrooms and used Pillsbury crescent rolls as the base (just pressed into the bottom of the tart pan).
    I added the black salt for an eggy taste and used raw cashew crumbles (from Trade Joes) instead of soaked whole nuts (no time!) – next time I will chop the veggies before I add them.

    Today I brought the leftovers to work for my lunch and they are SO MUCH BETTER the next day, cold. It’s unbelievable. I shared with a co-worker who just closed her eyes and chewed, saying ‘its so good its so good I can’t believe no eggs!!’

    Thanks for an easy, toss-it-together recipe that baked up nicely and was twice as good left over!! win- win!!

    Reply
  8. Our daughter is allergic to dairy and eggs and now, at college, is embracing veganism. I made this quiche for her for Christmas Brunch and she just texted to ask that I make it for her when she comes home next. I have tried many vegan quiche recipes and this one is SO delicious that it has already become a staple! Thank you for your creative genius!

    Reply
    • How sweet of you to make my vegan quiche for Christmas brunch. Reminds me of something my own mom would do! I’m so glad to hear that the quiche has been such a hit. It’s been ages since I’ve made it myself. Thanks writing and reminding me to make it again 🙂

      Reply
  9. Just made this tonight – turned out well (even though I didn’t soak the cashews!) and was delicious! Will definitely do it again, and try with mushrooms, herbs, etc. Thanks so much for the recipe 🙂

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  10. OMG I JUST MADE IT AND IT’S SOOOO GOOOOD!! I added some kala namak for the eggy flavour … and mixed herbs as well as some soy cream mmmmmmm great

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  11. I have made this quiche with and without the pastry and it is very good. Use my own shortcrust pastry which I bake “blind” then add the filling and cook thoroughly.
    I use the basic filling recipe and add whatever is at hand to vary it. Today we are having spinach, mushroom and butternut squash. Sometimes make it spicy which we eat cold with salad. Thanks for the recipe.

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  12. Thank you, thank you, thank you! The most ‘real’ thing I have made yet. I used mushrooms, broccoli and carrot with a shortcrust (vegan) pastry. I was so hoping it would be good and it surpassed my expectations.

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  13. Love this recipe! It’s a favourite in this house & even non-vegans who have tried it at picnics etc have liked it. My favourite ‘filling’ is broad beans & roast peppers – I miss off the paprika & top with a tiny drizzle of olive oil.

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  14. I made this today ( spinach/mushroom & pre-made crust ) , and it was excellent ! It was especially good cooled in the fridge. A great find for a new vegan / inexperienced cook. Thanks for the recipe…

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  15. Thank you SO much for posting this! I’m eating it right now and it’s amaing!! I also did it without crust 🙂 I am newly vegan and stumbled upon your blog and tried quite a few of your recipes now and they’re all delcious!!!!

    Reply
  16. It’s probably a given, but do you drain/press your tofu first? I’ve made this a couple times and it’s delicious, but I think my texture is a little off. Either I’m not supposed to press the tofu as much as I do, or I should maybe add more milk. Thanks!

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  17. I made this for the first time tonight after having it on my to do list for a very lomg time. WOW! is all i can say going straight on the staples list!

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  18. Wow this looks great, I’m excited about this recipe and cant wait to try it. Have tried making few different Vegan quiche recipes without much luck but this look like it’ll work and taste amazing!

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  19. I made this last week! I’m new at trying to be a vegan but I haven’t eaten beef or pork or other red meats for 30+ years. I really love your site! It is a challenge for me to find food that doesn’t have eggs or dairy. But I am getting there and it is getting easier. Thanks for this one! I made a mistake and pureed everything into one green paste and used Old Bay Seasoning because I didn’t have paprika. It tasted great but looked “interesting.” My kids wouldn’t touch it. Ah-Well. Thanks again for your amazing recipes.

    Reply
    • Hi Sarah! Thanks so much for your comments and congratulations on trying to eat vegan. I’m glad that my website can be of service. That’as funny about your “green quiche” but I bet it tastes great. Keep in touch and let me know if you make anything else on the site. All the best!

      Reply
  20. Hi Anglea – I’ve just found your blog through a friend and have been having a great time trawling through your posts this morning. I’m not vegan, but I love all kinds of food and cooking, so it’s been really interesting. Thanks! This quiche looks delicious. I was wondering if you think the filling would stand up to being baked like a frittata – without the pastry, I mean. I make a recipe of my grandmother’s called ‘impossible quiche’ that is just quiche filling and I’d love to be able to replicate it with tofu. What do you think?

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  21. Hi Angela,

    Just a quick query about the amount of tofu you used. It says half a block so would it would it be safe to assume you used half a 500-550 gr block?

    Thanks,
    Cait

    Reply
  22. Wow – I found this last night, and made it tonight. I used butter beans instead of cashews, and I also threw in some mushrooms – SO delicious!
    Thank you for sharing!
    Caitlyn

    Reply
  23. A,
    try a mashed potato crust for a different taste. fill pie pan with 1/4″ layer of mashed potatoes. Brush with olive oil, bake 400 for 20 minutes, fill with your filling and bake till done. enjoy.

    Reply
  24. Hi, Angela. I just found your website (looking for a vegan quiche for Easter), and I told my husband that I stuck gold! Poking around, I found too many recipes to copy and paste, so I’ve just added you to my list of Favorites. I can already tell that I’ll be visiting often. You’ve inspired me just in the ten minutes I’ve been playing. I guarantee you’ll be appreciated tomorrow (Easter) and for many special meals in our future. Happy Today! —K*

    Reply
      • Oh, my goodness! A huge success! I added your baked tomato risotto as a side, and Chocolate Truffle Torte for dessert. All, amazing! Great day in Washington state.

        Happy Easter to you. (Happy Everything, for that matter.)

        K*

        Reply
        • WOW, are you serious? I would be honored if you chose to make just ONE of my recipes for your Easter meal… but 3?! That’s so awesome! Thanks so much for letting me know, you just totally made my day!

          PS – Isn’t the risotto so easy? I love recipes like that! 🙂

          Reply
    • THANKS so much for your post and comments. I’m so happy that you loved this recipe. It’s so versatile, isn’t it? I’ll definitely be trying other variations, including using a muffin tin next time to make mini quiches and are (hopefully) freezable. Anyway, thanks again for the support!

      Reply
    • Cool – let me know how it turns out for you! Pretty easy if you’ve always got phyllo in the freezer and tofu in the fridge, as you can then just toss whatever veggies you have on hand 😉

      Reply
  25. The quiche looks very delicious! I’m having guests for couple of weeks and I’m still working on healthy vegan recipes they might like, this one looks perfect for that! 🙂

    Reply

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