Vegan Recipes Quiche

Vegan Recipes Quiche – Garden-fresh flavor is front and center in this easy vegetable quiche recipe. With a buttery pastry crust, a generous cheesy egg filling, and all your favorite veggies, this quiche deserves a spot on your brunch table.

Looking for sweet brunch ideas? Check out this Strawberry Cream Cheese Danish recipe or this amazing Orange Quick Bread recipe.

Vegan Recipes Quiche

Vegan Recipes Quiche

A good quiche is all about the crust. Light, flaky and buttery, it still needs to be sturdy enough to hold the layer of eggs and cheese on top.

Easy Broccoli Cheddar Quiche Recipe

I used a simple chilled puff pastry for today’s veggie quiche recipe. There’s no shame in using ready-made pastry, especially when it produces such delicious results.

You can use any kind of vegetables you like in this quiche filling. It’s the perfect way to take advantage of the abundance of the garden or sneak some extra vegetables into your meals.

Serve alone or with a side of fresh fruit and blueberry muffins. Elegant enough for a special occasion but easy enough to do anytime!

Puff pastry Thaw the frozen dough before using (it only takes about 15 minutes…while you prep everything else). You can also use homemade pie dough!

Vegan Mini Quiche Cups (made With Chickpea Flour)

Parmesan cheese and cheddar. Feel free to swap them out for other favorite types of cheese, such as Monterey or Colby.

Chopped vegetables. This time I used broccoli, mushrooms and red and green peppers. Feel free to use spinach, tomatoes, asparagus, etc.

Bake your quiche and cool completely. Wrap the quiche in plastic wrap and in an airtight container or ziploc freezer bag. Be sure to use a “freezer to oven” safe pie plate…metal or disposable is best. Bake the frozen quiche in a 350 degree oven for about 20 minutes. You may need to put a pie protector on the crust (or wrap in aluminum foil) to keep the edges from burning.

Vegan Recipes Quiche

Bake leftover quiche in a 325 degree oven for about 15 minutes. Just until it warms up. Quiche is usually served at room temperature.

Vegan Quiche Ideas For Summer Picnics

Yes! You can make this Vegetarian Quiche recipe the day before. Store in the refrigerator until ready to heat and serve.

Butter puff pastry is the perfect crust for this vegetable quiche. Serve one for brunch or make it for dinner!

Amount Per Serving: Calories: 277 Total Fat: 20g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 183mg Sodium: 448mg Carbohydrates: 10g Fiber: 2g Sugar: 3g Protein: 15 g

* Nutritional information is an estimate and not guaranteed to be accurate. Consult a registered dietitian for advice on special diets.

Easy Loaded Vegetarian Quiche

This easy garden vegetable quiche will have everyone running to the brunch table. With simple ingredients and quick preparation, it’s ready to eat in no time.

Affiliate Disclosure: **There may be affiliate links in this post! By clicking on them or purchasing recommended items, you may receive a small compensation. However, I only recommend products that I love! Thank you for supporting Shugary Sweets! See my disclosure policy for details **This easy vegan quiche recipe features an almond flour dough and a cheesy tofu filling with sauteed mushrooms, leeks, sundried tomatoes and spinach. Perfect for brunch! Gluten free option. Oil free option

For a winning breakfast or brunch, try my Easy Vegan Quiche recipe! Just the thing to serve a hungry crowd. The filling is salty and cheesy and bursting with flavor from sautéed mushrooms, leeks and spinach. I like to add some sun-dried tomatoes at the end, but fresh tomatoes work just as well, especially when they’re in season.

Vegan Recipes Quiche

While many vegan quiche recipes call for a pre-made pie crust, I chose to make my pie crust from scratch and I encourage you to try it too. The pastry comes together in a food processor in minutes and is perfect. Rich but tender, and holds up well too.

Crustless Vegetable Quiche Recipe

Make the Pie Crust:  In a food processor or bowl, add the flour, almond meal, salt, herbs and mix.

If the dough is a little dry, add more non-dairy milk, 1 teaspoon at a time, and process/mix until you can make a slightly sticky, crumbly dough, not necessarily sticky.

Press this dough into a tart pan. Use a fork to make holes in the dough. Then bake at 350 degrees Fahrenheit for 13 minutes.

Meanwhile, for the filling, heat the oil in a frying pan over medium heat. Add the garlic and cook for half a minute. Then add the leeks, mushrooms and continue to cook until the mushrooms are golden brown. Add a pinch of salt to make them brown faster.

Just Egg Vegan Quiche

Once the mushrooms are slightly browned, add the spinach. Stir and continue until the moisture from the spinach evaporates for 3-4 minutes. Cool this mixture.

Make the tofu egg mixture by adding all the ingredients to a food processor with 2 tablespoons of water and processing until the mixture is somewhat smooth.

Even outside. Cover with some cherry tomatoes or sun-dried tomatoes and bake for 30-35 minutes. Once the center is set and won’t move, the quiche is done.

Vegan Recipes Quiche

Yes! You can bake the quiche completely and refrigerate it after it cools. I recommend you keep it covered. Then you can heat your quiche in the oven at 350 degrees F for 20 minutes. Cover it with parchment paper to prevent it from browning too much

Vegan Zucchini Quiche

Keep whole quiche or leftover slices covered in the refrigerator and eat within 3 to 4 days. Vegan quiche is delicious served hot or cold. I often eat it straight from the fridge.

⭐️⭐️⭐️⭐️ If you love the recipe, please rate it using stars in the comments. Help readers and help more people find the recipe online! I love hearing from all of you! ⭐⭐⭐⭐This vegan quiche is so easy to make and full of delicious flavor. It’s the best for breakfast or brunch and you’ll love the combination of spinach and mushrooms!

If you think a quiche needs eggs, and I admit I once thought so too, then this recipe will blow all those ideas out of the water.

The texture is just amazing and if you didn’t tell anyone it was vegan, they wouldn’t have a clue! In fact, a quiche-loving friend of ours could tell us that this is even MORE flavorful than a regular egg-based quiche.

Speedy Quiche Traybake

It also has a good amount of protein per slice since we use tofu as our “eggs” in this recipe, so it’s great for a protein-rich breakfast or brunch, or anytime.

If you want to save time on this recipe, you can use a store-bought 9-inch pie crust. It should be uncooked. This will save time preparing the crust and make this recipe really quick and easy.

You can even make this quiche without a crust. Spray the dish with non-stick spray and then make the quiche as usual.

Vegan Recipes Quiche

Black salt is actually not black in color at all, but it tastes like egg. It is quite surprising. It works fantastically in dishes where you want to recreate an egg flavor.

Delicious Vegetarian Quiche Recipes

It worked amazingly in our super eggy vegan tofu scramble. If you don’t have it, you can replace this with regular salt, but I recommend you do and give it a try, it’s really good in the kitchen. If you eat it as it is, the flavor is VERY strong but don’t be put off by that. When used in the kitchen it works great.

If you want to make this quiche gluten-free, buy a pre-made gluten-free pie crust and use that, or make it without a crust.

I’m not sure if our recipe for the pie crust could be made with gluten-free flour, as I haven’t tried it. While gluten-free all-purpose flour often works as a sub in recipes, I’m not entirely sure it develops well, so I’m not sure if it would work here.

Keep your quiche covered in the refrigerator and enjoy within 3-4 days. It’s delicious served hot or cold so you can serve straight from the fridge and it’s totally delicious.

Best Vegetarian Quiche Recipe

It can be frozen for up to 3 months, although there may be a slight change in texture after thawing.

Serving: 1 Serving | Calories: 227 kcal | Carbohydrates: 20.5 g | Proteins: 9.6 g | Fat: 11.8 g | Saturated fat: 6.5 g | Sodium: 540 mg | Fiber: 1.3 g | Sugar: 3.1 g

DID YOU MAKE THIS RECIPE? Please rate it and leave your feedback in the comments section below, or tag @ on Instagram and tag #

Vegan Recipes Quiche

Hi, I’m Alison Andrews, the voice and cook behind Loving It Vegan. I love making delicious vegan meals and creating vegan versions of all your old favourites, so you never feel like you’re missing out. Find out more about me here.

Vegan Quiche Cups

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