• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Freebies!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Oh My Veggies » Vegan Recipes » Vegan Breakfast Recipes

    Easy Vegan Quiche

    Published: Jul 5, 2020 · by Nicole · Updated: May 18, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This easy vegan quiche with a homemade gluten-free crust is so tasty, it will impress vegans and non-vegans alike. It has a 'cheese' and onion filling made from tofu and chickpea flour that's flavourful and packed full of wholesome ingredients. Delicious served hot or cold!

    Easy vegan quiche with a gluten-free crust

    Before I went vegan, I just couldn't get on board with a handful of recipes. One of them included quiche. I tried it over and over again, but my tastebuds didn't comply. But for some reason, I fell in love with the vegan version of pretty much every food.

    These days, I will eat pretty much anything as long as its vegan! I'm talking lasagna, homemade veggie burgers, ice cream (which, believe it or not, actually wasn't a favourite of mine back in the day).

    This vegan quiche recipe is one that I've been making for a while now. It's non-vegan approved, delicious, and the type of dish that you won't believe has no eggs or dairy!

    Closeup of quiche with kale and peppers

    Gluten-free easy vegan quiche

    This vegan quiche really is delightful! It's super vibrant, made from great ingredients, and practically melts in your mouth. It's perfect for impressing non-vegans.

    Prepare it for a family dinner and serve with a huge side salad. Alternatively, quiche is typically served as a breakfast or brunch that makes a weekend morning much more special. You can serve it on its own or with a sauce of your choice, like vegan sour cream.

    Dairy-free quiche with a gluten-free crust

    The crust is entirely gluten-free and super versatile too, given that you can use it for a whole range of pies, tartlets, etc. Here, it works perfectly with the flavour of the filling and is super soft, not dry at all, and with a perfect buttery texture. If you have time, I would definitely recommend making this crust from scratch as it will make the final dish much more special!

    The best gluten-free crust

    This gluten-free vegan crust is super versatile and even yummy eaten on its own, let alone with a wholesome and savoury filling. It is savoury, not dry a the slightest, and will not fall apart!

    The ingredients you need are:

    Ingredients for a gluten-free vegan quiche crust
    • Rice flour. This flour is on the heavier side and perfect for creating an earthy flavour.
    • Buckwheat flour. Helps to add density and chewiness.
    • Chickpea flour. Will help add flavour and also a lightness to balance out the other two heavier flours. Here is an amazing post on how to make chickpea flour from Alpha Foodie!
    • Xanthan gum. This works to thicken the dough.
    • Good quality sea salt.
    • Vegan butter. Use the stick butter variety rather than the type that comes in a tub.
    • A flax egg. This is a vegan egg alternative that is made by stirring together ground flaxseed with twice the amount of water and setting aside for 10 minutes.
    • Ice cold water. Leave this in the freezer for around 20 minutes.

    How to make a gluten-free vegan crust

    Combine the  the rice flour, buckwheat flour, chickpea flour, xanthan gum, salt and vegan butter in a  large mixing bowl. Chop up the butter using a butter knife and combine well with the rest of the ingredients. Avoid using your hands at this point as this may melt the butter. It should turn into a crumbly texture.

    • Dry ingredients for a gluten-free vegan crust
    • Gluten-free vegan quiche crust

    Then, add the flax egg and ice cold water. Combine using the butter knife, then mix quickly using your hands until a dough forms.. Leave to chill in the fridge for 15-20 minutes.

    Remove the dough from the fridge and roll out into a thin sheet, around ⅓ inch in thickness. Press into a quiche tin and trim around the edges. You can bake the excess dough to crumble on top of the finished quiche at the end. Poke a few rows of holes in the bottom of the pie. It is now ready for the filling to be added.

    The baking process usually takes around 25-30 minutes at 180 degrees  C/350 F, together with the filling. Keep reading to find out how to make the latter!

    Easy dairy-free quiche with a homemade crust

    'Cheese' and onion quiche filling

    It's easy to replicate a cheese and onion flavour and texture using just plant based ingredients and no cheese, not even the vegan alternative. The main ingredient is actually tofu, but doesn't taste like or resemble tofu at the slightest.

    Blend it up in a blender or food processor with nutritional yeast and a collection of wonderful spices and you will be amazed by how delicious it is: even good enough to eat on its own.

    Vegan quiche with a gluten-free crust

    The ingredients you will need are:

    • Tofu of the extra firm variety. If you need to, press it before making the recipe for around 10 minutes using either a tofu press, or by placing heavy objects on top of it. Certain brands, however, sell pre-pressed tofu so it's not always necessary.
    • Plant based milk of your choice. I usually use oat milk or unsweetened almond milk.
    • Nutritional yeast. Try not to leave this out, as it's one of the best ways to recreate a 'cheesy' flavour.
    • Whole garlic cloves.
    • Good quality sea salt.
    • Spices: cumin, turmeric and paprika.
    • Fresh lemon juice. Will add a delicious tangy undertone!
    • Olive oil for sautéing.
    • Red onion.
    • Chickpea flour. Once again, I would not recommend switching it out for a different flour because chickpea flour will help to enhance the cheesiness of the dish.
    • Kale. Great for adding texture and getting your greens in! I just love the combination of kale and a silky, cheesy sauce. You can also use spinach.

    How to make a quiche filling out of tofu

    Start by adding the tofu, plant based milk, nutritional yeast, garlic, salt, cumin, turmeric, paprika and lemon juice to a high speed blender or food processor. Blend until very smooth and no graininess remains.

    • Vegan quiche filling ingredients in a blender
    • Vegan tofu quiche filling in a blender

    Heat the olive oil in a non-stick frying pan and sauté the onion for 3-4 minutes, until fragrant. Then, pour in the sauce and chickpea flour, and stir for 2-3 minutes to allow it to thicken.

    • Vegan quiche filling in a frying pan
    • Vegan quiche with kale before baking

    Finally, add the kale and continue to stir until it wilts. You are now ready to pour the filling into the crust and bake.

    Storage instructions for vegan quiche

    You can store it in an airtight container in the fridge for up to 3-4 days, reheating in the microwave or in the oven on a baking tray. I would not recommend freezing it, as the filling can go soggy when thawed.

    Quiche with kale on a cooling rack

    Extra tips and tricks for the best dairy-free quiche!

    • You can use a store-brought crust in order to save time, but it can be quite hard to find one that's both vegan and gluten-free.
    • Avoid mixing the dough with your hands until all the ingredients are combined because this will risk melting the butter and result in a soggier dough.
    • Add in any other veggies of your choice! For instance, zucchini and butternut squash work really well.
    • You can make the crust ahead of time - for instance, the night before - and store it in the fridge until you're ready to make the filling.
    • Serve on its own, or with a dipping sauce/a side salad/any other side dish of your choice.
    Vegan quiche made from tofu with kale

    Other savoury vegan breakfast recipes

    • Oat and tofu vegan 'egg' muffins
    • Potato waffles
    • Buckwheat pancakes with tahini veggie slaw
    • White bean skillet potatoes with garlic mushrooms
    • Breakfast burrito bowl
    Easy vegan quiche with a gluten-free crust

    Let me know in the comments: what's your favourite way to use tofu? If you give this gluten-free vegan quiche a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below together with a star rating!

    Recipe

    Easy Vegan Quiche (With A Gluten-free Crust)

    This easy vegan quiche with a gluten-free crust is perfect for breakfast, brunch, and breakfast for dinner! The tofu-based 'cheese' and onion filling is silky smooth and flavourful, the crust melts in your mouth, and the whole thing is made from simple ingredients.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Course: Breakfast, Main Course
    Cuisine: Vegan
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Buckwheat flour, Chickpea flour, earth of maria, nutritional yeast, pie crust, quiche, to move, Tofu, vegan cheese
    Servings: 8
    Calories: 426kcal
    Author: Oh My Veggies

    Equipment

    • Mixing bowl
    • Butter knife
    • Conventional oven
    • Quiche tin
    • High speed blender or food processor
    • Non-stick frying pan

    Ingredients

    For the crust

    • 2 cups rice flour
    • 1 cup buckwheat flour
    • 1 cup chickpea flour
    • 1 ½ tbsp xanthan gum
    • ½ tsp salt
    • ½ cup vegan butter (preferably inn stick form rather than from the tub)
    • 2 tbsp ground flaxseed soaked in ½ cup water for 10 minutes
    • ½ cup ice cold water + 2 tbsp

    For the tofu 'cheese' and onion filling

    • 10 oz extra firm tofu
    • ¾ cup plant based milk
    • 3 tbsp nutritional yeast
    • 2 cloves garlic
    • ½ tsp salt
    • 1 tsp cumin
    • 1 tbsp turmeric
    • ½ tsp paprika
    • ½ lemon juice of
    • ½ tbsp olive oil
    • 1 large red onion sliced
    • ¼ cup chickpea flour
    US Customary - Metric

    Instructions

    • Start by preparing the crust. Combine the  the rice flour, buckwheat flour, chickpea flour, xanthan gum, salt and vegan butter in a  large mixing bowl. Chop up the butter using a butter knife and combine well with the rest of the ingredients. Avoid using your hands at this point as this may melt the butter.
    • Add the flax egg and ice cold water. Combine using the butter knife, then mix quickly using your hands until a dough forms. Leave to chill in the fridge for 15-20 minutes. Preheat the oven to 180 degrees C/350 F and use this time to make the filling.
    • Start by adding the tofu, plant based milk, nutritional yeast, garlic, salt, cumin, turmeric, paprika and lemon juice to a high speed blender or food processor. Blend until very smooth and no graininess remains. 
    • Heat the olive oil in a non-stick frying pan and sauté the onion for 3-4 minutes, until fragrant. Then, pour in the sauce and chickpea flour, and stir for 2-3 minutes to allow it to thicken.
    • Remove the dough from the fridge and roll out into a thin sheet, around ⅓ inch in thickness. Press into a quiche tin and trim around the edges. You can bake the excess dough to crumble on top of the finished quiche at the end. Poke a few rows of holes in the bottom of the pie.
    • Pour in the tofu filling and bake in the preheated oven for 25-30 minutes.

    Video

    Notes

    • You can use a store-brought crust in order to save time, but it can be quite hard to find one that's both vegan and gluten-free.
    • Avoid mixing the dough with your hands until all the ingredients are combined because this will risk melting the butter and result in a soggier dough.
    • Add in any other veggies of your choice! For instance, zucchini and butternut squash work really well.
    • You can make the crust ahead of time - for instance, the night before - and store it in the fridge until you're ready to make the filling.
    • Serve on its own, or with a dipping sauce/a side salad/any other side dish of your choice.

    Nutrition

    Calories: 426kcalCarbohydrates: 61gProtein: 14gFat: 15gSaturated Fat: 3gSodium: 505mgPotassium: 469mgFiber: 8gSugar: 4gVitamin A: 610IUVitamin C: 5mgCalcium: 74mgIron: 3mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    Click here to pin this for later
    Easy vegan quiche with a gluten-free crust


    « Baked Sriracha Potato Chips
    Piña Colada Breakfast Shake »

    Earth of Maria, Easter, Gluten-free Vegan Recipes, Holiday Recipes, Tofu and Tempeh Recipes, Vegan Breakfast Recipes, Vegan Dinner Recipes, Vegan Recipes, Vegetarian Breakfast Recipes, Vegetarian Recipes buckwheat flour, chickpea flour, nutritional yeast, Pie crust, tofu, Vegan cheese

    Reader Interactions

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    veg kitchen
    step away from the carbs
    all she cooks
    midlife rambler
    wandertooth logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hook & Porter Media

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.