Vegan Vegetable Quiche

Elevate your brunch game with this savory Vegan Vegetable Quiche, a plant-based twist on a classic favorite. Packed with vibrant colors and rich, hearty flavors, this quiche features a flaky vegan pie crust filled with a velvety tofu-based custard. Nutritional yeast, turmeric, and garlic powder lend depth to the creamy filling, while sautéed spinach, mushrooms, and sweet cherry tomatoes add a medley of textures and fresh flavors. Prebaked for the perfect crispness, this dish is ready in just an hour, making it an ideal choice for breakfast, lunch, or meal prep. Garnished with optional chives for a pop of color and herbaceous finish, this dairy-free, egg-free masterpiece is every bit as satisfying as its traditional counterpart. Vegan, nutritious, and utterly delicious—this is the ultimate recipe for plant-based comfort food.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 piece Vegan pie crust
• 400 grams Extra-firm tofu
• 120 milliliters Unsweetened plant-based milk
• 3 tablespoons Nutritional yeast
• 1 tablespoon Olive oil
• 1 teaspoon Garlic powder
• 0.5 teaspoons Turmeric powder
• 1 teaspoon Salt
• 0.5 teaspoons Black pepper
• 150 grams Spinach
• 150 grams Mushrooms
• 100 grams Cherry tomatoes
• 1 medium Yellow onion
• 2 tablespoons Chives (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Roll out the store-bought or homemade vegan pie crust into a 9-inch pie dish. Trim any excess dough and prick the bottom with a fork. Prebake the crust for 10 minutes, then remove from the oven and set aside.

Step 3

Drain the tofu and press it to remove excess water. Crumble it into a food processor.

Step 4

Add plant-based milk, nutritional yeast, olive oil, garlic powder, turmeric, salt, and black pepper to the food processor. Blend until smooth and creamy. Set the tofu mixture aside.

Step 5

Heat a large skillet over medium heat and add a splash of olive oil. Sauté the diced onion until translucent, about 3-4 minutes.

Step 6

Add sliced mushrooms and cook for another 4-5 minutes until softened. Then, stir in the spinach and cook until wilted. Remove from heat.

Step 7

Slice the cherry tomatoes in half and set them aside for assembly.

Step 8

Combine the tofu mixture with the cooked vegetables, stirring gently to evenly distribute.

Step 9

Pour the combined mixture into the prebaked pie crust, smoothing the top evenly. Arrange the halved cherry tomatoes on top, pressing them slightly into the filling.

Step 10

Bake the quiche in the preheated oven for 35-40 minutes, or until the top is firm and lightly golden.

Step 11

Allow the quiche to cool for 10-15 minutes before slicing. Garnish with chopped chives if desired and serve.

Nutrition Facts

Serving size	(1312.1g)

Amount per serving	% Daily Value*
Calories	1950.0

Total Fat 102.0g	0%
Saturated Fat 19.9g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 3623.2mg	0%
Total Carbohydrate 170.0g	0%
Dietary Fiber 25.3g	0%
Total Sugars 18.8g
Protein 96.2g	0%

Vitamin D 50.7IU	0%
Calcium 3069.9mg	0%
Iron 19.9mg	0%
Potassium 3548.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.3%

Protein: 19.4%

Carbs: 34.3%