Vegan Zucchini Quiche

Creamy, savory, and packed with garden-fresh zucchini, this Vegan Zucchini Quiche is the perfect plant-based twist on a classic brunch favorite. Made with a velvety tofu filling infused with nutritional yeast, sautéed garlic, and aromatic spices, this quiche delivers a delightful flavor punch while remaining dairy-free and egg-free. A flaky vegan pie crust houses delicate layers of tender zucchini and rich tofu custard, baked to golden perfection. Best of all, it’s incredibly versatile—serve it warm or at room temperature for breakfast, lunch, or even a light dinner. Garnished with fresh herbs, this easy-to-make quiche is a must-try for anyone looking for a satisfying vegan main dish. Perfect for meal prepping, it keeps beautifully in the fridge for up to three days!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 1 9-inch crust Store-bought vegan pie crust (or homemade)
• 2 medium Zucchini
• 1 block (14 oz) Firm tofu
• 0.25 cup Unsweetened plant-based milk
• 0.25 cup Nutritional yeast
• 1 tablespoon Olive oil
• 2 cloves (minced) Garlic
• 1 small (diced) Onion
• 1 tablespoon Cornstarch
• 1 teaspoon Salt
• 0.25 teaspoon Turmeric powder (optional, for color)
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Dried oregano
• 2 tablespoons (chopped) Fresh parsley or other herbs (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

If using a store-bought vegan pie crust, carefully place it in a 9-inch pie dish and set aside. If making homemade vegan crust, ensure it is fully rolled out and shaped in the dish before beginning the filling preparation.

Step 3

Thinly slice the zucchini into rounds or half-moons and gently pat them dry with a paper towel to remove excess moisture. Set aside.

Step 4

In a frying pan, heat olive oil over medium heat. Add the diced onion and minced garlic and sauté for 3–4 minutes until softened and aromatic.

Step 5

Crumble the tofu into a blender or food processor. Add the plant-based milk, nutritional yeast, cornstarch, salt, turmeric (if using), black pepper, and dried oregano. Blend until the mixture is creamy and smooth, scraping down the sides as needed.

Step 6

Add the sautéed onion and garlic to the blender and pulse a few times to combine. Do not overblend so the mixture retains some texture.

Step 7

Spread a thin layer of the tofu mixture into the prepared pie crust. Arrange a layer of zucchini slices on top, followed by another layer of the tofu mixture. Repeat the layers until all the zucchini and tofu mixture are used, with the tofu layer on top.

Step 8

Bake in the preheated oven for 35–40 minutes, or until the top is lightly golden and set.

Step 9

Allow the quiche to cool for 10–15 minutes before slicing to allow it to firm up. Garnish with fresh parsley or other herbs, if desired.

Step 10

Slice into wedges and serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutrition Facts

Serving size	(1241.0g)

Amount per serving	% Daily Value*
Calories	1667.5

Total Fat 82.8g	0%
Saturated Fat 20.9g	0%
Polyunsaturated Fat 1.6g
Cholesterol 0mg	0%
Sodium 7166.1mg	0%
Total Carbohydrate 182.0g	0%
Dietary Fiber 19.0g	0%
Total Sugars 37.2g
Protein 58.7g	0%

Vitamin D 25IU	0%
Calcium 790.2mg	0%
Iron 11.0mg	0%
Potassium 1893.3mg	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: 43.6%

Protein: 13.7%

Carbs: 42.6%