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–+ servings
Easy Vegan Quiche

Easy Vegan Quiche That's Creamy, Flavorful, and Fun!

Discover this Easy Vegan Quiche filled with nutrient-rich vegetables, perfect for brunch and easy to customize.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Breakfast
Cuisine: Vegan
Calories: 190
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 9-inch Vegan Frozen Pie Shell Look for gluten-free options if needed.
For the Filling
  • 14 oz Extra-Firm Tofu Drained and pressed.
  • 2 tablespoons Olive Oil Essential for sautéing vegetables.
  • 1 Small Onion (diced) Adds sweetness and aroma.
  • 8 oz Cremini Mushroom (sliced) Substitute with other mushrooms if desired.
  • 3 cloves Garlic (minced) Enhances flavor.
  • 3 cups Fresh Spinach Adds vibrant color.
  • ½ teaspoon Turmeric Provides earthiness.
  • ¾ teaspoon Granulated Garlic Flavor booster.
  • ½ teaspoon Granulated Onion Adds depth.
  • ½ teaspoon Salt Adjust according to taste.
  • ½ teaspoon Kala Namak (black salt, optional) For an ‘eggy’ flavor.
  • 2 tablespoons Gluten-Free Flour (or all-purpose) Binds the filling.
  • 1-2 tablespoons Unsweetened Non-Dairy Milk For desired consistency.
  • ⅓ cup Cherry Tomatoes (halved) For garnish.

Equipment

  • Oven
  • Skillet
  • Food Processor
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather all your ingredients and equipment.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion and sauté for 3-5 minutes. Add minced garlic and sauté for another 30-60 seconds. Add sliced cremini mushrooms and cook until browned, about 5-7 minutes. Stir in spinach and cook until just wilted, about 1-3 minutes. Season with salt and pepper.
  3. In a food processor, blend 14 ounces of pressed tofu with turmeric, granulated garlic, granulated onion, salt, and kala namak until smooth. Gradually blend in 1 tablespoon of non-dairy milk for creaminess.
  4. Fold the sautéed vegetable mixture into the tofu blend until combined. Pour the mixture into the vegan pie crust and gently press in cherry tomatoes.
  5. Bake for 30-40 minutes until the top is golden and the filling is set. Let cool for 10 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 190kcalCarbohydrates: 15gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 300mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

Allowing the quiche to cool slightly before slicing helps maintain its shape, enhancing presentation.

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