The Best Vegan Quiche! (2024)

Apr 13, 2019 by Monica - 30 Comments

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This easy vegan quiche Lorraine recipe is seriously the best quiche you will ever taste! It's a spin on a classic quiche Lorraine made with tofu instead of eggs and filled with spinach, mushrooms, vegan cheese, and even vegan bacon!

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This tofu quiche bakes up firm, easy to slice, and delicious to impress your friends and family for holiday dinner or Sunday Brunch!

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❤️ Why you'll love this recipe
🧾 Ingredients and substitutions
🔪 Tools needed
🥄 How to make vegan quiche Lorraine
👩🏻‍🍳ProTips
⬜ What type of tofu works best?
🌟 How to make crustless quiche muffins
🥦 What vegetables can I use?
🍞 Gluten-free instructions
🌟 Soy-free instructions
🌟 Other egg-like vegan recipes
🥧Tofu quiche recipe

❤️ Why you'll love this recipe

It's simply delicious and tastes like a classic quiche!
It's egg-free, dairy-free, and nut-free, and can easily be made gluten-free too!
Vegan quiche is the perfect addition to any breakfast, brunch, or dinner.
It's great for making up ahead of time and even re-heating the next day!
This dish is bursting with flavor from the onions, mushrooms, spinach, and vegan bacon!

It's hard to believe that you can swap out nearly every ingredient in a classic quiche recipe and have something that tastes so good, but it's true! You just have to taste it to believe it!

🧾 Ingredients and substitutions

A Pie Crust - I have included my favorite easy vegan pie crust recipe, but you can use your own, or even buy a premade pie crust to keep it simple. If you need it to be gluten-free, be sure to use my recipe for a Gluten-Free Vegan Pie Crust That Works!
Tofu - this is the base of this recipe that you need to use to replace the eggs. Use high protein or extra firm tofu. The more firm, the better.
Nutritional Yeast - for a cheesy flavor and added nutrition. Read my post about nutritional yeast if you want to know more.
Vegan Margarine - to add to the tofu to give the quiche richness, and to brush on the top to give it a shine.
Soy Milk - or any plain flavored plant-based milk to thin out the tofu and make it into a very thick batter. (The amount will vary depending on the firmness of your tofu).
Salt and pepper - to flavor the tofu.
Vegan Cheese - you can use Daiya or your favorite store-bought vegan cheese. Traditional quiche Loraine calls for Swiss cheese. If you want that classic taste, you can use my recipe for Vegan Swiss Cheese and make your own. Vegan Mozzarella Cheese also works great in this recipe!
Oil - any neutral oil will work to saute the onions, mushrooms, and spinach.
Onion - for flavor. You can leave them out if you don't like them, but it adds a lot of flavor to the whole dish.
Mushrooms - for flavor and texture. (optional but recommended).
Baby Spinach - for flavor, nutrition, and to lighten up the quiche. Fresh baby spinach has the best flavor and texture, but you can use frozen if you need to. (Massaged kale also works well).
Bacon Bits - or diced smart bacon for flavor. (Most store-bought bacon bits are actually vegan or you can easily make your own vegan bacon bits with my recipe). (This is also optional, but they give the quiche a nice smokey flavor).

Pie Dish - to bake your quiche
Food Processor - to blend your tofu and other ingredients.
Large Skillet - for sauteing the onions, mushrooms, and kale and mix the quiche batter in.
Rubber Spatula - to scrape out the tofu mixture and press it into the pie crust.
Kitchen Brush - to brush a little vegan margarine on the top after baking.

🥄 How to make vegan quiche Lorraine

Step 1 - Preheat your oven to 400° F.

Step 2 - Make a vegan pie crust or prepare a pre-made pie crust by lining the bottom of a pie dish with the pastry and pinching the edges.

Cook the vegetables

Step 3 - Dice onion and saute it in a little oil over low heat until translucent.

Step 4 - Add diced mushrooms sprinkle with a little salt and continue to saute until they begin to release their juices.

Step 5 - Add baby spinach and stir for a few minutes until the spinach just barely wilts.

Make the tofu mixture

Step 6 - Break up the tofu into smaller pieces so it fits in your food processor. (You may have to do this in 2 batches if you don't have a large food processor).

Step 7 - Add salt, pepper, nutritional yeast, and melted margarine to your food processor and blend. (It will turn into a crumbly mixture).

Step 8 - Slowly add soy milk 1 tbsp at a time blending between each tbsp until the tofu mixture turns from crumbly to a very thick paste.

Step 9 - Add the tofu mixture to the sauteed veggies along with vegan cheese, and vegan bacon bits, and mix well.

Put it all together and bake

Step 10 - Pour the combined tofu-veggie mixture into your formed pie crust.

Step 11 - Pack the tofu down firmly and evenly in the pie dish.

Step 12 - Bake at 400° F for 1 hour.

Step 13 - Brush the top of the quiche with an additional tbsp of melted margarine if desired for a shiny glow.

Step 14 - Let it cool for about 10 minutes before cutting to allow it to set a little and firm up.

👩🏻‍🍳ProTips

Add just enough milk so the tofu is smooth and not grainy looking. (This will be about 1/2 cup if using the high protein tofu, and only a tablespoon or 2 if using the extra firm tofu).
Allow the quiche to cool a little before slicing. This helps it set up and come out in a nice solid piece.

⬜ What type of tofu works best?

There are two types of tofu that work best for this recipe. Dense, high protein, shrink-wrapped tofu or extra firm, water-packed tofu is usually sold in a plastic tub. Both will work but the high-protein tofu is preferred if you can find it (Trader Joe's carries it if you have one near you).

The water-packed, extra-firm tofu will work but make sure to press it to squeeze out the water. Once pressed, water-packed tofu also has slightly less weight so you will need 2 1/2 containers to equal 2 full pounds of tofu. You do not want to use silken tofu for this quiche recipe.

🌟 How to make crustless quiche muffins

If you want to omit the pie crust, you can. This tofu quiche will bake up firm enough that you can get it out of the pie dish in one piece even without the crust. You can also turn it into savory vegan muffins that are great for a grab-and-go breakfast.

🥦 What vegetables can I use?

Feel free to swap out the onion, mushrooms, and spinach with things like garlic, broccoli, kale, and bell peppers. All of these veggies make for a delicious quiche. I just always gravitate back to the onion, spinach, and mushrooms because it tastes like Betty Crocker's Quiche Lorraine that I grew up eating.

🍞 Gluten-free instructions

The filling is naturally gluten-free, so you only have to use a gluten-free pie crust to have a gluten-free quiche. You may be able to find a pre-made one at a specialty store, but I highly recommend using my Gluten-Free Pie Crust Recipe that Works. I spent years perfecting it and it really is the best gluten-free pie crust I've ever tasted!

🌟 Soy-free instructions

If you want a soy-free version of vegan quiche, you can use my chickpea bread recipe as a filling for your quiche instead. Add the veggies, vegan cheese, and bacon bits to the basic chickpea bread base and bake for 45 minutes at 400°F in the pie crust. Allow cooling for about 15 minutes before slicing. This will be denser than tofu, but equally delicious!

Note: To make this soy-free, you will also want to omit the bacon bits since they are made with dehydrated soy protein.

🌟 Other egg-like vegan recipes

Easy Vegan Scrambled Eggs
Vegan French Toast
The Best Vegan Omelette
Tofu Egg Salad
Vegan Egg Drop Soup
Silken Tofu Scrambled Eggs
Vegan Breakfast Sandwich

📌 Be sure tofollow me on Pinterestfor new vegan recipes!

🥧Tofu quiche recipe

5 from 12 votes

Print Recipe

Vegan Quiche Lorraine

A vegan quiche made with tofu, spinach, and mushrooms.

Prep Time30 minutes mins

Cook Time1 hour hr

Equipment

Ingredients

Hot Water Pie Crust

1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup canola oil
3 tablespoons boiling water

Quiche Filling

1 tablespoon light olive oil or any neutral-flavored oil
1 medium onion
2 cups diced mushrooms (a 16 oz. container)
1 5 oz. bag baby spinach
2 (16 oz.) packages high protein tofu or extra firm tofu
1/4 cup melted margarine
1/2 cup nutritional yeast
2 teaspoons salt
1/2 teaspoon black pepper
1/4-1/2 cups plain soy milk (or other plant-based milk)
2/3 cup vegan cheese shredded
2/3 cup bacon bits
1 tablespoon melted margarine optional for brushing on the top after baking.

US Customary - Metric

Instructions

To make the hot water pie crust

Mix the dry ingredients (1 1/2 cups flour, 1/4 tsp baking soda, 3/4 tsp salt) in a bowl then pour in 1/2 cup oil and 3 tbsp boiling water. Mix well until it forms a ball.
Place the ball of dough on a piece of parchment paper and push it flat. Cover with the second piece of parchment paper.
Use a rolling pin to roll the dough flat between the parchment, then peel off the top sheet. Use the bottom piece of parchment to help you flip the crust onto the pie dish and peel off the second piece of parchment.
Pinch around the edges forming the pie crust into an even edge.

Make the vegan quiche filling

Preheat your oven to 400°F (200°C).
Dice 1 medium onion and saute it in 1 tbsp of oil over low heat until translucent.
Add 2 cups diced mushrooms sprinkle with 1/2 tsp salt and continue to saute until they begin to release their juices.
Add 5 oz of baby spinach and stir for a few minutes until the spinach just barely wilts, then turn off the heat.
Break up 2 packages of tofu into smaller pieces so it fits in your food processor. (You may have to do this in 2 batches if you don't have a large food processor).
Add 1/2 cup nutritional yeast, and 1/4 cup melted margarine, 2 tsp. salt, and 1/2 tsp pepper, to your food processor and blend. (It will turn into a crumbly grainymixture).
Slowly add 1/4-1/2 cup soy milk, 1 tbsp at a time, blending between each tbsp until the tofu mixture turns from crumbly to a very thick paste. (If you don't use the high protein tofu, you may not need much milk).
Add the tofu mixture to the sauteed veggies along with 2/3 cup vegan cheese, and 2/3 cup vegan bacon bits. Mix well.
Pour the combined tofu-veggie mixture into your formed pie crust and pack the tofu down firmly and evenly in the pie dish.
Bake at 400°F (200°C) for 1 hour.
Brush the top of the quiche with an additional tbsp of melted margarine if desired for a shiny glow.
Let it cool for about 10 minutes before cutting to allow it to set a little and firm up.

Notes

This makes a large quiche! It fills a 9-inch pie dish to the top.
If you are using a small ready-made pie crust, you may want to cut the recipe in half.
You can find packs of 2 ready-made vegan pie crusts in tins at most grocery stores. This recipe fills those 2 ready-made crusts perfectly.

To make crustless quiche muffins

Follow the instructions to make the quiche filling.
Spray muffin tins with a little oil and then fill with the tofu veggie mixture.
Bake the quiche muffins at 400°F for 25 minutes. (Allow them to cool a little before taking them out of the muffin tins).

Note: This recipe will yield about 24 muffins.

Nutrition

⭐⭐⭐⭐⭐ Click the stars above or leave a comment! I'd love to hear from you!

Reader Interactions

Comments

Susan says
June 28, 2023 at 3:53 pm
Do you press the tofu first?
Reply
- Monica says
  June 28, 2023 at 6:00 pm
  Yes, drain and press the tofu before adding it to the food processor. You just need to press it for a few minutes though, you don't have to go crazy getting all the liquid out of it. Enjoy! 🙂
  Reply
Soul says
January 10, 2023 at 2:35 am
In the oven now. Diced two potatoes and cooked in olive oil with some red onions.Then cooked some Tofurky Plant-Based Lightly Seasoned Chick'n in olive oil until browned, almost a little crispy. Poured some fresh salsa on the chicken and mixed it in (so like salsa chicken.) I did the tofu in a large pot on the stove with immersion blender. Melted the vegan butter in a pot. Added the tofu (one block of Trader Joe's High Protein Tofu) and nutritional yeast, salt, pepper. (Was going to add a few grinds of Kala Namak, but the grinder was empty, so skipped it.) Added almond milk and blended until a smooth paste. Mixed in the cooked potatoes and the cooked chick'n and added some Violife colby jack shreds, maybe a cup or so. Made the FANTASTIC! hot water crust for your recipe and, still, in the oven now. Looking forward to see how it turns out. Really appreciate all of the wonderful recipes. They have made our life so delicious! Thank you, Dear Monica. Peace
Reply
- Monica says
  January 10, 2023 at 10:23 am
  Sounds delicious! I'm so happy that you like my recipes! 🙂
  Reply
  See Also
  The Best Vegan Pumpkin Bread
Tina says
July 16, 2022 at 4:15 am
This looks really tasty! Will defo be making it tonight 🙂
Reply
- Monica says
  July 16, 2022 at 8:16 am
  Awesome, enjoy! 🙂
  Reply
Michelle says
April 16, 2022 at 9:41 pm
How do you think this would work if I doubled the recipe and put it on a 9x14 glass pan without the crust?
Reply
- Monica says
  April 19, 2022 at 8:44 pm
  I think so, but I have never tested it that way. You may have to bake it slightly longer. Enjoy.
  Reply
Dawn says
January 22, 2022 at 3:11 am
Ignore my comment. I found the answer in your substitute list - your blog is so good!
Reply
- Monica says
  January 22, 2022 at 11:26 am
  Thanks, sorry, I replied before I saw your second message.
  Reply
Dawn says
January 22, 2022 at 3:09 am
Can you substitute soy milk with any on milk if you need to make it soy free!
Reply
- Monica says
  January 22, 2022 at 11:25 am
  Tofu is made of soy, so you would have to use a different recipe to make it soy-free. You can use my recipe for vegan egg muffins and pour it into a pie shell and bake it for a soy-free quiche. Here is that recipe... https://thehiddenveggies.com/egg-muffins/
  Reply
Eli says
December 06, 2020 at 11:02 pm
Do you still cook it for an hour if you are using ready made pie crust?
Thanks!
Reply
Andrea Shine says
August 03, 2020 at 1:02 pm
I made this tonight for my family. Even the carnivores loved it. This crust is an absolute winner; it is so crispy. Loved everything about this quiche.
Reply
- Monica says
  August 03, 2020 at 4:20 pm
  I'm so happy that you liked it, Andrea! 🙂
  Reply
Brenda says
June 18, 2020 at 11:55 am
This is hands down the best Vegan Quiche! My husband, who is non-vegan, requests this frequently.
Reply
- Monica says
  June 20, 2020 at 1:10 pm
  I'm so happy to read this Brenda! 🙂
  Reply
Sarah says
April 05, 2020 at 1:28 pm
Sooooo good! Made it this morning and am so happy with how it turned out. I used veggies and fresh herbs I had on hand for the quiche. Also used the last of the smoked gouda cheese I had (I love this recipe of yours!) in this. Turned out fantastic. I also used a larger round baking dish and could see how a regular pie dish could be too small.
I'll be eating this all week for breakfast/lunch. Do you think it will last awhile in the fridge?
Thank you Monica!
Reply
- Monica says
  April 05, 2020 at 2:37 pm
  You're very welcome! I'm so happy that you liked it! We actually had it last night for dinner. It works best in a large pie dish or two smaller ones. I bet the smoked gouda is delicious in it! It will last for about 5 days in the fridge. We just heated up our leftovers for breakfast and I think it was even better the next day. 🙂
  Reply
Chantal Schreiber says
January 22, 2020 at 2:37 pm
Hi, Monica, I just made your quiche true to recipe except I used Olive oil for the crust, crust was tasty but a little dry, maybe I have British cups, not US? I hear they are different? I'm in Europe, btw 😉
All in all very tasty 🙂 Thank you! And crust was so easy to make!
My question: Can I freeze the leftovers? Or will the tofu go funny when defrosted?
Thank you!
xxxchantal
Reply
- Monica says
  January 23, 2020 at 8:30 am
  Hi Chantal, I'm glad that you liked it. Tofu changes texture when it is frozen, so you may not want to freeze it. It won't ruin it, but just make it spongier. Enjoy! 🙂
  Reply
Debbie Ashlock says
October 27, 2019 at 2:04 pm
Wondering if you could make this a day or 2 ahead and warm up to serve?
Reply
- Monica says
  October 27, 2019 at 3:08 pm
  Yes, definitely. It works great for this. I would cover it with foil so you don't dry it out or burn it when you re-heat it.
  Reply
  - Clare says
    January 12, 2020 at 3:31 am
    This was delicious. I used Black salt in place of salt to replicate the eggy flavour (found in my health store).
    I found the crust way to soggy though. It was like wet sand.
    But will attempt again because it was soooo good.
    I also used vegan feta in the wet mix.
    Reply
    - Monica says
      January 12, 2020 at 9:46 am
      I'm so happy that you liked it, Clare! I'm surprised to hear that your crust was soggy. I'm not sure which recipe you used for it, but my hot water pie crust is always very firm and holds together well even with really wet pies and pot pies. Hope you try it again! 🙂
      Reply
Anton Getz says
September 02, 2019 at 9:12 pm
I used 1lb of tofu instead of 2 and still had enough filling to make 2 quiches. Standard pie dish..
Reply
Dave says
May 23, 2019 at 7:03 pm
I tried your other scrambled eggs and they were great. Now I don't have to buy The Vegg anymore. 🙂 I am going to try this recipe soon. Keep up the great work!
Reply
- Monica says
  May 25, 2019 at 5:36 pm
  So happy to read that you like my "eggs" we eat them a few times a week at my house. Hope you enjoy the quiche! 🙂
  Reply
Justin Luscomb says
April 25, 2019 at 12:15 pm
Omg I just found this hidden gem you have created thank you for sharing your hard work with everyone
Reply
- Monica says
  April 25, 2019 at 2:45 pm
  I'm so happy that you like it, Justin! It's been my go-to brunch recipe for years! Enjoy! 🙂
  Reply