25+ Delicious Friday Vegan Quiche Recipes for a Perfect Plant-Based Meal

Vegan quiches are a versatile and delicious dish that can transform any Friday meal into a satisfying experience.

Whether you’re enjoying a quiet brunch at home, hosting friends for a casual gathering, or just in the mood for a comforting meal, a vegan quiche can be the perfect solution.

The beauty of vegan quiches lies in their ability to cater to a variety of dietary needs while still offering a rich, savory flavor.

They are often made with a tofu or chickpea flour-based filling, packed with fresh vegetables, and encased in a flaky, golden crust.

We’ve curated a collection of 25+ mouthwatering Friday vegan quiche recipes that will add creativity and flavor to your weekly routine.

These quiches cover a range of flavor profiles, from classic spinach and artichoke to more adventurous combinations like zucchini and tomato or butternut squash and sage.

Whether you’re a seasoned vegan or simply looking to explore plant-based dishes, you’ll find a recipe here that perfectly suits your tastes and needs.

25+ Delicious Friday Vegan Quiche Recipes for a Perfect Plant-Based Meal

With these 25+ Friday vegan quiche recipes, you have endless possibilities to create a delightful and nutritious meal every week.

From savory combinations to creamy, satisfying fillings, these recipes will not only nourish your body but also keep you excited about the plant-based meals you can easily whip up.

Whether you prefer the simplicity of a vegetable-packed quiche or something more unique like a sweet potato and kale combination, there’s a recipe for everyone.

By incorporating these vegan quiches into your meal planning, you can transform your Fridays into a delicious and health-conscious tradition.

Spinach and Mushroom Vegan Quiche

This spinach and mushroom vegan quiche is a wholesome and savory delight, perfect for a Friday meal. Packed with nutrient-rich spinach, earthy mushrooms, and a creamy tofu filling, this quiche pairs beautifully with a fresh side salad or soup. Its crispy crust and hearty filling make it a satisfying plant-based option.

Ingredients:

For the Crust:

• 1 ½ cups all-purpose flour
• ½ cup vegan butter, chilled and cubed
• 3-4 tbsp cold water

For the Filling:

• 1 block (14 oz) firm tofu, drained
• ½ cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tsp turmeric powder
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cups fresh spinach, chopped
• 1 cup cremini mushrooms, sliced

Instructions:

1. Prepare the crust: In a mixing bowl, combine flour and vegan butter. Use your hands to create a crumbly mixture. Gradually add cold water until a dough forms. Roll out and press into a greased 9-inch pie pan. Preheat oven to 375°F (190°C).
2. Prepare the filling: Blend tofu, almond milk, nutritional yeast, turmeric, garlic powder, salt, and pepper in a blender until smooth.
3. Heat olive oil in a skillet over medium heat. Sauté onions until translucent, then add mushrooms and cook until tender. Stir in spinach and cook for another 2 minutes.
4. Mix the sautéed vegetables with the tofu mixture and pour into the crust. Smooth out the top.
5. Bake for 40-45 minutes or until the top is firm and golden. Cool for 10 minutes before serving.

This spinach and mushroom vegan quiche is a showstopper that balances flaky crust and a creamy, protein-packed filling. The vibrant spinach and umami-rich mushrooms ensure every bite is a flavor-packed treat. It’s a great recipe for impressing guests or enjoying a peaceful, plant-based dinner.

Vegan Broccoli and Cheddar Quiche

This vegan broccoli and cheddar quiche is a cheesy, savory delight with a crunchy crust and rich, creamy filling. With vibrant broccoli florets and a cheesy cashew-based sauce, it’s a dish that redefines vegan comfort food while remaining wholesome and nutritious.

Ingredients:

For the Crust:

• 1 ½ cups whole wheat flour
• ½ cup coconut oil, solid
• 3-5 tbsp ice water

For the Filling:

• 1 cup cashews, soaked for 4 hours
• ¾ cup unsweetened soy milk
• 2 tbsp lemon juice
• 2 tbsp nutritional yeast
• 1 tbsp cornstarch
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp salt
• 1 ½ cups small broccoli florets
• 1 cup vegan shredded cheddar

Instructions:

1. Make the crust: Combine flour and coconut oil in a bowl until crumbly. Slowly add ice water until dough forms. Roll out and press into a greased 9-inch tart pan. Preheat oven to 375°F (190°C).
2. Prepare the filling: Blend soaked cashews, soy milk, lemon juice, nutritional yeast, cornstarch, onion powder, paprika, and salt until smooth.
3. In a pot of boiling water, blanch broccoli florets for 2-3 minutes. Drain and pat dry.
4. Pour the cashew mixture into the crust. Arrange broccoli florets evenly on top and sprinkle vegan cheddar over the filling.
5. Bake for 35-40 minutes until the filling is set and golden. Cool for 10 minutes before slicing.

This vegan broccoli and cheddar quiche combines creamy textures with cheesy, nutty flavors that will convert even the most skeptical diners. It’s perfect for sharing, and the rich cashew base guarantees a luxurious yet nutritious dish.

Tomato and Basil Vegan Quiche

A classic combination of tomato and basil shines in this vibrant vegan quiche. The tangy tomatoes, aromatic basil, and creamy chickpea-based filling create a delightful dish that’s both hearty and fresh. It’s ideal for a relaxing Friday dinner or brunch.

Ingredients:

For the Crust:

• 1 ½ cups oat flour
• ½ cup vegan butter
• 2-3 tbsp cold water

For the Filling:

• 1 cup chickpea flour
• 1 ½ cups water
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp black salt (Kala Namak)
• ½ tsp turmeric powder
• 1 cup cherry tomatoes, halved
• ½ cup fresh basil leaves, chopped
• ¼ cup vegan parmesan

Instructions:

1. Prepare the crust: Mix oat flour and vegan butter in a bowl until crumbly. Add cold water until dough forms. Roll out and press into a 9-inch pie dish. Preheat oven to 375°F (190°C).
2. Prepare the filling: In a saucepan, whisk chickpea flour and water over medium heat until thickened. Stir in olive oil, garlic powder, black salt, and turmeric.
3. Pour the chickpea mixture into the crust. Arrange cherry tomatoes on top and sprinkle with basil and vegan parmesan.
4. Bake for 30-35 minutes until firm and lightly golden. Cool slightly before serving.

This tomato and basil vegan quiche brings the freshness of summer to your plate. The fluffy chickpea filling and herby topping make it a delightful and satisfying choice for a plant-based meal. Pair with a light salad for the ultimate experience.

Zucchini and Dill Vegan Quiche

This zucchini and dill vegan quiche is light, fresh, and perfect for any meal. The tender zucchini combines beautifully with the aromatic dill in a silky tofu filling, all encased in a flaky, golden crust. It’s ideal for those seeking a wholesome yet elegant plant-based dish.

Ingredients:

For the Crust:

• 1 ½ cups spelt flour
• ½ cup vegan butter
• 3-4 tbsp cold water

For the Filling:

• 1 block (14 oz) firm tofu, pressed
• ½ cup coconut milk
• 1 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp onion powder
• ½ tsp salt
• 1 medium zucchini, thinly sliced
• 2 tbsp fresh dill, chopped

Instructions:

1. Prepare the crust: Combine spelt flour and vegan butter until crumbly. Slowly add cold water to form a dough. Roll out and press into a 9-inch tart pan. Preheat oven to 375°F (190°C).
2. Prepare the filling: Blend tofu, coconut milk, nutritional yeast, lemon juice, onion powder, and salt until smooth.
3. Pour the tofu mixture into the crust. Arrange zucchini slices on top in a spiral pattern and sprinkle with fresh dill.
4. Bake for 40-45 minutes or until set and golden. Cool for 10 minutes before slicing.

This zucchini and dill quiche is a refreshing take on vegan comfort food. The delicate zucchini slices and fragrant dill elevate the dish, making it a favorite for spring or summer gatherings.

Caramelized Onion and Sweet Potato Vegan Quiche

This caramelized onion and sweet potato vegan quiche offers a savory-sweet balance that’s irresistibly comforting. The creamy sweet potato filling is paired with the rich, golden sweetness of caramelized onions, creating a harmonious and delicious meal.

Ingredients:

For the Crust:

• 1 ½ cups all-purpose flour
• ½ cup olive oil
• 2-3 tbsp cold water

For the Filling:

• 1 large sweet potato, roasted and mashed
• 1 block (14 oz) silken tofu
• 2 tbsp tahini
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• 2 medium onions, thinly sliced
• 2 tbsp olive oil

Instructions:

1. Make the crust: Mix flour and olive oil until crumbly, then add cold water until dough forms. Roll out and press into a 9-inch pie pan. Preheat oven to 375°F (190°C).
2. Caramelize the onions: Heat olive oil in a skillet over medium heat. Cook onions, stirring often, until golden and caramelized, about 15-20 minutes.
3. Prepare the filling: Blend mashed sweet potato, tofu, tahini, nutritional yeast, garlic powder, smoked paprika, and salt until smooth.
4. Spread the filling into the crust and top with caramelized onions.
5. Bake for 35-40 minutes until set and lightly golden. Cool slightly before serving.

This quiche’s blend of creamy sweet potato and deeply flavored onions creates a dish that feels both indulgent and nourishing. It’s perfect for cozy Friday dinners.

Roasted Red Pepper and Spinach Vegan Quiche

Bright, bold flavors come alive in this roasted red pepper and spinach vegan quiche. The smoky-sweet roasted peppers, combined with nutrient-packed spinach and a chickpea-based filling, make for a vibrant and flavorful dish.

Ingredients:

For the Crust:

• 1 ½ cups almond flour
• ¼ cup ground flaxseed
• 3-4 tbsp cold water

For the Filling:

• 1 cup chickpea flour
• 1 ½ cups water
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp turmeric powder
• ½ tsp black salt (Kala Namak)
• 1 cup roasted red peppers, chopped
• 1 cup fresh spinach, chopped

Instructions:

1. Prepare the crust: Combine almond flour and flaxseed, then gradually add water to form a dough. Press into a 9-inch tart pan. Preheat oven to 375°F (190°C).
2. Prepare the filling: In a saucepan, whisk chickpea flour, water, olive oil, paprika, turmeric, and black salt over medium heat until thickened.
3. Stir roasted red peppers and spinach into the chickpea mixture, then pour into the crust.
4. Bake for 30-35 minutes until set and golden. Cool for 10 minutes before serving.

This roasted red pepper and spinach quiche is bursting with smoky, fresh, and creamy flavors. Its vibrant colors and satisfying texture make it a fantastic centerpiece for any vegan spread.

Leek and Potato Vegan Quiche

A classic pairing, leek and potato shine in this hearty and flavorful vegan quiche. The creamy potato base complements the subtle sweetness of sautéed leeks, creating a dish that’s both comforting and elegant.

Ingredients:

For the Crust:

• 1 ½ cups whole wheat flour
• ½ cup vegan butter, chilled
• 3-4 tbsp ice water

For the Filling:

• 2 medium potatoes, boiled and mashed
• 1 block (14 oz) firm tofu, drained
• ½ cup unsweetened almond milk
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• ½ tsp salt
• 2 medium leeks, sliced
• 1 tbsp olive oil

Instructions:

1. Make the crust: Mix whole wheat flour and vegan butter until crumbly, then add water to form a dough. Roll out and press into a greased 9-inch pie dish. Preheat oven to 375°F (190°C).
2. Sauté the leeks: Heat olive oil in a skillet and sauté leeks until soft and fragrant, about 5 minutes.
3. Prepare the filling: Blend mashed potatoes, tofu, almond milk, nutritional yeast, garlic powder, and salt until smooth. Stir in the sautéed leeks.
4. Pour the filling into the crust and smooth the top.
5. Bake for 40-45 minutes until set and golden. Cool slightly before serving.

This leek and potato vegan quiche is a warming dish with rich textures and subtle flavors. Its balance of creamy potatoes and tender leeks makes it a delightful addition to your Friday menu.

Asparagus and Potato Vegan Quiche

This asparagus and potato vegan quiche is a delicious, savory treat that’s perfect for any occasion. The tender potatoes paired with fresh, crisp asparagus and a creamy tofu filling create a satisfying and hearty dish. It’s an elegant way to enjoy plant-based ingredients while indulging in comforting flavors.

Ingredients:

For the Crust:

• 1 ½ cups all-purpose flour
• ½ cup coconut oil, solid
• 3-4 tbsp cold water

For the Filling:

• 1 large potato, peeled and thinly sliced
• 1 block (14 oz) firm tofu, pressed
• ½ cup unsweetened almond milk
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• ½ tsp turmeric powder
• ½ tsp salt
• 1 tbsp olive oil
• 1 bunch asparagus, trimmed and chopped

Instructions:

1. Prepare the crust: Combine flour and coconut oil in a mixing bowl until crumbly. Gradually add cold water to form a dough. Roll out and press into a 9-inch pie dish. Preheat oven to 375°F (190°C).
2. Prepare the filling: Blend tofu, almond milk, nutritional yeast, garlic powder, turmeric, and salt until smooth.
3. Heat olive oil in a skillet over medium heat. Sauté asparagus for about 5 minutes until slightly tender.
4. Layer the sliced potatoes in the bottom of the crust, then pour the tofu mixture over them. Top with sautéed asparagus.
5. Bake for 40-45 minutes or until the quiche is firm and golden. Cool for 10 minutes before serving.

This asparagus and potato quiche brings together vibrant green asparagus and creamy potatoes in a dish that’s both fresh and comforting. It’s a great way to highlight seasonal produce, perfect for brunch or a light dinner.

Cauliflower and Pea Vegan Quiche

This cauliflower and pea vegan quiche is a flavorful and nutritious dish that combines the mild sweetness of peas with the savory richness of cauliflower. With a creamy cashew-based filling and a crispy crust, this quiche is a satisfying option for a Friday meal.

Ingredients:

For the Crust:

• 1 ½ cups whole wheat flour
• ½ cup vegan butter
• 3-4 tbsp cold water

For the Filling:

• 2 cups cauliflower florets, steamed
• 1 cup frozen peas, thawed
• 1 cup soaked cashews
• ½ cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp onion powder
• ½ tsp salt
• ½ tsp black pepper

Instructions:

1. Prepare the crust: Combine whole wheat flour and vegan butter until crumbly. Gradually add cold water to form a dough. Press the dough into a 9-inch tart pan. Preheat oven to 375°F (190°C).
2. Prepare the filling: In a blender or food processor, blend steamed cauliflower, soaked cashews, water, nutritional yeast, lemon juice, onion powder, salt, and black pepper until smooth.
3. Stir in thawed peas and blend again for a few seconds to incorporate.
4. Pour the mixture into the prepared crust and smooth the top.
5. Bake for 35-40 minutes until firm and golden on top. Allow to cool for 10 minutes before slicing.

This cauliflower and pea vegan quiche is an easy-to-make, satisfying dish with a perfect balance of flavors. The creamy texture, combined with the sweetness of peas and the earthiness of cauliflower, makes it an ideal choice for a hearty, nutritious meal.

Kale and Mushroom Vegan Quiche

Packed with hearty mushrooms and nutrient-dense kale, this vegan quiche is both wholesome and satisfying. The combination of earthy mushrooms and savory kale is complemented by a creamy tofu-based filling that’s rich and delicious.

Ingredients:

For the Crust:

• 1 ½ cups all-purpose flour
• ½ cup vegan butter, chilled
• 3-4 tbsp cold water

For the Filling:

• 1 block (14 oz) firm tofu, pressed
• ½ cup unsweetened almond milk
• 1 tbsp nutritional yeast
• 1 tbsp tamari or soy sauce
• 1 tsp garlic powder
• ½ tsp salt
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cups kale, chopped
• 1 cup cremini mushrooms, sliced

Instructions:

1. Prepare the crust: In a mixing bowl, combine flour and vegan butter. Use your hands to create a crumbly mixture. Gradually add cold water until a dough forms. Roll out and press into a 9-inch pie dish. Preheat oven to 375°F (190°C).
2. Prepare the filling: In a blender, combine tofu, almond milk, nutritional yeast, tamari, garlic powder, and salt. Blend until smooth.
3. Heat olive oil in a skillet over medium heat. Sauté onions and mushrooms until tender. Add kale and cook for 2 more minutes until wilted.
4. Combine the sautéed vegetables with the tofu mixture and pour into the prepared crust. Smooth out the top.
5. Bake for 40-45 minutes or until firm and lightly golden. Let it cool for 10 minutes before serving.

The kale and mushroom vegan quiche is a filling and nutrient-packed option, full of rich flavors and textures. It’s a perfect choice for any meal and can be enjoyed warm or at room temperature.

Sweet Potato and Kale Vegan Quiche

This sweet potato and kale vegan quiche is a nutrient-dense, comforting dish that’s perfect for a Friday dinner. The sweet potatoes add a creamy, slightly sweet base, while the kale gives a vibrant, earthy contrast, all nestled in a flaky, golden crust.

Ingredients:

For the Crust:

• 1 ½ cups spelt flour
• ½ cup olive oil
• 3-4 tbsp cold water

For the Filling:

• 2 medium sweet potatoes, peeled and cubed
• 1 block (14 oz) firm tofu, pressed
• ½ cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• 2 cups kale, chopped
• 1 tbsp olive oil

Instructions:

1. Prepare the crust: Combine spelt flour and olive oil until crumbly. Add cold water until the dough forms. Press the dough into a 9-inch pie dish. Preheat oven to 375°F (190°C).
2. Prepare the filling: Steam or roast sweet potatoes until soft. Blend the sweet potatoes, tofu, almond milk, nutritional yeast, garlic powder, smoked paprika, and salt until smooth.
3. Heat olive oil in a skillet over medium heat and sauté kale until wilted, about 5 minutes.
4. Stir the sautéed kale into the sweet potato mixture, then pour into the crust.
5. Bake for 40-45 minutes until firm and golden. Allow it to cool for 10 minutes before serving.

This sweet potato and kale quiche is rich in flavor, with the sweet potatoes providing a smooth texture and the kale adding an earthy punch. It’s a delicious, filling dish that’s perfect for a comforting Friday night meal.

Zucchini and Tomato Vegan Quiche

This zucchini and tomato vegan quiche combines the fresh flavors of summer vegetables with a creamy tofu-based filling. The tender zucchini and juicy tomatoes complement the rich and savory filling, creating a perfect dish for brunch or a light dinner.

Ingredients:

For the Crust:

• 1 ½ cups all-purpose flour
• ½ cup vegan butter
• 3-4 tbsp cold water

For the Filling:

• 1 block (14 oz) firm tofu, pressed
• ½ cup unsweetened almond milk
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp salt
• 2 tbsp olive oil
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved

Instructions:

1. Prepare the crust: Mix flour and vegan butter in a bowl until crumbly. Slowly add cold water to form a dough. Press dough into a 9-inch tart pan. Preheat oven to 375°F (190°C).
2. Prepare the filling: In a blender, combine tofu, almond milk, nutritional yeast, garlic powder, oregano, and salt. Blend until smooth.
3. Heat olive oil in a skillet over medium heat and sauté zucchini slices for about 5 minutes until softened.
4. Arrange the sautéed zucchini and halved tomatoes in the prepared crust. Pour the tofu mixture over the vegetables and spread it evenly.
5. Bake for 35-40 minutes until firm and golden. Allow to cool for 10 minutes before slicing.

The zucchini and tomato vegan quiche is a bright and fresh dish that celebrates the flavors of summer. The combination of zucchini and tomatoes adds a beautiful color contrast to the creamy tofu filling, making this quiche as pleasing to the eye as it is to the palate.

Broccoli and Red Pepper Vegan Quiche

This broccoli and red pepper vegan quiche is a vibrant and nutritious meal packed with protein and fiber. The slight sweetness of red peppers pairs perfectly with the earthy taste of broccoli, all enveloped in a creamy, savory tofu filling.

Ingredients:

For the Crust:

• 1 ½ cups whole wheat flour
• ¼ cup olive oil
• 3-4 tbsp cold water

For the Filling:

• 1 block (14 oz) firm tofu, pressed
• ½ cup unsweetened almond milk
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• 1 tbsp olive oil
• 1 cup broccoli florets, steamed
• 1 red bell pepper, diced

Instructions:

1. Prepare the crust: Combine flour and olive oil until crumbly. Add cold water gradually to form dough. Press dough into a 9-inch pie dish. Preheat oven to 375°F (190°C).
2. Prepare the filling: Blend tofu, almond milk, nutritional yeast, garlic powder, onion powder, and salt until smooth.
3. Heat olive oil in a skillet and sauté red bell pepper for 3-4 minutes until tender.
4. Add steamed broccoli to the sautéed pepper and mix well. Pour the tofu mixture over the vegetables and stir to combine.
5. Pour the vegetable mixture into the prepared crust. Bake for 35-40 minutes until firm and golden. Let it cool for 10 minutes before slicing.

This broccoli and red pepper vegan quiche is a vibrant and satisfying option that provides a balance of textures and flavors. The combination of the creamy tofu filling and crunchy vegetables makes it an ideal meal for a light lunch or dinner.

Spinach and Artichoke Vegan Quiche

This spinach and artichoke vegan quiche is a creamy, indulgent dish that brings together two classic ingredients in a way that is both hearty and flavorful. The richness of artichokes pairs beautifully with the freshness of spinach, all encased in a golden, flaky crust.

Ingredients:

For the Crust:

• 1 ½ cups all-purpose flour
• ½ cup vegan butter
• 3-4 tbsp cold water

For the Filling:

• 1 block (14 oz) firm tofu, pressed
• ½ cup unsweetened almond milk
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp lemon juice
• ½ tsp salt
• 2 tbsp olive oil
• 1 cup spinach, chopped
• 1 cup artichoke hearts, drained and chopped

Instructions:

1. Prepare the crust: Combine flour and vegan butter until crumbly. Slowly add cold water to form dough. Press dough into a 9-inch pie dish. Preheat oven to 375°F (190°C).
2. Prepare the filling: Blend tofu, almond milk, nutritional yeast, garlic powder, lemon juice, and salt until smooth.
3. Heat olive oil in a skillet and sauté spinach for 2-3 minutes until wilted.
4. Add chopped artichokes to the skillet and sauté for another 2 minutes.
5. Pour the tofu mixture over the spinach and artichokes, stirring gently to combine. Pour into the prepared crust.
6. Bake for 40-45 minutes until firm and golden. Allow to cool for 10 minutes before slicing.

This spinach and artichoke vegan quiche is a rich, flavorful meal that’s perfect for any occasion. The creamy filling and tender vegetables make it a crowd-pleasing dish that can be enjoyed warm or at room temperature.

Butternut Squash and Sage Vegan Quiche

This butternut squash and sage vegan quiche is a cozy, autumn-inspired dish that combines the sweet, earthy flavors of roasted squash with the savory, aromatic taste of sage. The creamy tofu filling complements the roasted vegetables, making it a perfect dish for a fall-inspired meal.

Ingredients:

For the Crust:

• 1 ½ cups whole wheat flour
• ¼ cup coconut oil, solid
• 3-4 tbsp cold water

For the Filling:

• 2 cups butternut squash, peeled and cubed
• 1 block (14 oz) firm tofu, pressed
• ½ cup unsweetened almond milk
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• ½ tsp salt
• 1 tbsp olive oil
• 1 tbsp fresh sage, chopped

Instructions:

1. Prepare the crust: Combine whole wheat flour and coconut oil until crumbly. Add cold water gradually to form dough. Press dough into a 9-inch pie dish. Preheat oven to 375°F (190°C).
2. Prepare the filling: Roast the butternut squash cubes with a drizzle of olive oil at 375°F (190°C) for about 25 minutes until tender.
3. In a blender, blend tofu, almond milk, nutritional yeast, garlic powder, salt, and roasted butternut squash until smooth.
4. Stir in fresh sage.
5. Pour the mixture into the prepared crust. Bake for 40-45 minutes until golden and firm. Allow to cool for 10 minutes before slicing.

This butternut squash and sage vegan quiche is the epitome of fall comfort food. The sweetness of the roasted squash and the earthy notes of sage combine to create a rich, satisfying dish that’s perfect for any fall gathering.

Note: More recipes​ are coming soon!