25+ Delicious Holiday Vegan Quiche Recipes to Make Your Feast Shine

The holidays are a time for celebration, family gatherings, and, of course, delicious food.

While many holiday meals focus on traditional dishes, vegan options are becoming more popular and essential, offering both flavor and nourishment to all guests, regardless of dietary preferences.

One dish that always shines during the festive season is quiche. Whether served for brunch, lunch, or dinner, vegan quiches are a versatile, flavorful, and satisfying option.

In this blog article, we’ll share 25+ mouthwatering holiday vegan quiche recipes that are sure to wow your guests.

From savory combinations of spinach and artichokes to the fresh and vibrant flavors of tomato and basil, these quiches are packed with delicious, plant-based ingredients that cater to every taste and occasion.

Whether you’re looking for a classic flavor, a seasonal twist, or a creative spin, we’ve got you covered with a variety of options that are easy to make, festive, and full of flavor.

25+ Delicious Holiday Vegan Quiche Recipes to Make Your Feast Shine

Vegan quiches are the perfect holiday dish for anyone looking to add variety and health-conscious choices to their holiday meals.

They offer endless possibilities for customization, and with these 25+ recipes, there’s something to please every palate.

Whether you’re hosting a holiday brunch, looking for a light lunch, or simply trying to add a comforting dish to your dinner spread, these vegan quiches are sure to become a favorite part of your holiday tradition.

So, gather your ingredients, get creative in the kitchen, and serve up these delightful vegan quiches for your next holiday celebration.

Not only will they satisfy your guests, but they’ll also leave them asking for more!

Spinach and Sun-Dried Tomato Vegan Quiche

This vibrant vegan quiche combines the earthy flavor of spinach with the tangy sweetness of sun-dried tomatoes. It’s perfect for holiday brunches or as a centerpiece for festive dinners, offering a creamy texture and a flaky, golden crust.

Ingredients:

For the crust:

• 1 ½ cups all-purpose flour (or gluten-free flour)
• ½ teaspoon salt
• ⅓ cup cold vegan butter
• 4–5 tablespoons cold water

For the filling:

• 1 block (14 oz) firm tofu, pressed
• 2 tablespoons nutritional yeast
• 2 teaspoons cornstarch
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black salt (kala namak) or regular salt
• 1 cup fresh spinach, chopped
• ½ cup sun-dried tomatoes, chopped
• ½ cup plant-based milk
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch tart or pie pan.
2. In a bowl, mix the flour and salt for the crust. Add cold vegan butter and combine with a fork or hands until crumbly. Add cold water gradually until the dough comes together.
3. Roll out the dough on a floured surface and transfer it to the pan. Trim the edges and prick the base with a fork.
4. Blind bake the crust for 10 minutes, then set aside.
5. In a blender, blend tofu, nutritional yeast, cornstarch, turmeric, garlic powder, onion powder, salt, plant-based milk, and olive oil until smooth.
6. Fold the chopped spinach and sun-dried tomatoes into the mixture.
7. Pour the filling into the pre-baked crust and smooth the top.
8. Bake for 35–40 minutes until firm and golden. Let cool slightly before slicing.
9. Garnish with fresh parsley and serve warm.

This quiche is a delightful holiday dish that pairs well with a side salad or roasted vegetables. Its vibrant colors and comforting flavors will make it a memorable addition to your table.

Mushroom and Leek Vegan Quiche

Rich, savory mushrooms and mild, sweet leeks are the stars of this elegant vegan quiche. Its creamy texture and deep flavors make it a holiday favorite that can stand alone as a stunning main dish.

Ingredients:

For the crust:

• 1 ½ cups whole wheat flour
• ½ teaspoon salt
• ⅓ cup coconut oil or vegan butter
• 5 tablespoons ice water

For the filling:

• 1 cup cashews (soaked for 2 hours or boiled for 15 minutes)
• ½ cup plant-based milk
• 2 teaspoons miso paste
• 2 tablespoons nutritional yeast
• 1 tablespoon cornstarch
• 1 teaspoon smoked paprika
• ½ teaspoon thyme
• 1 tablespoon olive oil
• 2 cups mushrooms, sliced
• 1 large leek, thinly sliced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Prepare a 9-inch tart pan with a greased base.
2. Combine flour and salt in a bowl. Mix in the coconut oil until crumbly. Add ice water gradually, forming a dough. Roll out and press into the pan. Prick the base with a fork and blind bake for 10 minutes.
3. In a blender, process soaked cashews, plant-based milk, miso paste, nutritional yeast, cornstarch, smoked paprika, and thyme until creamy.
4. Heat olive oil in a pan over medium heat. Sauté mushrooms and leeks until tender, seasoning with salt and pepper.
5. Mix the sautéed vegetables into the cashew mixture and pour into the baked crust.
6. Bake for 35–40 minutes or until firm and golden on top. Cool slightly before slicing.

This quiche’s earthy, savory flavors make it a comforting and satisfying choice for holiday meals. Its creamy filling and flaky crust will leave guests raving for seconds.

Roasted Red Pepper and Asparagus Vegan Quiche

Bold roasted red peppers and tender asparagus spears combine in this visually stunning and flavorful vegan quiche. Ideal for holiday feasts, it’s a dish that’s both eye-catching and deliciously festive.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• ½ cup oat flour
• 2 tablespoons flaxseed meal
• 4 tablespoons cold water
• 3 tablespoons olive oil

For the filling:

• 1 block (14 oz) extra-firm tofu, crumbled
• ½ cup unsweetened plant-based yogurt
• 2 tablespoons nutritional yeast
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• ½ teaspoon ground turmeric
• ½ cup roasted red peppers, chopped
• 8–10 asparagus spears, trimmed
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). Lightly grease a tart pan.
2. Mix almond flour, oat flour, and flaxseed meal in a bowl. Add olive oil and cold water, mixing until a dough forms. Press into the tart pan, trimming the edges.
3. Blind bake the crust for 10 minutes and set aside.
4. Blend tofu, plant-based yogurt, nutritional yeast, Dijon mustard, paprika, and turmeric until smooth.
5. Stir in chopped roasted red peppers, then pour the mixture into the baked crust.
6. Arrange asparagus spears on top, lightly pressing them into the filling.
7. Drizzle olive oil over the asparagus and bake for 35–40 minutes, or until the filling is set and the top is golden.
8. Allow to cool for 10 minutes before serving.

This quiche’s vibrant colors and rich flavors make it a standout holiday dish. Its combination of textures and the aromatic filling ensure it’s a centerpiece everyone will appreciate.

Caramelized Onion and Sweet Potato Vegan Quiche

This vegan quiche is a perfect balance of sweet and savory, with the rich sweetness of caramelized onions and roasted sweet potatoes. The creamy filling and flaky crust make it a comforting addition to any holiday spread.

Ingredients:

For the crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup vegan butter
• 4 tablespoons cold water

For the filling:

• 1 medium sweet potato, peeled and cubed
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 1 block (14 oz) firm tofu, pressed
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon thyme
• 1 teaspoon paprika
• ½ teaspoon black salt
• ½ cup plant-based milk
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan.
2. In a bowl, mix flour and salt. Add cold vegan butter and use a pastry cutter to combine until the mixture is crumbly. Add cold water gradually, forming the dough.
3. Roll out the dough on a floured surface and press it into the tart pan. Prick the base with a fork and blind bake for 10 minutes.
4. Toss sweet potato cubes with olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes until tender.
5. Meanwhile, sauté onions in a pan over medium heat until caramelized, about 10 minutes.
6. In a blender, combine tofu, nutritional yeast, garlic powder, thyme, paprika, black salt, and plant-based milk. Blend until smooth.
7. Mix the roasted sweet potatoes and caramelized onions into the tofu mixture, then pour the filling into the pre-baked crust.
8. Bake for 35–40 minutes until the quiche is firm and golden. Let cool slightly before slicing.

This quiche offers a satisfying combination of savory caramelized onions and the natural sweetness of sweet potatoes, making it a delicious and hearty choice for any holiday meal.

Zucchini and Tomato Vegan Quiche

A light, fresh vegan quiche, this combination of zucchini and tomatoes offers a wonderful balance of flavors. Perfect for holiday gatherings, it provides a refreshing contrast to heavier dishes.

Ingredients:

For the crust:

• 1 ½ cups spelt flour
• ½ teaspoon salt
• ¼ cup olive oil
• 4–5 tablespoons cold water

For the filling:

• 1 zucchini, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 block (14 oz) firm tofu, pressed
• 2 tablespoons nutritional yeast
• 1 tablespoon Dijon mustard
• 1 teaspoon basil
• ½ teaspoon oregano
• ½ teaspoon garlic powder
• Salt and pepper to taste
• ½ cup plant-based milk
• Olive oil for sautéing

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan.
2. In a bowl, combine spelt flour and salt. Add olive oil and mix until crumbly. Gradually add cold water to form a dough.
3. Roll out the dough on a floured surface, transfer it to the tart pan, and prick the base with a fork. Blind bake for 10 minutes.
4. Sauté the zucchini slices in a little olive oil over medium heat until soft and golden, about 5–7 minutes. Set aside.
5. In a blender, combine tofu, nutritional yeast, Dijon mustard, basil, oregano, garlic powder, salt, pepper, and plant-based milk. Blend until smooth.
6. Layer sautéed zucchini and halved cherry tomatoes in the pre-baked crust. Pour the tofu mixture over the vegetables.
7. Bake for 30–35 minutes, until the quiche is firm and golden. Cool for 10 minutes before slicing.

This light and refreshing quiche, with its fresh flavors of zucchini and tomatoes, makes for a perfect addition to any festive meal, especially when you’re craving something a bit lighter.

Roasted Garlic and Broccoli Vegan Quiche

This vegan quiche is packed with the rich flavors of roasted garlic and tender broccoli. The garlic adds depth and richness to the quiche, while the broccoli adds a fresh, crunchy texture, making it a satisfying holiday dish.

Ingredients:

For the crust:

• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 tablespoon ground flaxseed
• 4 tablespoons cold water
• 3 tablespoons olive oil

For the filling:

• 1 head of broccoli, chopped into florets
• 1 bulb of garlic, roasted
• 1 block (14 oz) firm tofu, pressed
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon turmeric
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• ½ cup unsweetened plant-based milk

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan.
2. Mix almond flour, coconut flour, flaxseed, olive oil, and cold water in a bowl. Form the dough and press it into the tart pan, pricking the base with a fork. Blind bake for 10 minutes.
3. Roast the garlic bulb by slicing the top off, drizzling with olive oil, and wrapping it in foil. Bake for 25–30 minutes, until soft.
4. Steam or sauté the broccoli florets until tender, about 5–7 minutes.
5. In a blender, combine tofu, nutritional yeast, lemon juice, turmeric, onion powder, paprika, salt, pepper, and plant-based milk. Blend until smooth.
6. Squeeze the roasted garlic out of its skin and add to the tofu mixture. Add the broccoli and stir to combine.
7. Pour the filling into the pre-baked crust and bake for 35–40 minutes, or until firm and golden.
8. Let cool slightly before slicing.

The roasted garlic and broccoli combine beautifully in this savory vegan quiche, making it a hearty and flavorful dish that is sure to be a hit at your holiday table.

Artichoke and Spinach Vegan Quiche

This vegan quiche combines two beloved ingredients—artichokes and spinach—into a creamy and satisfying filling. Its rich, comforting flavors make it perfect for holiday meals, whether as a main dish or a side.

Ingredients:

For the crust:

• 1 ½ cups whole wheat flour
• ½ teaspoon salt
• ¼ cup olive oil
• 5 tablespoons cold water

For the filling:

• 1 can (14 oz) artichoke hearts, drained and chopped
• 2 cups fresh spinach, chopped
• 1 block (14 oz) firm tofu, pressed
• 2 tablespoons nutritional yeast
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon lemon zest
• ½ cup plant-based milk
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan.
2. In a bowl, combine whole wheat flour and salt. Add olive oil and mix until crumbly. Gradually add cold water, forming the dough.
3. Roll out the dough on a floured surface and press it into the tart pan. Blind bake for 10 minutes.
4. Sauté the spinach in a little olive oil until wilted, about 2–3 minutes. Set aside.
5. In a blender, combine tofu, nutritional yeast, Dijon mustard, oregano, garlic powder, lemon zest, salt, and pepper. Blend until smooth.
6. Mix the sautéed spinach and chopped artichokes into the tofu mixture.
7. Pour the filling into the pre-baked crust and bake for 35–40 minutes until firm and golden.
8. Let cool for a few minutes before slicing.

This flavorful artichoke and spinach quiche is an ideal choice for holiday meals, offering a creamy and satisfying texture with a delightful savory taste. It pairs well with a light salad or roasted potatoes.

Mushroom and Leek Vegan Quiche

This vegan quiche brings together earthy mushrooms and sweet, tender leeks in a creamy, savory filling. The combination of these two ingredients creates a rich and satisfying dish that will complement any holiday spread.

Ingredients:

For the crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ¼ cup olive oil
• 4 tablespoons cold water

For the filling:

• 2 tablespoons olive oil
• 1 medium leek, thinly sliced
• 2 cups mushrooms, sliced (preferably cremini or button mushrooms)
• 1 block (14 oz) firm tofu, pressed
• 2 tablespoons nutritional yeast
• 1 teaspoon thyme
• 1 teaspoon garlic powder
• ½ teaspoon black salt
• ½ teaspoon pepper
• ½ cup unsweetened plant-based milk

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan.
2. In a bowl, combine the flour and salt. Add olive oil and mix until crumbly. Gradually add cold water to form the dough.
3. Roll the dough on a floured surface and press it into the tart pan. Blind bake for 10 minutes.
4. Heat olive oil in a pan over medium heat. Add the leek and cook until softened, about 5 minutes. Add the mushrooms and cook for another 5 minutes, until they release their moisture and become tender.
5. In a blender, combine tofu, nutritional yeast, thyme, garlic powder, black salt, pepper, and plant-based milk. Blend until smooth.
6. Add the leek and mushroom mixture to the tofu filling and stir to combine.
7. Pour the filling into the pre-baked crust and bake for 35–40 minutes, until firm and golden.
8. Let cool slightly before slicing.

The earthy mushrooms and sweet leeks create a flavorful, savory filling in this quiche. Its rich and creamy texture is perfectly complemented by the flaky crust, making it an excellent choice for holiday meals.

Sweet Pepper and Avocado Vegan Quiche

This vibrant vegan quiche combines the sweet flavors of bell peppers with creamy avocado for a colorful and nutritious holiday dish. It’s a perfect option for anyone looking for a refreshing, flavorful quiche to serve at their next gathering.

Ingredients:

For the crust:

• 1 ½ cups oat flour
• ½ teaspoon salt
• ¼ cup coconut oil, melted
• 4–5 tablespoons cold water

For the filling:

• 1 medium red bell pepper, diced
• 1 medium yellow bell pepper, diced
• 1 avocado, diced
• 1 block (14 oz) firm tofu, pressed
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• Salt and pepper to taste
• ½ cup unsweetened plant-based milk

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan.
2. In a bowl, mix oat flour and salt. Add coconut oil and cold water, and stir until a dough forms.
3. Roll the dough on a floured surface and press it into the tart pan. Prick the base with a fork and bake for 10 minutes.
4. Sauté the diced bell peppers in a pan over medium heat for 5–7 minutes, until softened. Set aside to cool.
5. In a blender, combine tofu, nutritional yeast, lemon juice, cumin, smoked paprika, garlic powder, salt, pepper, and plant-based milk. Blend until smooth.
6. Fold in the sautéed peppers and diced avocado into the tofu mixture.
7. Pour the filling into the pre-baked crust and bake for 35–40 minutes, until firm and golden.
8. Let cool for 10 minutes before slicing.

The combination of sweet peppers and creamy avocado brings a delightful fresh taste to this vegan quiche. It’s colorful, healthy, and perfect for adding a vibrant touch to any holiday table.

Butternut Squash and Kale Vegan Quiche

This vegan quiche features the sweetness of roasted butternut squash combined with the earthiness of kale, offering a deliciously warm and comforting dish. It’s perfect for winter holidays, providing both nutrition and flavor.

Ingredients:

For the crust:

• 1 ½ cups spelt flour
• ½ teaspoon salt
• ¼ cup coconut oil, melted
• 4–5 tablespoons cold water

For the filling:

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 2 cups kale, chopped
• 1 block (14 oz) firm tofu, pressed
• 2 tablespoons nutritional yeast
• 1 teaspoon sage
• 1 teaspoon garlic powder
• ½ teaspoon turmeric
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup unsweetened plant-based milk

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan.
2. In a bowl, combine spelt flour and salt. Add melted coconut oil and cold water, and stir until dough forms.
3. Roll out the dough on a floured surface, then transfer it to the tart pan. Prick the base with a fork and bake for 10 minutes.
4. Toss butternut squash cubes in olive oil, salt, and pepper. Roast for 25–30 minutes, until tender.
5. Sauté the kale in a pan over medium heat for 3–5 minutes, until wilted.
6. In a blender, combine tofu, nutritional yeast, sage, garlic powder, turmeric, salt, pepper, and plant-based milk. Blend until smooth.
7. Fold the roasted butternut squash and sautéed kale into the tofu mixture.
8. Pour the filling into the pre-baked crust and bake for 35–40 minutes, until firm and golden.
9. Let cool slightly before slicing.

The sweet butternut squash and earthy kale create a delicious contrast in this vegan quiche, making it a hearty and flavorful option that will surely impress your guests during the holidays.

Carrot and Ginger Vegan Quiche

This vibrant vegan quiche is infused with the warm flavors of ginger and carrots, providing a fresh and zesty twist on the classic quiche. It’s the perfect option when you’re craving something both comforting and exciting.

Ingredients:

For the crust:

• 1 ½ cups whole wheat flour
• ½ teaspoon salt
• ¼ cup olive oil
• 4–5 tablespoons cold water

For the filling:

• 2 medium carrots, grated
• 1 teaspoon fresh ginger, grated
• 1 block (14 oz) firm tofu, pressed
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon ground coriander
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• Salt and pepper to taste
• ½ cup unsweetened plant-based milk

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan.
2. In a bowl, combine whole wheat flour and salt. Add olive oil and cold water, stirring until a dough forms.
3. Roll the dough on a floured surface, then press it into the tart pan. Prick the base with a fork and bake for 10 minutes.
4. Sauté the grated carrots and ginger in a pan over medium heat for 5–7 minutes, until softened. Set aside to cool.
5. In a blender, combine tofu, nutritional yeast, lemon juice, coriander, cumin, garlic powder, salt, pepper, and plant-based milk. Blend until smooth.
6. Stir in the sautéed carrots and ginger into the tofu mixture.
7. Pour the filling into the pre-baked crust and bake for 35–40 minutes, until firm and golden.
8. Let cool for 10 minutes before slicing.

The combination of grated carrots and fresh ginger brings a warm, slightly spicy flavor to this quiche, creating a dish that feels both comforting and refreshing. It’s an exciting, festive option for your holiday table.

Spinach and Artichoke Vegan Quiche

This vegan quiche takes the beloved combination of spinach and artichokes and creates a creamy, savory filling that will be a crowd-pleaser at any holiday gathering. With a rich texture and vibrant flavor, it’s a comforting and satisfying dish that’s sure to impress.

Ingredients:

For the crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ¼ cup olive oil
• 4–5 tablespoons cold water

For the filling:

• 2 cups spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 block (14 oz) firm tofu, pressed
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup unsweetened plant-based milk
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan.
2. In a bowl, mix together flour and salt. Add olive oil and gradually add cold water, stirring until a dough forms.
3. Roll out the dough on a floured surface, then transfer it into the tart pan. Prick the base with a fork and bake for 10 minutes.
4. Sauté the spinach in a pan over medium heat for 2–3 minutes until wilted. Set aside to cool slightly.
5. In a blender, combine tofu, nutritional yeast, garlic powder, onion powder, salt, pepper, plant-based milk, and lemon juice. Blend until smooth.
6. Add the sautéed spinach and chopped artichokes to the tofu mixture and stir to combine.
7. Pour the filling into the pre-baked crust and bake for 35–40 minutes, until firm and golden.
8. Let cool for 10 minutes before slicing.

The combination of earthy spinach and savory artichokes creates a flavorful and satisfying filling, while the creamy tofu base ensures a deliciously smooth texture. This quiche is a perfect choice for a holiday brunch or festive dinner.

Tomato, Basil, and Pesto Vegan Quiche

Bursting with fresh tomatoes, aromatic basil, and a flavorful pesto filling, this vegan quiche is a delightful tribute to Mediterranean flavors. It’s light, yet packed with vibrant taste, making it an excellent option for a holiday celebration.

Ingredients:

For the crust:

• 1 ½ cups whole wheat flour
• ½ teaspoon salt
• ¼ cup coconut oil, melted
• 4–5 tablespoons cold water

For the filling:

• 1 cup cherry tomatoes, halved
• 1 block (14 oz) firm tofu, pressed
• 2 tablespoons nutritional yeast
• 2 tablespoons fresh basil, chopped
• 2 tablespoons pesto (store-bought or homemade)
• ½ teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup unsweetened plant-based milk

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan.
2. In a bowl, combine whole wheat flour and salt. Add melted coconut oil and cold water, mixing until dough forms.
3. Roll out the dough on a floured surface and press it into the tart pan. Prick the base with a fork and bake for 10 minutes.
4. In a blender, combine tofu, nutritional yeast, basil, pesto, garlic powder, oregano, salt, pepper, and plant-based milk. Blend until smooth.
5. Fold in the halved cherry tomatoes.
6. Pour the filling into the pre-baked crust and bake for 35–40 minutes, until firm and golden.
7. Let cool for 10 minutes before slicing.

The combination of fresh tomatoes, aromatic basil, and pesto brings a burst of Mediterranean flavor to this quiche. The creamy tofu filling ensures a satisfying texture, while the whole wheat crust adds a nutty depth. It’s a perfect addition to any holiday meal.

Zucchini and Red Onion Vegan Quiche

A light, refreshing, and colorful quiche, this vegan zucchini and red onion quiche makes for a healthy, tasty option for the holidays. The zucchini gives a delicate flavor, while the red onion adds a slight sweetness that balances the savory filling.

Ingredients:

For the crust:

• 1 ½ cups spelt flour
• ½ teaspoon salt
• ¼ cup olive oil
• 4–5 tablespoons cold water

For the filling:

• 1 medium zucchini, thinly sliced
• 1 medium red onion, thinly sliced
• 2 tablespoons olive oil
• 1 block (14 oz) firm tofu, pressed
• 2 tablespoons nutritional yeast
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup unsweetened plant-based milk

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan.
2. In a bowl, combine spelt flour and salt. Add olive oil and gradually add cold water, mixing until dough forms.
3. Roll out the dough on a floured surface and transfer it into the tart pan. Prick the base with a fork and bake for 10 minutes.
4. Heat olive oil in a pan over medium heat. Sauté the zucchini and red onion for 5–7 minutes, until softened and lightly caramelized.
5. In a blender, combine tofu, nutritional yeast, thyme, garlic powder, salt, pepper, and plant-based milk. Blend until smooth.
6. Fold in the sautéed zucchini and red onion into the tofu mixture.
7. Pour the filling into the pre-baked crust and bake for 35–40 minutes, until firm and golden.
8. Let cool for 10 minutes before slicing.

This quiche’s light and delicate flavor profile makes it a perfect addition to any holiday brunch or gathering. The zucchini and red onion create a subtle, delicious filling that pairs beautifully with the creamy tofu base and flaky crust.

Cauliflower and Broccoli Vegan Quiche

This hearty vegan quiche combines two nutritious vegetables—cauliflower and broccoli—into a flavorful filling that is both satisfying and healthy. The creamy tofu base complements the textures of the vegetables, making this a perfect dish for a cozy holiday meal.

Ingredients:

For the crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ¼ cup coconut oil, melted
• 4–5 tablespoons cold water

For the filling:

• 1 small head of cauliflower, chopped into florets
• 1 cup broccoli florets, chopped
• 2 tablespoons olive oil
• 1 block (14 oz) firm tofu, pressed
• 2 tablespoons nutritional yeast
• 1 teaspoon garlic powder
• ½ teaspoon turmeric
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup unsweetened plant-based milk

Instructions:

1. Preheat the oven to 375°F (190°C). Grease a 9-inch tart pan.
2. In a bowl, mix together flour and salt. Add melted coconut oil and cold water, stirring until dough forms.
3. Roll out the dough on a floured surface and press it into the tart pan. Prick the base with a fork and bake for 10 minutes.
4. Steam the cauliflower and broccoli florets for about 5–7 minutes, until tender.
5. In a blender, combine tofu, nutritional yeast, garlic powder, turmeric, salt, pepper, and plant-based milk. Blend until smooth.
6. Stir the steamed cauliflower and broccoli into the tofu mixture.
7. Pour the filling into the pre-baked crust and bake for 35–40 minutes, until firm and golden.
8. Let cool for 10 minutes before slicing.

The cauliflower and broccoli create a nutrient-packed, hearty filling in this quiche, and the tofu base ensures a creamy texture. It’s a great way to include some greens in your holiday meal while still enjoying a delicious, comforting dish.

Note: More recipes​ are coming soon!