25+ Delicious Saturday Vegan Quiche Recipes to Try This Weekend

Weekends are made for relaxing, enjoying delicious food, and sharing meals with loved ones.

If you’re looking for a flavorful yet simple way to make your Saturday mornings special, vegan quiches are a fantastic choice.

Whether you’re hosting a brunch, meal prepping for the week, or just craving something savory and satisfying, quiche is a versatile dish that can be adapted to your tastes.

We’ve gathered over 25+ vegan quiche recipes that cater to all kinds of preferences.

From creamy tofu fillings to hearty vegetable combinations, these recipes offer something for everyone.

So, grab your favorite pie crust, get your veggies ready, and explore the endless flavor possibilities of these plant-based quiches that will make your weekend mornings extra delicious!

25+ Delicious Saturday Vegan Quiche Recipes to Try This Weekend

With over 25+ vegan quiche recipes to choose from, there’s no shortage of ways to spice up your Saturday brunches.

Whether you prefer savory options filled with hearty vegetables or light, flavor-packed combinations, vegan quiches are an easy way to enjoy a satisfying, plant-based meal.

These recipes also provide the flexibility to experiment with your favorite veggies, herbs, and spices, making each quiche uniquely yours.

Perfect for breakfast, lunch, or dinner, these quiches can be enjoyed by everyone, whether they’re vegan or not.

So, next time Saturday rolls around, impress your friends and family with a vegan quiche that will be the star of the table!

Spinach and Mushroom Delight Quiche

A savory, rich quiche that combines the earthy flavors of mushrooms with the vibrant taste of spinach. This recipe is perfect for a relaxed Saturday morning, offering a balance of nutrition and indulgence.

Ingredients:

• 1 pre-made vegan pie crust
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup silken tofu
• 1/4 cup nutritional yeast
• 1/4 cup unsweetened almond milk
• 1 tsp turmeric powder
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add onions and garlic, sauté until translucent.
3. Add mushrooms and cook until softened, then stir in the spinach and cook for another 2 minutes. Remove from heat.
4. In a blender, combine silken tofu, nutritional yeast, almond milk, turmeric, paprika, salt, and pepper. Blend until smooth.
5. In a large bowl, mix the tofu mixture with the sautéed vegetables.
6. Pour the mixture into the pie crust, spreading it evenly.
7. Bake for 30–35 minutes or until the top is golden and set. Let cool slightly before slicing.

A slice of this quiche pairs wonderfully with a fresh green salad or a side of roasted potatoes. The creamy tofu base complements the savory vegetables, making it a delightful dish to share with family or friends.

Sundried Tomato and Basil Mediterranean Quiche

Capture the bright and bold flavors of the Mediterranean with this aromatic quiche, perfect for bringing a touch of summer to your weekend breakfast table.

Ingredients:

• 1 pre-made vegan pie crust
• 1/2 cup sundried tomatoes, chopped
• 1/4 cup fresh basil leaves, chopped
• 1/2 cup cherry tomatoes, halved
• 1 cup chickpea flour
• 1 1/2 cups water
• 1/4 cup nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, whisk together chickpea flour, water, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.
3. Stir in sundried tomatoes and basil leaves.
4. Pour the batter into the pre-made pie crust. Arrange cherry tomato halves on top for decoration.
5. Bake for 35–40 minutes or until the quiche is firm and golden. Let it cool for 10 minutes before slicing.

This Mediterranean-inspired quiche bursts with vibrant flavors and pairs well with a side of olives and crusty bread. Each bite offers a medley of textures and tastes, perfect for savoring the weekend.

Sweet Potato and Leek Creamy Quiche

This hearty and sweet quiche highlights the natural sweetness of roasted sweet potatoes paired with the subtle, savory flavor of leeks. It’s a filling dish that will energize your Saturday.

Ingredients:

• 1 pre-made vegan pie crust
• 1 medium sweet potato, peeled and diced
• 1 large leek, thinly sliced (white and light green parts)
• 1 cup cashew cream (blend 1/2 cup soaked cashews with 1/2 cup water)
• 1 tbsp olive oil
• 1/4 cup nutritional yeast
• 1 tsp thyme
• 1/2 tsp nutmeg
• 1 tsp salt
• 1/2 tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss sweet potato cubes in olive oil and roast on a baking sheet for 20 minutes or until soft.
3. In a skillet, sauté leeks until tender.
4. In a large bowl, mix roasted sweet potatoes, sautéed leeks, cashew cream, nutritional yeast, thyme, nutmeg, salt, and pepper.
5. Pour the mixture into the pre-made pie crust and spread evenly.
6. Bake for 35–40 minutes or until the top is lightly browned and the quiche is set. Let cool for 10 minutes before serving.

The combination of creamy cashew filling and roasted sweet potatoes creates a dish that is both comforting and satisfying. Serve it warm with a sprinkle of fresh herbs for a perfect Saturday treat.

Zucchini and Red Pepper Vegan Quiche

A colorful and fresh quiche that combines the natural sweetness of red peppers with the mild flavor of zucchini, creating a light yet satisfying dish. Perfect for those who enjoy a veggie-packed breakfast or brunch.

Ingredients:

• 1 pre-made vegan pie crust
• 2 medium zucchinis, grated
• 1 red bell pepper, diced
• 1/2 cup red onion, diced
• 1/4 cup nutritional yeast
• 1 cup silken tofu
• 1/4 cup unsweetened almond milk
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add red onion and sauté until softened. Add red bell pepper and zucchini, cooking for about 5–7 minutes until the vegetables are tender. Set aside to cool slightly.
3. In a blender, combine silken tofu, almond milk, nutritional yeast, turmeric, garlic powder, oregano, salt, and pepper. Blend until smooth.
4. Stir the sautéed vegetables into the tofu mixture and mix well.
5. Pour the mixture into the pre-made pie crust and smooth the top.
6. Bake for 30–35 minutes or until the top is golden and the quiche is firm. Let cool for 10 minutes before slicing.

The combination of zucchini, red pepper, and creamy tofu filling makes this quiche refreshing yet filling. It’s ideal for a light but satisfying breakfast, and the vibrant colors are sure to brighten your morning.

Caramelized Onion and Potato Vegan Quiche

A savory, rich quiche with caramelized onions and tender potatoes. This hearty dish is perfect for those who want a satisfying and indulgent meal on a cozy Saturday.

Ingredients:

• 1 pre-made vegan pie crust
• 2 medium potatoes, peeled and diced
• 2 medium onions, thinly sliced
• 1 tbsp olive oil
• 1 cup cashew cream (blend 1/2 cup soaked cashews with 1/2 cup water)
• 1/4 cup nutritional yeast
• 1 tsp rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Boil the diced potatoes in salted water until tender, about 10–12 minutes. Drain and set aside.
3. Heat olive oil in a skillet over medium heat and caramelize the onions until golden and soft, about 15 minutes. Set aside.
4. In a large bowl, combine the cashew cream, nutritional yeast, rosemary, salt, pepper, and lemon juice.
5. Stir in the caramelized onions and boiled potatoes, then mix gently to combine.
6. Pour the mixture into the pie crust and smooth the top.
7. Bake for 30–35 minutes or until the quiche is golden and set. Let cool for 10 minutes before serving.

This quiche has a luxurious, creamy texture thanks to the cashew cream, while the caramelized onions add a rich sweetness that pairs perfectly with the savory potatoes. It’s ideal for a relaxed weekend brunch, served with a side of mixed greens.

Broccoli and Vegan Cheddar Quiche

A protein-packed quiche filled with vibrant broccoli and the sharp taste of vegan cheddar cheese. This comforting dish is both nutritious and delicious, making it a perfect Saturday morning meal.

Ingredients:

• 1 pre-made vegan pie crust
• 2 cups broccoli florets, steamed
• 1/2 cup vegan cheddar cheese, shredded
• 1 cup silken tofu
• 1/4 cup unsweetened almond milk
• 1 tbsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the broccoli florets until tender, about 5–7 minutes. Set aside to cool.
3. In a blender, combine silken tofu, almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
4. Stir the steamed broccoli and shredded vegan cheddar into the tofu mixture.
5. Pour the mixture into the pie crust and spread evenly.
6. Bake for 30–35 minutes or until the quiche is golden and set. Let cool for 10 minutes before slicing.

This quiche is packed with healthy greens and cheesy flavor, offering a satisfying balance of nutrition and indulgence. It pairs beautifully with roasted vegetables or a fresh salad, making it a perfect weekend dish.

Roasted Tomato and Pesto Vegan Quiche

A flavorful quiche inspired by the classic combination of roasted tomatoes and pesto. The rich pesto flavor adds a delicious layer to the savory filling, making it a great dish for a Saturday brunch.

Ingredients:

• 1 pre-made vegan pie crust
• 1 1/2 cups cherry tomatoes, halved
• 1/4 cup basil pesto (store-bought or homemade)
• 1 cup silken tofu
• 1/4 cup unsweetened almond milk
• 1 tbsp nutritional yeast
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the halved cherry tomatoes with olive oil and roast them on a baking sheet for 15–20 minutes until they are softened and slightly charred.
3. In a blender, combine silken tofu, almond milk, pesto, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth.
4. In a mixing bowl, gently fold the roasted tomatoes into the tofu mixture.
5. Pour the mixture into the pie crust and smooth out the top.
6. Bake for 30–35 minutes or until the quiche is golden and set. Let cool for 10 minutes before serving.

This quiche brings together the delicious flavors of pesto and roasted tomatoes in a rich, creamy filling. It’s perfect for serving alongside a leafy green salad for a satisfying brunch or light lunch.

Asparagus and Leek Vegan Quiche

A delicate and sophisticated quiche that highlights the flavors of fresh asparagus and leeks. This recipe is perfect for spring or whenever you want to enjoy a lighter, vegetable-forward dish.

Ingredients:

• 1 pre-made vegan pie crust
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 large leek, thinly sliced
• 1 cup silken tofu
• 1/4 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add sliced leeks and sauté until softened, about 7 minutes. Add asparagus and cook for another 5 minutes until the asparagus is tender. Set aside to cool.
3. In a blender, combine silken tofu, almond milk, nutritional yeast, thyme, garlic powder, salt, and pepper. Blend until smooth.
4. Stir the sautéed vegetables into the tofu mixture and mix well.
5. Pour the mixture into the pre-made pie crust and spread evenly.
6. Bake for 30–35 minutes or until the quiche is golden and firm. Let cool for 10 minutes before slicing.

This quiche is a light yet satisfying dish, ideal for brunch or as a side at dinner. The pairing of asparagus and leek brings a fresh, slightly sweet flavor, while the creamy tofu filling adds richness.

Butternut Squash and Sage Vegan Quiche

A comforting and hearty quiche with roasted butternut squash and fragrant sage. The earthy sweetness of the squash combined with aromatic sage makes this a perfect autumn-inspired dish.

Ingredients:

• 1 pre-made vegan pie crust
• 2 cups butternut squash, peeled and diced
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 tbsp fresh sage, chopped
• 1 cup silken tofu
• 1/4 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the diced butternut squash in olive oil and roast on a baking sheet for 20–25 minutes or until tender. Set aside to cool.
3. In a skillet, sauté diced onion in a bit of oil until translucent, about 5 minutes. Add the chopped sage and sauté for another minute.
4. In a blender, combine silken tofu, almond milk, nutritional yeast, nutmeg, salt, and pepper. Blend until smooth and creamy.
5. In a large bowl, mix the roasted squash, sautéed onion and sage, and the tofu mixture. Stir until well combined.
6. Pour the mixture into the pie crust and smooth the top.
7. Bake for 35–40 minutes or until the quiche is golden and set. Let cool for 10 minutes before serving.

The combination of roasted butternut squash and sage creates a deep, flavorful quiche that will keep you coming back for more. This dish pairs beautifully with a side of roasted Brussels sprouts or a fresh arugula salad.

Sweet Corn and Jalapeño Vegan Quiche

A spicy and sweet quiche that pairs the natural sweetness of corn with the heat of jalapeños. Perfect for those who love a bit of kick in their savory breakfast or brunch.

Ingredients:

• 1 pre-made vegan pie crust
• 1 cup corn kernels (fresh or frozen)
• 1-2 jalapeños, deseeded and finely chopped
• 1/2 cup red bell pepper, diced
• 1 cup silken tofu
• 1/4 cup unsweetened almond milk
• 1 tbsp nutritional yeast
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, sauté the corn kernels, jalapeños, and red bell pepper over medium heat for 5–7 minutes until softened and fragrant. Set aside to cool.
3. In a blender, combine silken tofu, almond milk, nutritional yeast, chili powder, cumin, salt, and pepper. Blend until smooth.
4. Stir the sautéed corn and peppers into the tofu mixture, mixing until combined.
5. Pour the mixture into the pre-made pie crust and smooth the top.
6. Bake for 30–35 minutes or until the quiche is golden and firm. Let cool for 10 minutes before serving.

This quiche has a fun kick from the jalapeños and a natural sweetness from the corn, making it an exciting addition to any brunch spread. It pairs well with avocado slices or a cooling cucumber salad to balance the heat.

Cauliflower and Chickpea Vegan Quiche

A wholesome, filling quiche packed with cauliflower and chickpeas, offering a plant-powered combination of protein and fiber. This savory quiche is hearty enough for a main course but light enough to enjoy any time of the day.

Ingredients:

• 1 pre-made vegan pie crust
• 1 small head of cauliflower, chopped into small florets
• 1 cup cooked chickpeas
• 1/2 cup red onion, diced
• 1 cup silken tofu
• 1/4 cup unsweetened almond milk
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp nutritional yeast
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Steam the cauliflower florets until tender, about 5–7 minutes. Set aside to cool.
3. In a blender, combine silken tofu, almond milk, tahini, lemon juice, nutritional yeast, cumin, turmeric, salt, and pepper. Blend until smooth and creamy.
4. In a large bowl, mash the chickpeas with a fork or potato masher, leaving some texture. Add the steamed cauliflower and red onion, and mix well.
5. Stir the tofu mixture into the chickpea and cauliflower mix.
6. Pour the mixture into the pie crust and smooth the top.
7. Bake for 35–40 minutes or until the quiche is golden and set. Let cool for 10 minutes before slicing.

This quiche is a satisfying, nutrient-dense meal full of plant-based goodness. The cauliflower adds a subtle creaminess, while the chickpeas provide heartiness. Serve with a side of sautéed greens or a simple tomato salad to complete the meal.

Carrot and Cumin Vegan Quiche

A warming, aromatic quiche that combines the natural sweetness of carrots with the earthy, spiced notes of cumin. This dish is a perfect choice for a cozy Saturday breakfast or brunch.

Ingredients:

• 1 pre-made vegan pie crust
• 2 large carrots, peeled and grated
• 1 small onion, finely chopped
• 1 cup silken tofu
• 1/4 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add onion and sauté until soft, about 5 minutes. Add grated carrots and cumin, and sauté for an additional 5 minutes until the carrots are tender. Set aside to cool.
3. In a blender, combine silken tofu, almond milk, nutritional yeast, turmeric, salt, and pepper. Blend until smooth.
4. Stir the cooked carrots and onions into the tofu mixture.
5. Pour the mixture into the pie crust and smooth the top.
6. Bake for 30–35 minutes or until the quiche is firm and golden. Let it cool for 10 minutes before slicing.

The combination of sweet carrots and aromatic cumin makes this quiche both comforting and flavorful. It pairs wonderfully with a side of leafy greens or a fresh cucumber salad to balance the warmth of the spices.

Kale and Artichoke Vegan Quiche

A nutrient-packed quiche with the earthy flavor of kale and the tangy, savory taste of artichokes. This dish is both satisfying and healthy, making it a great choice for a Saturday morning gathering.

Ingredients:

• 1 pre-made vegan pie crust
• 2 cups kale, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup red onion, diced
• 1 cup silken tofu
• 1/4 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add red onion and sauté until softened, about 5 minutes. Add chopped kale and cook for 3-4 minutes until wilted. Remove from heat.
3. In a blender, combine silken tofu, almond milk, nutritional yeast, garlic powder, onion powder, salt, and pepper. Blend until smooth.
4. In a large bowl, mix the sautéed kale and onion with the chopped artichokes. Stir in the tofu mixture.
5. Pour the mixture into the pie crust and smooth the top.
6. Bake for 30–35 minutes or until the quiche is firm and golden. Let it cool for 10 minutes before slicing.

The combination of kale and artichokes in this quiche is rich in flavor and nutrients, making it a satisfying option for breakfast or brunch. Pair it with a fresh fruit salad for a refreshing contrast.

Eggplant and Sun-Dried Tomato Vegan Quiche

A Mediterranean-inspired quiche with smoky eggplant and tangy sun-dried tomatoes. This dish is both savory and rich, perfect for those who enjoy a robust, flavorful meal.

Ingredients:

• 1 pre-made vegan pie crust
• 1 medium eggplant, diced
• 1/2 cup sun-dried tomatoes, chopped
• 1 small onion, finely chopped
• 1 cup silken tofu
• 1/4 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tsp dried oregano
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add diced eggplant and sauté until soft, about 7–8 minutes. Add chopped onion and sauté for another 5 minutes until softened. Set aside to cool.
3. In a blender, combine silken tofu, almond milk, nutritional yeast, oregano, paprika, salt, and pepper. Blend until smooth.
4. Stir the sautéed eggplant, onion, and sun-dried tomatoes into the tofu mixture.
5. Pour the mixture into the pie crust and smooth the top.
6. Bake for 30–35 minutes or until the quiche is golden and set. Let it cool for 10 minutes before serving.

The smoky flavor of the eggplant and the tangy sun-dried tomatoes make this quiche incredibly flavorful and satisfying. It’s perfect for a hearty weekend brunch or served as a light dinner alongside a crisp salad.

Pumpkin and Spinach Vegan Quiche

A delicious autumn-inspired quiche with roasted pumpkin and vibrant spinach. The natural sweetness of pumpkin and the savory depth of spinach make this quiche a comforting and nourishing meal.

Ingredients:

• 1 pre-made vegan pie crust
• 2 cups pumpkin, peeled and cubed
• 2 cups fresh spinach, chopped
• 1/2 cup red onion, diced
• 1 cup silken tofu
• 1/4 cup unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Toss the cubed pumpkin with olive oil and roast on a baking sheet for 20–25 minutes until tender. Set aside to cool.
3. In a skillet, sauté the red onion until softened, about 5 minutes. Add the chopped spinach and cook until wilted, about 3 minutes. Remove from heat.
4. In a blender, combine silken tofu, almond milk, nutritional yeast, cinnamon, nutmeg, salt, and pepper. Blend until smooth and creamy.
5. In a large bowl, mix the roasted pumpkin and sautéed spinach and onion with the tofu mixture.
6. Pour the mixture into the pie crust and smooth the top.
7. Bake for 35–40 minutes or until the quiche is golden and set. Let cool for 10 minutes before serving.

The combination of pumpkin and spinach in this quiche provides both a sweet and savory flavor, making it the perfect dish for an autumn weekend brunch. Serve it with a side of roasted potatoes or a light salad for a complete meal.

Note: More recipes​ are coming soon!