Every product is independently reviewed and selected by our editors. If you buy something through our links, we may earn an affiliate commission at no extra cost to you.
When it comes to Sunday brunch, there’s nothing more satisfying than a hearty, flavorful quiche.
Whether you’re hosting a gathering or enjoying a cozy weekend meal, a vegan quiche offers the perfect blend of savory filling and crisp, flaky crust.
Plus, it’s incredibly versatile, allowing you to experiment with a variety of vegetables, herbs, and plant-based cheeses.
In this blog, we’ve rounded up over 30+ Sunday Vegan Quiche Recipes that will elevate your brunch spread or dinner table.
From rich and creamy tofu-based fillings to vibrant vegetable-packed options, these quiches are not only delicious but also plant-based and healthy.
Whether you’re a seasoned vegan or just looking to add more meatless meals to your week, these recipes will inspire you to make the most of your Sunday meals.
Get ready for a delightful assortment of vibrant quiches that are as nutritious as they are flavorful!
30+ Flavorful Sunday Vegan Quiche Recipes for Every Meal
With these 30+ Sunday Vegan Quiche Recipes, you have all the tools to create the perfect plant-based brunch or dinner spread.
Whether you prefer a simple vegetable quiche, a rich tofu-based filling, or something a bit more decadent with vegan cheese and creamy textures, these recipes are versatile and easy to prepare.
Each quiche is packed with nutrients, bold flavors, and comforting textures, making them ideal for family meals, special occasions, or lazy Sundays spent at home.
Enjoy the art of vegan quiche-making, and let your creativity in the kitchen flow!
Spinach and Sundried Tomato Vegan Quiche
This Spinach and Sundried Tomato Vegan Quiche is a delightful mix of savory and tangy flavors, perfect for a leisurely Sunday brunch. The combination of creamy tofu filling, sautéed spinach, and chewy sundried tomatoes baked in a flaky vegan crust makes it a crowd-pleaser. Packed with nutrients and rich flavors, it’s a dish you’ll want to make again and again.
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup vegan butter or coconut oil, chilled
- 3-4 tablespoons cold water
For the filling:
- 1 block (14 oz) firm tofu, drained
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 cups fresh spinach, roughly chopped
- ½ cup sundried tomatoes, chopped
- 3 tablespoons nutritional yeast
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- ½ teaspoon black salt (optional for an “eggy” flavor)
- ½ teaspoon regular salt
- ½ teaspoon black pepper
Instructions
- Prepare the crust:
- In a bowl, mix flour and salt. Add vegan butter and mix until crumbly. Gradually add cold water and knead into a dough. Chill for 30 minutes.
- Roll out the dough and press it into a 9-inch pie pan. Trim the edges and pre-bake the crust at 375°F (190°C) for 10 minutes.
- Prepare the filling:
- In a skillet, heat olive oil and sauté onions and garlic until translucent. Add spinach and cook until wilted. Stir in sundried tomatoes.
- In a blender, combine tofu, nutritional yeast, turmeric, smoked paprika, black salt, regular salt, and pepper. Blend until smooth.
- Mix the tofu blend with the sautéed vegetables.
- Assemble the quiche:
- Pour the filling into the pre-baked crust and smooth the top.
- Bake at 375°F (190°C) for 30-35 minutes, or until the top is golden and set.
- Allow to cool for 10 minutes before slicing.
The rich, creamy filling of this quiche is complemented by the crispy crust, making it a perfect addition to any Sunday meal. Serve it warm with a side salad or roasted potatoes for a complete, satisfying meal. This quiche is proof that plant-based dishes can be both comforting and indulgent.
Roasted Vegetable and Cashew Cream Vegan Quiche
The Roasted Vegetable and Cashew Cream Vegan Quiche is a wholesome and vibrant dish that showcases the best of roasted veggies and a luxuriously smooth cashew filling. It’s gluten-free, protein-packed, and bursting with natural sweetness and savory notes. This quiche is ideal for a hearty brunch or light dinner, offering a gourmet twist on a classic comfort dish.
Ingredients
For the crust:
- 1 ½ cups almond flour
- ½ cup tapioca flour
- ¼ cup olive oil
- 3 tablespoons water
- Pinch of salt
For the filling:
- 1 cup cashews, soaked for 4 hours or boiled for 10 minutes
- ½ cup unsweetened almond milk
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups assorted vegetables (zucchini, bell peppers, mushrooms, cherry tomatoes), roasted
Instructions
- Prepare the crust:
- Combine almond flour, tapioca flour, olive oil, water, and salt in a bowl. Press the dough into a 9-inch tart pan. Pre-bake at 375°F (190°C) for 8-10 minutes.
- Prepare the filling:
- Blend soaked cashews, almond milk, nutritional yeast, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Stir in roasted vegetables.
- Assemble the quiche:
- Pour the cashew cream and vegetable mixture into the pre-baked crust. Smooth the top.
- Bake at 375°F (190°C) for 25-30 minutes, or until set and slightly golden.
This quiche is a medley of textures and flavors: creamy cashew filling meets tender roasted vegetables on a nutty crust. It’s an elegant dish that’s as satisfying as it is nutritious. Pair with a sparkling drink for a perfect Sunday treat.
Vegan Broccoli and Cheddar Chickpea Flour Quiche
This Vegan Broccoli and Cheddar Chickpea Flour Quiche is a unique, protein-rich twist on traditional quiche recipes. The chickpea flour batter creates a firm and flavorful base, while vegan cheddar and tender broccoli florets add classic comfort food vibes. It’s an easy, fuss-free recipe that doesn’t skimp on taste or texture, perfect for a lazy Sunday morning.
Ingredients
For the crust:
- 1 ½ cups whole wheat flour
- ½ cup vegan butter
- ¼ teaspoon salt
- 4-5 tablespoons cold water
For the filling:
- 1 cup chickpea flour
- 2 cups water
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon turmeric
- 1 teaspoon salt
- 1 cup steamed broccoli florets
- ½ cup shredded vegan cheddar
Instructions
- Prepare the crust:
- Mix flour and salt. Cut in vegan butter until crumbly. Add cold water and knead into a dough. Roll out and press into a 9-inch pie pan. Pre-bake at 375°F (190°C) for 10 minutes.
- Prepare the filling:
- In a saucepan, whisk chickpea flour and water until smooth. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in olive oil, nutritional yeast, garlic powder, onion powder, turmeric, and salt.
- Fold in steamed broccoli and vegan cheddar.
- Assemble the quiche:
- Pour the filling into the pre-baked crust and spread evenly.
- Bake at 375°F (190°C) for 30 minutes, or until the top is firm and golden.
- Let cool for 10 minutes before slicing.
This chickpea flour quiche offers a hearty and cheesy experience without any animal products. The combination of savory vegan cheddar, nutrient-dense broccoli, and a perfectly flaky crust makes it a winner for any Sunday brunch spread. Try it once, and it’s sure to become a household favorite!
Mushroom and Leek Vegan Quiche
The Mushroom and Leek Vegan Quiche is an earthy, satisfying dish that combines the rich umami flavor of mushrooms with the delicate sweetness of leeks. The creamy tofu filling, seasoned with thyme and rosemary, complements the savory vegetables beautifully. Perfect for a cozy Sunday morning or a special brunch, this vegan quiche is hearty and packed with flavors that will please even non-vegan guests.
Ingredients
For the crust:
- 1 ½ cups whole wheat flour
- ½ cup coconut oil, solid
- ¼ teaspoon salt
- 4-5 tablespoons cold water
For the filling:
- 1 block (14 oz) firm tofu, drained
- 1 tablespoon olive oil
- 2 cups sliced mushrooms
- 1 large leek, cleaned and sliced
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 3 tablespoons nutritional yeast
- ¼ teaspoon black salt (optional for an “eggy” flavor)
- ½ teaspoon regular salt
- ½ teaspoon black pepper
Instructions
- Prepare the crust:
- Mix the whole wheat flour, salt, and coconut oil until crumbly. Add cold water gradually to form a dough. Chill for 30 minutes.
- Roll the dough out and press it into a 9-inch tart pan. Pre-bake at 375°F (190°C) for 10 minutes.
- Prepare the filling:
- In a pan, heat olive oil and sauté garlic, mushrooms, and leeks until soft and golden. Season with thyme and rosemary.
- In a blender, combine tofu, nutritional yeast, black salt, regular salt, and pepper. Blend until smooth.
- Stir the tofu mixture into the sautéed mushrooms and leeks, combining thoroughly.
- Assemble the quiche:
- Pour the filling into the pre-baked crust and smooth it out evenly.
- Bake at 375°F (190°C) for 30-35 minutes, or until the top is golden and firm. Let it cool for 10 minutes before slicing.
This Mushroom and Leek Vegan Quiche is a perfect savory dish for any gathering or a lazy weekend. The flavors meld together beautifully, and the tofu filling gives it the right texture, making each bite feel indulgent yet light. Pair with a crisp green salad and a side of fruit for a satisfying meal.
Sweet Potato and Kale Vegan Quiche
The Sweet Potato and Kale Vegan Quiche is a colorful and nutritious quiche that combines the natural sweetness of roasted sweet potatoes with the earthiness of kale. The chickpea flour filling provides a creamy, slightly savory base that complements the sweetness of the vegetables. This quiche is a great option for breakfast or lunch and is packed with fiber, vitamins, and plant-based protein.
Ingredients
For the crust:
- 1 ½ cups almond flour
- 1 tablespoon ground flaxseeds
- ¼ cup olive oil
- 1 tablespoon maple syrup
- ¼ teaspoon salt
For the filling:
- 1 large sweet potato, peeled and cubed
- 2 tablespoons olive oil
- 2 cups kale, chopped
- 1 cup chickpea flour
- 1 ½ cups water
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the crust:
- Mix almond flour, ground flaxseeds, olive oil, maple syrup, and salt until it forms a dough. Press the dough into a 9-inch pie pan. Pre-bake at 375°F (190°C) for 8-10 minutes.
- Prepare the filling:
- Roast the sweet potato cubes at 375°F (190°C) for 20 minutes, tossing halfway through.
- In a pan, sauté the kale in olive oil until wilted and tender.
- In a bowl, whisk together chickpea flour, water, nutritional yeast, garlic powder, cumin, salt, and pepper until smooth.
- Once the sweet potatoes are roasted, add them and the kale to the chickpea mixture and combine.
- Assemble the quiche:
- Pour the sweet potato and kale filling into the pre-baked crust. Smooth the top evenly.
- Bake at 375°F (190°C) for 30-35 minutes, or until the top is firm and lightly golden. Let it cool for 10 minutes before slicing.
The Sweet Potato and Kale Vegan Quiche is a deliciously filling dish that balances sweetness, earthiness, and savory flavors in every bite. It’s perfect for meal prep or to serve as a centerpiece for a weekend brunch. The vibrant colors make it as appealing to the eye as it is to the taste buds.
Avocado and Tomato Vegan Quiche
The Avocado and Tomato Vegan Quiche is a refreshing, light, and vibrant dish, ideal for a warm Sunday brunch. The creamy avocado filling paired with juicy tomatoes creates a perfect combination of textures. With a hint of lime and fresh herbs, this quiche offers a delicious balance of flavors and makes for a satisfying, plant-based option without sacrificing taste or richness.
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- ½ cup vegan butter
- 3 tablespoons cold water
- ¼ teaspoon salt
For the filling:
- 1 ripe avocado, mashed
- 2 cups silken tofu
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 2 teaspoons nutritional yeast
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup cherry tomatoes, sliced
Instructions
- Prepare the crust:
- Mix flour and salt. Cut in vegan butter until crumbly, then gradually add cold water to form a dough. Press into a 9-inch tart pan. Pre-bake at 375°F (190°C) for 10 minutes.
- Prepare the filling:
- In a blender or food processor, combine mashed avocado, tofu, lime juice, olive oil, nutritional yeast, garlic powder, onion powder, basil, salt, and pepper. Blend until smooth.
- Gently fold in sliced cherry tomatoes.
- Assemble the quiche:
- Pour the filling into the pre-baked crust and smooth it out.
- Bake at 375°F (190°C) for 20-25 minutes, or until the quiche is set and slightly golden. Let it cool for 10 minutes before slicing.
This Avocado and Tomato Vegan Quiche is a wonderful summer-inspired dish that’s light, creamy, and refreshing. The avocado adds richness, while the fresh tomatoes provide a burst of flavor and color. It’s perfect for a casual brunch or picnic. Serve with a fresh herb garnish and enjoy the bright, zesty flavors!
Broccoli and Sun-Dried Tomato Vegan Quiche
The Broccoli and Sun-Dried Tomato Vegan Quiche is a delightful mix of fresh, nutrient-packed broccoli and tangy sun-dried tomatoes, making it an ideal dish for a brunch or a cozy Sunday meal. The tofu-based filling is creamy and savory, with the sun-dried tomatoes providing an intense burst of flavor. This quiche is a perfect balance of textures and is an excellent way to incorporate more vegetables into your diet while enjoying a rich, satisfying dish.
Ingredients
For the crust:
- 1 ½ cups whole wheat flour
- ¼ cup olive oil
- 1 tablespoon ground flaxseed
- ¼ teaspoon salt
- 4-5 tablespoons cold water
For the filling:
- 2 cups broccoli florets
- ¼ cup sun-dried tomatoes, chopped
- 1 block (14 oz) firm tofu, drained
- 1 tablespoon nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the crust:
- Combine whole wheat flour, ground flaxseed, and salt in a bowl. Add olive oil and mix until the dough is crumbly. Gradually add cold water to form the dough.
- Roll the dough out and press it into a 9-inch tart pan. Pre-bake at 375°F (190°C) for 10 minutes.
- Prepare the filling:
- Steam the broccoli florets until tender, about 5-7 minutes.
- In a blender, combine tofu, nutritional yeast, olive oil, garlic powder, turmeric, salt, and pepper. Blend until smooth and creamy.
- Stir in the steamed broccoli and sun-dried tomatoes.
- Assemble the quiche:
- Pour the tofu mixture into the pre-baked crust. Spread evenly and bake at 375°F (190°C) for 25-30 minutes or until the quiche is firm and golden. Let it cool for 10 minutes before serving.
This Broccoli and Sun-Dried Tomato Vegan Quiche brings a delicious combination of savory flavors and vibrant colors to your table. The tofu filling is creamy, while the broccoli and sun-dried tomatoes add both texture and depth to the dish. Whether served warm or cold, it makes a hearty addition to any meal and is sure to be a crowd-pleaser.
Spinach and Artichoke Vegan Quiche
The Spinach and Artichoke Vegan Quiche is a rich, creamy, and satisfying dish that brings the classic combination of spinach and artichokes to a vegan quiche. The filling is made with a blend of silken tofu and cashews, which results in a decadent, cheesy texture without the dairy. Infused with garlic and lemon, this quiche is bursting with flavor and offers a delicious, plant-based take on a beloved savory dish.
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- ¼ cup olive oil
- ¼ cup water
- ½ teaspoon salt
For the filling:
- 1 cup frozen spinach, thawed and squeezed dry
- 1 cup canned artichoke hearts, drained and chopped
- 1 block (12 oz) silken tofu
- ¼ cup cashews, soaked for at least 4 hours
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the crust:
- Combine flour, salt, and olive oil in a bowl. Slowly add water to form a dough.
- Roll out the dough and press it into a 9-inch tart pan. Pre-bake at 375°F (190°C) for 8-10 minutes.
- Prepare the filling:
- In a blender, combine silken tofu, cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
- Stir in the thawed spinach and chopped artichokes.
- Assemble the quiche:
- Pour the filling into the pre-baked crust and smooth out evenly.
- Bake at 375°F (190°C) for 30-35 minutes, or until the quiche is golden on top and firm. Allow to cool for 10 minutes before serving.
The Spinach and Artichoke Vegan Quiche is a delicious and hearty meal that’s perfect for any occasion. The creamy, dairy-free filling combined with the savory spinach and artichokes creates a quiche that’s just as satisfying as the traditional version. Serve it with a side salad or roasted vegetables for a complete meal.
Carrot and Zucchini Vegan Quiche
The Carrot and Zucchini Vegan Quiche is a fresh, colorful dish that incorporates the natural sweetness of carrots with the mild taste of zucchini, creating a refreshing twist on a classic quiche. The tofu-based filling provides a creamy base, while the grated vegetables add texture and a hint of sweetness. This quiche is light yet filling, making it a perfect option for brunch, lunch, or a light dinner.
Ingredients
For the crust:
- 1 ½ cups oat flour
- ½ cup coconut oil, solid
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- 4-5 tablespoons cold water
For the filling:
- 1 large carrot, grated
- 1 large zucchini, grated and excess moisture squeezed out
- 1 block (14 oz) firm tofu, drained
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the crust:
- Mix oat flour, salt, and coconut oil until crumbly. Add maple syrup and cold water gradually to form a dough.
- Roll out the dough and press it into a 9-inch pie pan. Pre-bake at 375°F (190°C) for 8-10 minutes.
- Prepare the filling:
- In a pan, sauté the grated carrot and zucchini with olive oil until tender, about 5-7 minutes.
- In a blender, combine tofu, nutritional yeast, garlic powder, cumin, salt, and pepper. Blend until smooth.
- Mix the tofu mixture with the sautéed vegetables.
- Assemble the quiche:
- Pour the filling into the pre-baked crust and smooth it out.
- Bake at 375°F (190°C) for 30-35 minutes, or until golden and firm. Allow the quiche to cool for 10 minutes before slicing.
The Carrot and Zucchini Vegan Quiche is a light, nutritious dish that combines fresh vegetables with a creamy tofu filling. Its subtle sweetness and savory flavors make it a refreshing addition to your weekend brunch table. This quiche is as colorful as it is delicious, and it’s a great way to enjoy a healthy, plant-based meal that everyone can enjoy.
Mushroom and Leek Vegan Quiche
The Mushroom and Leek Vegan Quiche is a comforting, earthy dish that brings together the rich flavors of sautéed mushrooms and tender leeks. This quiche offers a deep, savory filling with a creamy texture thanks to the tofu-based mixture, while the mushrooms add a hearty bite. It’s perfect for a sophisticated Sunday brunch or a light lunch, and it’s sure to impress guests with its umami-packed flavor.
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- ½ cup vegan butter, chilled
- 3-4 tablespoons cold water
- ¼ teaspoon salt
For the filling:
- 2 cups mushrooms, sliced
- 1 leek, cleaned and sliced thinly
- 1 block (14 oz) firm tofu, drained
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- ½ teaspoon turmeric
- Salt and pepper to taste
Instructions
- Prepare the crust:
- Combine flour and salt in a bowl. Cut in the chilled vegan butter until the mixture resembles coarse crumbs. Add water gradually to form a dough.
- Roll out the dough and press it into a 9-inch tart pan. Pre-bake at 375°F (190°C) for 10 minutes.
- Prepare the filling:
- In a pan, heat olive oil over medium heat. Sauté the mushrooms and leeks until tender and golden, about 7-10 minutes.
- In a blender, combine tofu, nutritional yeast, thyme, garlic powder, turmeric, salt, and pepper. Blend until smooth.
- Mix the tofu mixture with the sautéed mushrooms and leeks.
- Assemble the quiche:
- Pour the mixture into the pre-baked crust and spread evenly.
- Bake at 375°F (190°C) for 30-35 minutes, or until firm and golden on top. Let it cool for 10 minutes before serving.
The Mushroom and Leek Vegan Quiche is a flavor-packed, savory dish that’s perfect for those who enjoy the deep, earthy taste of mushrooms combined with the sweetness of leeks. The tofu-based filling gives the quiche a creamy consistency, while the vegetables add texture and flavor. This quiche is ideal for a special occasion or a simple Sunday gathering, offering a comforting yet sophisticated option for any vegan meal.
Sweet Potato and Kale Vegan Quiche
The Sweet Potato and Kale Vegan Quiche is a vibrant, nutrient-rich dish that combines the natural sweetness of roasted sweet potatoes with the savory goodness of kale. This quiche features a smooth and creamy filling made with silken tofu, while the sweet potatoes provide a subtle sweetness and the kale adds a satisfying depth of flavor. Perfect for a filling brunch or a dinner, this quiche is both hearty and healthy.
Ingredients
For the crust:
- 1 ½ cups spelt flour
- ½ cup olive oil
- 1 tablespoon water
- ½ teaspoon salt
For the filling:
- 1 large sweet potato, peeled and diced
- 2 cups kale, chopped
- 1 block (12 oz) silken tofu
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Prepare the crust:
- In a bowl, combine spelt flour and salt. Add olive oil and mix until crumbly. Gradually add water to form the dough.
- Roll the dough out and press it into a 9-inch pie pan. Pre-bake at 375°F (190°C) for 10 minutes.
- Prepare the filling:
- Roast the sweet potato cubes at 375°F (190°C) for 20-25 minutes, or until soft and golden.
- In a pan, sauté the kale with olive oil until wilted, about 5 minutes.
- In a blender, combine tofu, nutritional yeast, garlic powder, smoked paprika, salt, and pepper. Blend until smooth.
- Stir in the roasted sweet potatoes and sautéed kale.
- Assemble the quiche:
- Pour the filling into the pre-baked crust and spread it out evenly.
- Bake at 375°F (190°C) for 30-35 minutes, or until golden and firm. Let it cool for 10 minutes before serving.
The Sweet Potato and Kale Vegan Quiche is a delightful blend of sweet and savory flavors, with the roasted sweet potatoes providing natural sweetness and the kale bringing a savory, earthy taste. The tofu filling offers a creamy texture that complements the vegetables perfectly. This quiche is not only filling but also packed with nutrients, making it a great choice for a wholesome vegan meal that’s both satisfying and delicious.
Tomato and Basil Vegan Quiche
The Tomato and Basil Vegan Quiche is a fresh and vibrant dish that captures the essence of summer with juicy tomatoes and fragrant basil. The tofu-based filling is creamy and light, allowing the bright, aromatic flavors of the tomatoes and basil to shine through. This quiche is easy to prepare and offers a burst of Mediterranean-inspired flavor that makes for a perfect weekend brunch or light dinner.
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- ¼ cup olive oil
- 3-4 tablespoons cold water
- ¼ teaspoon salt
For the filling:
- 2 large tomatoes, diced
- ½ cup fresh basil, chopped
- 1 block (14 oz) firm tofu, drained
- 1 tablespoon nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the crust:
- Combine flour and salt in a bowl. Cut in the olive oil until the mixture resembles crumbs. Gradually add cold water to form a dough.
- Roll out the dough and press it into a 9-inch tart pan. Pre-bake at 375°F (190°C) for 8-10 minutes.
- Prepare the filling:
- In a blender, combine tofu, nutritional yeast, olive oil, garlic powder, salt, and pepper. Blend until smooth.
- Gently fold in the diced tomatoes and chopped basil.
- Assemble the quiche:
- Pour the tofu mixture into the pre-baked crust. Smooth it out evenly and bake at 375°F (190°C) for 25-30 minutes, or until golden and firm. Let it cool for 10 minutes before serving.
The Tomato and Basil Vegan Quiche is a bright, flavorful dish that perfectly captures the flavors of summer. The creamy tofu filling serves as a perfect backdrop for the juicy tomatoes and aromatic basil. This quiche is a refreshing and light meal that’s sure to brighten up any brunch or dinner gathering, and it’s an excellent way to showcase the simplicity and deliciousness of plant-based cooking.
Spinach and Artichoke Vegan Quiche
The Spinach and Artichoke Vegan Quiche is a creamy, decadent dish that combines two classic ingredients—spinach and artichokes—into a savory, satisfying quiche. The spinach provides a tender texture and earthy flavor, while the artichokes add a touch of richness. The tofu-based filling offers a smooth and creamy texture, making this quiche a perfect brunch centerpiece or a cozy dinner option for vegans and non-vegans alike.
Ingredients
For the crust:
- 1 ½ cups whole wheat flour
- ½ cup coconut oil, chilled
- 3 tablespoons cold water
- ¼ teaspoon salt
For the filling:
- 2 cups fresh spinach, chopped
- 1 cup canned artichoke hearts, drained and chopped
- 1 block (14 oz) firm tofu, drained
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the crust:
- In a large bowl, combine flour and salt. Add coconut oil and mix until the mixture resembles coarse crumbs. Gradually add cold water to form a dough.
- Roll the dough out on a lightly floured surface and press it into a 9-inch tart pan. Pre-bake at 375°F (190°C) for 10 minutes.
- Prepare the filling:
- Sauté spinach in olive oil over medium heat until wilted, about 2-3 minutes. Remove from heat.
- In a blender, combine tofu, nutritional yeast, garlic powder, onion powder, salt, and pepper. Blend until smooth and creamy.
- Stir in the sautéed spinach and chopped artichoke hearts.
- Assemble the quiche:
- Pour the tofu mixture into the pre-baked crust, spreading it out evenly.
- Bake at 375°F (190°C) for 30-35 minutes, or until the top is golden and firm. Allow the quiche to cool for 10 minutes before slicing and serving.
The Spinach and Artichoke Vegan Quiche is a crowd-pleasing, flavorful dish that combines the richness of artichokes with the fresh, leafy taste of spinach. Its creamy, smooth filling is perfectly complemented by the crisp, flaky crust, making it an irresistible choice for brunch or dinner. Packed with nutrients and full of satisfying flavors, this quiche is a great way to enjoy plant-based comfort food that both vegans and non-vegans will love.
Red Pepper and Zucchini Vegan Quiche
The Red Pepper and Zucchini Vegan Quiche is a light, colorful dish bursting with fresh, seasonal vegetables. The combination of roasted red peppers and sautéed zucchini gives this quiche a vibrant flavor profile, while the creamy tofu filling adds a rich, smooth texture. This vegan quiche is not only visually appealing but also flavorful, offering a perfect balance of savory and sweet from the veggies. It’s a great choice for a healthy, satisfying brunch or dinner.
Ingredients
For the crust:
- 1 ½ cups almond flour
- ¼ cup coconut oil, melted
- 2 tablespoons water
- ¼ teaspoon salt
For the filling:
- 1 red bell pepper, diced
- 1 medium zucchini, sliced thinly
- 1 block (14 oz) firm tofu, drained
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the crust:
- In a bowl, combine almond flour and salt. Add melted coconut oil and water, mixing until a dough forms.
- Press the dough into a 9-inch tart pan and pre-bake at 375°F (190°C) for 8-10 minutes.
- Prepare the filling:
- In a pan, heat olive oil and sauté zucchini and red bell pepper for 5-7 minutes, until softened and slightly browned. Remove from heat.
- In a blender, combine tofu, nutritional yeast, oregano, garlic powder, salt, and pepper. Blend until smooth and creamy.
- Stir in the sautéed vegetables.
- Assemble the quiche:
- Pour the vegetable mixture into the pre-baked crust, spreading evenly.
- Bake at 375°F (190°C) for 30-35 minutes, or until the quiche is firm and golden on top. Let it cool for 10 minutes before slicing.
The Red Pepper and Zucchini Vegan Quiche is a colorful and delicious dish that celebrates fresh, seasonal produce. The sweet red peppers and tender zucchini provide a refreshing contrast to the creamy tofu filling, making each bite a delightful mix of textures and flavors. Perfect for a healthy brunch or dinner, this quiche is a great way to incorporate more vegetables into your meals while still enjoying a satisfying, savory dish.
Broccoli and Vegan Cheddar Quiche
The Broccoli and Vegan Cheddar Quiche is a rich and cheesy vegan dish that combines the heartiness of broccoli with the satisfying meltiness of dairy-free cheddar. This quiche offers a creamy tofu-based filling that’s enhanced with the sharp, tangy flavor of vegan cheese, creating a comforting and savory meal. The addition of broccoli gives the quiche a fresh crunch and a healthy dose of nutrients, making it a filling and flavorful choice for any occasion.
Ingredients
For the crust:
- 1 ½ cups all-purpose flour
- ½ cup vegan butter, chilled
- 3-4 tablespoons cold water
- ¼ teaspoon salt
For the filling:
- 2 cups broccoli florets, steamed
- 1 cup vegan cheddar cheese, shredded
- 1 block (14 oz) firm tofu, drained
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the crust:
- Combine flour and salt in a large bowl. Cut in the chilled vegan butter until the mixture resembles coarse crumbs. Gradually add cold water to form a dough.
- Roll the dough out and press it into a 9-inch tart pan. Pre-bake at 375°F (190°C) for 10 minutes.
- Prepare the filling:
- In a blender, combine tofu, nutritional yeast, olive oil, garlic powder, salt, and pepper. Blend until smooth and creamy.
- Stir in the steamed broccoli and shredded vegan cheddar.
- Assemble the quiche:
- Pour the tofu mixture into the pre-baked crust and spread it evenly.
- Bake at 375°F (190°C) for 30-35 minutes, or until golden and firm. Allow the quiche to cool for 10 minutes before slicing and serving.
The Broccoli and Vegan Cheddar Quiche is a cheesy, comforting dish that brings together the earthiness of broccoli with the creamy richness of vegan cheese. The tofu filling provides a smooth base, while the vegan cheddar adds a familiar, indulgent flavor. This quiche is perfect for anyone craving a hearty and satisfying plant-based meal, and it makes a great option for a cozy Sunday brunch or a weeknight dinner. The blend of textures and flavors will make this dish a new favorite!
Note: More recipes are coming soon!
