Easy Vegan Quiche That Actually Sets (No Eggs, No Dairy)

This easy vegan quiche has a rich, custardy filling built from silken tofu and a few pantry staples. It slices clean, tastes gently savory, and works for brunch, lunch, or a light dinner.

No eggs, no dairy, and no compromises. It comes together with a simple blind-baked crust and whatever vegetables you have on hand.

Why This Vegan Quiche Works

The silken tofu blends into a smooth, soft custard that holds its shape when sliced, without tasting like soy. A little chickpea flour helps it set, while nutritional yeast adds the savory depth you would expect from a classic quiche.

It is endlessly adaptable—swap in mushrooms, spinach, roasted red peppers, or whatever needs using up. I come back to this version because it is reliable and feels genuinely satisfying.

Ingredients

• 1 vegan pie crust (9-inch / 23cm): store-bought or homemade
• 16 oz (450g) firm silken tofu: use the shelf-stable kind for the creamiest texture
• 2 tbsp chickpea flour: helps the filling set
• 2 tbsp nutritional yeast: gives a subtle cheesy, eggy note
• 1 tbsp cornstarch: extra stability so it slices neatly
• 1/4 cup (60ml) unsweetened plant milk: soy or oat work well
• 1 tbsp olive oil: for sautéing
• 1 small onion, finely chopped
• 1 cup (70g) sliced mushrooms: cremini or white
• 2 cups (60g) fresh spinach, roughly chopped
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/4 tsp turmeric: mostly for color, optional
• 1/4 tsp garlic powder

Variations / Substitutions

• Vegetables: use bell pepper, zucchini, or roasted tomatoes instead. Cook any watery veg first and pat it dry so the filling stays firm.
• Cheesy flavor: add 1/2 cup shredded vegan cheese into the filling or sprinkle it on top before baking.
• Herbs: stir in a tablespoon of fresh chives, dill, or parsley after blending.
• Gluten-free: swap the crust for a gluten-free pie crust.
• Eggy note: add a pinch of black salt (kala namak) right before baking for a subtle egg-like aroma.

For another egg-free brunch idea, try my Vegan Frittata.

How to Make Vegan Quiche That Actually Sets

Step 1: Blind-Bake the Crust

Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch (23cm) pie dish or tart pan, then prick the bottom all over with a fork. Line it with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then carefully remove the parchment and weights. Return the crust to the oven and bake 5 more minutes, just until the bottom looks dry and the edges are lightly golden. This step keeps the crust crisp once the filling goes in.

Step 2: Sauté the Veggies

Warm the 1 tbsp olive oil in a skillet over medium heat. Add the chopped onion and sliced mushrooms, cooking for about 6 minutes until the onion is soft and the mushrooms release their moisture. Toss in the 2 cups chopped spinach and cook just until wilted, about 1 minute. Season with a small pinch of salt, then remove from the heat. Let the mixture cool slightly so it does not scramble the tofu when you assemble.

Step 3: Blend the Tofu Filling

In a blender or food processor, combine the 16 oz silken tofu, 2 tbsp chickpea flour, 2 tbsp nutritional yeast, 1 tbsp cornstarch, 1/4 cup plant milk, 1/2 tsp salt, pepper, turmeric, and garlic powder. Blend until completely smooth, scraping down the sides once. The mixture should look like a thick, pale custard. Taste it and adjust the seasoning if you like.

Step 4: Assemble and Bake the Quiche

Spread the cooked vegetables evenly across the bottom of the blind-baked crust. Pour the blended tofu mixture over the top and smooth it with a spatula. The filling should reach almost to the rim; it will not rise much. Bake at 375°F (190°C) for 35 to 40 minutes. The quiche is done when the center has a slight jiggle but the edges are set and the top looks dry.

Step 5: Cool and Slice the Quiche

Remove the quiche from the oven and let it cool on a wire rack for at least 15 minutes. This rest time firms the custard so you get clean slices. Run a sharp knife around the edge, then cut into wedges and serve warm or at room temperature. The top will have a golden, matte finish and the interior will be soft but sliceable.

Tips for the Fluffiest Vegan Quiche

• Use firm silken tofu, not the water-packed firm tofu meant for stir-fries. The regular kind will make the filling grainy.
• After cooking the vegetables, press them lightly with paper towels or let them drain in a colander. Extra moisture can make the filling soft at the bottom.
• Let the quiche cool before slicing. It continues to set as it cools, so patience really pays off.

Blind-baking the crust keeps it crisp. Here is a quick guide by crust type:

Storing Leftover Quiche

Refrigerate cooled slices in an airtight container for up to 4 days. To reheat, warm in a 350°F (175°C) oven for 10 minutes or in a dry skillet over low heat; the microwave works but the crust will soften.

What to Serve with Vegan Quiche

A bright green salad with a sharp vinaigrette cuts through the creamy filling, while roasted asparagus or steamed green beans make it feel more like dinner. For a heartier plate, add herbed roasted potatoes on the side.

Frequently Asked Questions

Can I use extra-firm tofu instead of silken?

No, regular extra-firm tofu will not blend into a smooth custard; the result will be dense and grainy. Stick with silken.

How do I prevent a soggy crust?

Blind-baking until the bottom is dry is the biggest help. Also make sure your cooked vegetables are not too wet.

Can I make this without chickpea flour?

Chickpea flour gives structure. You can leave it out, but the quiche may be slightly softer. Increase cornstarch to 2 tbsp as a backup.

Is it freezer-friendly?

Baked quiche does not freeze well; the custard weeps water when thawed. It is best eaten fresh or refrigerated.

Easy Vegan Quiche That Actually Sets Recipe

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 280

Ingredients Method Notes

Ingredients

  

• 1 vegan pie crust (9-inch / 23cm)
• 16 oz (450g) firm silken tofu
• 2 tbsp chickpea flour
• 2 tbsp nutritional yeast
• 1 tbsp cornstarch
• 1/4 cup (60ml) unsweetened plant milk
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 cup (70g) sliced mushrooms
• 2 cups (60g) fresh spinach, roughly chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp turmeric
• 1/4 tsp garlic powder

Method

 

1. Preheat oven to 375°F (190°C). Blind-bake the crust: prick it, line with parchment and weights, bake 10 mins, remove weights, bake 5 more mins until golden.
2. Sauté onion and mushrooms in oil over medium heat for about 6 mins. Add spinach, cook 1 min until wilted. Season lightly and cool.
3. Blend silken tofu, chickpea flour, nutritional yeast, cornstarch, plant milk, salt, pepper, turmeric, and garlic powder until smooth.
4. Spread vegetables in the crust, pour tofu mixture over, and smooth the top. Bake 35–40 mins until set with a slight jiggle in the center.
5. Cool on a rack for 15 mins, then slice and serve warm or at room temperature.

Notes

If your crust browns too quickly during the final bake, tent the edges with foil. The quiche firms as it cools, so that 15-minute wait makes a difference.