Simple Vegan Quiche en Croute

I’m about to rock your world with this delicious, decadent, and undeniably simple vegan quiche. It's made with a perfectly seasoned tofu base and encased in the most heavenly puff pastry crust. Welcome to savory brunch heaven! #vegan #quiche #veganrecipe #tofu #plantbased // plantpowercouple.com

I’m about to rock your world with this tasty, egg-free, and undeniably easy vegan quiche recipe. The eggless quiche filling is made with a perfectly seasoned tofu base stuffed with mushrooms, onions, and vegetarian ham and encased in the most heavenly dairy free puff pastry crust. We’ve included crustless options as well as a mini quiche cups option in the post. Welcome to savory brunch heaven, friends!


A while back, T and I hosted our first vegan Easter brunch at our home. Some of the items on our vegan Easter menu included our seitan ham, dairy-free au gratin potatoes, and this glorious eggless quiche.

The quiche was a VERY big hit.  So much so that it now has a permanent place on our vegan Easter menu and is loved by both our vegan and non-vegan loved ones alike!

When you set a dish on the table and everyone takes one collective gasp and then rushes to grab a slice, chow down on it, and immediately inquire about (read: demand) the recipe, you know you’ve got a good thing going!

Nothing feels better than feeding the people you love with food you know THEY love.

And because of this, I HAD to share this vegan quiche recipe with you all.

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Ingredients you need to make a vegan quiche: firm tofu, onions, garlic, refined coconut oil, nutritional yeast, rice vinegar, chives, vegan ham, mushrooms, dairy-free puff pastry, and spices.

Ingredients in Eggless Quiche

If you’ve ever wondered, “What can I substitute for eggs in quiche?” The answer is firm tofu…but it doesn’t stop there. In addition to tofu, you’ll need a few other ingredients to make an eggless quiche:

We use frozen puff pastry dough for our vegan quiche crust which is incredible on a whole other level. Be sure to check the ingredients here, but we find many brands of puff pastry in the US are “accidentally” vegan and contain no dairy. One of the most notable brands is Pepperidge Farms!

I’m about to rock your world with this tasty, egg-free, and undeniably easy vegan quiche recipe. The eggless quiche filling is made with a perfectly seasoned tofu base stuffed with mushrooms, onions, and vegetarian ham and encased in the most heavenly dairy free puff pastry crust. We’ve included crustless options as well as a mini quiche cups option in the post. Welcome to savory brunch heaven, friends!

Substitution Options for Vegan Quiche Recipe

For the tofu: If you don’t have firm tofu, you can totally sub extra firm! Just add a little water to the food processor if you have trouble getting it going. We have not tried making this quiche without tofu, but if you do a quick Google search, you can find many eggless quiche recipes made with chickpea flour!

For the fillings: Feel free to load this up with your favorite fillings. Chopped broccoli or spinach would be lovely. Sub walnut sausage or your favorite plant-based breakfast meat for the ham if you wish. And a bit of vegan cheese is nice too!

For the onion / garlic: Feel free to sub red onion for the yellow/white onion. If you don’t have fresh garlic, you can sub 2 tsp minced garlic from a jar!

For the kala namak: If you make a lot of tofu egg dishes, I highly recommend ordering a packet of kala namak or picking one up at your local Indian spice shop! It’s pretty inexpensive and a total game-changer for vegan egg recipes. If you don’t want the eggy flavor, sub plain salt. Smoked salt could also be nice!

For the chives: Feel free to sub scallions for chives. Skip it if you’re not a fan.

For the Italian herbs: We used dried herbs, but you can use fresh as well. If you don’t have an Italian herb blend, sub a mix of dried oregano, basil, and/or parsley.

For the crushed red pepper: Leave this out if you don’t like spicy foods. You can also sub half as much black pepper or cayenne pepper.

For the refined coconut oil: This adds a vital fat component and nice creaminess to our vegan quiche filling. You can sub olive oil, sunflower oil, avocado oil, etc. with a similar result. You can also skip it if needed. 

How to Make Vegan Quiche

Besides tasting PHENOMENAL, this vegan quiche recipe is actually rather easy! As long as you have a tenuous grasp on how to saute veggies and use a food processor, you’re pretty much set.

Step 1: Make the tofu quiche filling.

3 Photos side-by-side showing the process of making a tofu quiche filling. First photo is onions, garlic, vegan ham, and mushrooms sauteeing in a pan. The second is an overhead shot of the blended tofu quiche filling in a food processor. The final shot is the filling mixed together.

SAUTE: Add a tsp of refined coconut oil to a large deep pan and turn the heat to medium low. Add your onions, garlic, mushrooms, and seitan ham and saute for about 3 – 5 minutes, stirring occasionally.

BLEND: To a food processor, add the tofu, melted refined coconut oil, vinegar, and all spices (but NOT the chives, Italian seasoning, and red pepper). Process on high for 2-3 minutes until smooth and creamy, stopping to scrape down the sides as needed.

STIR: Pour this tofu mixture into the large pot with the veggies, add the chives, Italian seasoning, and red pepper. Stir to combine and remove from heat.

Step 2: Assemble and bake the eggless quiche.

MAKE THE CRUST: On a clean, lightly floured surface, use a rolling pin to roll out your large sheet of puff pastry as thinly as you can get it without breaking. You want enough dough to cover the bottom of the springform pan (or pie plate) entirely, with extra hanging over the edge. 

ASSEMBLE: Next, pour your filling into the crust(s), smoothing the top with a rubber spatula. Fold that excess puff pastry dough into the center of the quiche and use clean, wet hands to press each separate piece together.

BAKE: Bake your quiche at 350F for 35-40 minutes for a full quiche and 25-30 minutes for mini quiche. The puff pastry should be lightly browned.

How to Make Crustless Vegan Quiche

You can totally make crustless quiche with this recipe. I would suggest baking them in a well-greased muffin tin. Follow the mini quiche cups directions for timing and let them cool for 10-20 minutes before removing.

How to Make Mini Vegan Quiche Cups

The process of making mini vegan quiche cups: Line a muffin tin with puff pastry squares, fill with tofu quiche filling, close and bake!

If you’re making mini quiche, roll your puff pastry out to be slightly larger than your muffin tin. Then, slice it into 12 equal-ish squares. Then, fill each puff pastry square, pinch them closed, and bake them for 25-30 minutes.

I’m about to rock your world with this tasty, egg-free, and undeniably easy vegan quiche recipe. The eggless quiche filling is made with a perfectly seasoned tofu base stuffed with mushrooms, onions, and vegetarian ham and encased in the most heavenly dairy free puff pastry crust. We’ve included crustless options as well as a mini quiche cups option in the post. Welcome to savory brunch heaven, friends!

How to Serve Tofu Quiche en Croute

This easy eggless quiche would be such a great recipe for a holiday brunch or any kind of breakfast celebration or just a simple lazy weekend with the fam.  

Oh, and if you’re thinking this vegan quiche would be undeniably awesome when sprinkled with some Coconut Bac’n Salt, you would be correct, my friend.  I like the way you think.

Vegan Quiche + Wine Pairing

We love to pair this vegan quiche with the vegan-friendly Louis Jadot Beaujolais-Villages or Beaujolais – especially if you’re making this recipe as-written with the ham and mushrooms! The high acidity and big fruit flavors in Gamay wine enhance the flavor of the ham, and the earthy notes blend so well with the mushrooms and herbs. 

How to Store Leftover Quiche

Leftover vegan quiche can be stored in an air-tight container in the fridge for 5-7 days. This eggless quiche can also be frozen for up to 8 weeks! 

More Tofu Egg Recipes:

Make this vegan quiche.  You will NOT be disappointed.

If and WHEN you make this vegan quiche, let us know about it!  Rate the recipe and leave a comment below or tag @theplantpowercouple on Instagram, so we can celebrate your awesomeness together.  It’s always so much fun when you do that!

Yield: 8 slices

Simple Vegan Quiche En Croute

I’m about to rock your world with this tasty, egg-free, and undeniably easy vegan quiche recipe. The eggless quiche filling is made with a perfectly seasoned tofu base stuffed with mushrooms, onions, and vegetarian ham and encased in the most heavenly dairy free puff pastry crust. We’ve included crustless options as well as a mini quiche cups option in the post. Welcome to savory brunch heaven, friends!

20 minPrep Time:

40 minCook Time:

1 hrTotal Time:

Save RecipeSave Recipe

4 based on 2 review(s)

Recipe Image

Ingredients

Instructions

  1. PREP: Grease a springform pan or pie dish with some refined coconut oil and preheat your oven to 350F.
  2. SAUTE: Add a tsp of refined coconut oil to a large deep pan and turn the heat to medium low. Add your veggies and seitan and saute for about 3 - 5 minutes, stirring occasionally.
  3. BLEND: To a food processor, add the tofu, melted refined coconut oil, vinegar, and all spices (but NOT the chives, Italian seasoning, and red pepper). Process on high for 2-3 minutes until smooth and creamy, stopping to scrape down the sides as needed.
  4. STIR: Pour this tofu mixture into the large pot with the veggies, add the chives, Italian seasoning, and red pepper. Stir to combine and remove from heat.
  5. MAKE THE CRUST: On a clean, lightly floured surface, use a rolling pin to roll out your large sheet of puff pastry as thinly as you can get it without breaking. You want enough dough to cover the bottom of the springform pan (or pie plate) entirely, with extra hanging over the edge. (If you’re making mini quiche, roll your puff pastry out to be slightly larger than your muffin tin. Then, slice it into 12 squares.)
  6. ASSEMBLE: Next, pour your filling into the crust(s), smoothing the top with a rubber spatula. Fold that excess puff pastry dough into the center of the quiche and use clean, wet hands to press each separate piece together.
  7. BAKE: Bake your quiche at 350F for 35-40 minutes for a full quiche and 25-30 minutes for mini quiche. The puff pastry should be lightly browned.
  8. SERVING: Allow the quiche to cool for about 10 minutes before slicing and serving. It will firm up as it cools. Leftovers can be stored in an air-tight container for up to 5-7 days in the fridge or 8 weeks in the freezer. Enjoy!

Notes

Be sure to use coconut oil that is labeled REFINED to ensure there is no coconut flavor.

Kala Namak is also known as Indian black salt. It will add a super yummy egg flavor to this quiche that is AMAZING. It can be hard to find at the grocery store but can easily be ordered from Amazon. We use this one. IMHO, 100% worth it.

Check the ingredients on your puff pastry for vegan friendliness, but we've found most brands are "accidentally" vegan.

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8 thoughts on “Simple Vegan Quiche en Croute

  1. Hi. I watch your plant power couple, and so sad that don’t have closed caption what are you made “how to make the chicken(less) noodle soup powder we use in this recipe” , didn’t show recipe too, thank you
    1. Hi, Barbara! You can view the full recipe for the powder on our Chicken(less) Noodle Soup post. Just type "chicken noodle soup" in the search bar on our site, and it will pop up. Hope you enjoy it!
    1. Hi, Shannon! We've never made individual versions (though I LOVE the idea of it), but I'm going to with the cupcake theory on this one: smaller surface area will require slightly shorter cooking time. I believe the temp should be the same to fully cook the pastry. Hope this helps, and please let us know how it turns out!

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