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, friends!
The quiche was a VERY big hit. So much so that it now has a permanent place on our Easter menu and loved by both our vegan and non-vegan loved ones alike!
When you set a dish on the table for your friends 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.
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.
We use frozen puff pastry dough for the crust which is incredible on a whole other level. Be sure to check your ingredients here, but we find most brands of puff pastry are “accidentally” vegan.
The filling for this vegan quiche is made with a tofu base and seasoned to flavorful perfection! It’s totally customizeable too. Add your favorite veggies (we love mushrooms and peppers!) and some of your fave vegan breakfast meats (our picks: seitan ham or walnut sausage). Have fun with it!
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.
This would be such a great recipe for a Mothers’ Day brunch or just a simple lazy weekend with the fam. It can even be frozen for up to 8 weeks! 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
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, friends!
20 minPrep Time:
40 minCook Time:
1 hrTotal Time:
3 based on 1 review(s)
- 1 small onion, minced
- 4 large cloves garlic, minced
- 1/2 cup bell peppers, diced
- 1/2 cup mushrooms, chopped
- 1/2 cup seitan ham (optional but awesome), diced
- 1 16-oz. block firm tofu
- 2 Tbsp refined coconut oil * (+ more for greasing, sauteing)
- 1 Tbsp rice wine vinegar
- 1 Tbsp veggie bouillon powder
- 2 Tbsp nutritional yeast
- 2 tsp onion powder
- 1.5 tsp kala namak ** (or use 1 tsp sea salt)
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (omit if you don't do spicy)
- 1 large sheet puff pastry, defrosted***
- Grease a spring form pan or pie dish with some refined coconut oil and preheat your oven to 350F.
- Add a tsp of refined coconut oil to a large pot and turn the heat to medium low. Add your veggies and seitan and saute for about 3 - 5 minutes, stirring occasionally.
- To a food processor: Add the tofu, refined coconut oil, vinegar, and all spices (except the red pepper + Italian seasoning). Process on high for 2-3 minutes until smooth and creamy, stopping to wipe down the sides as needed.
- Pour this tofu mixture into the large pot with the veggies and stir to combine. Add the red pepper + Italian seasoning. Stir to combine and allow to cook on medium low long enough to just warm the mixture through, stirring often.
- Time to 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 spring form pan (or pie plate) entirely, with extra hanging over the edge.
- Next, pour your filling into the crust, 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 your quiche at 350F for 35-40 minutes or until the puff pastry is lightly browned. Allow the quiche to cool for about 20 minutes before slicing. It will firm up as it cools.
- Leftovers can be stored in an air-tight container for up to 5 days in the fridge or 8 weeks in the freezer. Enjoy!
*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.