Having been vegan for more than 5 years now, it’s been a loooooonnnnnngggg time since I’ve eaten eggs or any egg products. During one of my previous jobs, I used to make lunch for the staff and one of my go-to recipes was mini quiches. It’s so easy because you can get pre-made pie crusts and then add eggs with any veggies you like and bake! So then I got to thinking, why should I miss out on quiche just because I’m vegan?

And that’s how this recipe was created! While I can admit it’s not exactly like traditional quiche, it does taste ah-mazing! And you can add anything you like into the filling. I opted for red onion, bell pepper, spinach and mushrooms, but you can also do vegan cheese, ham, green onion, and even broccoli! The possibilities are endless. And if you’re not feeling up to making your own pie crust, there’s nothing wrong with getting a pre-made one and throwing in this filling. TenderFlake make accidentally vegan puff pastry and pie crusts, score!

Here’s the recipe:

Serves: 4-5


For the Crust:

  • 1 ½ cups all-purpose flour
  • 1 tsp white sugar
  • ¼ tsp salt
  • ½ cup vegan butter, cubed and cold
  • 3-4 tbsp ice water

For the Filling:

  • 1 package of extra firm tofu
  • ½ cup almond milk
  • ½ vegetable broth cube
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ¼ cup nutritional yeast
  • ¼ tsp Kala Namak (aka black salt, for an eggy flavour. Can be substituted for regular salt)
  • 2 tbsp olive oil
  • ½ red onion, chopped
  • 2 garlic cloves, minced
  • 4 cups spinach
  • 2 bell peppers, chopped
  • 3 cups cremini mushrooms, sliced


For the Crust:

  1. Whisk all of the dry ingredients together in a bowl, then use a pastry cutter or fork to incorporate the cold vegan butter in. The mixture should look like fine crumbs.
  2. Add the water 1 tbsp at a time and mix until a dough forms. Transfer to a floured surface and knead a few times until the dough forms into a ball. Wrap with plastic wrap and refrigerate while you’re making the filling.

For the Filling/To Assemble:

  1. Preheat oven to 400oF.
  2. In a high-speed blender, add the tofu, almond milk, vegetable broth cube, garlic and onion powder, nutritional yeast, kala namak and 1 tbsp of olive oil. Blend until smooth and creamy.
  3. In a large skillet, heat the remaining 1 tbsp of olive oil and sauté the onions and garlic for 1-2 minutes. Then add the remaining vegetables and cook for 3-5 minutes, until the spinach begins to wilt. Remove from heat.
  4. Add the tofu mixture into the skillet (off the heat!) and mix until well combined. Set aside.
  5. On a lightly floured surface, roll out the pie dough until ~½ cm thick, or until it’s large enough to line a 23-cm/9-inch pie dish. Carefully transfer the rolled dough into the pie dish and trim the edges of the dough to fit the dish.
  6. Ladle the quiche filling into the pie plate and bake at 400oF for 30-35 minutes, or until the quiche is golden brown. I baked mine for 30 minutes, and then broiled it for 3-5 minutes so that the crust got extra golden.
  7. Enjoy!

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