Easy Vegan Quiche

My love for quiche goes way back to my college days in England. I would have a slice of tomato and cheese quiche for breakfast which I loved.

After becoming vegan, I wanted to make one similar to traditional quiche. I have been tweaking this Zucchini Bell Pepper Tofu Quiche for a while now and I believe this is so far my best vegan tofu quiche. Using tofu in the filling produces one of the best egg substitutes similar to scrambled tofu.

Zucchini Bell Pepper Tofu Quiche Tofu is high in protein and beneficial nutrients. I plan to share with you my ackee quiche recipe soon. You can substitute your favorite pie crust recipe but this one is awesome,

it is a slight variation of my Sweet Potato Pie Crust. This Gluten-Free Vegan Pie Crust is also great.

For the fluted crust look, you can use one of these Quiche Baking Dishes.

How To Make Easy Vegan Quiche

Make crust and roll out using a rolling pin. Line a pie plate or quiche with crust and cover with plastic and place in the refrigerator.

Saute veggies and set aside in a bowl.

Blend tofu filling ingredients in a high-speed blender until smooth and creamy. Add extra vegetable broth as needed.

Mix filling with veggies and scoop into pie plate. Bake for 40 minutes in a preheated oven at 375 degrees.

Tofu Easy Vegan Quiche

If you make this vegan quiche recipe, snap a photo and hashtag #healthiersteps  — we love to see your recipes on InstagramFacebook & Twitter

Also please  leave a star rating ;-)




(Per portion)
  • Energy: 247 kcal / 1032 kJ
  • Fat: 17 g
  • Protein: 8 g
  • Carbs: 17 g

Cook Time

  • Preparation: 15 min
  • Cooking: 45 min
  • Ready in: 1 h
  • For: 10 servings






For The Crust

  1. Preheat oven 375 degrees F. In a large bowl, combine flour and salt. Cut in non-dairy butter until mixture looks like breadcrumbs. Add water and mix until the dough comes together into a ball. You might need more or less water so add 1 tablespoon at a time!
  2. Roll out dough in between two parchment paper. Remove the top layer of parchment paper. Invert your quiche pan or pie dish, over the exposed dough. Carefully flip the quiche pan or pie plate with the dough on top. Remove excess dough and place crust into the refrigerator.

To Prepare The Vegetables

  1. To prepare veggies, heat oil in a large skillet over medium heat, add onion, garlic, green onions and saute until tender, about 3 minutes.
  2. Add zucchini, bell pepper, Italian seasoning, and cook until vegetables are slightly tender about 5 minutes. Set aside in a large bowl to cool slightly.

For The Filling

  1. In a blender or food processor, add cashews, water, nutritional yeast flakes, tapioca starch, onion powder, garlic powder, turmeric and salt. Blend until smooth and creamy. Break tofu into pieces and add, blend or pulse until smooth.
  2. Pour filling into the bowl of veggies and mix well. Remove quiche crust from refrigerator and add filling. Smooth top and bake uncovered in oven for 40 minutes or until firm to touch. Remove from oven and allow to cool for about 10 minutes. Enjoy!


Easy Vegan Quiche
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.