Easy Vegan Gluten-Free Quiche

This Vegan Gluten-Free Quiche is a game changer for anyone adhering to vegan and gluten-free dietary needs without sacrificing a classic quiche’s rich, comforting taste.

Made with a blend of nutritious, plant-based ingredients, this quiche offers a perfect balance of creamy texture and savory flavors encased in a light, flaky crust. Whether you’re hosting a family gathering, prepping for a week of healthy eating, or simply craving a comforting meal, this quiche is designed to satisfy everyone at your table.

My Love For 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 a 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.

Ingredients For Vegan Gluten-Free Quiche Filling

  • Cashews: Soaked and blended, they create a creamy, rich base that mimics the egg texture in traditional quiches.
  • Vegetable Broth: Adds moisture and enriches the flavor of the filling.
  • Nutritional Yeast Flakes: Provide a cheesy flavor, adding depth and a boost of B vitamins.
  • Tapioca Starch: Helps thicken the filling, contributing to its custard-like consistency.
  • Onion Powder: Enhances the savory taste with a concentrated burst of onion flavor.
  • Garlic Powder: Complements the fresh garlic, adding a rich undertone to the filling.
  • Ground Turmeric: Gives the filling a subtle earthy taste and a hint of color.
  • Salt: Adjusts the seasoning of the filling to taste.
  • Firm Tofu (14-ounces pack, drained): The main component of the filling, providing a high-protein, smooth base that absorbs flavors beautifully.


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.

Zucchini Bell Pepper Tofu Quiche

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Zucchini Bell Pepper Tofu Quiche on cooling rack

Vegan Gluten-Free Quiche

An amazing recipe for Easy Vegan Quiche, made with a zucchini and bell pepper in a cheesy, creamy flavorful base.    The perfect gluten-free vegan quiche for your next dinner or brunch. It is so flavorful with zucchini, bell peppers, onion, and garlic, it will surely be a big hit.
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: vegan gluten quiche
Prep Time: 1 hour 15 minutes
Cook Time: 45 minutes
Servings: 10 servings
Calories: 272kcal


  • 1 quiche pan


For The Crust

  • 1 1/2 cups gluten-free flour
  • 1/2 cup almond flour
  • 1/2 teaspoon salt
  • 1/2 cup non-dairy butter
  • 1/4 cup ice-cold water


  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 4 cloves garlic minced
  • 2 green onions chopped
  • 2 cups zucchini shredded
  • 1/2 cup red bell pepper diced
  • 1 teaspoon Italian seasoning


  • 1/2 cup cashews soaked for an hour
  • 3/4-1 cup vegetable broth
  • 1/4 cup nutritional yeast flakes
  • 1 tablespoon tapioca starch or cornstarch
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground turmeric
  • 1 teaspoon salt or to taste
  • 1 14-ounces pack of firm tofu, drained


To Prepare The Crust

  • 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!
  • 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

  • To prepare veggies, heat oil in a large skillet over medium heat, add onion, garlic, green onions and saute until tender, about 3 minutes.
  • 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.

To Prepare The Filling

  • 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 the tofu into pieces and add, blend, or pulse until smooth.
  • Pour filling into the bowl of veggies and mix well. Remove the quiche crust from the refrigerator and add the filling. Smooth top and bake uncovered in the oven for 40 minutes or until firm to the touch. Remove from oven and allow to cool for about 10 minutes. Enjoy!


Calories: 272kcal | Carbohydrates: 22g | Protein: 9g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 2g | Sodium: 495mg | Potassium: 182mg | Fiber: 4g | Sugar: 3g | Vitamin A: 348IU | Vitamin C: 16mg | Calcium: 91mg | Iron: 2mg

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    1. Allyer,you are welcome. I haven’t tried it with regular flour, however, I believe it will work looking at the recipe. All you have to do if your batter is too wet, add extra flour, if it is too dry add extra liquid until it comes together. Great recipe, enjoy!

  1. 5 stars
    First of all, let me say that I simply love quiche in any form!! This one is so full of flavor I don’t think the carnivores in our family would miss the ham or bacon I usually put into it. This would be an ideal brunch dish. The recipe is a keeper.

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