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This Vegan Quiche recipe is one of my favorite silken tofu recipes! It’s filled with fresh spinach, hearty mushrooms, savory vegan sausage, and a homemade tofu “egg” custard that will please all types of eaters. Perfect for brunch, meal prep, or a healthy breakfast for dinner!

Close up of slice of vegan quiche in quiche dish.

Why You’ll Love This Recipe

  • No vegan pie crust! ​Classic quiche recipes are usually baked in a buttery crust, but this vegan recipe is entirely crustless for a simpler, lower carb vegan quiche.
  • Requires just 25 minutes of prep work. ​Host your next brunch without the stress! This easy vegan quiche recipe is made with just a few simple steps. Then let the oven do the rest of the work! 
  • Made with protein-rich tofu. I love Just Egg recipes for their convenience and convincing taste, but when there aren’t any deals going on, a block of silken tofu is the more affordable, plant-based protein. Currently just $2.17 at my local Walmart! 
  • Make it for a crowd or meal prep. As written this vegan quiche feeds 8 and will keep for up to 4 days in the refrigerator. Whip it up for guests or a week’s worth of easy breakfast or lunch!

Ingredient Notes

Ingredients needed for vegan quiche measured and labeled.
  • Mushrooms: I used cremini mushrooms, but any mushrooms of choice will work. Shiitake or thinly sliced portobello would be fantastic. 
  • Sausage: I typically use Field Roast Smoked Apple and Sage sausage because they sell it at my local Walmart and I can usually get cash back for it on Ibotta. Any vegan sausage will work (simply slice or crumble if it’s ground and cook until browned!). 
  • Spinach: Fresh baby spinach is best, but frozen spinach will work in a pinch. You can also replace the spinach with a similar leafy green, such as kale, arugula, or even sprouts. 
  • Silken tofu: For the best custard-like consistency, it is important to use silken tofu. I have not tested it, but you may be able to get away with using a soft tofu – just add additional splashes of non-dairy milk if the custard appears too thick. 
  • Vegan cheese shreds: I like to use vegan mozzarella cheese shreds because they blend in well and complement the flavors in the sausage and mushrooms. Feel free to use any vegan cheese shreds of choice. 
  • Non-dairy milk: I always use homemade almond milk, cashew milk, or oat milk, but any plain, unsweetened store-bought milk of choice will work as well. Just be sure it is in fact plain tasting – some milks contain artificial preservatives that taste oddly sweet. 
  • Chickpea flour: Also known as besan flour, chickpea flour is essential for thickening the custard-like mixture and giving it an eggy consistency. It’s a key ingredient in my Vegan Frittata and Chickpea Flour Egg Sandwich recipes too!
  • Spices: You’ll need nutritional yeast for cheesiness, ground turmeric for color and earthiness, and salt and black pepper to taste. If desired, you can replace the sea salt with kala namak, or black salt. This will help add a sulphuric taste to the vegan quiche that is similar to traditional eggs. 

See recipe card for quantities.

Optional Add-ins

  • Cherry tomatoes or sun-dried tomatoes (if using cherry tomatoes, sauté them enough so that they release their liquids and don’t make your quiche soggy!). 
  • Bell peppers ​(a mix of green and red peppers would be great). 
  • Tempeh bacon is a great swap for vegan sausages. You can also add in some diced vegan ham for an inspired Quiche Lorraine! 
  • Broccoli florets (if using frozen, sauté until the excess liquid has evaporated). 
  • Asparagus
  • ​Caramelized onions 
  • Fresh herbs ​like fresh basil or parsley

How to Make Vegan Quiche with Tofu

Step by step guide for making tofu quiche.
  1. Sauté the onions. In a large skillet over medium heat, warm a tablespoon of oil or vegan butter. Add the diced onion and 1/2 teaspoon of salt and sauté until translucent, about 3-5 minutes. 
  2. Sauté the mushrooms and sausage. ​To the same skillet, add in the mushrooms and sausage and sauté for an additional 4-5 minutes. 
  3. Wilt the spinach. ​Finally, stir in the fresh spinach until bright green and just wilted. Remove the skillet from the heat and season the vegetable and sausage medley to taste with sea salt and black pepper. 
  4. Prepare the vegan “egg” custard. In a high-speed blender, combine the tofu, vegan cheese shreds, non-dairy milk, chickpea flour, nutritional yeast, remaining 1/2 teaspoon of salt, and turmeric. Blend the tofu mixture until completely smooth and resembles a custard. It should not be gritty or lumpy whatsoever! 
Crustless quiche ingredients poured into quiche dish.
  1. Fill the quiche dish. ​Add the vegetable and sausage mixture to the prepared quiche dish and spread evenly. Next, pour the vegan quiche custard over the vegetable and sausage mixture and carefully mix in the dish until everything is evenly distributed. 
  2. Bake. Spread the top of the quiche with the back of a spatula and bake for 45 minutes to 1 hour, depending on how custard-like you want it. 
  3. Cool and serve. After baking, remove the vegan quiche from the oven and allow it to cool for at least 15 minutes (preferably about 1 hour) before slicing and serving. The longer it cools, the easier it will be to slice. 
Baked vegan quiche with fresh parsley for garnish.

Serving Suggestions

A classic quiche is a popular choice for a weekend brunch or Mother’s day menu, but can truly be enjoyed any time of year for any meal of the day! I love to serve this vegan quiche room temperature or chilled with a simple green salad and fresh fruit on the side. It also pairs exceptionally well with a few of my favorite potato side dishes, like Oven Roasted PotatoesFrozen Hash Browns, or Air Fryer Hash Browns from Scratch!

If you are serving a crowd and would like to offer a few options, balance this eggless quiche with a sweeter option, such as this Overnight French Toast CasseroleInstant Pot Steel Cut OatsSheet Pan Pancakes, or these ultra easy Air Fryer Cinnamon Rolls

Recipe FAQs

Can I bake this eggless quiche in a prepared pie crust? 

I haven’t personally baked this vegan quiche filling in a pie crust, but it would likely work well. If you would like to experiment with baking in a homemade or pre-made pie crust, I would recommend blind baking the crust at 375F for about 22-25 minutes, removing from the oven halfway in between to prick holes in the bottom.

This will help the heat escape and prevent the crust from puffing. Once blind baked, the crust should be set and golden brown around the edges. 

Can I bake this vegan quiche into mini quiches?

​This may work, but an altered cook time would be required. I have not tested it and cannot say what this reduced cook time should be. 

I don’t have a pie dish or quiche dish. Can I use a tart pan?

​I would not recommend a tart pan for this quiche recipe as it will likely be too shallow. Instead, I’d recommend using an 8×8 square baking pan. The quiche may need a slightly longer bake, but it won’t overflow. 

Close up of slice of vegan quiche.

Storage Instructions

This tofu quiche makes for excellent leftovers and will keep in an airtight container for up to 4 days. Alternatively, you can refrigerate it directly in the pie pan. Just tightly cover it with plastic wrap so it doesn’t dry out. 

Slices of vegan quiche in quiche dish.

More Tofu Recipes You Might Like

Home-Cooked Roots Logo

Vegan Tofu Quiche Recipe (Crustless Quiche)

5 from 4 votes

Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Cost: $13.26 per recipe / $1.66 per serving
This Vegan Quiche recipe is one of my favorite silken tofu recipes! It's filled with fresh spinach, hearty mushrooms, savory vegan sausage, and a homemade tofu "egg" custard that will please all types of eaters. Perfect for brunch, meal prep, or breakfast for dinner!

Ingredients
 

  • 2 tablespoons avocado oil divided ($0.38)
  • 1 teaspoon sea salt divided
  • 1/2 yellow onion diced ($0.30)
  • 2 cups cremini mushrooms roughly chopped ($2.28)
  • 2 vegan sausages crumbled or sliced ($2.79)
  • 2 cups spinach roughly chopped ($0.57)
  • 1 (14 ounce) block silken tofu ($2.17)
  • 1 cup vegan mozzarella cheese shreds ($2.84)
  • 1/2 cup unsweetened non-dairy milk ($0.30)
  • 1/4 cup chickpea flour sometimes called besan flour ($0.66)
  • 1/4 cup nutritional yeast ($0.92)
  • 1/4 teaspoon ground turmeric ($0.03)
  • salt and black pepper to taste ($0.02)

Instructions

  • Preheat oven to 350˚F. Add 1 tablespoon of oil to a 10” quiche or pie dish and generously coat the bottom and sides. Set aside.
  • Add the remaining 1 tablespoon of oil to a large skillet and heat over medium heat. Add the diced onion and ½ teaspoon of salt. Sauté until translucent, 3-5 minutes.
  • Add the mushrooms and sausage. Sauté for another 4-5 minutes.
  • Lastly, add in the chopped spinach and sauté until wilted. Remove from heat. Add salt and black pepper to taste and set aside.
  • In a high-speed blender, add the tofu, vegan mozzarella shreds, non-dairy milk, chickpea flour, nutritional yeast, remaining ½ teaspoon of salt, and turmeric. Blend until completely smooth. There should be no chunks at all, and it should resemble a custard. Set aside.
  • Add the vegetable and sausage mixture to the prepared quiche dish and spread it out evenly. Next, pour the custard mixture and carefully mix it in the dish until everything is evenly distributed. Smooth the top with the back of a spatula.
  • Bake for 45 minutes to 1 hour, depending on how custard-like you want it.
  • After baking, remove from oven and allow to cool for at least 15 minutes before slicing. The longer it cools, the easier it will be to slice.
  • Mushrooms: Any mushrooms of choice will work. Shiitake mushrooms or portobello would be fantastic. 
  • Sausage: Any vegan sausage of choice will work. Sliced or ground sausage all work. 
  • Spinach: Replace with leafy greens of choice. 
  • Non-dairy milk: Any unsweetened, plain milk works fine! 
  • Kala namak: Replace the sea salt in the recipe with kala namak, or black salt, for a sulphuric, “egg” like taste. 

Notes

  • The sausages I used: Field Roast Smoked Apple Sage vegetarian sausages.
  • The vegan mozzarella cheese shreds I used: Violife, Shreds Just Like Mozzarella
  • I haven’t personally baked this vegan quiche filling in a pie crust, but it would likely work well. If you would like to experiment with baking in a buttery crust, I would recommend blind baking the crust at 375F for about 22-25 minutes, removing from the oven halfway in between to prick holes in the bottom. 

Nutrition

Serving: 1slice | Calories: 137kcal | Carbohydrates: 8g | Protein: 8g | Fat: 9g | Cholesterol: 11mg | Sodium: 109mg | Fiber: 1g | Sugar: 3g

Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.

Course Breakfast
Cuisine French

Did You Love This Recipe?

Rate the recipe here and make sure to leave a comment below!

5 from 4 votes
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One Comment

  1. 5 stars
    Thank you for the recipe. Going to try it soon. I’m not a fan of nutritional yeast which is a challenge for vegan recipes. Is it used in this recipe for flavor or for thickening? I’m trying to figure out a replacement.

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