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    Home » Breakfast, Lunch and Dinner » Lunch and Dinner

    Published: Apr 2, 2020 · Modified: Jan 27, 2022 by Anthea

    Easy Vegan Tomato Quiche

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    4.88 from 8 votes

    Simple vegan tomato quiche made with only 6 ingredients (plus water + spices). It has a classic shortcrust base, creamy tofu filling and sweet roast tomatoes.

    With all the crazy stuff going on in the world at the moment, I thought I'd return to SIMPLE basic meals which are delicious and comforting.

    Conventional quiches are laden with high-cholesterol animal based ingredients. However, this vegan quiche has none of that and is still packed with PROTEIN!

    It's a really easy recipe but let's go through this step by step.

    How to make savoury vegan shortcrust pastry

    Got flour? Got oil? You can make vegan shortcrust pastry! All you need to do is mix them until crumbly. Add a bit of salt for flavour and a dash of water to help the salt dissolve. 

    I used spelt flour for extra nutrition but you can also use plain flour. For the oil, I used olive as I love its taste. However, you can use any other liquid oil or even coconut oil or vegan butter.

    When combined, the pastry should be soft and a little pliable. Pastry made with oil is more crumbly than pastry with butter but both still work well and taste delicious.

    For ease, I put my pastry right into my quiche/tart tin and pressed it against the bottom and sides to form a crust. Vegan olive oil shortcrust can be a little crumbly so it's easier to create a crust this way.

    Once you do this, bake it in a preheated oven for 10 minutes then set aside!

    How to make vegan quiche without eggs

    My favourite vegan quiche filling uses either traditional/medium-firm tofu or extra firm tofu. For this quiche, I used traditional tofu which creates a beautiful savoury custard-like consistency. All you need to do is blend the tofu with a dash of milk until smooth.

    Tofu is a bit boring by itself so you NEED to add a few essential but simple pantry ingredients such as:

    • Onion powder
    • Garlic powder
    • Nutritional yeast (for cheesiness)
    • Kala namak (for egginess)
    • Salt and pepper

    For simplicity, I topped my quiche with just fresh tomatoes. However, you can also fill or top your quiche with vegetables such as:

    • Sauteed spinach or kale
    • Roast capsicum
    • Mushrooms
    • Potatoes
    • Caramelised onions
    • Asparagus
    • Vegan cheese
    • Artichokes
    • Zucchini
    • Pumpkin

    I hope you enjoy this vegan tomato quiche recipe!

    Check out my other vegan lunch ideas:

    • Vegan Pita Pizza with Pesto
    • Lemongrass Tofu Bahn Mi Pita Pockets
    • Vegan quiche with a pumpkin crust
    • Vegan ricotta and kale filo scrolls
    Print Recipe
    4.88 from 8 votes

    Easy Vegan Tomato Quiche

    Simple vegan tomato quiche made with only 6 ingredients (plus water + spices). It has a classic shortcrust base, creamy tofu filling and sweet roast tomatoes.
    Prep Time20 mins
    Cook Time40 mins
    Total Time1 hr
    Cuisine: American, Vegan
    Servings: 8
    Author: Anthea

    Ingredients

    Crust (or store-bought shortcrust)

    • 1 ⅔ cup (200g) spelt flour, or plain flour
    • 1 cup (100g) extra virgin olive oil, or melted vegan butter
    • Generous pinch of salt
    • Dash of water

    Filling

    • ~3 ¼ cups (800g) regular firm tofu, also known as 'traditional' tofu
    • ¼ cup (12g) nutritional yeast
    • 1 tbsp dairy-free milk, or as needed
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp kala namak
    • salt and pepper, to taste
    • 1 cup (150g) tomatoes, sliced

    Instructions

    • Preheat the oven to 180°C. Line the bottom of a 20 cm quiche tin.
    • To make the crust: Add all ingredients to a bowl and until combined. The dough should be soft enough to be pinched between two fingers without breaking.Press into the tin to form a crust.
    • Bake the crust for 10 minutes and set aside.
    • To make the filling: Blend all the ingredients except the tomatoes until it’s as smooth as custard. Add more milk to help the blender if needed. Pour the mixture into the crust and arrange the tomatoes on top.
    • Bake the quiche for 40 minutes until the middle is no longer wobbly. Serve and enjoy!
    • The quiche can be kept in an airtight container in the fridge for 3 days.

    Nutrition

    Serving: 1 serve | Calories: 306kcal | Carbohydrates: 22g | Protein: 13g | Fat: 18g | Sodium: 9mg | Potassium: 81mg | Fiber: 5g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 3mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

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    1. Amy Little says

      September 08, 2020 at 10:44 pm

      Hi, I was just wondering in regards to the method of the tofu filling. It says add more milk if needed, but there is no original amount of milk listed in the ingredients for the filling. Is there something missing or does it just mean you can add milk as an afterthought if necessary?
      Thank you!

      Reply
      • Anthea says

        September 09, 2020 at 4:21 pm

        Hi Amy! Ooh I just realised it wasn't there. Thanks for letting me know, I've updated the recipe!

        Reply
    2. Hanna says

      July 09, 2020 at 6:44 am

      Hello) Thank you for the recipe! Can I use almond flour for the crust?

      Reply
      • Anthea says

        July 09, 2020 at 2:27 pm

        If you would like a gluten-free crust, you'll need to use a combination of almond flour, rice or gf flour blend and chia seeds or tapioca flour. Almond flour won't stay together by itself. Hope that helps!

        Reply
        • Hanna says

          July 10, 2020 at 12:29 am

          Yes, I want to make gluten-free crust. Thank you very much for the answer, I will try one of the variants

    3. Hema Prakash says

      June 02, 2020 at 1:20 am

      5 stars
      I tried this recipe and it tasted awesome. Everyone in the family enjoyed it. Thanks

      Reply
      • Anthea says

        June 06, 2020 at 8:56 am

        Oh that's great Hema!! Thanks for your kind comment 🙂

        Reply
    4. Lauren says

      April 27, 2020 at 11:06 pm

      5 stars
      Lovely quiche recipe! Will definitely be making it again!!

      Reply
      • Anthea says

        April 28, 2020 at 9:20 am

        Thanks so much Lauren! I appreciate it 🙂

        Reply
    5. Tori says

      April 03, 2020 at 3:04 am

      5 stars
      Yum! This looks so good. Thanks for sharing!

      Reply
      • Anthea says

        April 06, 2020 at 8:41 am

        Aw thanks Tori!

        Reply
    6. Kaylene says

      October 03, 2018 at 5:14 pm

      5 stars
      Great base Thankyou. The quiche itself was delightful but I have to say I added fennel seeds to the base and my quiche was beetroot and Swiss brown mushrooms.
      Can wait to try other recipes and I’m going to use the base to make a sweet version.

      Reply
      • Anthea says

        October 03, 2018 at 8:17 pm

        I'm glad you enjoyed it! Great idea to add fennel and more veggies to your quiche 🙂

        Reply
    7. helena says

      March 13, 2018 at 7:35 pm

      This is actually the quiche of my dreams. Probably only rivalled by your silverbeet and pumpkin recipe that I just discovered. Of all of the blogs I’ve browsed through for the past few years, I have never seen such a wonderful collection of vegan quiche recipes as this has no fake cheese! I'm going to try it on the weekend.

      Reply
      • Anthea says

        March 20, 2018 at 3:25 pm

        Thank you so much Helena! I appreciate it! I also avoid using fake cheese too and stick with wholefoods. I hope you enjoy it xo

        Reply

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