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.
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!
More vegan lunch ideas
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Easy Vegan Tomato Quiche
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.
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Hi! I made this quiche today. With the 200 grams of flour and 100 grams of olive oil it was very runny and wet. Have you ever had that problem?
Hi Jamie! I’m so sorry the crust didn’t work for you. The crust is meant to be on the drier side – can I ask if you used spelt flour or regular flour? Spelt flour is much more absorbent so if you used regular flour, you may need to add more flour so the mixture isn’t so runny. I hope that helps!
Hello, could kala namak be optional as I don’t have this at our grocery store? Can it be replaced by another ingredient?
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!
Hi Amy! Ooh I just realised it wasn’t there. Thanks for letting me know, I’ve updated the recipe!
Hello) Thank you for the recipe! Can I use almond flour for the crust?
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!
Yes, I want to make gluten-free crust. Thank you very much for the answer, I will try one of the variants
I tried this recipe and it tasted awesome. Everyone in the family enjoyed it. Thanks
Oh that’s great Hema!! Thanks for your kind comment 🙂
Lovely quiche recipe! Will definitely be making it again!!
Thanks so much Lauren! I appreciate it 🙂
Yum! This looks so good. Thanks for sharing!
Aw thanks Tori!
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.
I’m glad you enjoyed it! Great idea to add fennel and more veggies to your quiche 🙂
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.
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