This healthy vegan quiche is packed with earthy vegetables and is perfect for the colder seasons! It has a creamy tofu filling, 3 ingredient pumpkin crust, is high protein, gluten free and can be oil free.
If you're after something different for lunch or dinner, this eggless quiche is perfect for you! When I had a catering business, I made hundreds of tofu quiches based on this recipe for customers. It was high in demand and enjoyed by vegans and non-vegans alike!
What you'll get from this vegan quiche
This is a fun wholefoods twist on the classic quiche. It's a great weekend lunch/dinner or something you prepare on Sunday as meal prep for the week.
I won't lie, it takes some time to prepare the quiche from scratch (as there are lots of different veggies). But it's an *easy* tart as you really just have to boil/cook plain vegetables, mix them in a food processor and bake them in a quiche pan!
This eggless quiche has a few different components:
- Easy 3 ingredient pumpkin crust which is sweet, earthy and wholesome
- Creamy and eggy tofu-based filling
- Sweet balsamic onions
- Sauteed spinach and beetroot
- Pockets of cheesiness!
How can you make eggless quiche?
Traditionally a quiche is laden with eggs and cream. However, you can mimic this texture and flavour using tofu, dairy free milk and a few umami-packed ingredients!
All together, you'll need:
- Cooked pumpkin (roasted, steamed, boiled or even microwaved)
- Chickpea flour, a wonderful flavoursome gluten free flour which is high protein.
- Ground chia seeds as the binder in the crust
- Extra firm tofu as the main ingredient for the quiche filling.
- Dairy free milk to add moisture to the filling
- Beetroot (roasted, steamed, boiled or even microwaved)
- Onion for flavour
- Nutritional yeast for a cheesy umami flavour
- Black salt or Kala Namak, which is a South Asian salt with an egg-like taste and smell
- Herbs/spices including turmeric (for colour), onion powder and garlic powder (for taste)
- Vegan cheese (optional) for that classic flavour
If you're short on time or simply don't want to prepare everything, you can use canned pumpkin puree, canned beetroot and even a store-bought shortcrust pastry!
But does the filling taste like tofu? If you add enough flavourings (nutritional yeast, black salt etc), the filling will taste just like a quiche!
I once served this quiche to my partner's conventional cheese-loving Nonna and it blew her mind that it was eggless :)!
3 ingredient pumpkin crust
The pumpkin crust for this vegan quiche is easy to make, healthy and oil free! Unlike a traditional shortcrust pastry (used in my easy tomato quiche), the pumpkin crust is more like a sturdy flatbread with flavoursome pumpkin or a vegetable packed pizza base.
I used butternut pumpkin (otherwise known as butternut squash) for this recipe. Even though pumpkin/squash tastes better when it's roasted, for this recipe I prefer boiling/steaming it because it's quicker! Or you can just use canned pumpkin p uree.
To make the crust, all you need to do is mix the 3 ingredients in your food processor until it forms a thick, smooth yet sticky paste. If it's too dry, just add more water and process again. The crust is pale in colour at this point but will intensify after baking.
The crust is more delicate than a regular shortcrust pastry so I'd highly recommend greasing and lining (the bottom) of your quiche dish.
Rather than rolling out the pastry, you should use a spoon or wet hands to spread the mixture along the bottom and sides of your quiche pan. If the dough starts to stick to your spoon or hands, just clean it, wet the spoon/your hands and repeat.
Once you have a crust, par-bake it in the oven for just 5 minutes (not too long otherwise it'll dry out and crack). It's ready when it's *just* dry to the touch.
Easy tofu quiche filling
Tofu is regularly used in vegan cooking as it can mimic the texture of eggs. And when you add a few ingredients, it tastes just like eggs!
First I'd recommend sauteeing the onion and spinach. My biggest tip is to ensure the onion is soft and cooked through!
If the ingredients are burning on your saucepan, add a dash of water and/or reduce the heat.
For the tofu quiche filling, simply add the tofu, dairy free milk, nutritional yeast, tahini and spices to a food processor. Process until it forms a thick smoothish paste! If it's chunky or too grainy for your liking, simply add a little more milk and process until it's smoother
Next, remove your food processor blade (and scrape off any of the excess filling).
Add your delicious onion and spinach mixture and stir using a spatula/spoon! At this stage, you can taste your vegan quiche filling and add any seasonings if needed.
Assembling and baking the vegan quiche
We can now assemble our quiche!
Simply spread the tofu quiche filling in the pumpkin crust using a spoon or spatula. Then scatter the beetroot on top and press them into the filling.
The quiche needs to be baked for around 15-20 minutes or until the filling firms up and turns slightly golden. It doesn't take too long as the filling is already quite firm. And that turmeric colour will intensify!
Serving the quiche
The tofu quiche is wonderful topped with some soft vegan cheese such as feta, ricotta or cream cheese. It can be served warm with a side salad... or just cold from the fridge.
The quiche can also be frozen so is great for high protein meal prep!
My other vegan lunch and dinner recipes
- Easy Vegan Tomato Quiche
- Deep Dish Pizza Quiche
- Vegan Margherita Pizza with sweet potato crust
- BBQ Jackfruit Tacos with homemade tortillas
- Vegan Rainbow Lasagna
- Moroccan vegetable tray bake
- Easy Thai Red Curry Potato Lentil Soup
Pumpkin and spinach quiche (vegan)
Pumpkin crust (note 1)
Spinach mixture (for filling)
- 1 x (110g) medium-size onion, diced
- 2 cups (120g) spinach, kale or leafy greens, packed
- extra virgin olive oil, or water, as needed
- 1 tablespoon balsamic vinegar, to taste
- 1 cup (250g) firm tofu
- ¾ cup (190g) dairy-free milk, more if needed
- 3 tablespoons (8g) nutritional yeast
- 2 tablespoon (30g) tahini
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon black salt (kala namak), optional but highly recommended
- ¼ teaspoon turmeric powder
- Salt and pepper, to taste
- 1 x (110g) medium-size beetroot, boiled, steamed or roasted then diced (or use canned)
To serve (optional but recommended)
- ¼ cup (80g) soft vegan cheese, such as cream cheese
- Salt and pepper, to taste
- Preheat the oven to 180°C (320°F). Grease or line a 23cm (10 inch) pie or quiche dish.
To make the crust:
- Add the pumpkin, chickpea flour, ground chia and salt to a food processor. Process until smooth and it resembles a thick and sticky paste. If the mixture is too dry, add a little water and process again.
- Scoop the mixture into your pie/quiche dish (you don't have to wash the food processor yet). Using very wet hands or a spoon, spread the pumpkin mixture on the bottom and sides of the dish. The crust should be about 6 mm (¼ inch) thick. If the mixture sticks to your hands or spoon, wet them again and repeat.
- Bake the crust in the oven for 5 minutes until it is *just* dry to the touch. If in doubt, err on the side of underbaking rather than overbaking the crust.
To prepare the filling:
- Add the onion and oil (or water) to a saucepan over medium heat and saute for 5 minutes. Add the spinach (or greens) and balsamic vinegar then saute until cooked through. Set aside.
- Add the tofu, dairy free milk, nutritional yeast, tahini and spices to your food processor. Process until it forms a smooth paste. If the mixture hasn't broken down, add more milk and process again.
- Remove the blade of the food processor. Add the sauteed onion and greens and mix through using a spoon. Season with salt and pepper to taste.
To assemble, bake and serve the quiche:
- Spoon the tofu filling into the pumpkin crust and smooth the top. Scatter the cooked beetroot on top and press them into the filling.
- Bake the quiche for 15-20 minutes or until the filling is golden and has set. The filling should firm up a little (if you touch the centre, it should spring back a little and not feel like there's any liquid filling inside).
- If desired, spoon the vegan cheese on top of the tart. Season with extra salt and pepper.
- Serve the quiche warm or cold with a side salad. Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
- The pumpkin crust is softer than a classic pastry and has the texture of firm flat bread (but is sturdy enough for a quiche). If you'd like a classic buttery pastry, use 1 ¼ cups (155g) all-purpose flour, ½ cup (110g) vegan block butter or solid coconut oil, 2 tbsp cold water and a pinch of salt. Add all ingredients to a food processor and process until combined. Roll out the pastry on a floured surface and transfer to your pie dish. Parbake for 10 minutes and use in the above recipe.
- If you only have whole chia or flax seeds, you can add them to a blender with your pumpkin and blend until there are no whole seeds.
I originally published this recipe in July 2016 and have updated it a few times since to improve the recipe and process.
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