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4.86 from 7 votes

Easy Vegan Tomato Quiche

Prep Time20 mins
Cook Time40 mins
Servings: 6


Crust (or store-bought shortcrust)

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


  • ~3 ¼ cups (800g) regular firm tofu, also known as 'traditional' tofu
  • ¼ cup (12g) nutritional yeast
  • 1 tbsp plant-based 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


  • 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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