The Best Vegan Quiche

by Monica Davis on November 4, 2026 0 comments

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This vegan quiche recipe has it all! It’s eggy, firm, high in protein, and packed with veggies. The base is made with firm tofu blended with Just Egg to create the most realistic-tasting vegan quiche ever!

A vegan quiche with a slice taken out of it.

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Why make this recipe

If you want a classic-tasting quiche that will fool your friends and family into thinking it’s the real deal, this egg-free quiche recipe is for you. This high-protein vegan quiche uses tofu and Just Egg to create a firm, flavorful quiche with classic egg-y flavor and texture. Packed with veggies in a classic flaky crust.

This recipe is similar to my popular tofu quiche Lorraine recipe, but this recipe blends in Just Egg for an even more authentic quiche flavor.

Ingredients and substitutions

A Pie Crust – I have included my favorite easy vegan pie crust recipe, but you can use your own, or even buy a premade pie crust to keep it simple. If you need it to be gluten-free, use my recipe for a Gluten-Free Vegan Pie Crust!
Tofu – Use high-protein or extra-firm tofu. The firmer, the better. Don’t use silken tofu, or it won’t set as firm.
Just Egg – This comes in a carton in the refrigerated section of most large or specialty grocery stores. This is a key ingredient for an egg-like taste, so don’t substitute it.
Garlic – A clove of fresh garlic adds a lot of flavor, but you can swap it for garlic powder.
Salt and pepper – to flavor the eggless quiche filling. You can use black salt for an even more egg-like flavor, but I don’t find it necessary since Just Egg already adds a lot of flavor.
Vegan Cheese – you can use your favorite store-bought vegan cheese. Vegan Mozzarella Cheese also works great in this recipe! If you don’t want to use vegan cheese, you can swap it for 2 tablespoons of nutritional yeast.
Oil – any neutral oil like light olive oil, avocado oil, canola oil, or even vegan butter will work to saute the onions, mushrooms, and spinach.
Onion – for flavor. You can leave them out if you don’t like them, but they add a lot of flavor. You can also swap them with leeks or shallots.
Mushrooms – for flavor and texture. (optional but recommended).
Baby Spinach – for flavor, nutrition, and to lighten up the quiche. Fresh baby spinach has the best flavor and texture, but you can use frozen if needed. (Massaged kale also works well in place of spinach). You can also swap part or all of the spinach for chopped broccoli florets, asparagus, zucchini, tomatoes, sun-dried tomatoes, or any other vegetables that you wish. You can also add some cherry tomatoes to the quiche.

Helpful tools

Frying Pan – to saute the onions, garlic, and other veggies.
A Blender – To blend the tofu and the Just Egg
A large pie dish – to make the quiche in.
Parchment Paper – To roll out the pie crust.
A Rolling Pin – To roll out the crust.

How to make vegan quiche

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

To make the hot water pie crust (use premade to skip this step)

Step 1 – Mix the dry ingredients (1 1/2 cups flour, 1/4 tsp baking soda, 3/4 tsp salt) in a bowl. Then add 1/2 cup oil and 3 tbsp boiling water. Mix well until it forms a ball.

Step 2 – Place the dough ball on a piece of parchment paper and press it out flat. Cover with the second piece of parchment paper.

A collage of 4 pictures showing the process steps of making easy vegan pie crust.

Someone pinching up the edges of a hot water pie crust.

Step 3 – Use a rolling pin to roll the dough out flat between the parchment sheets, then peel off the top sheet. Use the bottom piece of parchment to flip the crust onto the pie dish, then peel off the second piece of parchment.

Step 4 – Pinch the edges to form an even crust around the top of the pie dish. Set aside while you make the quiche filling.

Make the vegan quiche filling

Step 5 – Preheat your oven to 375°F (190°C).

Step 6 – Dice 1 medium onion and saute it in 1 tbsp of oil over low heat until translucent.

Step 7 – Increase the heat to medium-high and add 1 cup diced mushrooms; sprinkle with 1/2 tsp salt, and sauté until they begin to release their juices.

Step 8 – Add 5 oz baby spinach and stir, then cover for a few minutes, until the spinach just barely wilts; then turn off the heat.

Tofu and Just Egg blended in a glass blender.

Step 9 – Drain and press a package of firm tofu, then break it into smaller pieces that fit in your blender. Then add 1 clove of garlic. 1/2 tsp of salt, 1/2 tsp black pepper, and 1/2 a carton of Just Egg, and blend until smooth.

Step 10 – Add the remaining 1/2 carton of Just Egg and blend again until very smooth, with no lumps.

Step 11 – Pour 1/2 of the tofu-and-Just Egg mixture into your pre-formed pie crust. Then add the sautéed veggies and 2/3 cup of vegan cheese, then pour the remaining blended tofu mixture over the veggies and cheese.

A vegan quiche in a pie shell before it has been baked.

A top view of a vegan quiche after it had baked.

Step 12 – Stir gently to evenly distribute the cheese and veggies.

Step 13 – Carefully transfer the quiche to the oven. (It will be very liquid) and bake at 375°F (190°C) for 1 hour. (The top of the quiche should be firm and golden brown.)

Step 14 – Let it cool for about 10-15 minutes before cutting to let it set and firm up.

Pro Tips

This makes a large quiche! It fills a 9-inch pie dish to the top.
If you are using a small, ready-made pie crust, you may want to cut the recipe in half.
You can find packs of 2 ready-made vegan pie crusts in tins at most grocery stores. This recipe fills those 2 ready-made crusts perfectly.
You can also swap out the spinach for 1 1/2 cups of chopped broccoli for a broccoli quiche instead. Or use about 1 1/2 cups of any other veggies you like, like asparagus, leeks, eggplant, zucchini, tomatoes, and more.

A top view of a vegan quiche with a piece taken out of it.

How to make this quiche gluten-free?

The quiche filling is naturally gluten-free, so use a gluten-free pie crust or spray the pie dish with oil and bake it crustless.

Storage and reheating

Refrigerate: This vegan quiche will keep well in the fridge for 3 – 5 days in an airtight container. It works great for meal prep and makes for easy breakfasts or lunches for days to come.

Freeze: This vegan quiche freezes well and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat a slice of the quiche in the microwave for about 2 minutes or reheat in the oven at 350°F for about 15 minutes until warm.