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Simple and Delicious Vegan Quiche for Breakfast or Brunch
"A properly made vegan quiche should slice cleanly, hold its shape, taste rich and savory, and give nobody at the table any reason to ask what is missing. This recipe does all four."
Quiche is one of those dishes that feels more complicated than it is. The reputation for difficulty comes partly from the pastry — which, once you understand the simple technique, is genuinely straightforward — and partly from the filling, which in the traditional version relies on the protein structure of eggs and cream to set properly.
The plant-based version solves the filling question with firm tofu and soaked cashews blended together with nutritional yeast, black salt (kala namak), and a few aromatics. The result is a filling that sets beautifully in the oven, tastes unmistakably eggy from the sulfurous compounds in the black salt, and holds its shape well enough to serve sliced at a brunch table.
This is a fully dairy-free quiche that works for breakfast, brunch, a light lunch, or meal prep. It slices cleanly when cooled, reheats well, and has the kind of visual presence that makes it worth making for guests.
The Science Behind Egg-Free Quiche
Traditional quiche works because egg proteins coagulate when heated, transforming the liquid filling into a solid, sliceable custard. Replicating this without eggs requires finding ingredients that provide both structure and that characteristic creamy, slightly custardy texture.
The solution in this recipe is a two-ingredient base: firm tofu provides protein and bulk that sets solidly when baked, while soaked cashews blended into the mixture provide the richness and slight creaminess that makes the filling feel genuinely luxurious rather than dry.
The ingredient that makes it taste like quiche rather than baked tofu is black salt, also called kala namak. It contains sulfurous compounds that produce an unmistakable egg-like flavor — the same aroma and taste that makes a traditional quiche recognizable. It is available at most Indian grocery stores and online, and the difference between a vegan quiche made with it and one made without is significant.
Ingredients You'll Need
For the Pastry Crust (Serves 6–8)
- 200g all-purpose flour
- 100g cold vegan butter, cubed
- 3–4 tbsp ice-cold water
- ½ tsp fine sea salt
- 1 tsp apple cider vinegar
For the Filling
- 400g firm tofu, pressed and drained for 30 minutes
- 120g raw cashews, soaked in hot water for 30 minutes then drained
- 3 tbsp nutritional yeast
- 1 tsp kala namak (black salt) — gives egg-like flavour
- ½ tsp fine sea salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp turmeric (for colour)
- 1 tbsp olive oil
- 2 tbsp plant-based milk (oat or soy)
- Black pepper to taste
For the Vegetable Filling (Choose or Combine)
- 150g fresh spinach, wilted and squeezed dry
- 1 medium leek, finely sliced and softened in oil
- 150g mushrooms, sliced and sautéed until dry
- 1 roasted red pepper, diced
- 50g sun-dried tomatoes, roughly chopped
- Fresh thyme and chives to season
How to Make Vegan Quiche
1
Make the Pastry
In a large bowl, combine the flour and salt. Add the cold cubed vegan butter and use your fingertips to rub it into the flour until the mixture resembles rough breadcrumbs with some pea-sized pieces of butter remaining — these pieces create flakiness. Add the apple cider vinegar and ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together. Do not overwork it. Flatten into a disc, wrap in parchment, and refrigerate for at least 30 minutes.
2
Blind Bake the Crust
Preheat your oven to 190°C (375°F). On a lightly floured surface, roll the chilled pastry to about 3mm thick and transfer to a 23cm (9-inch) tart or quiche tin. Press gently into the edges, trim the excess, and prick the base with a fork. Line with parchment and fill with baking beans or dried rice. Blind bake for 15 minutes, then remove the weights and parchment and bake for a further 5–8 minutes until the base looks dry and lightly golden. Set aside.
3
Prepare the Vegetables
While the crust blind bakes, prepare your vegetable filling. Wilt the spinach in a hot dry pan, then squeeze firmly in a kitchen towel to remove all moisture — excess water will make the quiche watery. Sauté the leek in a little olive oil until completely softened. Cook the mushrooms over high heat until all moisture has evaporated. All vegetables should be as dry as possible before going into the filling.
4
Blend the Tofu Custard
In a high-powered blender, combine the pressed tofu, drained soaked cashews, nutritional yeast, kala namak, sea salt, garlic powder, onion powder, turmeric, olive oil, plant milk, and black pepper. Blend on high for 60–90 seconds until completely smooth with no graininess. Taste and adjust seasoning — the filling should taste boldly savory. The kala namak smell is strong at this stage and mellows significantly during baking.
5
Assemble and Bake
Spread the prepared vegetables evenly across the blind-baked crust base. Pour the tofu custard filling over the vegetables, using a spatula to spread it evenly and ensure it reaches every corner. Tap the tin gently on the counter to release any air bubbles. Bake at 180°C (355°F) for 35–40 minutes until the filling is set — it should have a slight wobble at the very center but no liquid movement. Allow to cool for at least 20 minutes before slicing. The quiche sets further as it cools.
Filling Variations
Spinach & Leek
The classic combination. Earthy spinach, sweet softened leek, and fresh thyme. Works at any temperature.
Mushroom & Herb
Deeply browned cremini mushrooms with rosemary and a touch of balsamic. Rich and satisfying.
Mediterranean
Sun-dried tomatoes, roasted red peppers, olives, and fresh basil. Bright and visually stunning.
Asparagus & Pea
Seasonal spring filling — blanched asparagus, bright peas, and fresh mint. Light and elegant.
Tips for Perfect Vegan Quiche
- Press the tofu for at least 30 minutes — excess water prevents the filling from setting properly
- Soak the cashews — unsoaked cashews leave a gritty texture even after extended blending
- All vegetables must be dry before going into the crust — moisture is the main cause of a watery quiche
- Allow the quiche to cool for at least 20 minutes before cutting — it sets further off the heat
- Kala namak is not optional for authentic egg flavor — it makes an enormous difference
Make-Ahead and Storage
Vegan quiche is an excellent make-ahead dish. The pastry can be made and refrigerated up to 3 days ahead. The blind-baked crust keeps at room temperature for a day. The assembled and baked quiche keeps refrigerated for up to 4 days and slices cleanly when cold — in some ways it is better the next day after the filling has fully set overnight.
It can also be frozen after baking. Wrap individual slices in parchment and freeze for up to 6 weeks. Reheat from frozen at 170°C (340°F) for 15–20 minutes.
This kind of batch-cooking approach — making something on the weekend that serves you through the week — is central to building plant-based eating habits that actually last. Having a slice of quiche in the fridge for breakfast removes the decision-making that causes most people to default to less nourishing options on busy mornings.
Frequently Asked Questions
Can I make this quiche without a crust?
Yes — pour the filling directly into a greased baking dish for a crustless version. Reduce the baking time slightly (around 30 minutes) and check for setting. The crustless version is lighter and still sliceable when properly cooled.
Where do I find black salt (kala namak)?
Indian grocery stores are the most reliable and affordable source. It is also widely available online. Despite its name, the ground powder is usually pink-grey in color. A small jar lasts a long time and transforms any egg-replacement recipe.
Can I use silken tofu instead of firm?
Silken tofu produces a creamier, softer filling that may not set as firmly. It works but the result is more delicate and harder to slice cleanly. Firm or extra-firm tofu is recommended for the best sliceable result.
Does vegan quiche taste like egg quiche?
With kala namak, the sulfurous egg flavor is genuinely convincing. The texture from the tofu-cashew base is slightly different from a dairy custard — a little denser — but the flavor profile is very close, and the overall experience of eating it is satisfying in all the same ways.
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