This vegan quiche has an easy homemade pastry base, and an ‘eggy’ filling that's packed with veggies. It's delicious served warm or cold and ideal for lunch, a picnic, or a party buffet.
I used to make quiche all the time before I became vegan. But it took me a couple of years to get around to start making vegan quiche, because I had no idea how! At last, we know how easy and delicious it can be and we are happy to share this recipe with you!
Quiche is a savoury tart from France, and the most tricky thing to veganise is the egg custard filling. And this is where silken tofu comes to the rescue!
It’s an ingredient I put off using for a long time, because it was so unfamiliar, and unappetising on it’s own. But when you use it right, silken tofu is an amazing vegan egg replacer. (We particularly love how it makes the creamy sauce in our easy vegan carbonara).
This vegan quiche is made with a homemade flaky pastry and is packed full of herby Mediterranean veggies in a moist and soft eggy filling. Yum!
Here’s what you want to make this yummy quiche!
For the pastry shell you’ll need:
- Flour - plain or all purpose
- Vegan butter - block or stick type
- A bit of water - ice cold water works best to get a flaky pastry crust.
For the fried vegetables that go inside:
- Red pepper
- Olive oil for frying
- And some garlic, dried herbs, salt and pepper for some extra flavour
And for the ‘egg’ mixture:
Step by step
Making this vegan vegetable quiche is done in several stages. Conveniently, some parts of the process fit neatly into waiting times for the pastry shell. So you’re never idle, and the whole quiche comes together easily!
Here’s a simple breakdown of how to make the vegan quiche:
- First, you make the pastry dough and rest it in the fridge.
- While you’re waiting, fry up the vegetables.
- Roll out and blind bake the pastry.
- In the meantime, make the ‘egg’ mixture.
- Assemble the quiche and bake it!
Now, are we ready to make that vegan veggie quiche or what? You can find the full recipe and detailed method in the recipe card below. Here’s a visual step-by-step guide for you:
Step 1 - In a mixing bowl, rub the vegan butter into the flour until the mixture resembles breadcrumbs.
Step 2 - Add the cold water and mix with your hands to form a smooth dough. Rest covered in the fridge for 30 minutes.
Step 3 - In the meantime, prepare and fry up the vegetables. First, get the onions translucent, then add the other veggies and fry on high heat for a few minutes.
Step 4 - Turn down the heat and stir in garlic, herbs, salt & pepper.
Step 5 - Roll out the rested pastry and transfer it onto the quiche dish. Gently press it into the dish and cut away excess pastry around the rim. (see tips below!)
Use a fork to prick all over the base of the pastry.
Step 6 - Blind bake in a preheated oven for 10 minutes at 200°C (390°) fan.
Assembly and cooking
Step 7 - In the meantime, blend together all the ingredients for the vegan ‘egg’ filling.
Step 8 - Combine most of this mixture with the fried vegetables, and spread them out in the pre-cooked pastry shell. Spread the remaining egg mixture across the top.
Step 9 - Bake the quiche for 30 minutes at 200°C (390°) in the fan oven.
Using ice cold water makes the best pastry that’s wonderfully flaky. Add two ice cubes to a small amount of water and stir for a short while. Then measure out the amount you need for the recipe.
Use the rolling pin to transfer the pastry onto the quiche tin. Roll the pastry over the rolling pin, then gently lift it across and unroll it into the dish. This way you put less stress on any part of the pastry.
Gently press the pastry sheet into the base and sides of the quiche dish - try not to stretch it as this can cause the pastry base to shrink in the oven.
Here's a trick how to easily and quickly remove excess pastry around the edge. With the pastry sitting snug in the dish, let the edge of the pastry hang over the rim. Roll the rolling pin right across the rim of the dish, then just gather the cut-off pastry.
Blind baking means baking a pastry base on its own, before any fillings go on top. In some recipes this is necessary because the toppings are not cooked again in the shell. In other cases blind baking helps with even cooking, like here.
Some recipes call for blind baking beads (small ceramic balls) or similar to weigh down the pastry shell to keep it from puffing up. Often it’s enough to prick it with a fork across the base.
Use an electric blender to combine the egg mixture for a completely smooth eggy filling. A stick blender is the best tool for the job. Whisking by hand results in a more curdled looking texture.
Keeping back some ‘egg’ mixture to spread on top of the vegetables gives the quiche a great looking, smooth top with a great yellow to golden colour.
Vegetables. Change out the onion for leek for a tasty change. This quiche is also a great way to use up any vegetables you have in the fridge.
To make a gluten-free vegan quiche, use GF flour blend for the pastry and adjust the amount of water if necessary. Here’s a simple recipe for a gluten free shortcrust pastry you can follow.
- Vegan butter - a combination of 50% shortening and 50% margarine. (Using just margarine will make the pastry less flaky).
- Dried herbs - we like to use rosemary and oregano, but mixed herbs would work as well.
- Kala namak - replacing this will result in loss of the eggy flavour. If you have to, replace it with extra sea salt.
- Garlic powder - swap out for onion powder .
- Turmeric - this is just for colour, so can be left out for a paler, less yellow quiche.
Serving and storage
You can serve the quiche while it’s fresh and hot, but it’s also delicious cold. Leave it to cool and firm up for around 10 minutes before cutting into it.
You can simply have it on its own or serve with a green salad. For something more filling, a potato salad or a slice of bread on the side is nice. And for a more hearty meal, pair this vegan quiche with one of our yummy vegan soups!
Leftovers should be stored in the refrigerator, wrapped or in a covered container and eaten within 3 days.
- 225 g (1 ¾ cups / 8 oz) flour
- 110 g (½ cup / 4 oz) vegan butter cubed
- 2 tbsp icy water + as necessary
- 2 tbsp olive oil
- 1 large onion chunky chopped
- 1 red pepper chopped or sliced
- 1 medium courgette / zucchini half or quarter slices
- 100 g (1 ½ cups) mushrooms sliced
- 3 cloves garlic minced
- 2 tsp dried sage
- 2 tsp oregano
- ½ tsp salt
- ¼ tsp black pepper
Make the pastry
- In a mixing bowl, use your fingertips tp rub the vegan butter into the flour until the mixture resembles breadcrumbs.
- Add the cold water and mix with your hands to form a smooth dough. If necessary, add a small amount extra water to bring the dough together.
- Rest covered in the fridge for 30 minutes.
Prepare the vegetables
- Prep the veg. Don’t chop it too finely, leave them a bit chunky for some bite.
- Heat some olive oil in a frying pan and fry the onions on medium-high heat until translucent.
- Add the rest of the vegetables, turn up the heat and fry until they have all browned a bit.
- Turn down to low heat, add garlic and herbs. Season with salt and pepper and sauté for 2 more minutes. Set vegetables aside.
Prepare the pastry shell
- Roll out the rested pastry with a rolling pin on a lightly floured surface to a rough circle 12″ or 30cm in diameter.
- Use the rolling pin to transfer the pastry sheet onto a 10″ (25cm) quiche tin or dish. Gently press it into the base and sides of the dish (don’t stretch it as this can lead to shrinkage) and cut away excess pastry around the rim.
- Use a fork to prick all over the base of the pastry to prevent it from puffing up when baking.
- Blind bake in a preheated oven for 10 minutes at 200°C (390°F) fan.
Assembling and cooking
- In the meantime, blend together all the ingredients for the vegan ‘egg’ filling.
- Combine most of this mixture with the fried vegetables, reserving about two tablespoons.
- Distribute the vegetable-’egg’ mix in the blind baked pastry shell, and spread the remaining egg mixture across the top.
- Bake the quiche for 30 minutes at 200°C (390°F) in the fan oven.