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The Best Vegan Quiche Ever

Before I gave up dairy and eggs, I made a tofu-based quiche regularly. Not only was it a handy way to use leftover veggies, it was easy, fast and tasty for breakfast, lunch or dinner. Without cheese and eggs, it seemed impossible to replicate. Until now.

After many failed attempts (chickpea batter is nice but definitely doesn’t taste like quiche and traditional egg replacers weren’t giving me the fluffy, creamy texture I missed), I finally figured out how to get the taste I  craved for years. Like the old version, this is still very easy, especially if you use store-bought crust (here’s the homemade version) and leftover veggies.

This quiche still uses tofu but adds arrowroot starch and aquafaba (chickpea or other bean liquid) to provide fluffiness. Non-dairy cheese adds the required creamy cheesiness. This version uses spinach and tempeh bacon but feel free to substitute other add-ins like roasted mushrooms, chopped broccoli or any other cooked veggie you may have. Try smoked mozzarella and mushrooms, swiss chard and roasted red pepper, potato, artichoke and roasted onion with parsley or any other combo that strikes your fancy (or uses up your veggie odds and ends).

I always like my quiche with homemade hot sauce (here) but it’s perfectly tasty on its own.  Serve with breakfast potatoes for lunch, fruit salad for brunch or a fresh green salad anytime.

The Best Vegan Quiche Ever


  • 8 oz block organic tofu, firm or extra firm
  • 3 Tablespoons Non-dairy Milk
  • 1 Teaspoon Arrowroot or Organic Corn Starch
  • ¾ Teaspoon Salt
  • ¼ Teaspoon Ground Pepper
  • 1/3 Cup Aquafaba (can use straight out of can or use the liquid from cooked beans)
  • 1/8 Teaspoon Ground Nutmeg
  • 1 Teaspoon Dried Thyme
  • 1 ½ Cups Shredded Non-dairy Cheese (any variety or mixed)
  • 1 ½ Cups Frozen Chopped Spinach (or other vegetable)
  • ½ Cup Roasted Pepper and Onion
  • 3 Strips Tempeh Bacon, cooked and chopped in ½-inch pieces (Optional)
  • 6 Grape Tomatoes sliced in Quarters
  • Sprinkle of Paprika
  • Unbaked Pie Crust (can use homemade or store-bought)


  1. Pre-heat oven to 350 degrees.
  2. In a food processor, combine the tofu, non-dairy milk, aquafaba, arrowroot starch, salt, pepper, nutmeg, and garlic powder until smooth.
  3. Transfer mixture to a mixing bowl and stir in thyme, 1 ¼ cups of the non-dairy cheese, vegetables (spinach, pepper, onion, etc.).
  4. Spread mixture in an unbaked pie crust and sprinkle with paprika and reserved cheese.
  5. Garnish with sliced grape tomatoes to make an attractive star patter on top. You can also use red pepper slices or omit entirely but it looks really nice when baked.
  6. Bake 40 minutes at 350. Turn heat up to 375 and bake another 5-10 minutes to brown top.
  7. Allow quiche to cool 30 minutes to firm up. Slice and Enjoy!
Serves 4-8 (makes 8 wedges)