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This right here, this gloriously well-tested, easy vegan quiche recipe, is about to upgrade the living daylights out of your Sunday brunch game. You don't need a million ingredients or a culinary degree-just some plant-based pantry basics, a few fresh herbs, and about an hour of waiting time as it bakes, filling your home with its BOMB breakfast aroma.
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Whether you're hosting brunch with vegan pancakes, seitan breakfast sausage, and vegan banana muffins, setting up your meal-prep self for the week, or just craving something nostalgic and lovely, this recipe is going to make you so psyched!
The buttery crust is wholesome and actually worth it, the quiche filling is protein-rich and stupidly delicious, and the whole thing is very make-ahead friendly. So turn on your oven, and let's get this bad boyo baked up!
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🥰Why you'll adore this vegan quiche recipe
✊ Vegan AF: Like all of my vegan breakfast recipes, this one doesn't have eggs, dairy, or other cluckery nonsense. And since you hate cholesterol, or whatever, you'll be psyched there is none in this either.
🌱 Veggie-Packed & Protein-Rich: Broccoli, fresh herbs, and a creamy, egg-free base made with either homemade mung bean egg or store-bought Just Egg means every slice hits the flavor jackpot without taking you all dang day to get on the table.
✅ Tested and Approved Worldwide: Like all of my vegan recipes, this one's been tested by a squad of hundreds of recipe testers from all around the world.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🥧Vegan quiche Ingredients
The Flour for the Crust
This crust uses a mix of all-purpose flour and whole-wheat flour, which gives it great flavor and texture.
Want to make it a gluten-free option? A 1:1 gluten-free flour blend can work well as long as you're careful when transferring the dough to your pie dish. Or skip the rolling altogether and press the dough directly into the pan with your fingers. Check out my vegan pie crust recipe for more details on easily transferring a pie crust into a pie pan.
Vegan Butter
Cold, diced vegan butter is what makes your crust shatter into perfect flakes instead of flattening into dense chewy sadness. I usually go with Earth Balance Buttery Sticks; they taste legit buttery, and measure easily because the wrappers are marked with tablespoon indications.
Miyoko's is a solid second if you like a cultured, fancier edge. Trader Joe's version is decent on a budget, though a little annoying to portion out because they aren't in measured sticks. You can even learn to make your own in my vegan dairy crash course, where I walk you through it step-by-step.
Just Egg
Just Egg gives you that classic quiche texture, firm yet custardy and sliceable. You can use the store-bought bottled version, or make your own from scratch using my copycat Just Egg recipe. Either way, it binds the filling perfectly and bakes up golden brown with no weird rubbery vibes.
Vegan Cream Cheese
Vegan cream cheese brings that rich, creamy texture and yummy flavor to the filling that makes each bite rich without bogging it down. I've got a simple 4-ingredient fermented vegan cream cheese recipe you can make yourself if you want to go the DIY route.
Store-bought works great, too. Tofutti is my personal fave for this quiche; it melts nicely and keeps the texture smooth. Trader Joe's is cheaper and still decent, but just a heads up: it's a little stiffer than ideal and takes more effort to blend in.
Vegan Cheddar Cheese Shreds
Vegan cheese shreds that actually melt? Yes, please. These create little pockets of gooey joy. Violife, Daiya, or Follow Your Heart all work, just pick your fave.
Unsweetened Plant-based Milk
Plant-based milk loosens the filling so it pours smoothly and bakes up creamy. Soy milk and oat milk are the best choices here for texture and neutral flavor. Almond milk works too, but only if it's unsweetened and unflavored, because 🤢 I don't think anyone wants vanilla-scented quiche, right?
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯Variations
Mushroom & Spinach Quiche
Swap broccoli for sautéed mushrooms and fresh spinach. Let the mushrooms cook off their moisture before adding. This combo absolutely slaps with lion's mane mushrooms (the same kind I use for vegan fajitas), or oyster mushrooms. For an extra hit of umami, stir in a bit of nutritional yeast.
Vegan Quiche Lorraine
Swap in vegan bacon (or thinly sliced vegan ham) for a smoky, salty edge, and consider using a stranger cheese like smoked provolone instead of cheddar.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
📖How to make vegan quiche
Trying to skip these photos like they're an opening band you didn't come to see? Scroll down to the recipe card if you must, but here's the "backstage pass" to nailing this bake.
Step One
Doughing Through the Motions:
Preheat oven to 375°F (190°C). Whisk or sift together both flours, sugar, and salt in a large bowl. Cut in cold vegan butter with a pastry cutter until crumbly.
Step Two
Stone Cold Steve Austin:
Stir in cold water just until a very rough, messy dough forms.
✅ It's a perfect mix if there are still some bits of butter. A shaggier consistency will give you a flakier, butterier crust, which is a good thing!
Step Three
Netflix and Chill:
Flatten the dough into a disc, wrap it, or place it into a sealed container, and chill it in the freezer for 15 minutes.
Step Four
Crust Fund Baby:
Roll the chilled dough on a floured surface, press it into a lightly greased tart pan, prick the base all , and blind-bake it at 375°F (190°C) for 15 minutes with pie weights.
Step Five
Broc the Vote:
In a bowl, whisk together Just Egg, vegan cream cheese, shredded cheddar, plant milk, and garlic until mostly smooth.
Fold in the broccoli, herbs, and black pepper until evenly combined.
✅ Again, it's totally great if there are some little spots of unincorporated cheese and whatnot, as long as there aren't huge gobs and lumps going on.
Step Six
Don't Undereggstimate:
Pour the filling into the pre-baked crust. Bake at 375°F (190°C) for 35-40 minutes, until set and golden.
Step Seven
Quiche Latifah:
Let it rest for 10-12 minutes before slicing so it firms up. Garnish with fresh herbs if you like.
50+ of my own family's fave recipes. Carefully concocted to win over even your most anti-vegan friends.
👉Top tips
- Keep crust ingredients cold: Cold vegan butter and ice water are non-negotiable for a crust that flakes and tastes yummy.
- Blind bake your crust: No shortcuts-pre-baking keeps your base crisp and prevents gummy, soggy bottoms. Wait, that sounded weird and unintentionally gross…
- Chop your veggies small: Big chunks or massive broccoli stems won't cook through and can make the filling collapse when you slice the quiche. Keep 'em on the cute and tiny side, and stay away from veggies like asparagus which I know look high-brow, but honestly kinda suck in quiche format. There I said it. No one likes nonsense in a quiche.
- Let it rest before slicing: Give it ten minutes to cool and firm up-unless you enjoy spooning up loose quiche pudding and having a vegan quiche that looks a bit like that guy who says "Hey, you guys" in Goonies.
🤷♀️ Recipe FAQs
Yep! Just make sure it's vegan, not overly sweet, and pre-bake it per package instructions. Some pre-made pie crusts are thinner than homemade, so monitor for sogginess. If it's your go-to, try brushing a little melted vegan butter on the bottom crust before baking to help it crisp up.
Absolutely. Use a gluten-free option like a 1:1 flour blend or a GF pie dough. If the dough's fussy, press it straight into the pie dish-no rolling needed.
You can also get mad creative doing stuff like pressing thawed, shredded hash browns into the dish to use as a breakfast casserole-style crust swap.
It should be lightly golden brown on top and feel firm, not jiggly, in the center. If it's your first time, insert a toothpick-it should come out mostly clean. If you're using a mixture of silken tofu or making a tofu mixture, add a few extra minutes to the bake time and check it twice.
Try adding fun and flavorful mix-ins like artichoke hearts, baby spinach, or even a few spoonfuls of chickpea flour to the filling. These will boost the protein and deliver extra eggy flavor-even without black salt or kala namak (though those help too).
❄️ Refrigeration:
Let it cool to room temperature and store in an airtight container in the fridge for up to 5 days. If your quiche includes juicy veg like sweet onions or cherry tomatoes, make sure it's fully cooled before wrapping.
🧊 Freezing:
Wrap slices in plastic wrap and store in a freezer-safe container for up to 2 months. Use layers of paper towels between slices to prevent sticking and to absorb any excess water on thawing.
🌡️ Thawing: Thaw in the fridge overnight or leave covered on the counter for 2-3 hours. If using store-bought products, always label clearly if freezing for future use.
🔥 Stovetop Reheating: Heat a slice in a covered sauté pan over medium heat for 5-8 minutes, flipping once. Use a splash of non-dairy milk to soften up any drier edges.
🥵 Oven Reheating: Preheat to 350°F (175°C). Place the slice on a baking sheet, cover with foil, and bake for 12-15 minutes.
⚡️ Microwave Reheating: Place a slice in a small bowl or plate with a microwave-safe cover. Heat on medium for 1-2 minutes. Let it rest before eating. It's also great at room temperature-no shame in fridge-to-mouth living!
✌️You'll love these vegan breakfast recipes too:
Get a massive discount on all of my popular vegan brunch classes and become a plant-based breakfast champion!
Vegan Quiche
Equipment
- stand mixer (optional)
Ingredients
For Greasing the Pan:
- 2 teaspoons vegan butter or olive oil
Quiche Pastry Crust:
- 1 cup all-purpose flour
- ¾ cup whole-wheat flour (or additional all-purpose flour)
- 1 ½ teaspoons brown sugar
- ¾ teaspoon salt
- ½ cup vegan butter cold, diced
- ½ cup cold water
Quiche Filling:
- 1 ¾ cup just egg 16 oz.
- 1 cup vegan cream cheese
- 1 cup vegan cheddar cheese shreds
- ¼ cup unsweetened plant-based milk
- 2 teaspoons garlic minced
- 1 ½ cups broccoli florets cut small
- ¼ cup chives minced
- ½ teaspoon thyme
- 2 tablespoons sage leaves thinly sliced
- ¼ cup parsley chopped
- ½ teaspoon ground black pepper
Optional Garnishes:
- 2 tablespoons chives minced
- Fresh herbs
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil a 9-inch (23 cm) tart pan or pie dish with olive oil or vegan butter.
- To make the crust, combine the all-purpose flour, whole-wheat flour, sugar, and salt in a large mixing bowl. Add the cold, diced vegan butter. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the cold water, stirring just until the dough holds together.
- Turn the dough onto a lightly floured surface and knead briefly just until smooth. Flatten into a disc, wrap, and toss it in your freezer for 15 minutes.
- On a floured surface, roll out the chilled dough to fit the tart pan. Press it into the pan and trim any excess from the edges. Prick the base several times with a fork. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the parchment and weights. Remove from the oven and set aside.
- While the crust bakes, prepare the filling. In a mixing bowl, combine the just egg, vegan cream cheese, vegan cheddar, plant-based milk, and minced garlic. Whisk until smooth. Fold in the broccoli, chives, thyme, sage, parsley, and black pepper.
- Pour the filling into the partially pre-baked crust and smooth the surface. Bake at 375°F (190°C) for 35-40 minutes, or until the center is set and the top is lightly golden.
- Let the quiche rest for 10-12 minutes before slicing so that it firms up and cools a little. Garnish with additional chives or fresh herbs if desired. Serve warm or at room temperature.
Notes
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Lisa says
I made a crustless version of this, adding more broccoli and mushrooms than called for, along with a small amount of onions. I sauteed the veggies in a cast iron pan, and added the quiche mixture on top. I used more cream cheese than called for and omitted the cheddar. (I've found I really don't like the plant based cheddars at all.) Then I baked it for the time designated in the recipe. It was delish!
Kelly says
Chef Sobel is the absolute of the absolutes as far as amazing chefs! I use to be intimidated making pie crust but this recipe got me over that!! And the ingredients make the best tasting quiche ever! Use to make non-vegan frittatas about four years ago before going vegan and this quiche is one of those dishes you can fool even the hardest core non. vegan person you know.
Sally says
Great flavor. I have made this twice - and a similar one another time with Just Egg. I have had trouble with the middle setting up, while cooking it much longer than the guidance (at least an hour). I usually end up pulling out a couple of slices (you know, to feed people) and throwing it back in the oven for another 20 minutes. Really, though, it is better the next day. I think that I need to try making and using the Sobel fake egg version instead of Just Egg and/or just planning to make it the day before. But having a go-to (vegan) quiche recipe has been on my to-do list for a long time, so I'll keep trying.
CG says
Delicious!
Tee Hansen says
The crust was super easy to work with (even for someone who usually makes pastry look like abstract art), and the whole thing baked up golden and gorgeous. That broccoli-herb combo hits different, and honestly? The texture was so spot-on that even my skeptical non-vegan neighbor asked for the recipe!
This one's going straight into my 'make again and again' stack!