This easy vegan quiche with a homemade gluten-free crust is so tasty, it will impress vegans and non-vegans alike. It has a ‘cheese’ and onion filling made from tofu and chickpea flour that’s flavourful and packed full of wholesome ingredients. Delicious served hot or cold!
Before I went vegan, I just couldn’t get on board with a handful of recipes. One of them included quiche. I tried it over and over again, but my tastebuds didn’t comply. But for some reason, I fell in love with the vegan version of pretty much every food. These days, I will eat pretty much anything as long as its vegan! I’m talking lasagna, homemade veggie burgers, ice cream (which, believe it or not, actually wasn’t a favourite of mine back in the day).
This vegan quiche recipe is one that I’ve been making for a while now. It’s non-vegan approved, delicious, and the type of dish that you won’t believe has no eggs or dairy!
Gluten-free easy vegan quiche
This vegan quiche really is delightful! It’s super vibrant, made from great ingredients, and practically melts in your mouth. It’s perfect for impressing non-vegans. Prepare it for a family dinner and serve with a huge side salad. Alternatively, quiche is typically served as a breakfast or brunch that makes a weekend morning much more special. You can serve it on its own or with a sauce of your choice.
The crust is entirely gluten-free and super versatile too, given that you can use it for a whole range of pies, tartlets, etc. Here, it works perfectly with the flavour of the filling and is super soft, not dry at all, and with a perfect buttery texture. If you have time, I would definitely recommend making this crust from scratch as it will make the final dish much more special!
The best gluten-free crust
This gluten-free vegan crust is super versatile and even yummy eaten on its own, let alone with a wholesome and savoury filling. It is savoury, not dry a the slightest, and will not fall apart!
The ingredients you need are:
- Rice flour. This flour is on the heavier side and perfect for creating an earthy flavour.
- Buckwheat flour.
- Chickpea flour. Will help add flavour and also a lightness to balance out the other two heavier flours.
- Xanthan gum: this works to thicken the dough.
- Good quality sea salt.
- Vegan butter (preferably of the stick kind).
- A flax egg made from 2 tbsp flaxseed and 1/4 cup water, set aside for 10 minutes.
- Ice cold water: leave this in the freezer for around 20 minutes.
How to make a gluten-free vegan crust
Combine the the rice flour, buckwheat flour, chickpea flour, xanthan gum, salt and vegan butter in a large mixing bowl. Chop up the butter using a butter knife and combine well with the rest of the ingredients. Avoid using your hands at this point as this may melt the butter.
Then, add the flax egg and ice cold water. Combine using the butter knife, then mix quickly using your hands until a dough forms.. Leave to chill in the fridge for 15-20 minutes.
Remove the dough from the fridge and roll out into a thin sheet, around 1/3 inch in thickness. Press into a quiche tin and trim around the edges. You can bake the excess dough to crumble on top of the finished quiche at the end. Poke a few rows of holes in the bottom of the pie. It is now ready for the filling to be added.
The baking process usually takes around 25-30 minutes at 180 degrees C/350 F, together with the filling.
‘Cheese’ and onion quiche filling
It’s easy to replicate a cheese and onion flavour and texture using just plant based ingredients and no cheese, not even the vegan alternative. The main ingredient is actually tofu, but doesn’t taste like or resemble tofu at the slightest. Blend it up in a blender or food processor with nutritional yeast and a collection of wonderful spices and you will be amazed by h0w delicious it is: even good enough to eat on its own.
The ingredients you will need are:
- Tofu of the extra firm variety. If you need to, press it before making the recipe for around 10 minutes using either a tofu press, or by placing heavy objects on top of it. Certain brands, however, sell pre-pressed tofu so it’s not always necessary.
- Plant based milk of your choice. I usually use oat milk or unsweetened almond milk.
- Nutritional yeast. Try not to leave this out, as it’s one of the best ways to recreate a ‘cheesy’ flavour.
- Whole garlic cloves.
- Good quality sea salt.
- Fresh lemon juice.
- Olive oil for sautéing.
- Red onion.
- Chickpea flour. Once again, I would not recommend switching it out for a different flour because chickpea flour will help to enhance the cheesiness of the dish.
- Kale. Great for adding texture and getting your greens in! I just love the combination of kale and a silky, cheesy sauce.
How to make a quiche filling out of tofu
Start by adding the tofu, plant based milk, nutritional yeast, garlic, salt, cumin, turmeric, paprika and lemon juice to a high speed blender or food processor. Blend until very smooth and no graininess remains.
Heat the olive oil in a non-stick frying pan and sauté the onion for 3-4 minutes, until fragrant. Then, pour in the sauce and chickpea flour, and stir for 2-3 minutes to allow it to thicken.
Finally, add the kale and continue to stir until it wilts. You are now ready to pour the filling into the crust and bake.
Storage instructions for vegan quiche
You can store it in an airtight container in the fridge for up to 3-4 days, reheating in the microwave or in the oven on a baking tray. I would not recommend freezing it, as the filling can go soggy when thawed.
Extra tips and tricks for the best dairy-free quiche!
- You can use a store-brought crust in order to save time, but it can be quite hard to find one that’s both vegan and gluten-free.
- Avoid mixing the dough with your hands until all the ingredients are combined because this will risk melting the butter and result in a soggier dough.
- Add in any other veggies of your choice! For instance, zucchini and butternut squash work really well.
- You can make the crust ahead of time – for instance, the night before – and store it in the fridge until you’re ready to make the filling.
- Serve on its own, or with a dipping sauce/a side salad/any other side dish of your choice.
Other savoury vegan breakfast recipes
- Oat and tofu vegan ‘egg’ muffins
- Potato waffles
- Buckwheat pancakes with tahini veggie slaw
- White bean skillet potatoes with garlic mushrooms
- Breakfast burrito bowl
Let me know in the comments: what’s your favourite way to use tofu? If you give this gluten-free vegan quiche a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!
Easy Vegan Quiche (With A Gluten-free Crust)
- Mixing bowl
- Butter knife
- Conventional oven
- Quiche tin
- High speed blender or food processor
- Non-stick frying pan
For the crust
- 2 cups rice flour
- 1 cup buckwheat flour
- 1 cup chickpea flour
- 1 1/2 tbsp xanthan gum
- 1/2 tsp salt
- 1/2 cup vegan butter (preferably inn stick form rather than from the tub)
- 2 tbsp ground flaxseed soaked in 1/2 cup water for 10 minutes
- 1/2 cup ice cold water + 2 tbsp
For the tofu 'cheese' and onion filling
- 10 oz extra firm tofu
- 3/4 cup plant based milk
- 3 tbsp nutritional yeast
- 2 cloves garlic
- 1/2 tsp salt
- 1 tsp cumin
- 1 tbsp turmeric
- 1/2 tsp paprika
- 1/2 lemon juice of
- 1/2 tbsp olive oil
- 1 large red onion sliced
- 1/4 cup chickpea flour
- Start by preparing the crust. Combine the the rice flour, buckwheat flour, chickpea flour, xanthan gum, salt and vegan butter in a large mixing bowl. Chop up the butter using a butter knife and combine well with the rest of the ingredients. Avoid using your hands at this point as this may melt the butter.
- Add the flax egg and ice cold water. Combine using the butter knife, then mix quickly using your hands until a dough forms. Leave to chill in the fridge for 15-20 minutes. Preheat the oven to 180 degrees C/350 F and use this time to make the filling.
- Start by adding the tofu, plant based milk, nutritional yeast, garlic, salt, cumin, turmeric, paprika and lemon juice to a high speed blender or food processor. Blend until very smooth and no graininess remains.
- Heat the olive oil in a non-stick frying pan and sauté the onion for 3-4 minutes, until fragrant. Then, pour in the sauce and chickpea flour, and stir for 2-3 minutes to allow it to thicken.
- Remove the dough from the fridge and roll out into a thin sheet, around 1/3 inch in thickness. Press into a quiche tin and trim around the edges. You can bake the excess dough to crumble on top of the finished quiche at the end. Poke a few rows of holes in the bottom of the pie.
- Pour in the tofu filling and bake in the preheated oven for 25-30 minutes.