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Easy vegan quiche with a gluten-free crust

Get the Recipe: Easy Vegan Quiche (With A Gluten-free Crust)

This easy vegan quiche with a gluten-free crust is perfect for breakfast, brunch, and breakfast for dinner! The tofu-based 'cheese' and onion filling is silky smooth and flavourful, the crust melts in your mouth, and the whole thing is made from simple ingredients.


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


  • Mixing bowl
  • Butter knife
  • Conventional oven
  • Quiche tin
  • High speed blender or food processor
  • Non-stick frying pan


  • 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.



  • 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.
Calories: 426kcal, Carbohydrates: 61g, Protein: 14g, Fat: 15g, Saturated Fat: 3g, Sodium: 505mg, Potassium: 469mg, Fiber: 8g, Sugar: 4g, Vitamin A: 610IU, Vitamin C: 5mg, Calcium: 74mg, Iron: 3mg