Vegan Tofu Quiche (Crustless)

Name: Vegan Tofu Quiche (Easy, Crustless)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: ½ large onion, chopped fine; 8 ounces mushrooms, sliced; 1 small bunch asparagus, woody ends removed, chopped (about 2 1/2 cups) (Or broccoli florets, cut into small, bite-size pieces); 2 cloves garlic, minced; 2 Tablespoons olive oil; ½ teaspoon dried thyme; ½ teaspoon onion powder; 16 ounces super firm or extra firm tofu, drained; 2 Tablespoons tamari (or soy sauce); 2 Tablespoons nutritional yeast; ½ teaspoon fine sea salt; 3 to 4 ounces vegan cheese, shreds or slices (if using sliced cheese, chop it before adding to the food processor); up to ½ cup water, for consistency

This easy vegan tofu quiche is wonderfully eggy, cheesy, savory, and satisfying thanks to high-protein tofu. Made with just 11 ingredients, it's easy to customize with a variety of veggies and plant-based meats! Enjoy it crustless for super easy prep or with our popular gluten-free vegan pie crust.

overhead view of whole vegan quiche with asparagus and cheese in a white pie plate.

Sometimes you want a simple (yet schmancy), healthy (yet tasty), eggy (yet vegan) quiche! Am I right? This Crustless Vegan Tofu Quiche is my favorite way to satisfy a quiche craving!

I think you'll also love it because:

it's made with just 11 easy-to-find ingredients
prep is easy (sauté, blend, bake)
tofu quiche is flavorful and satisfying without being greasy and heavy like traditional quiche
vegan quiche is perfect any time of day
and leftovers taste amazing!

I love reheating a slice for quick weekday lunches.

a slice of tofu quiche with side salad on a white plate .

Why Tofu is a Great Egg Replacer

In my pre-vegan days I was a huge fan of eggs. Always had been. Scrambled, hard boiled, fried, in frittatas and breakfast casseroles, all of it.

To quote the late Anthony Bourdain, I was a total egg slut! I actually really liked the consistency of eggs, which means I LOVE the texture of tofu. I seriously do, and even after all these years I'm still amazed how much tofu reminds me of eggs.

This vegan quiche recipe keeps things simple using only tofu plus a bit of water for the eggy consistency. I've experimented with a combination of chickpea flour and tofu before, and found that I don't like it as much as a pure tofu filling.

Chickpea flour can sometimes taste bitter, which detracts from tofu's natural egg-like flavor. It also makes the texture more dense, instead of fluffy like eggs, and doesn't help as much with binding as you might expect.

Related: the next time you're looking for something similar to vegan quiche that will feed a crowd, be sure to try this vegan breakfast casserole!

side view of quiche showing asparagus and mushrooms inside the tofu filling.

Ingredients

tofu - for this recipe look for extra-firm or super-firm tofu. We will compensate for the differences between the two with the amount of water added to the food processor. Tofu is usually found in a refrigerated section near the produce.
vegetables - I used onion, mushrooms, asparagus, and garlic (because it was asparagus season when I first shared this recipe). But you can easily substitute veggies based on your preferences or to use up whatever you have on hand.
For example, small broccoli florets have a similar cook time to asparagus, so that's an easy swap. Baby spinach is another great option. Just remember that leafy greens cook down a lot so you'll need to start with more volume (about 4 cups).
Swiss chard or dino kale would also be a beautiful, healthy addition to your quiche. Be sure to chop the greens into bite-sized pieces.
cheese - I like a mild vegan cheese in this quiche, something like mozzarella or provolone. You can use pre-shredded, a block (like Violife Mature Cheddar), or vegan cheese slices.
nutritional yeast - adds a subtle savory and cheesy flavor to the tofu "egg."
tamari (for gluten-free) or soy sauce

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See the recipe card below for amounts and full instructions.

How to Make Vegan Quiche With Tofu

a 3-photo collage showing the steps to saute veggies, blend the filling, and spread in quiche pan.

Sauté the veggies until fork tender. This is also where we season the veggies with delicious dried thyme, onion powder and a pinch of salt.
In a food processor combine the tofu, tamari (or soy sauce), and nutritional yeast. Drizzle in the water and olive oil, and blend until smooth. Add the cheese and pulse to combine. Spoon into the pan with the vegetables and stir to combine.
Now transfer the quiche mixture into the prepared pie plate, and bake at 350 degrees F for approximately 30 minutes. Let stand 15 minutes before slicing.

Voila! Add a side salad and you have a delicious, satisfying, and elegant brunch or lunch.

Variations

vegan broccoli quiche - replace the asparagus with about 2 ½ cups finely chopped fresh broccoli florets.
with vegan meats - add crumbled tempeh bacon, vegan chorizo, or smoky maple seitan breakfast sausage.
with crust - if you prefer your quiche resting in a buttery, flaky crust, simply pair this recipe with your favorite store-bought or homemade vegan pie crust.

Recipe FAQs

What is vegan quiche made of?

There are several ingredients that can replace eggs in quiche, such as JUST Egg, chickpea flour, and in the case of this recipe, tofu. Other ingredients like vegan cheese, cream cheese, and dairy-free milk or creamer are also often used to add a richness and flavor.

Do I need kala namak for vegan quiche?

Not necessarily. Kala namak (Indian black salt) is often used in vegan egg-y dishes because of its egg-like flavor and aroma. But this recipe uses other salty and savory elements. So there's no need to buy black salt just for this recipe, though you may use it to replace the sea salt if you like.

Is this recipe gluten-free?

Yes, all of the ingredients are gluten-free, including most store-bought vegan cheeses. Just make sure to use a certified gluten-free tamari, not soy sauce, which usually contains gluten.

a slice of vegan quiche on a white plate with shaved Parm and side salad.

With just 11 ingredients, 15 minutes of prep, and about 40 minutes of cook time (30 minutes of it being hands off), this crustless vegan quiche is ready to be the guest of honor at your next brunch!

If you try the recipe I would love to hear from you! Tag @myquietkitchen on instagram and comment below. Happy brunching!

Recipe

Vegan Tofu Quiche (Easy, Crustless)

Author: Lori Rasmussen, My Quiet Kitchen

Simple, egg-y, cheesy, and satisfying, this vegan quiche is perfect for weekend brunch, and the leftovers make a delicious lunch! Gluten-free, loaded with veggies, and made with just 11 ingredients.

Want a crust for your vegan quiche? Pair it with our Healthy Vegan Pie Crust (gluten-free & oil-free).

4.87 from 44 votes

Servings: servings

Prep Time: 15

Cook Time: 45

Cooling time: 10

Total Time: 1

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Equipment

Ingredients

½ large onion, chopped fine
8 ounces mushrooms, sliced
1 small bunch asparagus, woody ends removed, chopped (about 2 ½ cups) - Or broccoli florets, cut into small, bite-size pieces
2 cloves garlic, minced
2 Tablespoons olive oil
½ teaspoon dried thyme
½ teaspoon onion powder
16 ounces super firm or extra firm tofu, drained
2 Tablespoons tamari - or soy sauce
2 Tablespoons nutritional yeast
½ teaspoon fine sea salt
3 to 4 ounces vegan cheese, shreds or slices (if using sliced cheese, chop it before adding to the food processor) - I used half of a package of Violife Smoked Provolone
up to ½ cup water, for consistency

Instructions

Preheat oven to 350 degrees F. Oil a 9-inch pie plate or 10-inch quiche dish (not the type of pan with a removable bottom, as the quiche mixture would leak).
Preheat a saute pan over medium heat. Add 1 tablespoon oil to the pan. Cook the onion until translucent, about 5 minutes. Add the mushrooms, asparagus, and a pinch of salt. Stirring occasionally, cook until the asparagus is barely fork tender, about 5 minutes. Add the garlic, thyme, and onion powder to the pan. Stir and cook for 1 minute. Remove from heat.
Crumble the tofu into the bowl of a food processor. Add the tamari and nutritional yeast. Process until fully combined, stopping to scrape down the sides of the bowl as needed. With the food processor running, drizzle in just enough water so that the mixture becomes smooth, similar in texture to thick hummus (super-firm tofu will require more water than extra-firm). Drizzle in 1 tablespoon olive oil. Taste for salt keeping in mind that the cheese will also add saltiness, and add up to ½ teaspoon of salt. Add the shredded or chopped cheese, and pulse 5 or 6 times to incorporate it into the tofu mixture.
Spoon the quiche mixture into the sauté pan with the vegetables, and stir to combine. Transfer the mixture to the prepared pie plate, and smooth the top with a silicone spatula.
Bake 28 to 32 minutes or until firm and a knife inserted in the center comes out hot. Let stand 10 to 15 minutes before slicing.

Notes

Store leftover vegan quiche in the refrigerator for up to 4 days.

Estimated Nutrition (per serving)

Calories: 195kcalCarbohydrates: 9gProtein: 13gFat: 13gSaturated Fat: 4gSodium: 530mgFiber: 3gSugar: 3gVitamin A: 350IUVitamin C: 6.6mgCalcium: 300mgIron: 3.2mg

Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.

Did you make the recipe?Comment below to share your feedback!

This recipe was originally published in April 2019 and has been updated for new photos and content.