EASY VEGAN QUICHE
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based quiche with a flaky vegan-butter crust and a savory tofu-based custard filling. Loaded with sautéed mushrooms and spinach, this crowd-pleasing brunch or dinner main is creamy and deeply satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1¼ cups all-purpose flour (or gluten-free blend)
- ½ tsp salt
- ½ cup cold vegan butter or solid coconut oil
- 3–5 tablespoons ice water
- 14–16 oz firm or extra-firm tofu, drained
- ½ cup unsweetened non-dairy milk (soy works best for creaminess)
- 3-4 tablespoons nutritional yeast
- 3 tablespoons cornstarch (or arrowroot powder)
- ¾ teaspoon kala namak (black salt) — for eggy flavor (highly recommended)*
- ¾ teaspoon sea salt (or to taste)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon pepper (black or white)
- 1 tablespoon Dijon mustard or lemon juice
- 1 tablespoon olive oil (or water for oil-free)
- 1 medium onion, diced
- 3–4 garlic cloves, minced
- ½ teaspoon dried thyme
- 6-8 oz mushrooms, sliced or diced
- 3–4 cups fresh baby spinach, roughly chopped
- Optional: ½ cup shredded vegan cheese, cherry tomatoes, sun-dried tomatoes, or vegan bacon bits
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 50m
- Sodium
- 626mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1804mg
- Calcium
- 928mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 626MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.