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Best Vegan Quiche Casserole

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I love quiche because it’s creamy, delicious, and perfect for any meal–breakfast, lunch, dinner, and even holiday brunch. This vegan quiche casserole is packed with flavor and will be a huge hit no matter when you serve it.

Vegan Quiche being lifted with black spatula from cast iron

This vegan quiche recipe is quite simple so, even if you’ve never attempted to make quiche before, I’m confident that you’ve got this!

You’re going to love this vegan quiche casserole because it’s…

  • Great make-ahead casserole
  • Creamy & warm
  • Loaded with veggies
  • Wholesome
  • Satisfying
  • Savory
  • Cheesy
  • Easy to make
  • Customizable
  • Oh, SO delicious!
quiche slice on plate plate with casserole pan in background on wooden table

One of my favorite things about making this crustless quiche is that it’s so customizable. In this recipe, I include flavorful veggies like mushrooms, red bell pepper, tomatoes, onions, broccoli, and spinach, but you can mix and match any combination of vegetables you like.

How to make veggie quiche

First, you will need to drain and press the water from the tofu, and there are a couple of different options for doing this. Using a tofu press is pretty simple and made specifically for this job.

However, if you don’t have a press, you can accomplish the same thing by using a few household items you already have on hand. Simply place the tofu between paper towels or dishcloths and apply pressure using a heavy bowl or pan. Allow it to sit for about 20 minutes for the excess water to be removed. Pictured below.

tofu block being pressed on wooden board with black cast iron pan on top

While the tofu is being pressed, go ahead and heat the oven to 350 degrees and begin dicing the veggies for this tofu quiche.

Many people saute their veggies before adding them to quiche, but I really like keeping it simple and allowing the vegetable to just cook while the quiche is baking in the oven. The flavor is still excellent!

diced mushrooms, onions, broccoli on wooden cutting board

Once the tofu is ready, you’ll place all the quiche batter ingredients EXCEPT THE VEGGIES into a food processor or blender. This will include the drained tofu, flour, milk, and spices.

vegan quiche ingredients with cashews in vitamix blender

Process until smooth and creamy. I do not soak my cashews before blending because I have a Vitamix blender.

If your blender is not pretty powerful, you’ll want to soak your cashews in warm water for about 30 minutes and then drain them before adding them to be blended.

Vegan Quiche batter in blender after mixing

Pour the quiche batter into a large bowl with the diced veggies and stir to combine well.

Next, you’ll pour the veggie quiche batter into a baking dish. I like to use my preseasoned cast iron baking pan for casseroles like this because once cast iron is seasoned, no oil needs to be added when baking. Though I know there is some concern about using cast iron pans due to the iron that is absorbed by the food, I don’t use mine that frequently so it’s not a big issue.

vegan quiche in black cast iron baking dish with handles

Silicone baking pans are also a great option because they prevent sticking without using oils and sprays. Glass baking dishes are also fine, but you’ll want to line them with parchment paper to prevent sticking.

Bake in the oven for 25-30 minutes until the top is golden brown and the quiche is cooked through. Oven cooking times vary, so keep an eye on it.

One test for doneness that I use is to poke a toothpick into the center after the cooking time as elapsed. If it comes out clean, the quiche is ready.

Remove from the oven and sprinkle with my vegan parmesan (optional). Allow to cool and serve. Leftovers can be refrigerated in an airtight container for up to 5 days.

dairy and egg free quiche slice on plate plate with casserole pan in background

Plant-based vegan sausage makes a great addition when serving this for breakfast. It is one of the many products that I like to order from MamaSezz meal delivery service. It comes ready to heat and eat, and it can also be frozen.

Tips for making this vegan breakfast casserole

Make sure to drain and press the tofu before using it in this recipe.

Though I freeze tofu before using it in many recipes, this is NOT one of them. Previously frozen tofu will not work well for this dish because of the texture change that freezing causes.

If your blender is not powerful, soak the cashews in warm water for 30 minutes before blending.

After about 20 minutes of baking, check to make sure it’s not getting too dark on top. You want it golden brown and firm.

Other delicious plant-based breakfast ideas–pancakes, waffles, scramble, and more–can be found on my Breakfast Page.

This quiche casserole is a great breakfast to pair with my Smoked Tempeh Bacon.

tempeh bacon in non stick pan on white background
Smoked Tempeh Bacon is delicious served with breakfast quiche for brunch!

Your Questions Answered:

Q: What size pan should I use?

A: I made two batches at once and used a 9″ x 13″ rectangular pan. For cooking only one batch, I imagine a 7″ x 11″ baking pan would be about perfect.

Q: Is vegan quiche gluten-free?

A: Sure! To make this breakfast casserole gluten-free, simply substitute chickpea flour for the whole wheat flour.

Q: I don’t like mushrooms. What can I use as a substitute?

A: The mushrooms are not critical, so I think you could substitute with another of your favorite veggies like sliced eggplant or zucchini.

Q: Is soy good for you?

Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health promoting and are not at all like our body’s natural estrogen that can cause harm and lead to disease.

This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. This article, Soy and Nutrition: The Latest Research, presents the facts.

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Other great casseroles to try

Vegan Quiche being lifted with black spatula from cast iron

Vegan Quiche Casserole

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

This vegan quiche casserole is packed with flavor and will be a huge hit no matter when you serve it.

Ingredients

  • 1 pound firm tofu
  • 1/2 cup whole wheat (or chickpea) flour
  • 1 cup almond milk (or other plant milk)
  • 1/3 cup nutritional yeast
  • 1/4 cup raw cashews (optional)
  • 1/4 tsp turmeric
  • 2-3 cloves garlic
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp fresh or dry basil
  • 1/2 tsp salt (BONUS: add a pinch of black salt for eggy flavor)
  • 1/2 cup diced onions
  • 1 cup diced mushrooms
  • 1/2 cup broccoli florets
  • 1/2 cup fresh spinach leaves
  • 1/2 cup diced red bell peppers (or tomatoes)

Instructions

  1. Drain and press water from tofu.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Once the tofu is ready, you’ll place all the quiche batter ingredients EXCEPT THE VEGGIES into a food processor or blender. This will include the drained tofu, flour, milk, and spices. Process until smooth and creamy.
  4. Pour the quiche batter into a large bowl with the diced veggies and stir to combine well.
  5. Next, you’ll pour the batter into a baking dish. See options for this in the article above.
  6. Bake in the oven for 25-30 minutes until the top is golden brown and the quiche is cooked through. Oven cooking times vary, to keep an eye on it.
  7. One test for doneness that I use is to poke a toothpick into the center after the cooking time as elapsed. If it comes out clean, the quiche is ready.

  8. Remove from the oven and sprinkle with my vegan parmesan (optional). Allow to cool and serve. Leftovers can be refrigerated in an airtight container for up to 5 days.

Notes

Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 111Total Fat: 6gTrans Fat: 0gCholesterol: 0mgSodium: 165mgCarbohydrates: 14.2gFiber: 3gProtein: 9g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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