Best Vegan Quiche Casserole with Veggies
This vegan quiche casserole made with tofu is a deliciously creamy and protein-packed alternative to traditional quiche, offering all the savory flavors you love without any dairy or eggs. Perfect for a wholesome breakfast, brunch, or light dinner, it’s a nutritious and satisfying dish that’s easy to make and full of plant-based goodness.
Vegan quiche is the perfect dish for a hearty and satisfying breakfast or brunch on weekends and holidays, offering a delicious plant-based option that’s packed with flavor. It’s easy to prepare, making it a great choice for festive gatherings or a relaxing morning treat.
This recipe is simple so, even if you’ve never attempted to make quiche before, I’m confident that you’ve got this! We have several great vegan brunch recipes on this website including hash brown vegan breakfast casserole and healthy banana oat pancakes.
Reasons you will love this recipe
- Deliciously Creamy Texture: This vegan quiche delivers a rich and creamy texture without using dairy, making it a satisfying and indulgent dish that everyone will enjoy.
- Packed with Plant-Based Protein: Made with tofu, this quiche is high in plant-based protein, making it a nutritious and filling option for any meal.
- Perfect for Any Meal: Whether for breakfast, brunch, lunch, or dinner, this versatile vegan quiche is perfect for any time of day, offering a flavorful and wholesome dish.
- Easy to Customize: This vegan quiche recipe is easy to customize with your favorite vegetables and seasonings, allowing you to create a dish that suits your taste preferences and dietary needs. 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.
Tips & Variations
- Tofu- You will need regular tofu from the produce section and not silken tofu that is soft. 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. I have a helpful article that discusses the different types of tofu and how to use them in recipes.
- Cashews- If your blender is not powerful, soak the cashews in warm water for 30 minutes before blending.
- Mushrooms- The mushrooms are not critical, so you could substitute them with another of your favorite veggies like sliced eggplant or zucchini.
- Overcooking- 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.
How to make veggie quiche
STEP #1: 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.
STEP #2: While the tofu is being pressed, go ahead and heat the oven to 350 degrees and begin dicing the veggies.
Many people saute their veggies before adding them to quiche, but I really like keeping it simple and allowing the vegetables to just cook while the quiche is baking in the oven. The flavor is still excellent!
STEP #3: Once the tofu is ready, place all the quiche batter ingredients except the veggies into a food processor or blender. This will include the drained tofu, flour, plant milk, and spices.
STEP #4: Process until smooth and creamy. I do not soak my cashews before blending because I have a Vitamix 5200 Series 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 blend.
STEP #5: Pour the quiche batter into a large bowl with the diced veggies and stir to combine well.
STEP #6: Next, 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.
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.
STEP #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, 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 has elapsed. If it comes out clean, the quiche is ready.
STEP #7: 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. It will not freeze well.
Your Questions Answered
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.
It can be! To make this breakfast casserole gluten-free, simply substitute chickpea flour for whole wheat flour.
The mushrooms are not critical, so I think you could substitute them with another of your favorite veggies like sliced eggplant or zucchini.
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 they 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.
More Vegan Breakfast & Brunch Recipes
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Vegan Quiche Casserole
Ingredients
- 1 pound firm tofu refrigerator type, not silken tofu
- 1/2 cup whole wheat or chickpea flour
- 1 cup almond milk or other plant milk
- 1/3 cup nutritional yeast
- 1/2 cup raw cashews optional
- 1/4 teaspoon turmeric
- 2-3 cloves garlic
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fresh or dry basil
- 1/2 teaspoon 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
- You will need regular tofu from the produce section and not silken tofu that is soft. Drain and press water from tofu.
- While the tofu is being pressed, go ahead and heat the oven to 350 degrees and begin dicing the veggies for this tofu quiche.
- Once the tofu is ready, place all the quiche batter ingredients except the veggies into a food processor or blender. This will include the drained tofu, flour, plant milk, and spices. Process until smooth and creamy. I do not soak my cashews before blending because I have a Vitamix 5200 Series blender.
- Pour the quiche batter into a large bowl with the diced veggies and stir to combine well.
- Next, you’ll pour the batter into a baking dish. See options for this in the article above.
- 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.
- 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.
Video
Notes
- Tofu- You will need regular tofu from the produce section and not silken tofu that is soft. 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. I have a helpful article that discusses the different types of tofu and how to use them in recipes.
- Cashews- If your blender is not powerful, soak the cashews in warm water for 30 minutes before blending.
- Mushrooms- The mushrooms are not critical, so you could substitute them with another of your favorite veggies like sliced eggplant or zucchini.
- Overcooking- 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.
- Pan size- I made two batches at once and used a 9″ x 13″ rectangular pan. For cooking only one batch, a 7″ x 11″ baking pan would be about perfect.
Nutrition
Disclaimer
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.
Made yesterday for brunch and had in the oven for at least an hour! Never did seem completely cooked through. Followed the recipe exactly. Hesitant to try again.😢
Pat- If you followed the recipe exactly, the problem is likely the size of your pan. I use a 7×11 baking pan. It can’t be too deep or it won’t cook completely in the middle. It should cook through in approximately 30 minutes at 350°F.
Just wanted to say thank you for this great recipe! I’ve made it numerous times and it was always very good. Each time it’s a bit different depending on veggies I have available but I put more then indicated in the recipe. I also add 1 tsp of baking powder and 1/2 tsp of baking soda just because I’m a bit afraid that it might come out dense but it never does. Thanks again!
Hi. Have you ever tried the PB2 cashew powder in this recipe? If so, how much powder would you use in place of the raw cashews?
Hi Debra- I haven’t tried the cashew powder before but don’t see any reason it shouldn’t work. If you give it a try, I would love to hear how it goes.
I made this for dinner. I read the recipe wrong & doubled the amount of veggies thinking I needed to for a 9X13 baking dish. I was wrong! I went ahead & made the right amount of quiche batter as the recipe stated & added it to the double batch of veggies. I was worried but it worked out perfectly. Very flavorful! A big hit with my husband too. Will definitely make it again with the double batch of veggies 🙂
Mary- That’s what I call an excellent save! I love it when a mistake ends up being a WIN!
I made this quiché for tonight’s dinner, now we’re counting the hours for finishing it at tomorrow’s breakfast. Super versatile, easy, fullfilling and incredibly delicious. The creaminess took us by surprise, were expecting some but the richeness was surprisingly mouthwatering. I add some coliflower instead of mushrooms and work out very nice. Definitely a new addition to our weekly menu, Terri, thanks for sharing.
Hi Mary- That’s awesome! I’m thrilled that you loved the recipe. Scoring high enough to get into your weekly menu rotation is a WIN! Thanks so much for the great feedback.
@Terri Edwards, you’r welcome. Looking forward to make more of your super appealing recipes, I’ll keep you posted.
Thank you so much! This was a huge hit just with my boyfriend and I, but I will definitely be making it for family and friends in the future. He’s not vegan, but agreed this would impress others who aren’t vegan. And he’s brutally honest about the food I make. I feel like this would be a great introductory meal to make for someone who’s weary of vegan food actually tasting good!
Hi Tarrynn- That’s awesome! I’m glad the quiche was so well received by your boyfriend. Thank you for the great feedback!
So I added all of the seasonings and veggies and followed the instructions yet it is still incredibly bland. It’s like eating veggies in a soft tofu mash. Any advice?
Hi RS- That’s really surprising to hear. This recipe has such great reviews and my family loves it too. Did you use cashews? They are optional for those avoiding nuts but they really add a lot of flavor. Garlic and onions? How about all of the spices listed including nutritional yeast and smoked paprika? It sounds like perhaps adding a little more cashews and spices might help next time.
Could all the ingredients except the veggies be made ahead (2-3 days)and refrigerated?
Hi Judy- I don’t think that would be a great option. I’m afraid the premade quiche might get a bit watery or soggy if left for 2-3 days before serving.
Is there a replacement that I can you to replace tofu? I’m allergic to soy
Hi Denise- I think Ela Vegan has a soy-free vegan quiche recipe. Maybe check it out.
Do you use a 9×13 inch pan?
Yes, I do.
I was just given some black salt to try, and this recipe will be perfect for that!
Oh yes! Black salt is a wonderful addition to this recipe. Lucky you that someone gifted you with it. It adds so much to a number of recipe including vegan egg salad. Yum!
Do you think this will freeze well? I may make ahead and freeze if so
Tina, I’m not sure because of the way tofu changes texture when frozen, though it might be worth a try. If you decide to freeze some, I would love to hear the results so that information could be added to the article.
Do you think this would work well using a muffin tin so it’s easy to grab a couple to take to work?
I think that’s an excellent idea!
Is 3 cups of nutritional yeast correct? That seems like an awful lot.
Oh, my word! I’m so glad you caught that, lol! No, it should be 1/3 cup nutritional yeast, and I’ve corrected that typo. Thanks SO much for letting me know.