Simple Tofu Quiche

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Slice of gluten-free vegan Tofu Quiche made with roasted veggies

The first time I tried tofu my friend baked a block for me, slathered in BBQ sauce and called it dinner. I’m a champ so I stomached it, but I pretty much vowed to never eat the stuff again.

Obviously, my opinions have since changed.

Sliced leeks on a baking sheet for making a simple Tofu Quiche recipe

I would consider myself a quiche fan, but certainly not an aficionado. But I wanted to give a tofu version a try.

After mastering tofu in stir fries, peanut sauce, and spring rolls, a quiche seemed like the next step in my tofu journey. And I’m happy to report my experiment was a success; you could say I’m a total tofu quiche convert (it’s what all the hipsters are doing).

Roasting broccoli, leeks, and tomatoes on a baking sheet for vegan tofu quicheFood processor showing How to Make a Tofu Quiche

This quiche is simple! So even if you’ve never attempted a quiche before, I have faith that you can nail this version.

It requires just 10 ingredients and simple methods even the novice cook can master.

For starters, the crust is just hash browns (making the whole thing naturally gluten-free)! And the filling is loaded with roasted veggies (any you have on hand), and a mixture of silken tofu, hummus and nutritional yeast to give it that perfect “egg-like” flavor and texture.

Freshly baked Tofu Quiche with Roasted Leeks, Tomatoes, and Broccoli

For those skeptics out there saying, “Yeah, but what does it taste like?” I say, (Rhonda,) it tastes amazing! Seriously, it’s:

Savory
Satisfying
Comforting
Loaded with veggies
Healthy
Crispy on the crust
Egg-like in the center
& Convincingly close to the real thing

I think this quiche would be lovely for brunches and lazy weekend mornings, as well as when you have family in town for the holidays. I’m confident vegans and non-vegans alike would totally dig this quiche.

Slice of our gluten-free egg-free Tofu Quiche recipe with a hash brown crust

If you give this recipe a try, let us know! Leave a comment and rate it, or take a picture and tag it #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!

Big slice of gluten-free vegan Tofu Quiche made with roasted veggies

Simple Tofu Quiche

The simplest tofu quiche on the block with just 10 basic ingredients and no fancy methods required. A hash brown crust keeps this dish gluten-free as well as vegan! Perfect for lunch, brunch, and even brinner.
Author Minimalist Baker
Print
Slice of our Simple Tofu Quiche recipe on a small plate
4.83 from 107 votes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 (slices)
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2 Days

Ingredients

CRUST

  • ~3 medium-large potatoes (grated // 3 potatoes yield ~cups grated)
  • 2 Tbsp melted vegan butter (or sub olive oil with varied results)
  • 1/4 tsp sea salt and pepper

FILLING

  • 12.3 ounces extra-firm silken tofu (patted dry)
  • 2 Tbsp nutritional yeast
  • 3 Tbsp hummus
  • Sea salt and black pepper (to taste)
  • 3 cloves garlic (chopped)
  • 2 medium leeks (thinly sliced and thoroughly cleaned and dried // or sub 1 medium diced onion per 2 leeks)
  • 3/4 cup cherry tomatoes (halved)
  • 1 cup chopped broccoli

Instructions

  • Preheat oven to 450 degrees F (232 C) and lightly spritz a 9.5-inch pie pan (as original recipe is written // adjust if altering batch size) with non-stick spray.
  • Grate potatoes and measure out 3 cups (amount as original recipe is written // adjust if altering batch size). Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish and drizzle with melted vegan butter and 1/4 tsp each salt and pepper (amount as original recipe is written // adjust if altering batch size). Toss to coat, then use fingers to press into the pan and up the sides to form an even layer.
  • Bake for 25-30 minutes or until golden brown all over. Set aside. When you take out the crust, lower oven heat to 400 degrees F (209 C).
  • Prep veggies and garlic and add to a baking sheet. Toss with 2 Tbsp olive oil and a healthy pinch each salt and pepper and toss to coat (amounts as original recipe is written // adjust if altering batch size). Place in the oven and bake until soft and golden brown (a total of 20-30 minutes). Set aside and lower oven heat to 375 degrees F (190 C).
  • To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, and a heaping 1/4 tsp each sea salt and black pepper (amount as original recipe is written // adjust if altering batch size). Set aside.
  • Remove veggies from oven, add to a mixing bowl and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer.
  • Bake quiche at 375 degrees F (190 C) for a total of 30–40 minutes or until the top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
  • Let cool briefly, and then serve with fresh herbs or green onion.
  • Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350-degree F (176 C) oven.

Notes

*Crust adapted from Food Network
*Quiche roughly adapted from the Sprouted Kitchen Cookbook
*Nutrition information is a rough estimate.

Nutrition (1 of 8 servings)

Serving: 1 slices Calories: 178 Carbohydrates: 20.1 g Protein: 7 g Fat: 8.7 g Saturated Fat: 1.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 180 mg Fiber: 3.8 g Sugar: 2.8 g

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  1. Anna says

    I absolutely loved this. I’m a huge fan of your recipes! I accidentally bought smoked tofu but it worked so well. I also put just a pinch of black salt into the tofu mixture to increase the eggy flavour and it was delicious! Can’t wait to make it again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the sharing, Anna. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  2. Sarah says

    I mostly followed the recipe, and it came out really great. Even though there are several steps in the process, I recommend this rich, satisfying quiche. Especially loved the roasted leeks, the generous black pepper, and the hashbrown crust. My changes: omitted nutritional yeast but subbed about 1/2 tsp tumeric for color; had to improvise homemade hummus using white beans instead of chickpeas (yum), and sprinkled the top with 2 Tbs fresh rosemary, a few sprigs of fresh dill, garlic powder, paprika, and Aleppo pepper. Definitely had to foil the outer crust for the last 20 min of baking to avoid burning. I’d plan for one 9.5 inch quiche per three adults if serving as a main course, just to be conservative.

  3. JOSIE says

    Excellent recipe. I used olive oil in the crust & I added a spoonful of flour & it turned out fine. I also used a variety of leftover veg. I’ll definately make this again.

  4. Matthew says

    Sometimes I’m bad at reading all the directions and I made the mistake of just using super firm tofu rather than silken tofu. BUT it still came out amazing! I’ll make sure to use silken next time because I’m excited to see if that makes it any better. This recipe is definitely a keeper. Thank you so much for sharing!

  5. April says

    I’ve just made this. I changed some of the vegetables in the quiche but basic recipe was the same. I’ve only recently given up meat and dairy. This was really good. I’ll definitely make it again. Brilliant recipe. Thank you.

  6. Edna says

    Unfortunately, the potato crust didn’t work for me–despite spraying the pan with non-stick, it completely stuck and didn’t taste appealing. The quiche mixture, however, was great and reminded me of the frittata at my favorite vegan coffee shop in Oakland called Timeless.

    I made a few adjustments to the filling. I added olive oil to the silken tofu and blended the mixture in a high power blender, since I don’t have a food processor. I also added turmeric (as I normally do for tofu scramble) and garlic powder. I left out the tomatoes and added peas and field roast Italian sausage to the filling.

    If I make this again, I’ll use a vegan pie crust like Wholesome or make my own, or maybe, completely leave out the crust and make something more similar to a frittata.

  7. Heather says

    I made this yesterday for Easter morning. It was surprisingly good! I did add a little black salt for egginess and turmeric for color. I used mushrooms and asparagus as the veggie along with the recipe’s grape tomatoes and leeks. Next time I’ll add another potato for the crust and put it all in a 10-inch pie pan. I found firm silken tofu in the dry goods section of my store, in case anyone who couldn’t find is looking for it in refrigerated section with regular tofu!
    Thank you for the recipe!!

  8. Anne says

    So good! Satisfied my egg-like quiche craving and was a bit hit with my dad for Easter dinner. I was confused about the tofu because the description said extra firm AND silken, but I scanned the comments and realized it was in fact silken tofu we are to use. I used a standard block, I think 300g, which is ~50g short of what was called for but it was just fine. I used avocado oil to spray the pie plate and there was a bit of sticking, so I’d probably try a different oil next time. Thank you!

  9. Michelle says

    This tasted very good! I used one regular tomato instead of cherry tomatoes and spinach instead of broccoli. I also used black salt in the filling since I had it on hand and wanted extra eggy flavor.

    Next time I might try with firm tofu because I thought it stayed just a bit too soft? And I might add extra hash browns for a thicker crust!

  10. Shapelessjourneys says

    Absolutely delicious! I used sweet potatoes and sprouts instead of brocolli, it’s what I still had left in the cupboards. Loved the hasbrown bottom!
    After I’d put in the veggies & tofu, I froze the whole thing and popped it in the oven for 35 minutes for brunch after 2 days: it worked out great!

  11. Emmalie Taylor says

    Hi, would I be able to make this with a regular pastry crust? If so would I bake the crust prior to the filling? Thanks!

  12. Anna says

    This is so delicious! I made this with full tomatoes instead of cherry (worked wonderful) and threw a few thinly sliced maters on top right toward the end of baking for a good-looking finish.

    I added an extra TBSP of nutri yeast and used extra-firm airtight sealed tofu for the filling. To increase the moisture, I added about 3 TBSPs of water to the processor – it mixed up nicely and thickened well in the oven.

    Can’t wait to try adding some black salt next time.

          • Lauren says

            So I’ve made it both ways — with hummus and then just tried with vegan sour cream. Oh my goodness. It’s good with hummus of course, but I prefer it with sour cream! I used Tofutti. The consistency is the same, in fact it actually holds its shape a bit better with the sour cream, and the tastes are ever so slightly different — both in a good way. So if you’re like me and prefer that sour cream taste and aren’t a hummus fanatic, go with the sour cream! The hummus was great though too. They’re both subtle and not the main flavor profiles anyhow. Thank you for this recipe! Can’t stop making it!

  13. Laura says

    I made this because I got the last container of tofu from Whole Foods during the pandemic and it was silken so I searched for that. I used olive oil and a Vitamix. I absolutely love this dish! Now I need to find silken tofu on a regular basis. Thank you!

  14. Patricia Hanneman says

    I made this tonight. I only had firm tofu not silken tofu. Mixture was very thick so I added some almond milk. It never did set up, mushy. Tasted OK, but my hubby was happy I made him regular quiche! Guess I need to give it another try?

  15. Ana says

    This was delicious! Exactly what I was looking for – loved the fact that i already had most of the ingredients, and was easy to change one of them, or two actually… I used sweet potatoes, instaed of normal ones, and kale as i didn’t have brocoli. It was really delicious. What I find tasty in the egg substitues is it won’t feel as heavy as is the the case with quiches for me – the cheese and the egg falls too heavy. So this recipe is easy to make and was a nice way to explore the silky tofu.
    Thanks for sharing!

  16. Victoria Morehead says

    I can’t wait to try this! I’m going to add a little black salt for that extra eggy flavor. Thank you for this recipe. ?

  17. Steven Mackey says

    Great recipe, love the tofu mixture. Tried to simplify it by using frozen mixed bag of vegetables with added frozen spinach. Let them thaw while I prepare the tofu mixture then roughly chop them. Mix the two together without precooking the vegetables, then cook. No oil and crust.

  18. Nick Nicholson says

    I loved this. Instead of tomatoes I used mushrooms. I used a little cheese on top. I used the tofu as directed but we had 2 eggs we needed to use so I put them in as well. I loved the hash brown crust. I will use a hash brown crust for every quiche now! My wife thought it was a little bland. ( I need to be more bold with the salt,pepper, and garlic…. I am learning!) I ate half of the quiche and had to make myself stop eating! I love that you can type ” hearty tofu” in the search bar and find good filling recipes! I used a Vitamix blender instead of a food processor. It worked fine.

  19. Victoria Morehead says

    I wonder if adding some black salt for a bit a sulfury-eggy taste would work well in this. Sounds delicious and I can’t wait to try it!

  20. Dianne Hancock says

    Hi Dana and thanks for all you do! I am thinking to make these for a baby shower. Can this quiche be frozen?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we haven’t tried freezing this and aren’t sure how it would turn out. Let us know if you give it a try!

  21. Nicole says

    I made this with extra firm Sunrise brand tofu and it turned out pretty good. Had to add extra liquid to it to get to a thinner consistency so keep that kind of you do the same thing. Vegetables were broccoli, shredded carrots, leek, mushroom, and celery. I also made mini quiches without a base In a muffin tin. Would definitely make this again :)

  22. Lauren says

    Made this the night before and reheated Christmas morning. Everyone loved it. I just sautéed broccoli, mushrooms, and a bell pepper with some minced garlic and a little bit of onion. I couldn’t find firm silken tofu so I used firm tofu and I still got the batter to a smooth consistency in my food processer but the quiche was sort of falling apart which I guess would be the reason the recipe calls for a silken tofu. Flavor was great though. I will definitely be making this again with more vegetable combinations.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but that might work. Though you may want to keep the crust and filling separate until ready to bake to prevent the crust from getting soggy. Let us know if you give it a try!

  23. Kelsey says

    My mother has a tradition of making “Wifesaver” which is an egg, bread, bacon, cheese dish for Christmas breakfast, so when my husband and I went vegan we were really missing out. This has been a perfect replacement! We’ve made it three years in a row, and I’m sooo looking forward to it again this year. My sister went vegetarian/GF last year and joined us in the Tofu Quiche tradition. She loves it too. it’s very reminiscent of the Wifesaver flavour without all the animal products.

  24. Caico says

    This looks delicious! I’d like to make for Christmas morning. Would this work the same if You used mushrooms instead of tomatoes?

  25. Emily says

    Hi there, do you think this recipe would taste okay if I add black salt for more if an “egg” flavor/smell? If so, how much do you think I should use and how much sea salt should I omit?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried it, but think that would work! Maybe reduce sea salt by half and start with a pinch of black salt. Let us know if you do some experimenting!

  26. jackie trinder says

    just updating my comment as I didn’t give a star rating. I give it 5 stars. It was so good we’re having it either Boxing Day or Christmas Day itself as although not the whole family is Vegan the Vegetarians and the Carnivors all devoured it. It’s even nice cold with pickle.

  27. jackie trinder says

    I made this for a family birthday lunch as an ‘extra’ for vegan and vege family members. It turned out to be eaten with delight by the whole family.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jackie. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  28. Patricia says

    I am not vegan, but I host a large annual holiday brunch that includes vegans, so I made this last year and am getting ready again to make it again this year. We love tofu, but as others have said, I’ve never heard of “extra firm silken” tofu, so I just use half silken and half firm. I roasted roma tomatoes, red peppers, asparagus and poblanos for a Christmas-y look and also added smoked paprika and a little mustard powder. I also simplified my life by using shredded potatoes from the freezer instead of shredding them myself.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That sounds lovely, Patricia! Thanks for sharing! It seems extra firm silken tofu may be a little more difficult to find than we expected. Glad you were able to improvise!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Justyna, some other readers have tried that. To see what they have done, you can press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “firm”) in the comments. Hope that helps!

  29. Reina says

    I made this recipe with leek and pumpkin! I modified a recipe a bit and roasted the veggies with smoked paprika. When I also made hummus, I omitted cumin. It was so light and beautiful – my husband ate half of the quiche in one sitting Haha. Thanks for the amazing recipe x

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Reina. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  30. Debbie says

    For the amount of steps and time this took, the results were not quite adequate. The crust was very good, but the filling was mediocre. Part of that may be that I don’t like to use as much salt as the recipe suggested (I used about half) and so was relatively bland. The filling was also quite dry. I love tofu, have used it extensively and each of the ingredients are among my favorites, so I was disappointed in the results.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Debbie, if backing down on the salt, it won’t be quite as flavorful. You could perhaps compensate with some fresh or dried herbs? As for it being dry, try baking for less time if you give it another try.

  31. Debbie says

    I will be making this up 2 1/2 days before it will be eaten ( leaving town and then company as soon as I return home) Do you think the crust will get soggy sitting 2 days ? How long does it take to reheat at 350 ?
    Excited to try this,it’s for my vegan boyfriends BD breakfast !

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It may get a little soggy, yes, but should still be delicious. Feel free to reheat at 350 F for 20-30 minutes!

      • Debbie says

        I made this last month for my Vegan boyfriends birthday and he loved it,making it again for Christmas ! The hash brown crust is wonderful addition.The only thing I changed was to add more spices,I added in 1/2 tsp paprika,1/4 tsp turmeric,1/8 tsp cayenne pepper ( and used Trader Joe’s mediterranean humus) . This time I plan to add some sun dried tomatoes to the mix…yum !

  32. Jaime says

    My honey and I are not close to vegan and I make egg quiches frequently. That said, this quiche is exquisite. I used olive oil rather than vegan butter for the potatoes but did everything else as listed. The texture and flavor are wonderful. I am always searching for good vegan potluck recipes that everyone will like and this is a perfect winner. Make 3x more than you think you will need. It’s almost impossible to put the fork down.

  33. Alec says

    Could standard dried bakers’ yeast be used in place of the nutritional stuff? I assume it’s to act as a raising agent.

      • Alec says

        Found it now, looks there for flavour as it’s denatured.

        Not too comfortable with the grated potato crust so will do a standard wheat/oil one and use chickpea water with cream of tartar… hang on, that’s a wholly different recipe.

  34. Holly A Hoeksema says

    Hi there! Im a long-time vegan but I’m not sure I’ve ever seen ‘extra firm silken tofu’. I usually see ‘extra firm, firm, or silken’. Which one is best for this recipe? I was planning on making it this morning, bought silken tofu, but now am not sure? Help much appreciated! Thanks!

    also–can I saute the veggies, instead of roasting? I know it changes the flavor, but is also quicker :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Silken tofu should be fine! Firm silken should be available at your grocery store. But that should work!

      Sautéing vs roasting should be fine!

  35. Jenny says

    This quiche is delicious! I’ve never even had egg quiche, but I was blown away by the texture and taste, and how similar it was to the “real” thing. Definitely recommend!

  36. Saska says

    I can’t believe how delicious this recipe is!!! I added in roast buttnernut pumpkin and put a bit less broccoli and it tastes AMAZING! Thank you so much for all of your recipes. I adore them!

  37. Emy says

    Your recipes have made my vegan days so much brighter and better–thank you for teaching me to cook things I am not afraid to present to non-vegan friends!

    But how do I incorporate zucchini into this recipe? I am no pro like you, typically follow your recipes word for word :-) thank you!!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Emy! If you’d like to add zucchini, I’d say first roasting it with the other veggies and adding to the quiche! Zucchini can be produce more moisture after cooking, so perhaps dab with a towel after cooking if it seems to be too wet. Let us know how it goes!

  38. Jessica DeJesus says

    Enjoyed this recipe! It satisfied my craving for a quiche dish. The hashbrown crust might be my favorite part :) Next time I make it I will be adding more garlic, onion and general spices to the “egg batter mix” but the consistency was perfect for what I was hoping for. Thank you!

  39. Arielle says

    I’ve made this a dozen times, it’s really great for brunch family occasions like Mother’s Day!

  40. Mildred Ruiz Salas says

    They accidentally bought active dry yeast instead of nutritional yeast. Is there a difference?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Oh yes, a huge difference. Nutritional yeast tastes cheesy and doesn’t help things rise. And dry yeast helps things rise and just taste like yeast.

  41. Carrine Mallis says

    This quiche is ridiculously good! I was skeptical the first time I made it, but then it was SOO good, and it blew my mind so much that I have been trying all of your recipes ever since. You really nailed it with this one!
    My ONLY negative comment would be that its a tad time consuming (more so since I have 3 young kids), but in my opinion, its worth it.

  42. E COLLINS says

    I have made this twice now. The first time I used a gluten free pie crust, but otherwise followed the recipe exactly. It was good, but my daughter said that it tasted like hummus. The second time I used Cascadian Farms root vegetable hash as the base and just added a 1/4 cup of chickpeas and some dijion mustard instead of the hummus. I turned out nice and we liked it better with the different crust.

  43. Laura says

    What consistency should the filling be when it comes out of the food processor? I plan to use my vitamix and I’m not sure how long and at what speed I should process it.

    Thanks!

  44. Selma says

    What a wonderful recipe, thanks so much! What, if anything, would make this freezer friendly? I had to omit the hummus as I hadn’t made any so out of pure desperation I had some aquafaba in the fridge so added that instead. Worked wonderfully. It was a dryer mixture than yours looked but not dry result by any means. I had also added about 1/3 cup sun dried tomato in oil so maybe that helped! The potato base is amazing, what a treat.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we aren’t sure! We think the tofu and tomatoes would make it too watery when removed from the freezer. Perhaps swapping the tomatoes with something less watery would help, but we can’t guarantee it will work! If you give it a try, let us know how it goes!

  45. Kristen says

    I made this insanely flavorful quiche today. My husband loved it so much, he ran out to get more ingredients for me to make more. I made three of these quiches today. We keep going back for another sliver. Taking one tomorrow to my in-laws with the confidence that it better than any “real” quiche I’ve ever had. Can’t thank you enough for your blog. Your recipes are game changers for two newly converted vegans.

  46. deanna martin says

    I made this today and after trying several Vegan quiche recipes which used Chicpea flour and found them very dry. You recipe was the most like the soft, creamy eggy texture of traditional quiche and hubby and I really loved it! I doubled the filling though as I had a large pie dish and I used store brought vegan pastry which I blind baked first. I used a mixtue of vegies leek, broccoli and mushroom and seasoned well with vegan parmesan. I also put some garlic powder into the “egg batter” along with the nutritional yeast and a big tablespoon of chickpea flour to give lightness and help bind it. I think this would also be lovely with little tomatoes halved and some vegan fetta. Well done on a great recipe. It made cooking (and eating) a joy!

    • Veronica says

      Hello! Can I ask how long you baked the pastry before adding the egg mixture? And did that change how long you baked it once adding the mixture?

  47. Shelly says

    This was amazing!! WOW! Your recipes are consistently my favorite! Out of laziness, I used frozen shredded hash bwowns. I replaced the tomatoes with 1/2 a zuccinni and a handful of chopped mushrooms. I pressed the tofu too (habit). Perfection. Leftovers the next day made my mouth happy. Prep time was long but worth it.

  48. Shawn says

    This was delicious. I made it on Christmas Eve for Christmas breakfast and it reheated great in the morning. I made a few alterations to decrease prep time: I used frozen shredded potatoes and I cooked the crust in the toaster oven at the same time the veggies were roasting in the oven so everything came together about 30 minutes faster. Thanks for the delicious recipe!

      • Chelsea Seck says

        Can you use just firm silken tofu? I kinda messed up and accidentally bought just firm instead of extra firm. ?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Chelsea, we haven’t tried it, but we think that would work! Other readers have mentioned successfully using various types of tofu. Hope that helps!

  49. Dana Lasswell says

    We love this recipe!!! I’m made it several times and it’s super flexible for variations. Yesterday I did half yukon golds and half yams and it worked great. I also made it with soft/regular refrigerated tofu, because that’s all I had, and it worked perfectly. Not quite as firm, but it totally set up. I put in Kala Namak salt instead of sea salt for that eggggy taste and used the last of the season’s chantrelles. Amazing! Thanks so much for your continuing inspirations. I have so much fun showing our friends and family how delicious and easy compassionate cooking can be. Happy, Merry Everything! Dana Lasswell

  50. Kara Western says

    This vegan quiche tastes so, so, so good. My fridge was running extra low on veggies so I only added sauteed onion and garlic to the tofu mix, but kept the rest as is. However, my potato crust didn’t crisp up. It got super brown and deliciously crunchy on the edges but beneath it stayed soggy, even though I blind baked it for an extra 15-20 mins more than the recipe states. I think next time I might grate the potatoes ahead of time, salt them, and let them drain in a colander for an hour to help remove extra moisture. Any other ideas??

  51. Alex J says

    Okay I want to make this….. but I’m terrified of tofu! Can anyone tell me…….. does this actually taste like tofu?

    • JulesW says

      Alex J – I’m not a huge fan of tofu, but you won’t know you are eating tofu when you follow this recipe. Give it a go!
      I made this today, but am not a fan of potatoes, so made up a ‘crust’ by cooking up 1/2 cup of quinoa and mixing it with 1/2 cup oats, a small handful each of sunflower and pumpkins seeds, chia seeds and hemp seeds. Added 1 tblspn of coconut oil, a tablespoon of flax seed (powdered) seasoning and water to bind. Baked this blind for about 20 minutes. Followed the filling recipe except I replaced broccoli with asparagus but next time, I wouldn’t pre-cook it – think it would cook in the filling adequately enough. Thank you – it was delicious!

  52. Kari says

    Great recipe! I made mine without vegan butter and used diced potatoes because they were what I had. I also used only broccoli because I didn’t have any leeks. I added black salt, turmeric and ground mustard and a good half cup of pico de gallo. This is definitely a very versatile recipe and great tasting. Thank you for the inspiration.

  53. Karen says

    This looks wonderful but I don’t cook with oil or vegan butter. Any ideas about what I can use in the crust with the potatoes? Thanks

  54. Tom says

    This recipe is so damn good! I much preferred the crispy hashy b base to the all-too-often soggy pastry.
    My non-vegan aunts were initially very skeptical towards the idea of an egg and cheeseless quiche but ended up absolutely loving it.
    Thanks for the recipe. Will definitely make again!

  55. Megan says

    I love tofu but am always weary of new recipes as the texture can sometimes be off putting but this was delicious! The crust was crunchy and the filling so similar to egg. Even my non vegan, tofu hating partner tried it and went back for seconds!!
    Will be making this again
    (and again)

  56. Kirsty Ploenges says

    It was great my only dislike was the base, maybe I made the base to thick because it was still all soft and discolored by the end of it. I’d also reccomend adding as much veggies as possible (broccoli is bomb) and adding vegan cheese to the mixture. Kids ate it as if they hadn’t eaten in weeks lol it was a hit.

  57. Taylor says

    SO SO happy I found this recipe!! My boyfriend who is not a vegan and “doesn’t like quiche” came back for seconds!!!
    I was in a real pinch so I did make some modifications to this recipe because I just used what I had on hand. I used silken firm tofu instead of extra firm, Sabra pine nut hummus, and Simply Potatoes o’brien style hash browns. Veggies I had on hand were broccoli, mushrooms, and an onion (instead of roasting the mushrooms I sautéed in vegan butter with minced garlic). With the store bought ingredients this recipe was SO easy and still delicious!! I definitely want to try again and stay true to this recipe, but either way we will be making this one again!

  58. Corey says

    Made this for the first time tonight and turned out well! I only had firm tofu and no problem at all after blending in the vitamix. For the potatoes, I rinsed them in cold water twice and dried thoroughly and the crust turned out perfectly! Served it with your spicy tempeh sausage for a breakfast for dinner thing.

    • Lynda says

      This is delicious. I’ve just made it. I was very apprehensive as I hate tofu but the positive comments made me try it.
      I changed the potato base and made a pastry crust with oil instead of vegan butter. It was light and crispy and amazing.

  59. Vanessa says

    Hi Dana! Wonderful recipes, thank you for sharing the food love! I recently tried this quiche and filling is very tasty. The crust was so so, the directions weren’t so clear for me. How long does the crust stays in the oven? I saw you were changing temperatures and maybe I got confused. Really appreciate your time, thanks! Vanessa

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I just updated that! Bake the crust until golden brown first then set aside. Then bake veggies and set aside. Then add the veggies to the filling and add the filling to the crust and bake all together at the end. Hope that helps!

  60. Momma S says

    Wowza! This was so good. Just the smell of it cooking rounded everyone to the table early! I substituted shredded frozen potatoes. Used the onion instead of the leek and mixed with spinach before cooking. Also I doubled the recipe and used two small casserole dishes adding time to it cooking since it was thicker than a pie pan. And do to the store being out of silken tofu (must be a good change happening out there) I used one package silken that I had on hand and one package of firm, came out so so good. I was worried about the small changes but man is plant based cooking the way to go. Sooo yummy! Thank you!

  61. Kirstie G. says

    I love this recipe! Planning to bring it to Father’s Day brunch this weekend. I’m not a fan of grating potatoes so I use the shredded hasbrowns from Trader Joe’s and it works out perfectly.

  62. Jenny says

    Great recipe. The whole family loved it. Nice and easy for a weeknight. We served it with a roquette salad (roquette, olive oil, aged balsamic, lemon juice and vegan parmesan).

  63. Ashleigh says

    This is my go-to quiche recipe! I add a bit extra nutritional yeast and broccoli (my favorite veggie) and use onions instead of leek (only because onions are on hand). My husband and I so appreciate all of your simple, delicious, plant based recipes. Big thanks from Calgary!

  64. WZ says

    I just tried this, fresh out of the oven (after letting cool for about 15 minutes). It is delicious. I made a few changes:

    No hummus in the house so I subbed raw tahini and about 1 TBS of lemon juice
    Added dill to the tofu mixture after adding to pie pan
    Used olive oil instead of melted vegan butter on crust
    for veggies, I used cherry tomatoes, asparagus (chopped small), and about 1/4 of chopped potato leftover from crust mixture (pre-grate, so home-fry style chops)
    Added Field Roast chorizo to quiche mixture before baking

    It is flaky, fresh, and really tasty. Don’t skimp on the seasoning. Yum.

  65. Larissa says

    I made this for the first time yesterday…in the words of my husband “it was slamming!”…thank you for sharing this recipe. I will be making again for sure.

    • Mamajo says

      Scratch that, this definitely tastes like quiche, if you let it cool before you start wolfing it down.

  66. Deb Wild says

    Oh my goodness, so delicious, never before made, but I will be making this again! Lots of tasty homegrown veggies with crispy potatoes AND CHEESE . Thank You for sharing your masterpiece!
    Deb

  67. Corinna K says

    Hi, I’m prepping for Easter tomorrow.
    I’m going to make the crust, roast the veggies and process the tofu mixture today.

    question: Should I leave these separate until tomorrow or mix together and let sit in fridge until tomorrow?
    I want to bake it once I get to in laws rather than reheat, but would like it as close to ready as possible.

    Happy Easter everyone.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Corinna! Getting to this question a bit late, but you can either assemble it all ahead of time or bake it, and then reheat at 350 degrees the next day. Hope this helps!

  68. Morgan L says

    Hey- So I LOVE the idea of the hash brown crust, but unfortunately one of my family members has a potato allergy. Is there anything we could sub the potatoes with? She is able to have sweet potatoes. Each holiday we make at least one or two of your recipes and they’re always big hits! I can’t wait to try this one! Thanks in advance!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Morgan! We’d recommend using sweet potato in place of potato! Let us know how it goes :D

  69. Stacy says

    Hi! Although I’ve been following you for about one year and I just found this recipe. I can’t nutritional yeast so should I substitute it with something else or just leave it out?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stacy! Not necessarily, but it does inject a lot of flavor. If you try it without, let us know how it goes!

  70. Dave says

    Wow! The hashbrowns really make this recipe. I added wood ear mushrooms, liquid smoke and tamari to give it a little bacon flavor and it rocks.

    My question is in making the tofu mix a bit fluffier. I’ve used almond milk with lemon in it to fluff pancakes better… I wonder if a little of this would help?

    • Joseph says

      Hi again,

      I just wanted to say I ended up making it with regular Extra Firm instead of Extra Firm Silken and it came out great!! what an awesome recipe :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried making it with regular extra-firm but would recommend silken if you manage to find it!

  71. Anne says

    All I can say is THANK YOU!!!! As a newly plant based, vegan-for-a-treat eater (6.5 months, down almost 90 pounds!!!), I have MISSED quiche. Little did I know I’ve also missed spinach artichoke dip!! I didnt have any potatoes on hand, but did have some amazing vegan frozen crust. So I par baked that, and followed your recipe except using soft silken tofu (all I had) and adding some freshly squeezed lemon juice (maybe 1/8 tsp), a tsp onion powder, finely minced fresh thyme, shallot, garlic, parsley and green bell pepper (maybe a tbsp total) to the tofu purée. I didnt have any homemade hummus on hand, so I used 7tbsp of cooked chickpeas and some extra parsley, assumed the tiny lemon squeeze would be ample for my hummus, and blended with all of your ingredients. I sautéed chopped spinach, 1 chopped shallot, and 1 chopped yellow onion and a drop or two of liquid smoke in 1tbsp vegan butter until the onions were almost translucent, and then added the smoky veggie mix to the tofu purée. Spread it out in the par baked pie shell, sprinkled 1/4 c. fresh chopped chives on top, and followed your baking instructions. And it was absolutely out of this world. And I HATE tofu!!! This was absolutely fantastic, and tasted exactly like spinach artichoke dip!! Thank you so much!!!! I cant wait to try this with a potato crust and other veggies – BRILLIANT!!! You are a genius!!! Xoxoxo

  72. Janet says

    Excellent recipe. I used a premixed seasoning and the outcome was delicious. My non vegan work friends loved it! This isnoeymy go to quiche recipe. And it’s easy to make!

  73. Leah says

    ABSOLUTELY AMAZING! My omnivorous ;) father made it for an early Christmas present, and I ate the whole thing in two days! We remade it tonight for Christmas dinner :). Here’s my low fat version for my fellow HCLFers

    – I sprayed the pan with coconut oil.
    – I didn’t add oil to the potatoes
    – I threw in veggies (thawed Frozen brocolli and fresh spinach) right with the tofu/hummus – and I didn’t cook them beforehand
    – My “hummus” was chickpeas, lemon juice, water, and garlic.
    – Also, I added rosemary and thyme to the potatoes and it was amazing!
    – I topped the whole thing with marinated chopped garlic in lemon juice
    – I didn’t use any vegan butter

    THANK YOU SO MUCH!

  74. JenC says

    Have made this a few times and refined to our taste: I use closer to 4 cups of potatoes (use frozen shredded hashbrowns to save time and mess). I skip the cherry tomatoes- they introduce a lot of moisture which made it difficult for me to get the firm texture we like. I add a few pinches of turmeric to get an ‘eggy’ color, and this time I made the tofu filling ahead of time and refrigerated; somehow, this made the flavor even better (plus made for much faster prep for brunch on Christmas morning). Mix roasted veggies into tofu mixture and pour into crust just before baking. We bake at least 40 minutes but probably closer to 45 or 50 to get firm consistency. This is absolutely delicious!

  75. Imi says

    Hey Dana! ?
    I’m from Australia and I have recently become OBSESSED with ALL of your recipes!! I am currently in the middle of you 31 day meal plan and I am loving it!
    I just had a quick question about the tofu quiche. Would it be possible to freeze the left overs? And if so, how long would they last in the freezer?

  76. Danielle Whitall says

    Made this tonight! So amazing! As expected coming from minimalist baker! Added extra nutritional yeast, and toasted pine nuts to mine. Incredibly moorish and never nutritious ! So easy too!! Recommend this recipe to anyone missing their quiche after transitioning to vegan.

  77. Devon says

    I made this for a brunch I hosted were I knew I would be the only vegan. I also ordered a bunch of regular meat and veggie quiches from Marie Callendars. This quiche got eatten faster and got more compliments than any of the ones I bought! Tons of people asked me for the recipe and were surprised it was vegan. Even my 6 year daughter asked if I would make it more often. Total winner!

  78. Tracy says

    Amazing…. first time using nutritional yeast, and I thought it was great. It added that cheesy flavor the quiche needed. I have enjoyed each of your recipes that I have made, as does my 3 yro, and my husband.

  79. Pau says

    Just made this with sweet potato hash crust! Didn’t have hummus so I added 2 tbs of miso paste. So good! I used tossed kale and onions as my veggies and topped it with Kite Hill yogurt.
    Thanks so much for sharing this!
    It.Hit.The.Spot.

    -Pau

  80. Maggi says

    This was delicious! It isn’t complicated but does require a bit of a time investment. Totally worth it!

    Everyone asked for a second helping – and I was the only vegan at the table ;)

  81. Culpritsmom says

    What a great recipe! I followed it as written except I’m one of those no oil vegans. I did spritz the pans but that was it and it still turned out incredible. It comes together so fast. I returned from the gym, put it together and by the time my dh returned from his run and had showered, a gourmet breakfast was ready! I served it with sourdough biscuits and fresh fruit topped with chopped mint. Another winner! Thank you!

  82. Manon says

    Hey! Do you think this could be done without crust? Although I love the idea of the hashbrown crust, I’m on a very difficult and strict diet right now so it’s not really an option… Would it be possible to make the tofu and vegetable mixture and bake it in a cake lined with baking sheets for example? Or would it stick to the paper? I’ve seen a few recipes making it in silicone muffin-tins but I want to make one big quiche, not a bunch of little ones :)

  83. Megan says

    This was SO good! I didn’t have hummus or nutritional yeast but I added Vegan Pepperjack cheese pieces into the mix (not blended in, just mixed in) and it was so good, I also don’t have a cheese grater so I used sweet potato slices for the crust, just layered them up! I was surprised how much I liked the texture and I’m definitely not as wary of tofu as I was previously.

  84. FP says

    This quiche was delicious! Tasted just like real quiche. Eggy and cheesy, loved the potato crust too…will make again!

  85. vinita contractor says

    Hi Dana,

    Will be trying recipe for sure!

    Any alternatives to hummus in the filling?
    Also would like to make it oil free/ butter free. Any suggestions?

    Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vinita! It should crisp up somewhat without the oil, but it definitely won’t be as crispy! As for the hummus, just leave it out and add more silken tofu! Hope this helps!

  86. Alexis says

    Hey Dana, why only two days in the fridge? I’d love to make this on Monday and enjoy for the rest of the week! Thanks in advance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alexis! After a couple days, the crust becomes soggy and is not as great as when fresh. Hope this helps!

    • FP says

      Good luck not eating it all in one sitting after you tastes how good it is! I was planning to save some but nope, ate it all lol!

  87. Jen107 says

    This turned out delicious. It does take some time to prep and cook, but it was worth it. I followed the recipe exactly, but I might experiment next time with mushrooms, peppers, spinach- I think the base recipe would work great with all kinds of veggie combos. Since this takes a while to make and we have busy lives, I might try to double next time and freeze one.

  88. Erin says

    This looks gorgeous! I want to make these as mini quiches for my baby shower! Would I have to alter the cooking time if I used a muffin tin instead? Thank you!

    • Sarah says

      Did you end up trying it? I want to make them in a muffin tin as well and am wondering about your results.

  89. HL says

    Just made this and am loving it – though I do have to admit, mine isn’t that pretty! We’re having it for dinner but I think it would make such a killer brunch. The hashbrown crust is happy making :)

  90. Kirsten says

    There are so many vegan quiche recipes out there now. But when I saw that Minimalist Baker’s was at the top of the search, I was done. I have loved every single thing I have made from your recipes. Thank you Dana!

  91. Heather says

    This was absolutely amazing. I made the quiche filling the night before and cooked it christmas morning. I used a store bought vegan pie crust instead of the potato crust to save time and make it more of a traditional quiche for my carnivore family. I used regular tofu (instead of silken) and it worked just fine. I also used mushroom instead of tomatoes, and went for the onions too. I don’t think my grandparents even knew that there were no eggs in it. My dad was a big fan, as was I. I will definitely be making this again and will have to try it with the potato crust.

  92. Heather says

    I am not familiar with cooking with tofu and am new to veganism. Can I use regular tofu or does it have to be silken?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think you can use regular! I haven’t tested it myself, but have heard that it’s possible. Let me know if you give it a go!

  93. Gagan Kaur says

    I have made this recipe several times and it has always turned awesome. Just wanted to say thanks for putting this recipe together and sharing. It has tantalized our taste beds every time!

  94. Tina says

    This was an easy recipe to follow and so delicious! My boyfriend and I polished the while thing off enthusiastically. :) I used a red bell pepper instead of tomatoes, since that’s what I had on hand. That’s all I did differently. Super, I will definitely make this again!

  95. Leah says

    I’ve made this several times and each time it was INCREDIBLE. A friend of mine also made it and ended up subbing some asparagus in which turned out amazing! Thanks minimalist! :)

  96. Lindsay says

    I made this and my husband and I really liked it. I did not have leeks or tomatoes, so I subbed in the onion and also a handful of chopped sundries tomatoes (from a jar packed in oil). It worked well. Next time I would love to try the leeks and tomatoes and probably would not cook it quite as long as I did. I think I worried too much about the firm top and the crust being entirely golden brown.

  97. Sam says

    This was AMAZING! If you have just read this recipe and miss quiche you NEED THIS IN YOUR LIFE – go make it NOW!!!! Delicious and hearty, thank you so much for the recipe – a household favourite straight away! I have made it three times this week! X

  98. cassie says

    This recipe is absolutely delicious!! Thank you for sharing!!
    I actually had made some vegan “feta cheese” (see here: http://greenevi.com/vegan-tofu-feta-cheese-new-and-improved/), and crumbled it on top of the quiche before putting it in the oven- turned out really great! Also, I had some canned jackfruit on hand (which shreds kinda like chicken), so I added that to the roasted veggie mixture. Really pleased with the recipe!

  99. Samta says

    Oh my goodness this is going to be my main activity this Saturday – looks delightful! Do you think this would freeze well? Thank you for all the amazing recipes you share with us!

  100. T Mitchell says

    I have not tried this yet but would probably alter a few things: par cook ANY potato in the microwave – this tip follows for any potatoe pancake recipe as well. Use a cast iron skillet and heat it up before pressing in potatoe mixture (careful with hot pan). And forget roasting the veggies here – quicker to sauté before adding to crust.

  101. terri says

    This is delicious. Made it tonite and I am surprised how good it is. I don’t eat a lot of tofu but I will definitely make this again!!

  102. Cadence says

    Just made this quiche and I am so happy with the results! I added mushrooms but followed everything else exactly and it’s delicious :)!

  103. Adela says

    Your recipes are amazing. Anxious to try this!! Could I swap out the regular potatoes for sweet potatoes?

  104. deanna martin says

    I made this today and it is really nice. Thankyou for the recipe. I have posted my quiche on my fb page to inspire my vegan friends and recommended it to others. Thanks so much

  105. Tina b says

    Just made this! I’m typing as I’m eating and oh my goodness it is delicious!! Love your recipes, thank you!

  106. Patricia says

    I have made this recipe twice now. I think it is amazing! I followed the recipe exactly, with a tiny addition, half broccoli and half asparagus. My neighbor loved it as did my guests at a wedding shower I hosted. The flavors are really nice. I will make it again and I have told so many friends about it. This is a winner for sure!

  107. Haley says

    This was edible, but I did not care for the flavors too much. My hashbrown crust got too crispy on the outside and too soggy closer to the quiche. The veggie combination was a bit bitter for me. I was hoping for a more cheesy flavor. One of very few misses on your blog nonetheless.

  108. JC says

    This is a great dish and not at all hard to make. I didn’t have silken tofu on hand, so made this with regular firm tofu with the liquid added, plus about a tablespoon of the liquid from a can of white beans (it sounds weird, but it works). I blended with ferocity and the texture came out beautifully. I also added a teaspoon of mustard (dijon) and some smoked salt to the tofu blend to encourage ‘egginess’. I’ve heard smoked paprika is good for faking savory egg mixtures as well.

    • Leaf says

      When you say you made it with extra firm block tofu with “the liquid added” do you mean the water that the tofu soaks in, or was there a different liquid combination suggested? I didn’t read the recipe close enough and ignored the “silken” part.
      Thanks!

  109. Blaire says

    I adore this recipe. My boyfriend and I were pretty doubtful on first attempt, and were discussing what we would have instead (when it came out and we didn’t like it). But alas, this meal blew our minds, and now, I make it for all of my non-vegan friends. Everyone loves it. Anyhow, I continue to have trouble with the crust not getting crispy, and the edges seem to always burn (which is OK, still tastes amazing). Should I try to dehydrate the tots a bit before cooking? Any tips?

  110. Pat King says

    Just discovered you on IG? This quiche is an amazing dish! I added vegan sausage and cheese….perfection??

  111. Miriama says

    I am little confused (not native speaker).
    First you bake a crust, then you put it out of the oven, prepare vegetable. Then you put vegetable and crust to the oven separately. Until the crust is baked and after that you will move vegetable into crust and bake it. At the end you add tofu, etc.
    Or you bake a crust, and meantime prepare vegetable. Put vegetable onto crust and bake it together. And at the end you add tofu etc.

  112. Kristyn says

    Did we all just have terrible experiences with Tofu and something to drown it in? My sauce of choice was sweet chilli. It wasn’t horrid, but it wasn’t great. I havnt eaten tofu since…until now.
    This recipe was delicious and simple to prepare
    Will definitely be revisiting this one again
    Thank you for sharing :)

  113. Cille says

    I just made this recipe and I love how it tastes! Unknowingly, I used a finer grater than I probably should have for the potatoes. The crust turned out more like a doughy crust than a hashbrown crust, but it was very good. The only reason it did not get a 5 was because it took me much longer than 15 minutes. I would say an hour and a half just to prepare it. But overall, it is a good recipe.

  114. Vegetarian Cannibal says

    I just made this and it is DELISH!!!! Thank you for posting this recipe. My omni husband liked it too. :)

  115. tasha says

    I made this tonight and I didn’t follow the directions and It turned out to be more of a tofu scramble with hashbbrowns. It was really watery and the hashbbrowns weren’t brown as yours. Still good! I added rosemary, mushrooms and spinach.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Not necessarily, but it does inject a lot of flavor. I don’t think it makes this cheesy, it just adds overall flavor. But if you try it without, let me know how it goes!

  116. Paula Pinky says

    Scrumptious! I made mini ones in a muffin tin lined with lazy ready made (vegan) pastry. I sautéed onion and just used sweetcorn with piri piri hummus. Very tasty.

  117. Melly says

    Not sure about the potato crust as mine just went soggy – could have been brand of the vegan butter I used.
    However the filling was really delicious and I am making it again today with a vegan pastry crust to try out.
    Please can people leave more comments for other recipes it’s really helpful :)

  118. Amanda says

    This is an amazing recipe! I have looked everywhere for organic silken tofu, but no luck. I decided to go with a firm organic block tofu, I blitzed it in my food processor with about 3-4 tablespoons of almond milk, to help it along and make it smooth. It isn’t quite as silky and smooth, as silken tofu, but the taste is delicious and worth it for organic tofu. Thank you for all of your wonderful recipes :)

  119. Erin says

    I’ve been following the site for years and love all the innovative vegan/vegetarian recipes you’ve posted! I made this a couple months back and LOVED it, and now I’m making it again for my mom next week. Takes a while to make, but totally worth the wait. I’ve never had quiche before (been somewhat vegan since childhood) but I assume this is close, if not much better! Thanks so much for sharing.

  120. Kimiko says

    I JUST made this for my husband and I and it was THE most amazing dish I have had so far since we stopped eating animal products. I have to make about six of these at a time, though–they’re THAT good! I have a video podcast where I have a small segment where I talk about vegan cooking/food and I will definitely link this recipe in my podcast! I’m off to have the last quarter of the quiche.
    Thanks soooooo much!

  121. Joyce says

    This tastes so good. Thank you for creating this recipe!

    I substituted garlic/leeks with sweet peppers and tasted wonderful.

  122. Kellie says

    I am about to make this quiche, but this is confusing: “Place [veggies, in baking pan, I think] in the 450 degree oven with the crust. When you take out the crust, lower heat to 400 and continue baking until soft and golden brown (a total of 20-30 minutes).” The previous instructions say to put the vegetables in the oven next to the quiche. So when DO I take the quiche out? And when I take the quiche out, what continues baking? it must be the veggies, but it’s leeks and tomatoes and broccoli, so will they really turn soft and golden brown?

  123. Meredith says

    I. LOVE. THIS. RECIPE.

    I make it all the time, my newly-vegan husband loves it, my vegetarian and omnivorous extended family loves it. I added kala namak one time, but honestly it doesn’t even need it (who misses sulfur anyway?). I’m making it this morning for Christmas brunch with family. Since I don’t have leeks or cherry tomatoes, I am going to make two different quiches and experiment with fillings, including soy chorizo! Thank you so much for sharing this recipe – it is brilliant and so simple!

  124. Elizabeth Adkisson says

    Yum!! Could I use normal extra firm tofu in place of silken tofu? That’s all I have at the moment so if that’s possible I’d love to make or for Christmas breakfast!!

  125. Trudy says

    Do you think this would be okay to freeze for a few days? Would be a lovely addition to Boxing Day dinner but I’m trying to make as much as possible on the days beforehand!

  126. Maureen Cram says

    Going to make the recipe as mini quiches in muffin pans. I have guests arriving for Christmas after a very long international flight from the US (I am in South Africa) so this is going to be part of brunch!

  127. Ali says

    I am a bit of an unadventurous vegan – I love eating adventurous food, but I when I cook for myself, I tend to just make the same old boring staples. The other day I was at a party and the omnis were all eating delicious-looking quiches. It made me remember how much I used to love quiche. I Googled ‘vegan quiche’, and came across your recipe (I have, of course, been to this fabulous blog before though!!) When I read how easy it would be, how healthy it is and how stellar the comments/reviews were… I made a decision to snap out of my quotidian banality, try something new and cook it the following day. I followed your recipe (I made two tiny additions – a dash of dijon mustard and some kala namak/black salt – to really exaggerate the cheesy/eggy flavour) and I have to say this is one of the best dishes I have ever cooked – it tastes exquisite and looks beautiful. I can’t believe how delicious the filling is. You are truly a culinary mastermind. I now feel so galvanised and inspired – I’m going to work my way through your recipes and start cooking exciting meals for myself!! Thank you so much.

  128. Bronwyn & Noelle says

    Okay, this was A-MAZING. We have been cooking everything off this website for almost a year now and were a bit hesitant to try the silken tofu (mostly because we didn’t know where the heck it was in the grocery store) but it turned out so great.
    Thank you! We love your recipes!

  129. Vanessa says

    I was wondering if there was any suggestions on a substitute for the tofu… This recipe looks amazing, but I have a gluten, egg, and soy allergy so I am unable to use eggs AND tofu. Lol I wanted to incorporate sausage too ((I’m not vegan, just have to look for recipes I can add meat to with all the other issues)) but I’m afraid just removing the tofu won’t give me the creamy egg consistency this quiche gives. Thank you!

    • Heather says

      Hi Vanessa! I know this is an old post and I hope you have found an answer! If not, try Follow Your Heart VeganEgg. LIFE CHANGING. I am not vegan either but have an egg allergy and a personal aversion to soy. I use this stuff for everything.

  130. A Wilhelm says

    I am not vegan but my niece and nephew are and I love to make things for them. I decided to make a pie crust instead of the potato crust. Instead of roasting the vegetables I sautéed asparagus, broccoli and green onions with the garlic but not the tomatoes. I added the sautéed vegetables and the uncooked tomatoes to the tofu mixture, spread it in the unbaked pie shell and left it for my nephew to bake. They have a convection oven so the pie crust cooked nicely. I was able to prep this in about 45 minutes with a homemade pie shell with my substitutions. My nephew will try a lot of things I make but will only eat seconds if he really likes it. He ate 3/4 of this dish for dinner. So it was a hit!!! Next time I think I will add sautéed mushrooms as well. Bravo and thanks for the great recipe.

    Any ideas or thoughts on a sauce to drizzle or add to it? Maybe a balsamic glaze? What about spices to add flavor and mask the tofu?

  131. Kirstin Cook says

    I really love this recipe, I’ve made it several times now and gobbled up the whole thing every time. I do prefer a whole wheat crust, and add my own veggies like mushrooms and spinach. This worked well assembled the night before, and baked in the morning. And even better as leftovers! Thank you!!

    • Courtney says

      Hi! How did you assemble the night before since it sounds like you need to bake the crust and the veggies separately? Do you mean you did those steps and then assembled it and baked the whole thing the next day?

  132. Marta says

    I made it… it’s a keeper!!
    will experiment with different veggies and I’ll add black salt next time :)
    Thanks for sharing!!

  133. Natalie says

    Made this at the weekend! Was a slight fail as my blender isn’t great and I had no nutritional yeast but i still enjoyed it!

    Thanks for a great recipe x

  134. Candace says

    I’ve been vegan for almost 4 months and this is the first proper meal I’ve attempted to make. I’m really not good at cooking. Mine didn’t keep its shape! Should I keep it in the oven for longer?

  135. Ilana says

    Do you think these can be made in mini mini muffin forms for small tastes as part of an hors d’oeuvres table? Thank you

      • Ilana says

        Ok, I will try to see if it works. I will do a trial as I want to make them for Rosh Hashana dinner we have here soon. I have a crowd of about 20 something, so individual portions helps the pass me’s. Thanks!
        Ilana

      • LJ says

        Excellent recipe! Love the hashbrown crust idea, will try it next time. I made it crustless in a muffin pan (or tin muffin cupcake liners to be exact). Turned out beautifully. Added some tumeric for health and to enhance the yellow egg-like color. My favorite fillings are onion, herbs, garlic and spinach/broccoli/mushroom/mushroom and spinach. Would love sundried tomatoes on top. In South Africa, in my family, we eat it as part of main meal of the day for special occassions. Never had it for breakfast before. :) Yummy any time of the day, even as cold leftovers.

  136. Joan says

    I just made this, it’s amazing! Thank you! It’s made considerably more than expected, just wondering if this it’s freezer friendly and if so, is there any specific process for defrosting? Worried about turning the hash potato base into a soggy mess!

  137. Melanie says

    I made this today, and my husband and I loved it! I used red onions and spinach for the veggies and it was wonderful! The tofu had a nice “scrambled” egg feel to it. I think we will be making this type of quiche on a regular basis. I might even take it into work for our next potluck. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Wonderful! I agree on the “scrambled eggs” texture and taste. Thanks for sharing, Melanie! xo

  138. Erin says

    Just made this for my husband’s birthday breakfast. He loves his eggs but we recently went entirely plant based. He is not missing those eggs with this recipe.

  139. Beth says

    Great recipe! Was thinking of sauting the vegies but so glad I didn’t. They were awesome roasted. I threw in some red pepper I had too. Didn’t have hummus made up but had tahini and chick peas so added each as is. Both me and my husband love this one! It’s a keeper!

  140. maria corbacioglu says

    Thank you for the recipe. I did it yesterday for the family.
    We are not vegan but i think it was a great option for a light meal.
    Congratulations for your blog!

  141. Emily says

    Your recipes are always so delicious and simple, I think they could turn the whole world vegan. Coming from a time-pressed working student, do you think it would be possible to use frozen hashbrowns? I am just trying to avoid grating those potatoes!

  142. Nadia says

    I just made this recipe yesterday for mother’s day brunch for all omnivores except for me! It was a hit. I had never tried quiche before (vegan or not) and totally loved how it turned out. I used pre-made frozen hashbrowns, which worked well(yay lazy!). I have been vegan for 15 years and am in love with how easy and delicious your recipes are!! THANK YOU.

  143. Kristy Sloan Wilhoite says

    Hi there! Can I use non-silken tofu in this recipe? I prefer to use the block style, so could I add a bit of unswt almond milk or veggie broth to get the right consistency? Should the tofu and hummus mixture have a fairly thick texture?

    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You might be able to, but it likely won’t get as creamy. But if you’re OK with that, it should work fine!

  144. Ruth Marshall says

    I just made this. It is very rich, so no I didn’t miss the eggs!! Wish my oven was better, cos if I was able to get that hash brown base crusty it would have been so much better, cos the crusty bits on the side were awesome. Will probably try again. Oh, and there is no way the prep time is 15 minutes, 30 minutes more like, with all the hand grating for the potatoes I did!

  145. Carole Chapple says

    I made this for dinner tonight, subbing in a wholemeal pastry crust instead of the potato one ( I don’t have a problem with gluten). It was quite delicious and there will be some to freeze and some to take to work for tomorrow’s lunch!
    Thank you!

  146. Orysia says

    I would love to try this recipe, but with a sesame allergy in the house I can’t cook with hummus. Do you think just leaving it out would work? Or can you suggest a substitution?

  147. Charlotte says

    Hii, this is wonderful I cant wait to make it! Do you think I can sub the potatoes for sweet potatoes, and the v butter for coconut oil?? :D excited to try this out!

  148. Anna says

    Oh my goodness, this was delicious! The only change I made was using real butter instead of vegan and using jarred sundried tomatoes instead of roasting my own. I am not vegan and I really think this is better than a quiche. They usually seem kind of dry and spongy to me. This, however, was deliciously creamy!

    I think I’m going to make the tofu/veggie sauce in a zoodle pasta bake- it seems like it would be delicious even like that!

    Thank you for another great recipe! You are definitely on my (short!) list of bloggers that I totally trust my taste buds to.

  149. Tece Markel says

    Hello! This recipe looks awesome! I am trying to eat oil free. How would that work for the crust? Any sub for the margarine? Thanks!

  150. Katie says

    Super yummy. Your tofu recipes really please, and amaze, my tastebuds. Next I’m gonna make your tofu stir fry. (Woohoo!) Well, this tofu quiche is simply amazing. I love it.

  151. Mica says

    I’m always looking for recipes with nutritional yeast (for the B12), and this was delicious! Definitely one of the best tofu quiche recipes I’ve come across. I substituted red peppers for the tomatoes and made a sweet potato crust. The omnivores loved it too :)
    Thanks!!

  152. Kate says

    Yumm this is excellent. I am a lay vegan with little talent for cooking and no fancy kitchen gizmos and found this easy and fun to make. Followed the recipe exactly, except that I didn’t make the crust, I used 1/2 a chopped onion rather than leeks, and used broccoli, mushrooms, and spinach for the vegetables. Roasted all except the spinach for 20 minutes at 375, then proceeded as directed. Mine’s a little crumbly which I believe is due to all the vegetables I stuffed in it but the taste and texture are amazing! I’m taking a long weekend trip this coming weekend with non-vegans and I think I will make this ahead of time to be my breakfasts! Thanks for the excellent recipe.

  153. Nancy C says

    Novice speaking so please don’t laugh:
    What can you substitute if you do not have the nutritional yeast?? I don’t know anything about this yeast and wonder if it is simply for the taste? I am not a cook but this looks easy and I have almost all the ingredients. I notice that there is a link to sprouted wheat and wonder if a slice of sprouted ezekiel bread could be thrown into the processor.

    • Amber says

      The nutritional yeast is used mainly to provide a cheesy flavor that is hard to come by in vegan dishes. It is also a source of B-12 and other vitamins which is why it’s called nutritional. B-12 is hard to get in vegan diets and usually has to be supplemented. You can usually find it in the health food section of your grocery store or a health food store. I’m not really sure of a good substitute. Perhaps a vegetable bouillon or maggi or smoke seasoning though these can be full of msg so you would probably be better off with the nutritional yeast.

  154. Michelle says

    I literally just got it out the oven and eating it as I’m commenting right now. It. is. SO. good. Beyond words. Its super duper creamy and the crust is perfect. I recommend following the hummus recipe to use in this quiche!

  155. JC says

    can’t wait to try this :) but I have a quick question is the tofu ‘extra firm tofu’ or ‘silken tofu’… ‘extra firm silken tofu’ is a bit confusing for me unless the brand is ‘Silken’ i have only had either extra firm oe silken. thanks for your time in clarifying :-)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great question! It’s extra firm silken tofu. Still silken, just the firmer version. Hope that helps!

      • Liz says

        I was hoping for a comment that addressed this! But I’m still confused. I am standing in front of the tofu case right now and all I see are silken, firm, and extra firm. There’s no “extra firm silken,” those are two opposite types of tofu as far as I’m aware. Going to try it with silken.

        • Sarah says

          I made this recipe using Blue Dragon extra firm silken tofu. It comes in a box that is the exact quantity for this recipe. Its long life, on the supermarket shelf not in the fridge. If you cant buy the extra firm version, i would suggest using the ordinary silken tofu.

  156. Max Müller says

    We tried this recipe today although a bit different because we had no silken tofu. We took different flavoured once and added vegetable broth to make it creamier. It tastes delicious.

  157. Tammie says

    I changed this up to suit our taste and it was really out of this world good. I have never had quiche before so I can not compare to non-vegan. I used pie crust instead of the hashbrowns because I put potato in the mixture. I made the quiche base as instructed. I made two pies one pie I added cubed potatoes, onions, mushrooms,spinach and green chile. The other I just did potato, onion and green chile. I fried the potatoes and onions first I also sauteed the mushrooms and spinach. I have to say it is one of the best meals I have made.

    • Tammie says

      I have to add, we had this for dinner then the next day ate the leftovers for breakfast. I think it tasted even better the next day! This is an awesome recipe and can be changed up so easily. This will be a weekly stable now.

  158. Mariana says

    This was so amazing!! Took a pic and will be posting on Instagram and tagging you!! Thank you so much for sharing your amazing recipes!! Seriously you have saved my household from so many food rutts!!!

  159. Hannah says

    Tofu breakfast things are usually a hit or miss for me. This recipe, however, is definitely a hit. I think even non-vegans would love this quiche. Thank you so much for sharing easy, delicious vegan recipes!

  160. Danielle says

    My first ‘real’ tofu experience was very similar (I gag every time I think about it!) I have decided I only like Tofu when it doesn’t look like tofu. I have been curious to try making an eggless quiche and this recipe looks too easy (Hello Christmas breaky!)

    Your recipes are all so inspiring! I find myself recommending your website to a lot of my clients, so thank you for being a creative genius!

  161. Faith VanderMolen says

    Just made this tonight for myself, my husband and a friend. It was super easy to make and the first words out of my husband’s mouth when he took a bite were, “MMMMMmmm!! That’s really good!” You’ve done it again Dana! Thanks!

  162. hippymomelizabeth says

    ok I’ve made a tofu quiche before I think I might have done it wrong it was my least favorite dish…But I trust your recipe I haven’t made it but Im sure it taste great… (hipsters) ha, ha side joke. Hey Dana I hope you can check out my latest post it super minimal ‘ Herbed out Potatoes “, id appreciate it:)))oxox have a hippy day.

  163. Kathryn says

    I’ve been wanting to try my hand at making vegan quiche for a while now, but this recipe means I’ve got no excuse to put it off any longer! It looks delicious and I can’t wait to try it out. I’ll be sure to let you know how it turns out.

  164. zoe says

    This is so funny. I finally have to comment and tell you that I have been following your blog for a couple of months now and have been threatening to start my own V/GF blog for a year and a half. I’m building my recipe repertoire and every time I think of something new to add, you add it a couple days or weeks later. I made a super yummy quiche a couple weeks ago that was very different than this recipe and super tasty but a lot more work (I made my own random GF crust). I think I will try this out tonight and see which one I like better. Potato crust, good thinking!

  165. Vegan Donkey says

    Mmmm I can’t wait to make this. I haven’t been terribly happy with some of the other vegan quiches/omelet recipes I’ve tried to make. I’m going to keep trying!

  166. Sue Ann Jaffarian says

    I love quiche and miss it since I no longer eat dairy. I can’t wait to try this! Thanks!!! (And I love cooking with tofu, once I learned how.)

  167. Medha @ Whisk & Shout says

    Hash brown crust?!!? Omg I’m so sold. Love all the veggies you packed in here and glad you’ve recovered from your bad tofu experience!

  168. Ines says

    It looks delicious! Do you think it could be done without the crust, baked on a skillet? You know, like some sort of vegan frittata…

  169. Sarah Wissinger says

    Dana, you are reading my mind! I was JUST searching for tofu breakfast recipes because my go-to tofu scramble is getting a little tired. This looks SO. GOOD. Do you think if I wanted to make this on Christmas morning I could bake the crust and prepare the rest of the quiche in the night before, put it in the fridge overnight, and toss it in the oven the next morning?

    Thanks!
    Sarah

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Nice! Yes, this would be the perfect holiday breakfast. Hope you all love it!

      I think you could do something like that. Although I’d recommend baking the crust the night before and preparing the filling but not putting it in the crust til the morning. No need to refrigerate the crust, just the filling. Then bake as instructed. Hope that helps!

    • Erin Wright says

      I’m new to the tofu life and would love some tips on how to make a good tofu scramble!
      Can’t WAIT to try THIS recipe!

      • Kathryn Tate says

        I make a really good tofu scramble. One block of firm tofu
        pressed (pressed: lay the tofu on 3-4 paper towels and put
        3-4 paper towels on top of the tofu then put a stack of books
        on top of it and let sit for 20 minutes; this gets the water
        out of the tofu). Then crumble the pressed tofu into
        a wok or pan; add 3 chopped onion and 3 chopped large
        tomatoes or equivalent; use garlic POWDER and a lot of
        onion POWDER. Cook on medium high until the onions
        are wilted and the tomatoes are cooked. NOTE: watch over the dish
        as you cook as it may burn.
        Just look at tofu as a meat alternative.

        Kathryn

  170. Katrina @ Warm Vanilla Sugar says

    I am crushing on this HARD! I had a similar experience with my first tofu meal, only it was hoisin sauce, so I feel you. I love this idea and can’t wait to try!!