Simple Tofu Quiche

This must have been a draft recipe that never got updated. I’ve made it twice now and it’s good. However, the way the recipe is written is brutal. There is no way this was edited. It’s full of notes that had to be from the development process and not taken out.

Really good. I will be making this on a regular basis. Thanks for the recipe. The only things I changed was using a small red onion instead of the leeks and a 500gm package of firm tofu instead of extra firm tofu.

This was delicious. The potato crust could have used a few more minutes to brown and I didn’t use a blender for the hummus and tofu mix as your photo shows. I substituted sautéed kale for the broccoli, which gave it nice undertone. The result was a chunky layer of fabulous flavors over red potato shreds. I ended up with a hearty dinner and enough to store for a few more dinners. Delish!

This is really good. Only comment is that I found I had to cook the crust longer than suggested in the recipe–about 10 minutes longer. Tasted great for simple supper, and good cold the next day. Definitely a make-again!

I added black salt for the eggy taste and it is delicious! Thank you for a wonderful recipe!

This was so fabulous! I added salt and white pepper to the shredded potatoes before pressing them into the pan. I didn’t have broccoli or leeks on hand so I roasted some red onion and used up some leftover sauteed kale and dandelion greens. And I made the crust the night before and filled it with goodness the next morning. I’ll definitely be making this again.

Wonderful, tasty recipe. Amazing what you can do with tofu! Do you think you could bake it and then freeze it for a few weeks. Will it be soggy when defrosted? thanks

I love the idea of the potato crust on this quiche. A much healthier option to pastry making this an any day healthy meal or snack, rather than an occasional treat food. I’ve used the potato case with a filling of sautéed garlic mushrooms and onions with the creamy tofu mixed in and its wonderful!

i love this recipe and have made it numerous times. a few modifications i often make include:

-using tahini + a bit of lemon juice instead of hummus (i usually have those ingredients and rarely have hummus on hand)
-adding turmeric, smoked paprika, + garlic powder to the tofu mix
-using sweet potatoes or yams for the crust (so yum!)
-always use a mix of whatever veggies i have on hand…red peppers, celery, tomatoes, asparagus, etc.
-i usually just use my cast iron skillet for the quiche, making the crust just for the bottom layer and it works just fine
-i use firm tofu (because that’s what i have on hand…still gets nice and creamy/smooth)

thanks as always for the recipes that make you want to make them over and over again! :)

This is amazing! Who needs cheese and eggs?! :D Everyone loved it at home, a new favorite for late weekend breakfast!

Delicious!!

The hands on time for this dish is extremely low, giving tons of time to make something else in between (I made this for tomorrow’s breakfast while cooking tonight’s dinner). I added some garlic and onion powder to the tofu mixture, this came out fantastic. Great consistency!

Mom and wife loved this. I added some garlic, flour and rosemary to the crust. I like that combo in potatoes, so why not here? This was substantially better than I expected. I’ll definitely be making double next time. Thanks for sharing!

I’ve been making this for YEARS. My husband requests this so much.

This recipe is great and very versatile! I’ve made it a few times with different fillings, depending on what I had on hand. My pie pan is large (more like 11 inches), so I used two whole blocks of silken tofu.

Can’t believe I’ve never left a review on this recipe- I’ve been making it for 4 years and every time I can’t believe how delicious it is. I like it cold and always make it ahead of time so it can cool down and firm up, but that’s more because I often use soft silken tofu rather than extra firm but both are delicious. The potato crust is so good too honestly genius but if I’m short of time I’ll just make it crust less and grease the dish before baking. Basically just wanted to say thank you for this recipe thats never failed me for years :)

I made this last night and it’s amazing! I swapped out the crust for a ready rolled one for ease and used mushrooms, cherry tomatoes & onions for the veggies and it’s delicious hot or cold! Thank you 😊 I’ll definitely be making this again!

This was a brunch comfort food hit! The crisp, hash browny crust is the hardest part to execute. Below are some tips!

1. Choose a dry potato (ie. Russet)
2. Potato gratings should be rinsed vigorously in a colander under running water to release starch.
3. Squeeze out excess water like your life depends on it!!
4. Take a cloth towel and press out excess water.

Removing moisture is KEY to a golden brown, crisp crust.

I loved this dish and I will 100% make it again in the near future.

I just made this for my boyfriend’s birthday and it was delicious! I admit, I was a little nervous because I’ve never made quiche (vegan or otherwise), but this recipe was simple enough for a novice. My 2 leeks came out to be an enormous pile of chopped leeks, so I used my judgement and halved it so all the veggies would blend with the tofu mixture and fit nicely within the crust. It worked out perfectly and we ate every morsel in one sitting. I also loved making the potato crust and had fun squeezing the potato mush in a towel over the sink. I’d never made a crust that way and was surprised it turned out so yummy. Bravo, Minimalist Baker! I’ll definitely be adding this to the recipe box.

This was easy and delicious! I didn’t have time to make the (delicious sounding) crust, but I used a pre-made GF pie crust.

I served this alongside an omni quiche someone else made and everyone got seconds of my quiche, and talked about how good it was hours after brunch.

This is a new staple for my family! Thanks!

This is absolutely amazing. I didn’t have tomatoes so I just added a little more broccoli. It came out perfect. This even satisfied non-vegans. Definitely a keeper! Thank You!

I enjoyed making this very much.
I made more ‘crust’ than required, then discovered I didn’t have enough tofu so added 2 tbs of light tahini.
Then my creatives got into gear and I added a splash of mild chilli sauce and a splash of tamari (because I’d been light on the salt).
To top it off I used a squeezy puffer to dust the top with smoked paprika.
The result blew me and my fellow eaters away.
I can’t wait to re-create this dish using my own homemade hummus.
Great recipe!

This is delicious! It was just what I needed. Warm and comforting, nutiritious and filling. I don’t feel a bit guilty for having two portions.
I made it as written. In the future I may add different veggies and seasoning to experiment a bit, but I know the recipe is a winner as is.
Thank you!

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.

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.

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.

Delicious :) Thank you !

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!

I made this today with spinach instead of broccoli, and it was great, thank you!

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.

Awesome quiche, I always make this and it always turns out nice!

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.

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!!

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!

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!

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!

SO good!!

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.

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!

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?

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!

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.

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.

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 :)

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.

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.

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.

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.

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.

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

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.

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.

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!

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!

Amazing quiche, even my meat eating husband loved it.

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!

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

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.

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.

Thank you for the recipe! I made this recipe for a food science experiment!

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.

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!

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.

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!

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

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.

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!

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)

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.

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!

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.

This was so yummy, can’t wait to make it again and mix up the veggies :) Thank you so much!

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!

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.

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).

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!

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.

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.

Delicious! Tastes nothing like quiche in my opinion, but it’s still a keeper!

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

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

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!

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!

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!

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.

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!

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.

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

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 ;)

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!

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.

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

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.

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 :)

So delicious!!

I just made this with soft tofu and it turned out GREAT! Thank you!

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!

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!

Froze and defrost perfectly! What a treat! X

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! :)

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.

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

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!