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 quiche
Food 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
4.84 from 138 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 ~3 cups grated)
  • 2 Tbsp melted vegan butter (or sub olive oil with varied results)
  • 1/4 tsp each sea salt and black pepper

VEGETABLES

  • 2 cups thinly sliced leeks (thoroughly cleaned and dried // 2 small or 1 large leek yield ~2 cups // or sub 1 medium diced onion)
  • 3/4 cup cherry tomatoes (halved)
  • 1 cup chopped broccoli
  • 3 cloves garlic (chopped)
  • 1/4 tsp each sea salt and black pepper

FILLING

  • 12.3 ounces extra-firm silken tofu (patted dry)
  • 2 Tbsp nutritional yeast
  • 3 Tbsp hummus
  • 1/4 tsp each sea salt and black pepper

Instructions

  • CRUST: 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 sprinkle with salt and pepper. 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).
  • VEGETABLES: Prep veggies and garlic and add to a baking sheet. Drizzle with 2 Tbsp olive oil, sprinkle with salt and pepper, and toss to coat. 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).
  • FILLING: To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, salt and pepper. Run the food processor on high until the filling is silky smooth. 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 Paula Deen’s Hashbrown Quiche.
*Quiche roughly adapted from the Sprouted Kitchen Cookbook
*Nutrition information is a rough estimate.

Nutrition (1 of 8 servings)

Serving: 1 slice 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. 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!

  2. 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!

  3. 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!

  4. 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?

  5. 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!

  6. 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. ?

  7. 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.

  8. 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.

  9. 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!

    • Delaney says

      This recipe is DELICIOUS! Seriously, I was definitely pretty skeptical at first (how does tofu, hummus, and nooch replace an egg?) but it WORKS. Granted, I haven’t had an egg in a while, and even longer since an actual quiche, but it tastes just as good as how I remember it. My nonvegan mother tends to equate vegan with bad, but this time I at least got her to say it was okay (baby steps!). Even if it doesn’t taste like a quiche (which, I will repeat, I think it does anyway), it’s a dang good casserole at the least.

  10. 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!

  11. 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 :)

  12. 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!

  13. 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.

  14. 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?

  15. 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!

  16. 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.

  17. 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

  18. 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!

  19. 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

  20. 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.

  21. 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 !

  22. 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.

  23. 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.

  24. 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!

  25. 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!

  26. 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!

  27. 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!

  28. 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!

  29. Arielle says

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

  30. 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.

  31. 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.

  32. 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.

  33. 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!

  34. 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!

  35. 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.

  36. 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?

  37. 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.

  38. 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!

  39. 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

  40. 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??

  41. 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!

  42. 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.

  43. 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

  44. 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!

  45. 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)

  46. 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.

  47. 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!

  48. 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.

  49. 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!

  50. 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!

  51. 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.

  52. 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).

  53. 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!

  54. 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.

  55. 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.

  56. 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

  57. 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!

  58. 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

  59. 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!

  60. 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!

  61. 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

  62. 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!

  63. 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!

  64. 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!

  65. 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?

  66. 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.

  67. 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!

  68. 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.

  69. 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

  70. 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 ;)

  71. 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!

  72. 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 :)

  73. 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.

  74. FP says

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

  75. 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!

  76. 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!

  77. 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.

  78. 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.

  79. 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 :)