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This savory vegan tofu quiche with spinach is the perfect answer for plant based brunches, weeknight dinners, or meal prep. Packed with protein, greens, and flavor, it delivers the satisfying texture of traditional quiche without any eggs or dairy. Whether you use a homemade or store bought pie crust, this recipe is a reliable crowd pleaser that even non vegans rave about.
The first time I baked this quiche for friends, they honestly could not believe it was vegan. Even the kids polished off their slices and asked for seconds which never happens with spinach.
Ingredients
- Firm tofu: Drained and crumbled delivers hearty protein and takes on all the savory flavors. Look for tofu that feels dense to the touch for best results
- Chopped spinach: Brings fresh vibrant color and plenty of vitamins. Go for dark green leaves with no wilt
- Vegan sausage crumbles: Add depth and the classic breakfast flavor. Choose brands with a little spice or seasoned with fennel
- Diced onion: Provides sweetness and aromatic richness. White or yellow onions work best and choose ones with papery dry skin
- Nutritional yeast: Creates the cheesy flavor you want in a quiche. Look for flakes that are bright yellow and slightly nutty smelling
- Garlic powder: Enhances overall savoriness. Choose garlic powder with a strong aroma for more punch
- Salt and pepper: Sharpen all the ingredients so do not skimp. Fresh cracked pepper adds a wonderful touch
- Olive oil: Not only helps sauté the veggies but adds a buttery finish. Pick extra virgin for deeper flavor
- Vegan pie crust: Or homemade version forms the perfect base. Store bought is convenient but homemade gives control over quality
- All purpose flour (for homemade crust): Should feel soft and powdery
- Cold vegan butter (for homemade crust): For flakiness
- Ice water (for homemade crust): To help the dough come together easily
- Salt (for homemade crust): To enhance flavor
Step-by-Step Instructions
- Sauté the Aromatics:
- Warm olive oil in a skillet over medium heat and cook the diced onions patiently. Sauté until translucent but not browned which will take about five minutes. This step creates the savory flavor foundation for the quiche
- Wilt the Spinach:
- Add chopped spinach to the onions in the skillet. Stir and cook until the spinach is completely wilted and deep green. This should take two to three minutes and will concentrate the flavors while removing excess moisture
- Prepare the Filling:
- In a large bowl mix crumbled tofu with the sautéed spinach and onions. Fold in the vegan sausage crumbles nutritional yeast garlic powder salt and pepper. Combine until all components are evenly distributed for perfect texture in every bite
- Fill the Pie Crust:
- Press the tofu mixture into your prepared pie crust. Whether you use a store bought crust or homemade, make sure it is nestled firmly into a greased pie dish. Spread the filling out evenly and smooth the top for even baking
- Bake to Golden Perfection:
- Place in a preheated oven at 375 degrees Fahrenheit. Bake for 25 to 30 minutes until the top is set and golden brown gives a gentle bounce when touched. Let it rest on a wire rack for at least ten minutes before slicing to allow the filling to firm up
- For a homemade pie crust — Mix and Cut In Butter:
- In a large mixing bowl stir flour and salt. Add cold vegan butter cubes and use a pastry cutter or your fingers to blend until you see pea sized crumbs with visible bits of butter
- Bring the Dough Together:
- Drizzle ice water one tablespoon at a time gently stirring with a fork. Stop once the dough holds together when pressed but still feels crumbly. Avoid adding too much water
- Chill the Dough:
- Turn the dough onto a floured surface and shape into a disk. Wrap in plastic wrap and refrigerate for at least thirty minutes so the butter stays cold
- Roll and Fit:
- Roll dough into a twelve inch circle about one eighth inch thick. Move to your pie dish and press the dough gently into the corners trimming the edges as needed
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This quiche always brings back memories of lazy weekend mornings when my sister and I would try to outdo each other by adding new fillings. For me, nutritional yeast is the real game changer since it delivers that creamy, cheesy hit without any dairy and is bursting with B vitamins.
Storage Tips
Let your quiche cool completely before storing. Wrap slices tightly or use an airtight container and keep in the refrigerator for up to four days. For longer storage freeze individual pieces and reheat straight from frozen in a warm oven. This meal prep trick means breakfast or lunch is always ready
Ingredient Substitutions
If you are out of vegan sausage crumbles try chopped mushrooms for an earthy bite or sundried tomatoes for extra tang. No nutritional yeast Replace it with a little miso paste or your favorite dairy free cheese shreds. You can use baby kale or chard instead of spinach just cook until wilted to remove excess water
Serving Suggestions
Serve this quiche warm or at room temperature tossed with a crisp arugula salad or roasted potatoes. For a brunch spread offer alongside fresh fruit and strong coffee. Small slices make great appetizers for parties tied together with a colorful toothpick
Cultural and Historical Context
Quiche began as a classic French dish typically using eggs and cream. Plant based cooks have reinvented it using tofu to stand in for eggs and nutritional yeast to mimic cheese. Vegan quiche is now a staple at many bakeries and brunch tables everywhere showing how adaptable and welcoming this favorite meal can be
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Vegan quiche is endlessly versatile so do not hesitate to make it your own. Every slice is just as delicious hot or cold the next day too
Frequently Asked Questions
- → How do I get a creamy texture in the tofu filling?
Crumble the tofu well and combine with nutritional yeast and olive oil for smoothness. Mixing thoroughly helps achieve a cohesive texture before baking.
- → Can I use frozen spinach?
Yes, thaw and squeeze out excess moisture before adding to the tofu mixture to prevent sogginess in the finished dish.
- → How do I make the crust flakier?
Use cold vegan butter and avoid overworking the dough. Chilling the dough before rolling ensures a flaky and tender crust.
- → Is it necessary to pre-bake the crust?
Pre-baking isn't required for this style, but you can blind-bake it for a crisper base if desired.
- → What are the best substitutes for vegan sausage?
Swap with sautéed mushrooms, lentils, or additional seasoned veggies to keep the dish plant-based and flavorful.