Best Vegan Quiche

Serves 4 to 6 | Prep Time: 30 minutes + 1h30 for pie dough | Cook Time: 45 minutes

Total Time: 1 hour 15 minutes if using store-bought pie crusts, or approximately 2 hours 45 minutes if making your own pie dough.

Pie Crust Ingredients (makes two pie crusts)

  • 3 cups all-purpose flour
  • about 1/2 cup filtered, ice water
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/2 cup very cold vegetable shortening, 1/2″ cubes
  • 1/2 cup very cold vegan butter, 1/2″ cubes

Quiche Filling Ingredients

  • 14 oz firm tofu
  • 2 tbsp chickpea flour (or 1 tbsp cornstarch)
  • 2 tbsp nutritional yeast
  • 1 tsp kala namak (black sulfured salt)
  • 1/2 tsp salt
  • 2 tbsp oat milk (or any unflavored, unsweetened non-dairy milk)
  • 1/4 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tbsp olive oil
  • 1 medium white onion, chopped
  • 4 cloves garlic, crushed and chopped
  • 2 cups mushrooms, sliced
  • 3 cups spinach, chopped


Pie Crust Instructions

  1. Begin by sanitizing your counter workspace with a food-safe cleaner (or vinegar and water). This is an important step because you will be handling and rolling out your pie dough directly on the counter.
  2. Add dry ingredients to large mixing bowl: 3 cups of all-purpose flour, 1 tablespoon of sugar, and 1 teaspoon of salt. Whisk together just enough to evenly distribute sugar and salt. Set aside.
  3. Gather cold ingredients: 1/2 cup to 3/4 cup ice water, 1/2 cup cubed cold butter, and 1/2 cup cubed cold vegetable shortening. Take a butter knife and chip at the vegetable shortening and butter to get little 1/2-inch chunks until you have about 3/4 cup-1 cup of *unpacked* chunks of each. You don’t want to pack the butter or shortening at all, because you’ll be dumping it into the flour later and it needs to easily separate at that time. Once you have your cubes of butter and vegetable shortening, combine into a bowl and place in the freezer for 30 minutes.
  4. After 30 minutes, take your chilled butter and shortening out and add it to the flour mixture using your hands to cover the fat in flour and to break apart the cluster and get it mixed in a little bit. Take your pastry blender and roll the blades of it side-to-side to cut the fat into the flour. Continue until all the butter and vegetable shortening has been mixed to create pea-size balls of flour and fat.
  5. Next slowly add ice water in tablespoon by tablespoon making sure not to get ice in the flour. Fold water into flour with a flat mixing utensil until a flakey consistency is reached. The dough will come apart easily, and this is normal.
  6. Flour your counter and move the dough to it. Form the dough into a half-sphere on the counter. Take a dough cutter and cut the formed half-sphere evenly into two. Reshape each into smaller half-spheres on the countertop, then press and shape into flatter, but still thick, small circles. Wrap each separately in plastic wrap or a zero waste alternative, and place in the fridge for at least one hour so the flour has time to absorb and marinate with the fats.
  7. After the dough has rested, up to 12 hours, and after the filling has been prepared and is ready to be put in the pie, take it out and set out at room temp for 10 minutes. We want it to be malleable enough so it can be handled without breaking apart. After 10 minutes, use a rolling pin to roll out your pie dough on a well-floured surface, making sure to roll it out evenly. Make sure the dough doesn’t stick to the counter, but if it does, scrape it off with your dough cutter. Take your 9-inch pie dish and place it over the dough for size reference. You want the dough to be a half-inch wider all the way around than the diameter of the dish to account for the depth of the pie.
  8. Smooth and shape the edges of the dough into a circle once the desired size is achieved, about 10″ in diameter. Using the dough cutter, roll up the dough so it can be picked up without falling apart. Roll the dough back out across the top of your pie dish and gently press the dough into the dish. Now it is ready for the filling. If you still need to prepare your filling, put the prepared pie dough back in the fridge. You do not want your pie dough to get warm because it will essentially melt.

Quiche Filling Instructions

  1. Preheat your oven to 350ºF.
  2. Drain your tofu, but do not press it. Break it into several chunks and add it into a food processor along with the 2 tbsp chickpea flour, 1 tsp of black salt (kala namak), 2 tbsp of nutritional yeast, 1/2 tsp salt, 2 tbsp non-dairy milk, 1/4 tsp turmeric, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Blend until smooth and set aside.
  3. Chop and prepare onion, garlic, mushrooms, and spinach. Heat a skillet over high, medium-high heat. Once hot, add olive oil and allow it to get hot, about 30 seconds. Add the onion and mushrooms to the oil and sauté for 3-4 minutes stirring occasionally. Reduce heat to medium-low and add crushed garlic and stir in. Let the hot oil bring out the flavor of the garlic for about a minute or two, then add spinach to allow it to wilt. You can cover it to wilt it faster, but keep an eye on it. Once wilted, cut the heat.
  4. Add tofu mixture to skillet and stir in to combine with the vegetables. Once well-combined, it is ready to be added to the pie crust. Spoon into pie crust and smooth the top of it. Bake it in the oven for 45 minutes.
  5. Remove from the oven and allow to cool and set for 10 minutes before serving. Enjoy!


  • You may use a store-bought, unbaked pie crust to save time. I recommend using Simple Truth Organic’s 9″ Pie Crusts if you do go this route as they’re vegan and contain better, more wholesome and simple ingredients as compared to other leading dough brands whose products not only often contain lard and other animal products, but also preservatives like BHA, BHT, and potassium sorbate, among other questionable preservatives and food colorings. Simple Truth Organic’s pie crusts do, however, contain palm oil as its main fat source, so I prefer to make my own using STO’s buttery spread as it’s palm-free and uses butter beans as its main ingredient and fat source instead of more processed vegetable oils like most vegan butters. If you do use this brand, you might want to chill it in the freezer for a half-hour to get it hard enough to use for making pie dough.
  • If you do make your own pie crust and have not done so before, I recommend watching this video on technique. I recommend this video because not everyone has a pastry blender, so she uses forks instead, but if you do own a pastry blender then use that to cut the fat into the flour. Using forks works fine but doing so smashes in the fat rather than cutting it in as a pastry blender would. Holding multiple butter knives between your fingers and going at it Wolverine-style works, too.
  • Kala namak, or black sulfured salt, is a must-have ingredient if you plan on doing a bit of vegan cooking. It adds a nice sulfur, egg-like flavor to recipes that traditionally use eggs. I also use it in vegan tofu “scrambled eggs” and chickpea omelettes, among other dishes. It can be found online or likely at your local Indian market. Be sure to store in it an airtight container in a cool, dark place.

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