Fluffy vegan quiche is loaded with fresh leeks and asparagus, and features an easy homemade crust. This delicious recipe is perfect for brunch or weekend breakfasts!
Vegan quiche?! Yupp, a dish that is basically all eggs can be made vegan!
The secret is tofu!
Tofu can be blended to make a creamy egg-like texture. Then when the right seasonings are added it can taste just like eggs.
One thing I love about quiches is they can be made year-round. Make them seasonal by adding vegetables in season. Today we’re going Spring! This fresh and flavorful eggless quiche recipe includes leeks, asparagus, and chives.
Ingredients for vegan quiche
To Make the Filling:
- Firm tofu
- *Kala namak salt
- Nutritional yeast
- Veggies – chopped asparagus, leeks, and chives
To Make the Vegan Crust:
- Cane sugar
- Coconut oil
*What is Kala Namak Salt?
Kala Namak salt is a type of salt that has an egg taste! The first time I opened the bag I could not believe how eggy it smelled. This stuff is perfect for things like tofu scrambles, or this vegan quiche recipe!
How to make the best vegan crust for quiche
This crust recipe is so versatile and yields a flaky, crispy crust. With a few techniques, this recipe is fool-proof.
- In a food processor, blend flour, salt, and sugar.
- Add solidified coconut oil and pulse until in pea-size clumps.
- Add ice cold water a couple of tablespoons at a time until a dough consistency is reached.
- Wrap dough in ball and cover with plastic wrap.
- Let set in the fridge for 30 minutes to chill.
Once the dough is chilled, it can be rolled out to about 1/4″ thickness and placed in a pie pan or tart pan.
Bake the crust alone for 10 minutes.
How to Make Leek and Asparagus Vegan Quiche Filling
Combine tofu, oil, nutritional yeast, and seasonings into a high power blender (or food processor) and blend until completely smooth.
Note: Firm tofu is necessary for this recipe. Silken tofu will not firm up when baked!
Last, you want to saute your veggies. I only sautee them for 5-7 minutes as I still like the asparagus to have a nice crunch.
How to Bake Homemade Vegan Quiche with Leeks and Asparagus
Use a spatula to fold the veggies in with the tofu mixture, and add to the prepared pie pan. Bake the quiche for 30-40 minutes in an oven preheated to 400 degrees Fahrenheit. The top should be slightly golden, and the quiche should not jiggle when the side of the pan is tapped.
Remove from the oven right away, and let cool slightly before slicing and serving.
What Should I Serve with Vegan Leek and Asparagus Quiche?
This vegan quiche is perfect for brunches and special breakfasts on holidays such as Easter or Mother’s Day.
Pair it with a fresh fruit salad and/or roasted breakfast potatoes – and delicious mimosas, of course – and you have yourself a true breakfast of champions!
Storage Suggestions for Leftovers
Once the quiche has cooled completely, cover with plastic wrap or transfer to a container with a lid. Keep leftover eggless quiche in the fridge for up to 4 days.
Does vegan quiche freeze well?
Yes! This is a freezer-friendly recipe. You can bake it and cut it into slices to freeze for single servings or freeze the whole quiche. Kept in an airtight container the quiche will keep well for up to 2 months in the freezer.
To reheat, bake in the oven at 350 degrees F for about 20 minutes until warmed through.
If you tried this vegan quiche recipe, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
If you like this vegan breakfast recipe, check out these other delicious ideas:
- Tofu Scramble Tacos
- Vegan Huevos Rancheros
- How to Make Tofu Scramble
- Next Level Vegan Breakfast Sandwich
- Vegan Biscuits for Breakfast
Leek and Asparagus Vegan Quiche
- 1.5 cup all-purpose flour can substitute with GF flour; see notes.
- 1/2 teaspoon cane sugar
- 1/4 teaspoon salt
- 1/2 cup coconut oil solid (can substitute with cold butter)
- 5-8 Tablespoons ice cold water
- 1 14-ounce block firm tofu draind and patted dry
- 1/2 Tablespoon olive oil
- 1/4 teaspoon turmeric
- 1/4 teaspoon kala namak salt optional but recommended. Gives the quiche an egg taste.
- 1/2 teaspoon salt
- pinch black pepper
- 1.5 Tablespoons nutritional yeast
- 1 Tablespoon olive oil
- 4-5 asparagus spears chopped into 1/2-inch pieces
- 1/2 leek chopped (white and light green parts only
- 2 garlic cloves minced
- food processor
- tart pan can also use a pie pan
Make the Crust:
- Preheat oven to 400 degrees Fahrenheit.
- If coconut oil is not solid, put in the fridge to solidify. Put a cup of water with ice cubes in the freezer.
- Add flour, sugar, and salt to the food processor. Pulse. Add solid coconut oil and pulse until there are pea-sized pieces of coconut oil.
- Add ice water 1 Tablespoons at a time until dough-like consistency (it took me about 5 Tablespoons).
- Using a rubber spatula, pour the dough on a sheet of plastic wrap. Wrap the dough into ball and place in the fridge for 30 minutes to rest.
- Remove dough from fridge and place on a lightly floured countertop. Knead the dough a few times. Using a rolling pin, roll out into 1/4" thick, 10" diameter circle. Place in your greased pie pan and use fingers to press the dough, filling the edges as well.
- Bake 10 minutes. Remove from the oven and set aside. Lower oven temperature to 350 degrees Fahrenheit.
Make the Filling:
- In a blender or food processor, combine all the ingredients for the filling and blend until completely smooth.
Make the Veggies:
- Heat 1 Tablespoon of oil in a pan over medium heat. Once hot add asparagus and leeks. Cook for 5-7 minutes until leeks are soft and the asparagus is a vibrant green.
- Add garlic and cook until fragrant (about 30 seconds). Remove from heat and mix with the tofu filling.
- Top the pre-baked crust with the quiche filling, smoothing out the top with a rubber spatula.
- Bake the quiche at 350 degrees for 30-40 minutes. Remove from the oven and let cool 10-15 minutes before serving.
- Top with chopped chives and enjoy!
- To make this recipe gluten-free, substitute the all-purpose flour with Bob's 1-1 gluten-free flour.
- Kala namak is a type of salt that gives tofu an egg-like taste. Not required, but highly recommended!
- Firm tofu is necessary for this recipe. Silken tofu will not firm up when baking.
- Once the quiche has cooled completely, cover with plastic wrap or transfer to a container with a lid. Keep leftover eggless quiche in the fridge for up to 4 days.
- This recipe is freezer-friendly. Once baked and cooled, cut into slices and put in a freezer-safe bag or container, or freeze the whole quiche for up to 2 months. To reheat, bake at 350 degrees for 20-30 minutes until heated through. Bake times will vary based on if the quiche is cut into slices or left whole.
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2 thoughts on “Leek and Asparagus Vegan Quiche”
This was so DELISH & EASY, that it’s now one of my recipe staples!
Thanks so much! So happy you enjoyed.