This Vegan Tomato Spinach Quiche is a delicious plant-based take on the classic savory tart. Featuring a flaky vegan pastry crust filled with a creamy tofu and chickpea flour custard, fresh spinach, aromatic basil, and roasted cherry tomatoes, this quiche is packed with flavor and texture. It’s perfect for brunch, lunch, or a light dinner, and is completely dairy-free and egg-free.

Full Recipe:

Ingredients

Pastry:

• 250 g (2 cups) plain (all-purpose) flour

• ¼ teaspoon salt

• 125 g (½ cup) vegan block butter, cold and diced

• About 4 tablespoons cold unsweetened non-dairy milk

Filling:

• 350 g (12 oz) cherry tomatoes

• 180 g (6 oz) baby spinach

• 30 g (1 oz) fresh basil

• 1 teaspoon dried oregano

• 349 g (12 oz) firm silken tofu (e.g., Yutaka)

• 45 g (½ cup) chickpea (gram) flour

• 25 g (½ cup) nutritional yeast

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon wholegrain mustard

• ½ teaspoon salt

• 2 tablespoons olive oil, plus extra for drizzling

• 1 tablespoon white miso paste

• 1 tablespoon lemon juice

• 140 ml (½ cup + 4 teaspoons) unsweetened non-dairy milk (soy recommended)

• Black pepper, to taste

Directions

1. Make the pastry: Mix flour and salt in a bowl. Rub in the cold vegan butter until mixture resembles fine breadcrumbs with no lumps.

2. Gradually add cold non-dairy milk to form a dough ball. Shape into a disc, wrap, and refrigerate for about 1 hour.

3. Roll pastry on a floured surface to fit a 23 cm (9 in) round pie dish. Press pastry into dish and trim excess. Prick base with fork and freeze for 20 minutes.

4. Preheat oven to 180°C (350°F). Line pastry with parchment and baking beans or dried rice. Bake 20 minutes, remove beans and paper, then bake another 10 minutes until pale golden. Set aside.

5. Roast cherry tomatoes drizzled with olive oil in a roasting tin for 15 minutes.

6. Cook spinach until wilted, cool, squeeze out excess liquid, then roughly chop. Chop basil finely and combine both with oregano in a bowl.

7. Blend tofu, chickpea flour, nutritional yeast, garlic powder, onion powder, mustard, salt, olive oil, miso paste, lemon juice, non-dairy milk, and black pepper until smooth.

8. Stir the tofu mixture into the spinach and herb mixture.

9. Pour filling into pastry case, gently press roasted tomatoes on top.

10. Bake for 45 minutes until golden and set. Cool for 30 minutes before serving.

Estimated Nutritional Value

• Calories: ~280 kcal

• Protein: ~10 g

• Total Fat: ~15 g

• Saturated Fat: ~3 g

• Carbohydrates: ~25 g

• Fiber: ~5 g

• Sugars: ~5 g

• Sodium: ~400 mg

The Vegan Pastry: Flaky and Buttery

A standout feature of this quiche is its tender, flaky vegan pastry crust. Made using plain flour and cold vegan block butter, the crust mimics the texture and richness of traditional butter-based pastries but is entirely plant-based. The process of rubbing cold vegan butter into the flour until the mixture resembles fine breadcrumbs ensures a crumbly, delicate crust that bakes to a perfect golden finish.

Adding cold unsweetened non-dairy milk helps bind the dough without making it tough, resulting in a dough that is easy to roll and shape. Chilling the dough before rolling is crucial to developing flakiness and preventing shrinkage during baking. Blind baking the crust with parchment and baking beans creates a firm base that holds the custard filling beautifully, preventing sogginess and ensuring a crisp, buttery foundation for the quiche.

The Creamy Tofu and Chickpea Flour Custard

The custard filling is a brilliant vegan alternative to traditional egg-based quiche custard, relying on firm silken tofu and chickpea flour for creaminess and structure. Tofu provides a smooth, protein-rich base that blends seamlessly with the chickpea flour, which acts as a natural thickener. Nutritional yeast adds a savory, cheesy flavor that enriches the filling without dairy, creating an umami depth reminiscent of traditional quiche.

A blend of garlic powder, onion powder, wholegrain mustard, white miso paste, and lemon juice elevates the custard with complex savory notes and subtle tanginess. The use of olive oil adds richness and a silky mouthfeel, while unsweetened non-dairy milk—soy milk is recommended for creaminess—helps achieve the perfect consistency. Seasoned with salt and black pepper, this custard is flavorful and satisfying, capturing the essence of classic quiche in a vegan-friendly form.

Fresh Vegetables and Herbs: Brightness and Texture

The quiche filling is generously studded with vibrant, roasted cherry tomatoes, tender wilted spinach, and aromatic fresh basil. Roasting the cherry tomatoes concentrates their natural sweetness and softens their texture, providing bursts of juicy flavor atop the creamy custard. Wilted spinach adds earthiness and a delicate bite, while squeezing out excess liquid ensures the filling isn’t watery.

Fresh basil and dried oregano bring herbal brightness and complexity, balancing the richness of the custard. These greens also contribute color and freshness, making the quiche visually appealing and full of vibrant flavor contrasts.

Baking and Serving

After combining the tofu custard with the spinach and herbs, the filling is poured into the blind-baked pastry case. The roasted cherry tomatoes are gently pressed into the top, adding texture and flavor contrast. Baking the quiche for 45 minutes at 180°C (350°F) allows the filling to set perfectly, achieving a golden, slightly firm surface that holds its shape when sliced.

Allowing the quiche to cool for 30 minutes before serving ensures it firms up further and develops its full flavor. Served warm or at room temperature, this quiche makes a delightful centerpiece for brunches, light lunches, or even as part of a dinner spread.

Nutritional and Dietary Benefits

This quiche is a nutrient-dense, plant-based dish packed with protein from tofu and chickpea flour, vitamins and minerals from spinach and tomatoes, and heart-healthy fats from olive oil. Being dairy-free and egg-free, it is accessible to vegans and those with allergies or intolerances. It offers a wholesome, satisfying alternative to traditional quiches without sacrificing taste or texture.

The use of whole ingredients and the absence of processed dairy or eggs make this quiche a healthier option that still delivers on indulgence and comfort.

Conclusion

Vegan Tomato Spinach Quiche is a beautifully balanced dish that brings the comfort of classic quiche to the plant-based table. Its flaky vegan pastry crust, creamy tofu and chickpea flour custard, and the fresh, flavorful mix of spinach, basil, and roasted tomatoes create a satisfying and delicious meal. Perfect for any time of day, this quiche is a wonderful way to enjoy savory, wholesome flavors while honoring vegan principles.

Whether for a weekend brunch, a casual lunch, or a light dinner, this quiche promises to be a crowd-pleaser. Its combination of textures and flavors makes it a standout recipe in vegan cooking—one that offers both nourishment and indulgence in every bite.