Vegan Quiche with Asparagus and Spinach | Yup, it's Vegan

Vegan Quiche with Vegetables

Hearty vegan quiche, made by baking up a creamy tofu chickpea filling with seasoned mixed vegetables in a flaky vegan pie crust.

Course Breakfast
Cuisine American, dairy-free, egg-free, gluten-free, grain-free, nut-free, refined sugar-free, vegan, vegetarian
Keyword eggless quiche, vegan frittata, vegan quiche
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Total Yield 6 servings
Calories Per Serving 337 kcal
Author Yup, it's Vegan


For the tofu-chickpea quiche base:

For the vegetable mixture:

  • 1 and 1/2 tbsp olive oil
  • 1 bunch scallions or green onions white and light green parts, thinly sliced
  • 2 cloves garlic minced
  • 1 cup cherry tomatoes quartered
  • 2 tbsp dry white wine (optional)
  • 10 oz asparagus woody ends removed, chopped into bite-size pieces
  • 4 oz fresh baby spinach
  • 1/2 cup chopped fresh chives
  • salt to taste

For assembling the vegan quiche:

  • 1 pie crust of choice
  • 6-8 asparagus spears (optional, for bedazzling the quiche)
  • 1/4 cup thinly-sliced cherry tomatoes (optional)


  1. Par-bake your pie crust in a pie dish, according to the recipe or package instructions. Afterward, set the oven to 375 degrees Fahrenheit.

  2. Open the tofu, drain any excess liquid, and either press it in a tofu press, or wrap it in a clean towel and stack something heavy on top of it.

  3. Meanwhile, prepare the vegetable mixture. Warm the olive oil in a skillet over medium heat. Add the scallions and garlic, and cook, stirring frequently, until translucent and softened, about 2-4 minutes.

  4. Add the tomatoes to the pan, as well as the white wine, if using. Continue cooking, stirring frequently, until the tomatoes have somewhat thickened and lost their excess liquid. Add the asparagus to the pan, and cook until bright green and crisp-tender, about 3 more minutes.

  5. Stir in the spinach and cook until fully wilted. Season to taste with salt, and stir in the chopped chives. Remove from the heat and set aside.

  6. In a food processor, combine all of the filling ingredients (including the pressed tofu) EXCEPT for the chickpea flour, blending until smooth. Season to taste with plenty of salt and pepper. Add the chickpea flour and blend to combine.

  7. Add the tofu mixture to a mixing bowl, and gently stir in the vegetable mixture. Transfer the mixture into the to par-baked pie crust, and smooth it out evenly. If desired, top with asparagus spears and sliced tomatoes.

  8. Bake uncovered for approximately 45 minutes, or until golden brown on the surface, slightly puffed up, and firm. Allow to cool for 5-10 minutes before slicing and serving warm.

Recipe Notes

GLUTEN-FREE: Use a gluten-free crust, or make a crustless version. Generously grease a baking dish and cook the filling in it directly. Bake for the same amount of time.

GRAIN-FREE: Make the crustless version described above; use tapioca starch rather than cornstarch.

SOY-FREE: Sorry, I do not have a reliable way of making this dish soy-free. Chickpea tofu will NOT work.

VARIATIONS: Mix and match vegetables. Tested vegetable variations include (added when the asparagus is added) zucchini, broccoli, and kale. Other tested add-ins (stirred in after cooking the vegetable mixture) include chopped artichoke hearts, sliced olives, sliced sundried tomatoes, and drained capers.

Nutrition Facts
Vegan Quiche with Vegetables
Amount Per Serving (1 slice)
Calories 337 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Sodium 188mg 8%
Potassium 494mg 14%
Total Carbohydrates 22g 7%
Dietary Fiber 6g 24%
Sugars 3g
Protein 16g 32%
Vitamin A 53%
Vitamin C 31%
Calcium 20%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.