Quiche is an excellent way to start any day. It's ideal for brunch with a crowd. This vegan quiche with a gluten free pie crust makes a perfect breakfast meal prep recipe. It even works for a satisfying vegan dinner!
The first step to any vegan quiche is a flaky and buttery crust. After dozens of tests, we've mastered the crispy, buttery gluten free pie crust recipe.
It starts with our homemade gluten free flour blend. Of course, if you're short on time, you can use store-bought all-purpose gluten free flour.
The rest of the ingredients in this simple gluten free and vegan quiche crust recipes are the standards. A bit of sugar--just 2 teaspoons--add an undernote of sweetness that compliments the savory tomato quiche filling.
Xanthan gum, if you're familiar with gluten free baking, is a standard ingredient. It helps mimic the gluten in regular wheat flour, adding body to this gluten free pie crust.
Of course, you can't have a delicious flaky pie crust without butter! The key is to use chilled vegan butter. We suggest dicing it up, then putting it in the freezer for a few minutes until you're ready to add it to the dry ingredients.
All that dicing can warm the butter up again, so re-chilling it is a good strategy.
The ice water, like the cold butter, is another key to creating those delicous flakes everyone expects from a pie crust. It helps the dough form a cohesive ball too. Without enough liquid, your crust could crumble!
Once your gluten free pie crust is baking, it's time to start mixing up your vegan tomato quiche filling. Tofu makes the perfect base for a delightfully light vegan quiche filling.
We use firm tofu, and press it between paper towels for 40 minutes to remove some of that extra liquid. This pressing helps firm up the tofu a bit more, without drying it out completely, which would make it challenging to blend.
In addition to the firm pressed tofu, the base of this vegan tomato quiche filling is lots of vegetables and cannellini beans.
To build flavor, we start with sautéed onions and garlic. You'll then add some diced white potato.
The potato provides extra structure to your vegan quiche. And finally, cannellini beans help everything stay together well. You don't need eggs or cream to achieve a dense and firm vegan quiche!
Another great thing about this vegan quiche filling recipe is that you don't have to limit it to tomatoes. You can mix up the flavors depending on what's in season.
In fall, a bit of cubed butternut squash or sweet potato would add a nice twist. Or in the spring, why not try fresh peas or artichoke hearts in the mix?
The possibilities are endless when it comes to mixing up this vegan quiche filling with gluten free pie crust.
Once you have the base of protein-packed tofu and hearty potatoes, it's time to add that cheesiness everyone expects from a good quiche.
We kept things dairy-free and a bit healthier by leaving out cream and other high-fat dairy products.
To get our vegan tomato quiche extra cheesy, we started with nutritional yeast. This is every vegan's best friend. It's not only high in B vitamins, which may be low in a diet that doesn't include animal products. It also has such a savory, cheese-like taste.
We also added a bit of vegan shredded cheese, and finally, a bit of Dijon mustard rounds out the flavors while also giving that nice eggy yellow color.
More of our favorite vegan & gluten free brunch recipes
Not sure about you, but in my mind, there's no such thing as too many brunch recipes. It's by far the best meal! Here are a few of our vegan & gf favorites to serve with this vegan quiche for your next big brunch gathering:
- Blueberry Lemon Muffins - an easy, make ahead option.
- Spicy Breakfast Potato Tacos - huge fan of breakfast tacos, especially these!
- Raspberry Chocolate Chip Waffles. Can't go wrong with waffles, especially when they're studded with dark chocolate chips and tart raspberries!
- Polenta "Eggs" Benedict - polenta rounds replace eggs in a vegan take on a classic brunch dish.
- Smoothie Bowl Breakfast Bar - one of my all-time favorite brunch options for a crowd. So easy to assemble!
- Vegan + GF Cinnamon Rolls via Peanut Butter + Chocolate. I'm dying to try these! They look absolutely amazing.
If you make this vegan tomato quiche recipe, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.Print
This gluten free vegan tomato quiche is creamy, savory and topped with a colorful ring of cherry tomatoes. It's sure to be a hit at breakfast, brunch or dinner!
For the gluten-free pie crust:
- 1 ¾ cup homemade gluten free flour blend, or store-bought
- 2 tsp sugar
- ½ tsp salt
- ¼ tsp xanthan gum*
- 8 tbsp cold vegan butter, cut into pea-sized pieces
- ⅓ cup ice water
For the vegan tomato quiche:
- 1 14-oz package firm tofu
- ¼ cup vegan butter
- 1 ¼ cups yellow onion, diced
- 1 tbsp garlic, minced
- 1 ¼ -1 ¾ tsp kosher salt
- 1 tsp black pepper, divided
- 1 ½ cups yellow potato, finely diced
- ¼ cup fresh parsley, chopped
- ¼ cup fresh basil, chopped
- 1 15-oz can cannellini beans, drained and rinsed
- 2 tbsp nutritional yeast
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- ¾ cup shredded vegan mozzarella
- ½ cup grated vegan parmesan
- 1 pint heirloom cherry tomatoes, halved
- To make the pie crust, preheat the oven to 375 F.
- Combine the flour, sugar, salt, and xanthan gum in a mixing bowl. Add butter pieces and use your hands to mix the dough. When the dough starts to come together, add ice water and continue mixing with your hands until the dough comes together into a ball.
- Form the dough into a round flat disc and wrap in plastic wrap. Store in refrigerator for 30 minutes.
- While the dough chills, press the tofu. Drain the tofu and slice it in half lengthwise and again into 1 inch cubes. Lay several layers of paper towels over a cutting board. Place the cubed tofu onto the paper towels, and cover with a few more paper towels. Place a heavy plate or skillet on top and let the tofu sit for 40 minutes.
- After the dough chills, roll it out on a lightly floured work surface and transfer into a pie pan. Press the dough into the pan. Pierce the dough several times with a fork (this ensures that the crust doesn’t bubble while baking). Bake for 11-13 minutes, until cooked through.
- While the crust bakes, prepare the quiche filling. Heat a nonstick skillet for 5 minutes over medium heat and add ¼ cup butter. Once butter is melted, add onions and garlic. Sauté, stirring several times, for 5-6 minutes.
- Add potatoes to the skillet and sauté for about 10 minutes, until vegetables are softened. Add ½ tsp salt and ½ tsp pepper as well as the parsley and basil and cook for an additional 5 minutes, until herbs are wilted.
- Meanwhile, add the tofu and beans to a blender with the nutritional yeast, lemon juice, and Dijon mustard. Add ¾ tsp kosher salt, ½ tsp pepper. Blend until smooth and creamy. Taste and add additional salt ½ tsp of salt ¼ tsp at a time if needed.
- Pour tofu mixture over the vegetables in a large bowl. Add mozzarella and parmesan and stir well.
- Pour quiche filling into the baked pie crust. Smooth out with a spoon and place cherry tomatoes in a circular pattern, seed side up, pressing each tomato into the quiche.
- Bake for about 50 minutes, until solid in the center. Let cool for 20 minutes before serving or cool completely, put in the fridge, and serve cold.
*You can leave out the xanthan gum if your GF flour blend already contains it.
- Category: Brunch
- Method: Oven
- Cuisine: American
Keywords: vegan quiche