This vegan quiche is made with a savory mix of tofu, crispy potatoes and leeks, all baked up to tender perfection inside a flaky crust. Packed with savory flavor and perfect for brunch, lunch, or a light dinner!
It officially feels like spring, at least here in the northeast, and when spring arrives, the internet explodes with recipes for eggy things. I guess that means it's brunch season (it is), and even though I'm a little bummed to see winter go (because I'm weird like that), I can certainly get behind brunch. This vegan quiche is one of my favorite brunch recipes!
Ingredient Notes
I have a few magical ingredients for making vegan dishes that resemble eggs! You'll find all of them in this recipe, as well as many of my other "eggy" vegan recipes, like my tofu scramble and vegan frittata.
Tofu. Tofu can be crumbled and cooked up to have a texture that's much like scrambled eggs. In recipes like this one, it can be blended and baked to make a pretty darn convincing vegan quiche filling.
Nutritional Yeast. Nutritional yeast is a type of deactivated yeast that has a naturally savory, almost cheesy flavor. Look for it at health food stores or in the natural foods section of your regular supermarket. You can also buy it online.
Soy Sauce. You might not normally season your eggs with soy sauce, but by adding salty and savory flavors, it goes great with vegan eggs.
Kala Namak. Also known as black salt, this type of salt has a high sulfur content, so it's great for making things taste eggy. It's often used in Indian cuisine, and an Indian market is usually your best bet for getting ahold of some. If you don't have one nearby, look for it online.
Turmeric. This is purely for visual effect. Just a tiny bit of this spice will give your dishes a vibrant yellow color, so they look like they're made from eggs.
Pie crust. If you like to make your own crust, try my vegan pie crust recipe (just a half batch) or my coconut oil pie crust (one full batch).
How It's Made
First off, you'll need a pie crust! Depending on how ambitious I'm feeling, I'll either use a store-bought crust (checking the ingredients to ensure it's vegan), or make my own. Either way, have your crust ready to go before you start making your quiche.
On to making the "egg" portion of our quiche! All you need to do is blend up a handful of ingredients in a food processor: extra firm tofu, nutritional yeast, soy sauce, lemon juice, and turmeric. Add a splash or two of non-dairy milk (but no more than that!) if the mixture seems too thick!
Set your tofu mixture aside and grab a skillet — it's time to cook the veggies! Heat up a bit of oil in the skillet and add some diced potato, along with a bit of salt and pepper. Cook the potato until it starts to brown and soften. Now add some chopped up leek, and continue cooking the veggies until the leek begins to soften up. Finally, add a couple of cloves of garlic and cook everything for just another minute.
Transfer the tofu mixture and veggies to a large bowl and mix them up! Now transfer everything to your pie crust. Smooth out the top with a spatula, pop it in the oven, and bake your quiche until it's set in the middle.
Let your quiche cool for a few minutes before slicing it. Sprinkle each slice with a bit of kala namak before serving, if you'd like!
Tips & FAQ
- Can this vegan quiche be made gluten-free? It sure can! Just use your favorite vegan gluten-free pie crust (here is one to try), and substitute gluten-free tamari for the soy sauce.
- Storage: Store leftover quiche in a sealed container or plastic bag. It will keep in the fridge or about 3 days, or in the freezer for about 3 months.
- Not into potatoes and leeks? You can make this vegan quiche will all kinds of veggies! Try sweet potatoes, kale, broccoli, or red peppers. Whatever veggies you choose, I recommend precooking them until they're just done before adding them to your tofu batter.
- Be sure to check the ingredients list if you use a store-bought crust, as many brands aren't vegan. Look out for butter and lard!
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📖 Recipe
Potato Leek Vegan Quiche
Ingredients
- 1 (14 ounce or 400 gram) package extra-firm tofu, drained
- 2 tablespoons nutritional yeast flakes
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lemon juice
- ¼ teaspoon ground turmeric
- 1 tablespoon unflavored soy or almond milk, or as needed
- 1 tablespoon olive oil
- 1 cup diced (½ inch) Russet potato (about 1 small potato)
- Salt and pepper to taste
- 1 medium leek, cleaned and chopped, white and pale green part only
- 2 garlic cloves, minced
- 1 pie crust, one batch of coconut oil pie crust, a half batch of my vegan pie crust, or a store-bought vegan crust
- Kala namak, to taste (optional, for eggy flavor)
Instructions
- Place the tofu, nutritional yeast, soy sauce or tamari, lemon juice, and turmeric into the bowl of a food processor fitted with an S-blade.
- Blend everything until smooth, stopping to scrape down the sides of the bowl as needed. You can add splash or two of milk if needed to get the mixture smooth, but keep it to a minimum.
- Coat the bottom of a large skillet with olive oil and place it over medium heat.
- When the oil is hot, add the potato. Sprinkle with a bit of salt and pepper, and cook it for about 10 minutes, flipping occasionally with a spatula, until it just begins to soften.
- Add the leeks and cook everything about 5 minutes more, until the leeks are soft, and the potatoes are fork tender and crispy on the outsides.
- Add the garlic and cook just until very fragrant, about 1 minute more.
- Preheat the oven to 375°.
- Transfer the tofu mixture and the potato leek mixture to a large bowl and mix until the potatoes and leeks are evenly distributed. (Alternatively, you can save a dish by letting the skillet cool a bit and then mixing everything in there.)
- Transfer the mixture to the pie crust and smooth out the top with a spatula.
- Place the filled crust into the preheated oven and bake until the center is set, and the crust is browned around the edges, about 30 to 35 minutes.
- Allow the quiche to sit for a few minutes before cutting. Serve with a sprinkle of kala namak, if desired.
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I ,made this quiche yesterday and it was a success! Very delicious the crust was flaky and delicious, I'm keeping this crust recipe for all my future pies sweet or savory, coconut oil is much better than vegetable shortening. I made two changes, I used 1 more leek and one more potato ( my husband loves potatoes) the reason being that when I mixed the ingredients I saw too much of the tofu mix and O wanted to have more veggies, baked it for an hour (since it has more ingredients). One thing I wanted to ask is why the tofu mix has a weird color? Kind of beige, is it the Tamari? My husband didn't mind, " its delicious I don't mind the color" when finished baking didn't have the color as the picture, I used the indicated amount of Turmeric. Anyway, a delicious quiche, definitely a keeper.,, I made a side salad.. it was perfect!
I'm glad you enjoyed it! Was the color off both before and after baking? You can see the colors that mine was at each stage in the post photos. The only reason I can think of for it being off is the turmeric — I've found that some brands have a more vibrant color than others. You could try a different brand, or adding a bit extra next time.
This is delicious and easy to modify with whatever veg is around! Thanks for the recipe.
Hi there! Just wondering if silken tofu might work in place of extra firm? Maybe with some cornstarch or blended Ming beans? All my firm tofu is frozen and I saw the review saying it altered the texture quite a bit. Thanks!
I think silken will technically work, but the texture will be smoother, more like a custard. I would probably add some cornstarch to help it set. That's what I do with my vegan custard pie recipe - maybe you can use it for some guidance on the ingredient ratios: https://www.connoisseurusveg.com/vegan-custard-pie/
Sure smells great in the oven... had some leeks I wanted to use up and came across your recipe!! Yay, have all I need and how quick and easy. Had a baked potato that needed to be used too, so chopped with the skin on and added after sautéing the leeks. Too lazy to make crust so I used a 10" organic flour tortilla for the base. Followed the rest and added a tsp. of coconut milk for creaminess. Surprised no one mentioned adding cheese, as quiche is eggs milk and cheese isnt it? It's been a minute for this vegan of 30 years!! Quiche was our date nite out splurge when we were vegetarian in the early 80s. All the comments glow so feeling super excited about this one!!
It's me checking back in with FIVE STARS! YUM!! Im definitely doing this again and short cuts or not, I am IN~!! Adding things next time as someone else suggested - artichoke hearts, sweet bell peppers and kale and perhaps a bit of vegan cheese... I am hooked!! We both went back for seconds!!
I'm pretty new to vegan eating. I became a convert just before Christmas 22. So I'm still learning. This quiche was delicious I'll definitely make it again!
Hi,
Just wondering what size dish this recipe is intended for.
Thanks!
It will work in an 8 or 9 inch pie plate.
I have only made the filing part of this recipe (as I didn't have the pie crust on hand) but it's so tasty, easy to make and I love that it uses tofu in an alternate way than how I usually use it. I have made it as per the recipe, but have also mixed the veg up. Once with mushrooms and onions, and another time with broccoli, leek and courgette. It's honestly so yummy, thank you for this recipe!
This was amazing! Thank you so much for the great recipe! I did blind bake the (store-bought) crust for ~20 minutes before doing the full bake, and I think it helped avoid the dreaded soggy bottom. I'll definitely be making this again.
Is there any substitute for the tofu?
I've seen recipes for vegan quiches made with chickpea flour and cashews, but I couldn't say how to substitute those ingredients in this particular recipe without trying.
I'm so happy that you came up this the recipe. It was delicious! 5 out of 5 for sure. I would love to bring this to a potluck thingy as I"m sure people will be very impressed :)
Wow, this was SO GOOD! I'm sad we ate it all. Good thing I made an extra crust! Amazing recipe, as always. Thank you!!!
This was phenomenal, going to cook it all the time now. I used smoky tofu aswell, as that is all what was on the shelf.
I love it. I just change the vegetables and was delicious. Thanks for sharing.
Absolutely delicious! Thank you!!
This is a family favorite and great on the reheat! I usually skip a crust, and sometimes I substitute broccoli and onions for the potatoes and leeks. It's just as awesome!
I just made this, crustless, and it's delicious! It's perfect as is but would be great with vegan sausage and/or with salsa. Thank you for the recipe!
Very welcome! I'm so glad you like it!
Thank you for this delicious recipe. I served it last night with salad, and it was a hit with my non-vegan husband. I will add this to my regular recipe rotation.
Awesome! I'm so glad it was a hit! Thanks Dominique!
Hi,
I tried subbing liquid aminos for the soy sauce. The smell of liquid aminos is overpowering. Does this happen with soy sauce too? Maybe once we taste it the flavors will balance.
My own fault so if you say I messed up I will understand. Did anyone else try this switch?
I'm not sure! I haven't made this with liquid aminos, but I don't find the smell of the soy sauce overpowering.
Fantastic recipe!!! Made this for my own New Year’s Day vegan brunch at home. Mine didn’t look very pretty (I think because I had previously frozen my tofu, which changed the texture) but dang it was delicious!!! Pinning this onto my “recipes I’ve made & loved” board. 🙂
That's awesome! I'm so glad it was a hit! Thanks Melissa!
I have to tell you that this is one of my go-to recipes for any occasion. I've now made it many times, often for potlucks or when I want to impress a date or non-vegan guests. It's always a huge hit and gets requested a lot! I even make it for oil-free people using pizza dough for the shell instead of pie crust. Last night I was making it for 12 people, so I trippled the filling and put it all inside a pizza dough shell in a large casserole dish. It turned out amazing as usual! Thank you so much for the recipe!!!
Oh wow! I love the idea of using pizza dough - I'll give that a try! I'm so glad you're enjoying this!
wondering if this can be frozen ?
thanks
I haven't tried freezing it, but I think it would work!
Hi Alissa, I made the quiche and gave it to my very discerning (and finicky) daughter. It's a definite thumbs up, a recipe for keeps (like the seitan) thanks, Tamar
Awesome!! I'm so glad to hear that! Thanks Tamar!
This sounds delicious but not a fan of tofu . What would be a good replacement for the recipe?
I'm afraid I'm not sure! I've seen some cashew-based vegan quiche recipes, but never tried one myself so I'm not sure how it would work.
I have made this in the past and it is absolutely delicious. For Mother’s Day this year I made it again but switched it up. I followed the basic tofu formula but instead of potatoes and leeks, I threw in sauteed shiitake mushrooms and caramalized onions. My guests, who are not vegan, loved it and commented they would never have known it was vegan.
Thanks for such a great recipe!
I'm so glad you've been enjoying this! You can definitely switch it up by using all kinds of veggies. Shiitake mushrooms and caramelized onions sound delicious!
Just made this...and it was lovely. I fear there may be too much though. Has anyone had any luck freezing a couple of portions? Not sure if it will just turn watery.
I absolutely love this recipe!!! I'm not vegan, but I have an egg allergy and had really missed eating quiche. I've made it a hundred different ways depending on what veggies I have on hand, but I've always stuck to the recipe on the quiche base. Tonight, I'm making it with potatoes, kale, leek, artichoke hearts, and some red bell pepper. I highly recommend this recipe!! Also, it's super easy to make it gluten free... just sub a GF pie crust (vegan if needed). Thanks so much for this fantastic recipe!!
This was SO good! You can add all kinds of veggies to the mix and enjoy it. Love it! Will be my lunch staple. Thank you:)
Yes, you definitely can throw in all kinds of veggies!! I'm so glad you enjoyed it!
Hi! I have your quiche in the oven, right now! I was wondering if you have any tips on how to make this ahead of time to serve. I was hoping to take it for breakfast, this weekend, at my inlaws. Should I freeze it unbaked? Or should I make it the day before and just refrigerate until time to bake? Thank you!
I think it would be best to make it a day ahead and refrigerate it because freezing tofu changes he texture. I hope you enjoy it!!
Forgive my ignorance (as I'm new to a plant based diet)-- does drained mean to press the tofu? It appears the tofu should have some moisture when processing. Thanks in advance...i can't wait to make this!
Drained just means not to include the water that the tofu is packed in in the recipe. No need to press it. :) I hope you enjoy this!
Love the Kala Namak! Lucky for me we have an Indian market in town. Boyfriend said it was the best quiche he's ever had. I miss my butter crust, but I liked it a lot too. I want to try it without the crust and use hash browns as the base, forgo the potatoes inside and add more veggies. Here is a link to the hashbrown crust idea:https://toriavey.com/toris-kitchen/potato-crusted-spinach-frittata/
Oh wow! I LOVE the potato crust idea! I'm definitely trying that next time I make this! And I'm so glad you and your boyfriend enjoyed this! Thanks Marry!
I am always impressed that you absolutely make the best recipes. This one is no exception. I have never beeen disappointed in any of your recipes, thank you for sharing.
Thank you so much Kay!! I'm so glad you enjoyed this and everything else that you've tried! :)
I missed something...what pie crust??? Do you use a pre-made one of homemade? I guess that either would work. Looking forward to trying this. We own and run a bed and breakfast in Port Townsend, Wa, and I get requested for vegan breakfasts. Much thanks, Sue at the Quimper Inn...
Yeah, I didn't include a pie crust recipe because there are so many vegan ones out there, and so many premade ones are vegan - just check the ingredients because some contain lard. :) I also have this recipe if you're looking for a good homemade one: https://ohmyveggies.com/how-to-make-coconut-oil-pie-crust/
I hope your guests enjoy this!
I used Bob’s Red Mill GF pie mix. The recipe says to make with half shortening & butter. I’m vegan so used only Earth Balance vegan butter and the crust was tasty & crisp. Also made 24 mini quiches with half batch of pie crust (froze the rest). Had some leftover filling and enough pie crust to make a little 6” pie too. Loved this recipe!
Thanks for the recommendation - I'm pretty lost when it comes to gluten-free crusts and I know other readers will appreciate the info. Glad you enjoyed it!! Thanks Julie!
Thanks for this lovely recipe! We tried it tonight and loved the combo. I will decrease the tamari next time as I found if overpowering and I want to taste the veggies more. Might try broccoli next time too!
I think broccoli would be delicious in here! I'm glad you enjoyed it! Thanks Natalie! :)
Hi there, this was tasty but a bit dry. Any suggestions on how to make it more moist? Add a little oil or more almond milk?
You could try adding a bit more milk or using a different brand/variety of tofu. The firmer the tofu, the less water content, and some brands of extra firm are firmer than others. I used Nasoya, which is one of the softer brands. You could even move down to regular old firm tofu. :)
I am not normally a tofu lover but I LOVE this! Delicious! Will try baking the pastry shell first next time or make it without pastry. My pastry was a bit soft. A RECIPE TO KEEP.
Yay! I'm so glad to hear that! Thanks for sharing Rosemary!
this is the absolute best vegan quiche i've ever made (and I've been making 'em for almost a decade). thank you so much!
Yay! I'm so glad to hear that! Thanks Christine!
Thanks for this recipe, it was delicious!!!
You're welcome! Glad you think so!
This was so good, Alissa, that my boy gave it eight out of eight stars on a four-point scale. Thank you for yet another great recipe!
So glad to hear that!!
Made this today - perfect for Easter. As I was making it, it occurred to me that this could simply be a Spanish omelet without the crust. I may double or triple (and vary) the veg and then just bake it in a pie plate for a tasty appetizer. (BTW, if using Kala Namak, I'd cut back on the Tamari by 1/2 and just mix a couple of big pinches of the Kala in instead.)
Yay! Glad you enjoyed it! And you can definitely make it without the crust. I did a frittata a while back using the same basic formula: http://ohmyveggies.com/tofu-frittata-with-spinach-and-peppers/
This was AMAZING!!!! I just made this for Easter brunch and everyone loved it!! I'm the only vegan in my family and NO ONE could tell that it didn't have eggs!!! Thank you for a fantastically delicious (and easy!!) quiche!! Will be making this again and again!!
I'm so happy to hear that! Thanks so much for stopping back to let me know!
Alyssa I want this to work. Tofu 1.14 ounces? It seems those who made this had no issues but me.
Hi Dina! It's 14 ounces. I just added parenthesis to the amount - hopefully that helps clarify!