Decadent yet wholesome, this delicious Vegan Quiche takes breakfast to a whole new level with a HASH BROWN CRUST, a layer of vegan cheese, vegan eggs, sun dried tomatoes and veggies. Perfect for Easter, Mother’s Day, a decadent breakfast or the perfect potluck dish, this quiche can be eaten warm or cold and even works great for meal prep.
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Hey Internet, I am SO excited to talk to you about today’s post. It’s not just any old vegan quiche, it’s got so many good things going for it.
First, instead of a pastry crust, it’s a hash brown crust. Wait, what the heck is a hash brown crust?
It’s basically shredded potatoes (I mixed white and sweet potatoes here, yum) baked until crispy (or leave them a lil’ softer, up to you) and then filled with our delicious vegan egg and vegetable filling.
I WISH I could take credit for this idea, but I saw it on a Netflix show called Nadiya Bakes. This show stars Nadiya Hussain who had this idea for a quiche with a potato rosti crust.
Potato rosti is a Swiss dish that’s like a cross between hash browns and a potato pancake. Yes, like my vegan latkes!
That’s actually exactly how I made this crust, I used the same kind of ingredients I used in my latkes and I was able to emulate a similar crust to Nadiya on her show. Of course, everything is vegan and I changed up the recipe.
Additionally, the filling is completely different so let’s move on.
This quiche is also loaded with vegan cheese (I used my homemade vegan cheddar here), delicious sundried tomatoes, and veggies like asparagus, green onion, fresh tomatoes, and chives!
Probably my favorite thing about this quiche is that it’s delicious warm or cold. I like it warm with a little hot sauce the best, but either way it’s delish.
This makes it PERFECT for meal prep, but also great to be able to make it in advance and bring it to a potluck or picnic.
I’ll share my secret spice ingredients to make this taste like real quiche below. Let’s just jump into the recipe!
What You’ll Need: Crust
So let’s start with the crust. If you’d prefer to make the quiche in a regular pastry crust, you absolutely may. Try my vegan pie crust or just grab a pre-made one from the store.
But if you want to make this amazing hash brown crust, you’ll need a few things.
A blend of sweet potato and russet potato was perfect in this recipe. There’s a bit of sweetness which contrasts nicely with the savory and eggy filling but it’s not overpowering.
I really do recommend using a Russet or Idaho potato as opposed to a Yukon gold or red potato which tends to be softer, but you can absolutely try it if you’d like.
You can also do all sweet potatoes or all white potatoes. Doesn’t matter really, just keep the proportions the same. Speaking of which, you’ll need 2 potatoes altogether, medium large in size.
We’ll need a few things to make the potato mixture stick together. I used flax eggs (ground flaxseed mixed with water, in this case a 1:2 ratio) and potato starch. Cornstarch or arrowroot powder would also work. If you’re avoiding gluten, you could use plain flour instead.
And to season the potatoes, I recommend onion powder, garlic powder, a pinch of salt, and some nutritional yeast which provides a lovely savory flavor that’s not too strong.
If you don’t want to use nutritional yeast, substitute the same amount of starchy thickener.
Filling Ingredients
Now let’s talk about the vegan quiche filling.
It starts with firm tofu. Most good vegan egg recipes start with tofu in my opinion.
There’s definitely a way to do make vegan quiche only with garbanzo bean flour (see my embarrassingly old recipe for chickpea frittata cups), but I tried it and it was a little on the heavy side for my personal taste.
You’ll need a little unsweetened unflavored non-dairy milk to blend, as well as a thickener to make it nice and thick, but you have a few options here.
One of the times I tested, I used cornstarch to thicken it and it worked fine and gave a very tender inside to the quiche. The next time I used a bit of garbanzo bean flour and it made the whole thing much thicker, resulting in a firmer quiche.
I personally prefer the firmer version, so I wrote the recipe to use garbanzo bean flour but you can definitely substitute the same amount of the thickener of your choice (cornstarch, potato starch, or arrowroot flour).
If you want the creamy melt-in-your-mouth texture, go with the cornstarch option and stay on the low end of the suggested bake time.
To flavor the vegan egg mixture, I used nutritional yeast, garlic powder, onion powder, turmeric (optional, mostly for color), black pepper, sea salt, and black salt.
Black salt, also known as kala nemek is not actually black--it’s pink--but it has a very eggy sulphuric taste to it. Just a little goes a long way in really making this quiche taste like eggs.
You can use any kinda veggies you like in the filling. I used asparagus, green onions, and sun dried tomatoes (the dried kind in the plastic package--if using oil-packed, lightly dry with a paper towel) here.
You could also use broccoli, zucchini, bell pepper, cauliflower, spinach, or other veggies.
If you’d like to use mushrooms, I highly recommend sauteing those with some garlic and onion first, so they get a lovely flavor, then adding them to the wet vegan egg mixture.
I garnished my quiche with fresh chives (dill would also be great here) and halved fresh cherry tomatoes.
Oh and before I forget, this is optional but I sprinkled a generous amount of shredded vegan cheese into the cooked crust before adding the quiche filling on top. I used my homemade nut-free vegan cheddar cheese here but you could use any store-bought vegan cheese that you like.
Tips for Making Vegan Quiche
My first tip has to do with equipment. I made this in a 9” springform cake pan which made it a breeze to get out. You could use a regular cake tin, a pie dish, or really anything that’s kind of deep.
I also recommend a nonstick omelette or pancake spatula to help you get it out of the bottom if you desire. If you make it in a pie dish you could just cut the slices out. If you’re using a nonstick pan, try not to cut on it with a knife as you’ll scratch and ruin the nonstick coating.
This may seem like a lot of steps but it’s not so bad. My second tip is to prep all your ingredients ahead of time for lower stress cooking. You can prep the quiche ingredients while the crust is baking.
- First preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and grease your baking vessel with coconut cream or a neutral oil like avocado (or a spray if you prefer). Make the flax eggs now by mixing the ground flaxseed with water and setting it aside for 5-10 minutes or refrigerating for 3-5 minutes to gel.
- So to make the crust, we’ll first need to grate the potatoes. You can peel them if you like, but I just scrubbed them with a vegetable brush and grated them as-is. If your food processor has a grating attachment like mine, you can do this in seconds. I sliced my potatoes in half lengthwise and fed them through. Use the coarse side of the grating plate. If you do not have a machine to do this, you can quickly do it with a hand grater or box grater.
- This step is important: add the grated potatoes to clean kitchen tea towel or paper towels and squeeze as much of the water out as you can. Sometimes my husband spreads them out between two kitchen towels and uses a rolling pin to press out the excess liquid.
- Now add the shredded potatoes to a bowl and toss together with the seasonings and nutritional yeast. Now add in the flax eggs and potato starch/cornstarch/arrowroot powder/or flour if you’re not gluten-free. Mix well, with a spatula but maybe then with just your hands. I find that the mixture comes together better when I use my hands. You want the mixture to not be drippy wet, but it should hold together if you press together a ball of it in your hand.
- Add the mixture to your greased baking tin and use a jar or something cylindrical with a flat bottom (not a can with a ridge) and straight side (I used a metal water bottle) to flatten out the bottom of the mixture and press it up the sides of the tin. Try to make it even all the way around, and as thin as you can without seeing the pan underneath. The thinner you make it, the crispier your crust will be.
- Bake the crust for 25-35 minutes, until the edges are lightly browned and lightly crispy. For a softer crust, stick to the 25 minutes. If you want it even crispier, you can go as long as 45 minutes but it will bake again so try not to overcook it.
- While the crust bakes, make the filling. After chopping your veggies, add the tofu, non-dairy milk, spices, nutritional yeast, and garbanzo bean flour (or starch powder of choice) to a blender of food processor and blend until smooth. Add to a large bowl and fold in your chopped veggies. Reserve the cherry tomatoes and chives for garnish.
- Once your crust is baked, sprinkle in the shredded vegan cheese in the bottom layer and spread out evenly. Then use a spatula to scrape all of the quiche mixture into the baking pan/dish and press it down lightly and evenly with your spatula. Sprinkle on the chives and press in the halved cherry tomatoes (cut side up so the juices remain in the tomato) and place back in the oven.
- Bake the vegan quiche uncovered for 40-60 minutes at 350 degrees Fahrenheit (177 degrees Celsius). That is a long time range because the quiche is fully cooked at 40-45-ish minutes, but you can choose to cook it longer if you want the crust crispier. Let the quiche rest in the tin 10-15 minutes before attempting to remove it or serve it.
- If you want the crust REALLY crispy, you can remove the quiche from the pan entirely, place it on a baking sheet lined with parchment paper, and bake at 400 degrees Fahrenheit (205 degrees Celsius) for 10-15 minutes.
- Serve: Enjoy on its own or topped with hot sauce or salsa. I love this with a bit of Cholula.
- Refrigerate leftovers for up to 5 days in an airtight container or up to 3 months in the freezer. You can reheat in the microwave for softer quiche, or if you prefer crispy, reheat in the oven, toaster oven, or air fryer. We tried the air fryer idea and it was so good! We set it for 375 degrees Fahrenheit (191 degrees Celsius) for 5-6 minutes.
More Delicious Vegan Breakfasts
Whether you’re a sweet or savory breakfast kinda person, I’ve gotcha covered.
And if you don’t like breakfast, we can’t be friends.
Just kidding! Make this vegan quiche for lunch or dinner or dessert, heck I don’t care, I just want to feed people. I’m like a Bubbe, except a bit younger. Just a bit.
ANYWAY here are some awesome vegan breakfast recipes:
Savory
Cheesy Grits with Crispy Chickpeas and Garlicky Collard Greens
Buddha Bowl with Sweet Potatoes
Sweet
Plant-Based Pancakes (gluten-free)
And if you're looking for more tofu dishes, check out this post I made with all my best tofu recipes.
Anything Else?
As always, I hope you love this recipe–I know I do, and Mr. Zardyplants does too. Every time I made it during the testing he was very excited.
I was honestly surprised I liked it so much too, considering I wasn’t a big eggs fan as a kid. Even my mom was surprised I liked this!
This vegan quiche is:
- Decadent
- Savory
- Cheesy
- Eggy
- Wholesome
- Great served warm or cold
- Crispy yet Tender
- Satisfying
- Packed full of nutrients
- And a super impressive meal for guests (and folks who doubt veganism), but the perfect dish to prep on a Sunday and enjoy all week long.
Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!
<3 Liz
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Vegan Quiche with Hash Brown Crust
- Total Time: 1 hour, 20 minutes
- Yield: 8 slices 1x
- Diet: Vegan
Description
This delicious Vegan Quiche takes breakfast to a whole new level with a HASH BROWN CRUST, vegan cheese, sun dried tomatoes, and veggies.
Ingredients
Hash Brown Crust
- 1 large russet potato (see note 2)
- 1 large sweet potato
- 2 tbsp ground flaxseed
- 4 tbsp water
- ½ cup potato starch (or cornstarch or arrowroot powder)
- 3 tbsp nutritional yeast (see note 3)
- 1.5 tsp onion powder
- 1 tsp garlic powder
- Âľ tsp sea salt
Filling
- 1 cup shredded vegan cheddar cheese, homemade or store bought
- 1 14-oz (~400g) package Firm tofu, drained but not pressed
- 3 tbsp garbanzo bean flour OR cornstarch or arrowroot powder (see note 4)
- 3 tbsp nutritional yeast
- 3-4 tablespoon non-dairy milk
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp sea salt
- ½ tsp black salt / kala nemek, optional (for eggy flavor)
- ÂĽ tsp turmeric
- ÂĽ tsp freshly cracked black pepper
- 1 lb asparagus, trimmed and cut into 1” pieces (see note 5)
- 4-6 green onions / scallions, sliced
- 1 cup sun-dried tomatoes (see note 6)
- ½ cup grape or cherry tomatoes, halved, for topping
- ÂĽ cup fresh chives, chopped, for topping
Instructions
- Equipment: I made this in a 9” springform cake pan which made it a breeze to get out. You could use a regular cake tin, a pie dish, or really anything that’s kind of deep. I also recommend a nonstick omelette or pancake spatula to help you get it out of the bottom if you desire. If you make it in a pie dish you could just cut the slices out. If you’re using a nonstick pan, try not to cut on it with a knife as you’ll scratch and ruin the nonstick coating.
- Prep beforehand: This may seem like a lot of steps but it’s not so bad. My second tip is to prep all your ingredients ahead of time for lower stress cooking. You can prep the quiche ingredients while the crust is baking.
- Preheat oven and make flax eggs: First preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and grease your baking vessel with coconut cream or a neutral oil like avocado (or a spray if you prefer). Make the flax eggs now by mixing the ground flaxseed with water and setting it aside for 5-10 minutes or refrigerating for 3-5 minutes to gel.
- Grate the potatoes: You can peel them if you like, but I just scrubbed them with a vegetable brush and grated them as-is. If your food processor has a grating attachment like mine, you can do this in seconds. I sliced my potatoes in half lengthwise and fed them through. Use the coarse side of the grating plate. If you do not have a machine to do this, you can quickly do it with a hand grater or box grater.
- Remove excess liquid, this step is important: add the grated potatoes to clean kitchen tea towel or paper towels and squeeze as much of the water out as you can. Sometimes my husband spreads them out between two kitchen towels and uses a rolling pin to press out the excess liquid.
- Combine the mixture: Now add the shredded potatoes to a bowl and toss together with the seasonings and nutritional yeast. Now add in the flax eggs and potato starch/cornstarch/arrowroot powder/or flour if you’re not gluten-free. Mix well, with a spatula but maybe then with just your hands. I find that the mixture comes together better when I use my hands. You want the mixture to not be drippy wet, but it should hold together if you press together a ball of it in your hand.
- Make the crust: Add the mixture to your greased baking tin and use a jar or something cylindrical with a flat bottom (not a can with a ridge) and straight side (I used a metal water bottle) to flatten out the bottom of the mixture and press it up the sides of the tin. Try to make it even all the way around, and as thin as you can without seeing the pan underneath. The thinner you make it, the crispier your crust will be.
- Bake the crust: Bake for 25-35 minutes, until the edges are lightly browned and lightly crispy. For a softer crust, stick to the 25 minutes. If you want it even crispier, you can go as long as 45 minutes but it will bake again so try not to overcook it.
- Make the fillings: While the crust bakes, make the filling. After chopping your veggies, add the tofu, non-dairy milk, spices, nutritional yeast, and garbanzo bean flour (or starch powder of choice) to a blender of food processor and blend until smooth. Add to a large bowl and fold in your chopped veggies. Reserve the cherry tomatoes and chives for garnish.
- Assemble the vegan quiche: Once your crust is baked, sprinkle in the shredded vegan cheese in the bottom layer and spread out evenly. Then use a spatula to scrape all of the quiche mixture into the baking pan/dish and press it down lightly and evenly with your spatula. Sprinkle on the chives and press in the halved cherry tomatoes (cut side up so the juices remain in the tomato) and place back in the oven.
- Bake again: Bake the quiche uncovered for 40-60 minutes at 350 degrees Fahrenheit (177 degrees Celsius). That is a long time range because the quiche is fully cooked at 40-45 ish minutes, but you can choose to cook it longer if you want the crust crispier. Let the quiche rest in the tin 10-15 minutes before attempting to remove it or serve it.Â
- Like it crispier? If you want the crust REALLY crispy, you can remove the quiche from the pan entirely, place it on a baking sheet lined with parchment paper, and bake at 400 degrees Fahrenheit (205 degrees Celsius) for 10-15 minutes.
- Serve: Enjoy on its own or topped with hot sauce or salsa. I love this with a bit of Cholula. This quiche is great cold or warm. It’s easy to reheat cold quiche, so you could make this a day in advance if making it for a special occasion, then just pop it in the oven until reheated and serve!
- Store: Refrigerate leftovers for up to 5 days in an airtight container or up to 3 months in the freezer. You can reheat in the microwave for softer quiche, or if you prefer crispy, reheat in the oven, toaster oven, or air fryer. We tried the air fryer idea and it was so good! We set it for 375 degrees Fahrenheit (191 degrees Celsius) for 5-6 minutes.
Notes
- Note 1: If you’d prefer to make the quiche in a regular pastry crust, you absolutely may. Try my vegan pie crust or just grab a pre-made one from the store. You can add the vegan cheese and the quiche filling and bake for the recommended time (if making a pastry crust though, you’ll want to blind bake it first).
- Note 2: A blend of sweet potato and russet potato was perfect in this recipe. There’s a bit of sweetness which contrasts nicely with the savory and eggy filling but it’s not overpowering. I really do recommend using a Russet or Idaho potato as opposed to a Yukon gold or red potato which tends to be softer, but you can absolutely try it if you’d like. You can also do all sweet potatoes or all white potatoes. Doesn’t matter really, just keep the proportions the same.
- Note 3: If you don’t want to use nutritional yeast, substitute the same amount of starchy thickener.
- Note 4: Cornstarch (or arrowroot powder or potato starch) makes a softer but creamy, melt-in-your-mouth kind of quiche. Garbanzo bean flour (chickpea flour) makes the whole mixture much thicker, resulting in a firmer quiche. I personally prefer the firmer version, so I wrote the recipe to use garbanzo bean flour but you can definitely substitute the same amount of the thickener of your choice (cornstarch, potato starch, or arrowroot flour).
- Note 5: Substitute any veggies you like such as broccoli, zucchini, bell pepper, cauliflower, spinach, etc. If you’d like to use mushrooms, I highly recommend sautéing those with some garlic and onion first, so they get a lovely flavor, then adding them to the wet vegan egg mixture.
- Note 6: I used the oil-free dried sun dried tomatoes in the plastic package--if using oil-packed jarred sun dried tomatoes, lightly dry with a paper towel before chopping and adding to the quiche mixture.
- Prep Time: 10 minutes
- Cook Time: 1 hour, 10 minutes
- Category: Breakfast
- Method: Blender, oven
- Cuisine: French
Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Sugar-Free, vegan quiche, tofu quiche
Alexandra
I used frozen shredded potatoes instead and it worked well but my crust is super hard and chewy so I think I used too little potatoes for the amount of starch and flax eggs. For my veg I used mixed greens, sautéed mushrooms and garlic, and sun dried tomatoes. Otherwise I followed the recipe other than eyeballing the seasonings. It is soooo cheezy, and so flavorful! One of the best tofu quiches I’ve made so far!
★★★★★