Mediterranean Vegan Quiche

One of the easiest and most beautiful brunch meal I make is a vegan quiche. Mediterranean vegan quiche recipe, for instance, tastes as good as it looks! With the right combination of ingredients, the flavors are incredibly savory in this vegan quiche recipe. Not only is this quiche simple to make, but you also have a variety of options with different fillings, crusts, as well as sizes to choose from.

Although I chose a gluten-free crust, it is possible to make this vegan quiche crustless as well. For a quick option, buy a vegan crust at the store. Whole Foods, and Sprouts, for instance, both carry a vegan frozen crust in their frozen food section. 

Or you can use a mini muffin pan, to make individual appetizers or a larger muffin cup for easy to heat breakfasts during the week. 

Despite choosing to use Mediterranean flavors, any combinations of vegetables and flavors can transform your quiche. Actually, just use the base tofu mixture and add the ingredients you want.

WHAT'S IN THIS FABULOUS VEGAN QUICHE RECIPE?

For instance, when I made this particular vegan quiche recipe, I chose to focus on some of my favorite flavors: 

• Nutritional Yeast
• Chickpea Flour
• Sea Salt
• Black Pepper
• Garlic
• Sweet Onioon
• Red Bell Pepper
• Sun-dried tomatoes (dry in the package not packed in oil)
• Mushrooms
• Kalamata Olives

OTHER POSSIBLE IDEAS FOR VEGAN QUICHE RECIPES

Another option would be to use:

• Coconut bacon
• Onions
• Broccoli.

Yet, I also enjoy: 

• Fresh spinach
• Tomatoes
• Red onion

In order to make the most delicious vegan quiche recipe, just choose your favorite combinations of flavors.

To achieve the savory component of this quiche, I chose kalamata olives and sun-dried tomatoes. Furthermore, using onions and garlic with the mushrooms provides the "meaty" texture.

HOW TO MAKE THE INSIDE OF THE VEGAN QUICHE RECIPE...

• Boil 1 cup of water and add the sun-dried tomatoes (set aside while you prepare the other vegetables) This softens the sun-dried tomatoes to make them easier to cut and cook
• In a large sauté pan, sauté onions and mushrooms until the onions are translucent, and mushrooms are browned.  Add a little vegetable broth if sticking occurs.
• Add chopped red pepper and mushrooms and cook for 5 minutes, stirring often.
• Add a little water or vegetable broth to prevent sticking.
• Drain and chop sun-dried tomatoes.
• Add sun-dried tomatoes to sauté pan and stir until combined
• Remove from heat
• Using a food processor: add tofu, nutritional yeast, chickpea flour, salt and pepper
• Process until smooth.
• In a bowl, combine tofu mixture and fold in sautéed vegetables
• Add chopped olives
• Pour into pre-baked crust.
• Bake for 30 minutes uncovered.
• Let quiche cool for 10 minutes before cutting into pieces.
• Drizzle with Tahini Sauce (optional)

WHAT ARE THE INGREDIENTS IN THE VEGAN QUICHE CRUST?

As said earlier, there are different options for the crust. If you are in a hurry, for instance, a frozen crust works just as well for this vegan quiche recipe. 

For this recipe, however, I made my own crust, which is both oil-free and gluten-free:

• Fine Almond Flour (I used Bob Mills)
• Tapioca Starch (I used Bob Mills)
• Ground Flax + Water
• Salt

HOW TO MAKE AN OIL-FREE, GLUTEN-FREE VEGAN QUICHE CRUST 

• First, combine flax meal and water in a small bowl and stir.
• Leave it for 5-10 minutes until it is thick.
• In the meantime, whisk the dry ingredients together: Almond Flour, Tapioca Flour, and Salt together in a medium to a large bowl.
• Add in the thickened Flax, and mix until dough ball forms. You will need to use your hands.
• The dough should be damp but not stick to your fingers (if it is too sticky, add a little more almond flour but not too much)
• Place the ball of dough between 2 sheets of wax paper, and roll the dough out with a rolling pin until it becomes wide enough to cover the base of your pie tin.
• Peel off the top layer of wax paper, and gently place your pie tin on top of the dough.
• Flip the tin over, and remove the other sheet of wax paper, which should now be on top.
• Use your fingers to press the dough evenly into the pie tin (it should be damp, but not sticky). Poke several holes in the dough using a fork.
• Place the pie tin in the freezer for 30 minutes; during this time, turn the oven on to 400F.
• Cover the dough and bake for 15 minutes.
• Reduce oven temperature to 357 degrees
• Uncover, then cook for an additional 10 minutes.
• Now, add your filling.

MAKING THE TAHINI DRIZZLE FOR VEGAN QUICHE RECIPE

Finally, the tahini drizzle brings the whole vegan quiche recipe together with a touch of lemony yum.

• Tahini
• Water
• Lemon Juice
• Garlic
• Cayenne Pepper
• Sea Salt

Once the quiche is cooked, it is important to let it set up for at least 10 minutes before you cut it. As a result, your quiche will stay together and not fall apart.

In addition, you can keep the quiche refrigerated for 5 days and reheat in the microwave or oven. Furthermore, you can also freeze the vegan quiche for use at a later time. 

Although I prepared vegan quiche recipe for brunch, it makes a fabulous dinner entree as well. 

IF YOU LOVE THIS VEGAN QUICHE RECIPE, YOU SHOULD TRY THESE BREAKFAST IDEAS

• Vegan Breakfast Casserole
• Vegan Breakfast Potatoes
• Vegan Breakfast Tacos
• Vegan Breakfast Burrito
• Vegetable Frittata
• Southwestern Tofu Scramble
• Veggie Tofu Scramble
• Chickpea Omelette

Yield: 8 servings

Mediterranean Vegan Quiche

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

This light and flavorful Mediterranean vegan quiche is the perfect entree or made into individual baby quiches using a mini muffin pan. For breakfast, lunch, or dinner, enjoy this delicious savory quiche.

Print

Ingredients

QUICHE FILLING

• 12.3 ounces extra-firm silken tofu (patted dry; do not press and drain)
• 2 Tablespoons Nutritional Yeast
• 3 Tablespoons Chickpea flour
• 1 teaspoon Sea Salt
• 2 teaspoons Black Pepper
• 3 cloves garlic, minced
• 2 medium, sweet onion chopped or 2 cups
• 1 red pepper, chopped
• 1/2 cup sun-dried tomatoes (dry in a package not packed in oil)
• 8 ounces, sliced mushrooms
• 1/4 cup Kalamata Olives, chopped

QUICHE CRUST

• 1 ¼ cup Fine Almond Flour (I used Bob Mills)
• ⅓ cup Tapioca Starch (I used Bob Mills)
• 2 Tablespoons Ground Flax + 5 Tablespoons Water
• 3/4 teaspoon salt

Tahini Drizzle (Optional)

• 1/8 cup Tahini
• 1/8 cup water
• 1/8 cup lemon juice
• 1 clove garlic, minced
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon salt

Instructions

CRUST

• First, combine flax meal and water in a small bowl and stir.
• Leave it for 5-10 minutes until it is thick.
• In the meantime, whisk the dry ingredients together: Almond Flour, Tapioca Flour, and Salt together in a medium to a large bowl.
• Add in the thickened Flax, and mix until dough ball forms. You will need to use your hands.
• The dough should be damp but not stick to your fingers (if it is too sticky, add a little more almond flour but not too much)
• Place the dough ball between 2 sheets of wax paper, and roll the dough out with a rolling pin until it becomes wide enough to cover the base of your pie tin.
• Peel off the top layer of wax paper, gently place your pie tin on top of the dough.
• Flip the tin over, and remove the other sheet of wax paper, which should now be on top.
• Use your fingers to press the dough evenly into the pie tin (it should be damp but not sticky). Next, poke several holes in the dough using a fork.
• Place the pie tin in the freezer for 30 minutes; during this time, turn the oven on to 400F.
• Cover the dough and bake for 15 minutes.
• Reduce oven temperature to 357 degrees
• Uncover, then cook for an additional 10 minutes.
• Now, add your filling.

FILLING: 

• Boil 1 cup of water and add the sun-dried tomatoes (set aside while you prepare the other vegetables). This softens the sun-dried tomatoes to make them easier to cut and cook.
• In a large sauté pan, sauté onions and mushrooms until onions are translucent and mushrooms are browned.  Add little vegetable broth if sticking occurs.
• Add chopped red pepper and mushrooms and cook for 5 minutes, stirring often.
• Add a little water or vegetable broth to prevent sticking.
• Drain and chop sun-dried tomatoes.
• Add sun-dried tomatoes to sauté pan and stir until combined
• Remove from heat
• Using a food processor: add tofu, nutritional yeast, chickpea flour, salt, and pepper
• Process until smooth.
• In a bowl, combine tofu mixture and fold in sautéed vegetables
• Add chopped olives
• Pour into pre-baked crust; bake for 30 minutes uncovered.
• Let quiche cool for 10 minutes before cutting it into pieces.
• Drizzle with Tahini Sauce (optional)
• I served with a salad

You can also make individual crustless quiche in a mini muffin pan or a crustless quiche in the regular pie pan. The choice is yours.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Spectrum Essentials Organic Ground Premium Flaxseed, 24 Oz
• 
  Bob's Red Mill Tapioca Flour - 16 Ounce - 2 Pk
• 
  Bob's Red Mill Gluten Free Super-Fine Natural Almond Flour, 16 oz
• 
  Organic Kalamata Olives - NON-GMO - Gluten Free - Pitted - USDA Organic (13.1 oz)
• 
  KitchenAid KFP1133CU 11-Cup Food Processor with ExactSlice System - Contour Silver

Nutrition Information

Yield

8 servings

Serving Size

1
Amount Per Serving Calories 237Total Fat 3gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 372mgCarbohydrates 21gFiber 6gSugar 6gProtein 11g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me