Vegan Mediterranean Quiche

This light and flavorful Mediterranean vegan quiche is the perfect entree or made into individual baby quiches using a mini muffin pan. You will love this vegan Mediterranean quiche recipe.

One of the easiest and most beautiful brunch meals I make is a vegan quiche. This Mediterranean vegan quiche recipe tastes as good as it looks! The flavors are incredibly savory in this vegan quiche recipe with the right ingredients. This Mediterranean quiche is simple to make, but you also have a variety of options with different fillings, crusts, and sizes to choose from.

We love quiche for breakfast, brunch, lunch or dinner. For a great appetizer, try baby quiches. For an alternative to tofu, try JUST Egg Quiche!

Vegan Quiche Ingredients

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

• Extra-Firm Tofu: Extra-firm tofu has less water than firm tofu, which you notice in the difference in texture. The culinary possibilities of firm and extra-firm are almost the same,
• Nutritional Yeast: Nutritional easy gives the mixture a cheesy flavor while acting as a thickening agent.
• Chickpea Flour: Chickpea flour is thin in texture and keeps the quiche gluten-free.
• Sea Salt: Salt enhances the ingredients in the quiche.
• Black Pepper: Black pepper plays well with many other ingredients, enhancing but rarely overpowering other flavors.
• Garlic: I prefer using fresh garlic cloves whenever possible.
• Sweet Onion: Sweet onions are larger than yellow and have light skin. As the name suggests, sweet onions have a sweet flavor due to their high sugar content, making them great for sauteing and caramelizing. Sweet onion varieties include Walla Walla, Texas Sweets, Maui, and Vidalia.
• Red Bell Pepper: Red bell pepper is sweet and flavorful in this vegan quiche recipe.
• Sun-Dried Tomatoes: I buy sun-dried tomatoes in the package, not packed in oil.
• Mushrooms: I used baby portobello mushrooms.
• Kalamata Olives: Kalamata olives are salty and add immense flavor to the tofu egg mixture.

Additional Vegan Ingredients to Consider

Another option would be to use:

• Coconut Bacon
• Broccoli
• Fresh Spinach
• Tomatoes
• Red Onion

Choose your favorite combinations of flavors to make the most delicious vegan quiche recipe.

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 a "meaty" texture.

How to Make the Vegan Quiche Filling

• Boil 1 cup of water and add the sun-dried tomatoes (set aside while preparing the other vegetables). This process 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 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 the 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 the tofu mixture and fold in the sautéed vegetables
• Add the chopped olives.
• Pour into pre-baked crust.
• Bake for 30 minutes uncovered.
• Let the vegan quiche cool for 10 minutes before cutting it into pieces.
• Drizzle with Tahini Sauce (optional)

Vegan Quiche Crust Ingredients (Gluten-Free)

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

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

• Fine Almond Flour: Fine Almond Flour is made from the finest California-grown almonds, blanched and ground to a fine meal ideal for gluten-free baking. I used the Bob's Red Mills Brand.
• Tapioca Starch: Tapioca Starch is a root starch, and cornstarch is a grain starch. Root starches thicken at lower temperatures, making them great for thickening a sauce immediately after removing it from the stove.
• Ground Flax + Water: Combining ground flaxseed meal and water makes a vegan flax seed egg that helps bind the crust.
• Salt: Salt flavors the crust.

How to Make Gluten-Free Quiche Crust

• First, stir the flax meal and water in a small bowl.
• 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 the 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 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 375 degrees
• Uncover, then cook for an additional 10 minutes.
• Now, add th filling.

Tahini Sauce Drizzle Ingredients

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

• Tahini: Hulled sesame seeds are typically toasted, ground, and emulsified with oil to create a smooth, creamy seed butter with a pourable consistency.
• Water: Water is added to the sauce to thin the mixture.
• Lemon Juice: Lemon juice gives the sauce a fresh citrus flavor while cutting the bitterness in the tahini.
• Garlic: I prefer using fresh garlic cloves for the best flavors.
• Cayenne Pepper: A small amount of cayenne pepper gives the sauce a enhanced flavor; not hot, but earthy.
• Sea Salt: Sea salt enhances the flavors in the sauce.

Allow the Vegan Quiche to Rest Before Cutting

• Once the quiche is cooked, it is essential to set it 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 it in the microwave or oven. Furthermore, you can also freeze the vegan quiche for use later. 
• Although I prepared a vegan quiche recipe for brunch, it makes a fabulous dinner entree. 

Recipe Variations

• Although I chose a gluten-free crust, making this a crustless vegan quiche is possible. Skip the crust.
• For a quick option, buy a vegan crust at the store. For instance, Whole Foods and Sprouts 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 Mediterranean flavors, any combination of vegetables and flavors can transform your quiche.
• Use the base tofu mixture and add the ingredients you want.

Recipe FAQs

Tips

• To prevent a quiche crust from getting soggy, use a fork and poke holes in the bottom of the crust before adding the filling.
• You want to cook your quiche low and slow to keep the light, fluffy texture. Heat that is too high will cause the tofu mixture to not cook evenly.
• One surefire way to make absolutely certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first before adding the filling.
• Make sure your fillings are as dry as possible. Sauté your mushrooms so that all of their moisture is gone, and squeeze cooked spinach to get as much remaining water out as possible.
• Place your quiche on the bottom rack of the oven so that the pie crust bakes up golden-brown and delicious.

Try this vegan Mediterranean quiche recipe for a delicious breakfast, lunch, or dinner.

More Vegan Recipes to Enjoy

If you love this Mediterranean vegan quiche recipe, give us a 5-star review and comment below. We would love to hear from you!

📖 Recipe

Vegan Mediterranean Quiche

Kathy Carmichael

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.

4.80 from 15 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine Mediterranean

Servings 8 servings

Calories 238 kcal

Ingredients

  

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Quiche Filling

• ▢ 12 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
• ▢ ½ cup sun-dried tomatoes dry in a package not packed in oil
• ▢ 8 ounces sliced mushrooms
• ▢ ¼ 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
• ▢ ¾ teaspoon salt

Tahini Drizzle (Optional)

• ▢ ⅛ cup Tahini
• ▢ ⅛ cup water
• ▢ ⅛ cup lemon juice
• ▢ 1 clove garlic minced
• ▢ ¼ teaspoon cayenne pepper
• ▢ ¼ 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 the 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, 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). 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 375 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 preparing 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 the sauté pan and stir until combined.
• Remove from the heat.
• Using a food processor, add tofu, nutritional yeast, chickpea flour, salt, and pepper.
• Process until smooth.
• In a bowl, combine the 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

Notes

• To prevent a quiche crust from getting soggy, use a fork and poke holes in the bottom of the crust before adding the filling.
• You want to cook your quiche low and slow to keep the light, fluffy texture. Heat that is too high will cause the tofu mixture to not cook evenly.
• One surefire way to make absolutely certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first before adding the filling.
• Make sure your fillings are as dry as possible. Sauté your mushrooms so that all of their moisture is gone, and squeeze cooked spinach to get as much remaining water out as possible.
• Place your quiche on the bottom rack of the oven so that the pie crust bakes up golden-brown and delicious.

Nutrition

Calories: 238kcalCarbohydrates: 23gProtein: 11gFat: 2gPolyunsaturated Fat: 2gSodium: 664mgPotassium: 588mgFiber: 6gSugar: 7gVitamin A: 576IUVitamin C: 27mgCalcium: 85mgIron: 3mg

Tried our recipe?Let us know how it was!

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/