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4.67 from 9 votes

Mediterranean Vegan Quiche

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.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Breakfast
Cuisine: Mediterranean
Diet: Vegan
Servings: 8 servings
Calories: 238kcal



  • 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


  • 1 ¼ cup Fine Almond Flour I used Bob Mills
  • cup Tapioca Starch I used Bob Mills
  • 2 Tablespoons Ground Flax + 5 Tablespoons Water
  • ¾ teaspoon salt

Tahini Drizzle (Optional)

  • cup Tahini
  • cup water
  • cup lemon juice
  • 1 clove garlic minced
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt



  • 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.


  • 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 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.


Calories: 238kcal | Carbohydrates: 23g | Protein: 11g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 664mg | Potassium: 588mg | Fiber: 6g | Sugar: 7g | Vitamin A: 576IU | Vitamin C: 27mg | Calcium: 85mg | Iron: 3mg