This crustless vegan quiche is creamy, cheesy, protein-rich, and packed with potatoes and spinach. It slices beautifully, making it perfect for breakfast, brunch, lunch, or meal prep. The combination of tofu, potatoes, and nutritional yeast creates a texture similar to a traditional egg-and-cheese quiche without any dairy or eggs.

Yield: 6–8 servings
Prep Time: 25 minutes
Bake Time: 45–55 minutes
Total Time: About 1 hour 20 minutes

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Ingredients

For the Potato Layer

• 2 medium potatoes (about 400 g), peeled and diced into 1 cm cubes
• 1 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper

For the Spinach Filling

• 200 g (7 oz) fresh spinach, roughly chopped
  • OR 150 g frozen spinach, thawed and squeezed dry
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp olive oil

For the Vegan Quiche Base

• 400 g (14 oz) extra-firm tofu, pressed
• 1 cup (240 ml) unsweetened soy milk
• ½ cup (40 g) nutritional yeast
• 3 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp turmeric (for color)
• ½ tsp onion powder
• ½ tsp garlic powder

Optional “Cheesy” Additions

• ½ cup vegan shredded cheese
• 2 tbsp chopped chives
• 1 tbsp fresh parsley

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Equipment

• 9-inch (23 cm) pie dish or round baking dish
• Blender or food processor
• Large skillet
• Mixing bowls

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Step 1: Prepare the Potatoes

1. Preheat oven to 190°C (375°F).
2. Peel and dice the potatoes into small cubes.
3. Place them in a bowl.
4. Add:
   • Olive oil
   • Salt
   • Pepper
5. Toss until evenly coated.

Roast the Potatoes

1. Spread potatoes on a baking tray.
2. Roast for 20–25 minutes.
3. Stir halfway through cooking.

They should be tender and lightly golden.

Set aside to cool slightly.

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Step 2: Prepare the Spinach Mixture

1. Heat 1 tbsp olive oil in a skillet over medium heat.
2. Add diced onion.
3. Cook for 5–6 minutes until soft.
4. Add garlic.
5. Cook for 30 seconds.

Add Spinach

1. Add chopped spinach.
2. Cook for 2–3 minutes until wilted.

If using frozen spinach:

• Simply stir it into the onion mixture after squeezing out excess moisture.

Remove from heat and cool.

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Step 3: Press the Tofu

Properly pressed tofu gives the best texture.

1. Wrap tofu in a clean towel.
2. Place a heavy object on top.
3. Press for 20–30 minutes.

You should remove as much liquid as possible.

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Step 4: Make the Quiche Batter

Add to a blender:

• Pressed tofu
• Soy milk
• Nutritional yeast
• Cornstarch
• Lemon juice
• Dijon mustard
• Salt
• Pepper
• Turmeric
• Onion powder
• Garlic powder

Blend for 1–2 minutes until completely smooth.

The mixture should resemble a thick custard.

Check Consistency

It should pour slowly from a spoon.

If too thick:

• Add 1–2 tbsp soy milk.

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Step 5: Assemble the Filling

Transfer the blended mixture to a large bowl.

Fold in:

• Roasted potatoes
• Spinach mixture
• Vegan cheese (if using)
• Chives
• Parsley

Mix gently until evenly combined.

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Step 6: Prepare the Baking Dish

1. Lightly grease a 9-inch baking dish.
2. Pour the quiche mixture into the dish.
3. Spread evenly using a spatula.

Tap the dish gently on the counter to remove air pockets.

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Step 7: Bake

Place in the preheated oven.

Bake at 190°C (375°F) for 45–55 minutes.

The Quiche Is Ready When:

• The top is lightly golden.
• The center feels mostly firm.
• A knife inserted near the center comes out clean.

A slight jiggle in the center is normal.

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Step 8: Cool Before Slicing

This step is important.

1. Remove from the oven.
2. Allow to cool for 20–30 minutes.

During cooling, the quiche firms up considerably.

Attempting to slice too early may cause it to fall apart.

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Optional Golden Top

For a more attractive finish:

1. During the last 10 minutes of baking, sprinkle:
   • 2 tbsp nutritional yeast
   • OR vegan cheese
2. Return to the oven.

This creates a lightly browned cheesy surface.

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Serving Suggestions

Serve warm or at room temperature with:

• Mixed green salad
• Roasted tomatoes
• Sautéed mushrooms
• Fresh fruit
• Toasted sourdough bread
• Vegan yogurt-herb sauce

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Simple Vegan Herb Sauce

Ingredients

• ½ cup unsweetened vegan yogurt
• 1 tbsp lemon juice
• 1 tbsp chopped dill
• 1 tbsp chopped parsley
• Pinch of salt

Method

Mix all ingredients and chill until serving.

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Storage

Refrigerator

• Store covered for up to 5 days.

Freezer

• Freeze individual slices for up to 2 months.

Reheating

• Oven: 180°C (350°F) for 10 minutes
• Microwave: 1–2 minutes