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19 Easy Vegan Quiche Recipes for Brunch

Olivia Johnson
May 16, 2026
Easy Vegan Quiche Recipes for Brunch
In This Article Show
  1. 1. Classic Vegan Spinach Quiche
  2. 2. Vegan Mushroom Quiche
  3. 3. Vegan Broccoli Cheddar-Style Quiche
  4. 4. Vegan Tomato Basil Quiche
  5. 5. Vegan Potato and Onion Quiche
  6. 6. Vegan Spinach and Mushroom Quiche
  7. 7. Vegan Bell Pepper Quiche
  8. 8. Vegan Asparagus Quiche
  9. 9. Vegan Kale Quiche
  10. 10. Vegan Zucchini Quiche
  11. 11. Vegan Leek Quiche
  12. 12. Vegan Broccoli and Mushroom Quiche
  13. 13. Vegan Sun-Dried Tomato Quiche
  14. 14. Vegan Sweet Potato Quiche
  15. 15. Vegan Caramelized Onion Quiche
  16. 16. Vegan Corn and Pepper Quiche
  17. 17. Vegan Herbed Tofu Quiche
  18. 18. Vegan Crustless Spinach Quiche
  19. 19. Vegan Mixed Vegetable Quiche

Brunch is one of those meals that sounds fun until you have to decide what to make. You may want something that feels a little special, but you also do not want to spend the whole morning in the kitchen. That is why vegan quiche can be such a helpful option. It looks impressive, slices well, and can be made with simple ingredients like tofu, vegetables, herbs, and a good crust.

I like brunch recipes like these because they feel a little more put together without being too hard to make. Vegan quiche is also easy to change based on what you already have in the fridge, which makes it even more practical. In this post, you will find a mix of easy vegan quiche ideas with spinach, mushrooms, tomatoes, potatoes, and other flavorful fillings. Some are light and fresh, while others are rich and hearty, so there is a nice mix for weekends, holidays, and casual brunch tables with family or friends.

1. Classic Vegan Spinach Quiche

Image Prompt: Top-down realistic editorial food photography of a homemade vegan spinach quiche on a clean white and gray marble countertop, golden flaky crust filled with creamy tofu-based eggless filling and wilted spinach, one neat slice removed to show the soft savory center, warm cozy brunch mood, bright natural window lighting, soft shadows, clean composition, high detail, realistic food texture, no people, no hands, no text, no watermarks, no props with writing.

This is a great place to start because it is simple, classic, and easy to serve. The spinach adds color and freshness, while the creamy filling makes it feel like real brunch food.

Recipe Metadata:

  • Time to Make: 50 minutes
  • Servings: 6

Ingredients:

  1. 1 vegan pie crust
  2. 14 ounces firm tofu
  3. 1/4 cup unsweetened plant milk
  4. 2 cups fresh spinach
  5. 1 small onion, diced
  6. 1 tablespoon olive oil
  7. 2 tablespoons nutritional yeast
  8. 1/2 teaspoon turmeric
  9. salt and black pepper to taste

Recipe Steps:

  1. Cook the onion in olive oil, then add the spinach and cook until wilted.
  2. Blend the tofu, plant milk, nutritional yeast, turmeric, salt, and pepper until smooth.
  3. Stir the spinach mixture into the tofu filling and pour into the crust.
  4. Bake at 375°F until set and lightly golden on top.

2. Vegan Mushroom Quiche

Image Prompt: Top-down realistic editorial food photography of a homemade vegan mushroom quiche on a clean white marble countertop, flaky crust filled with creamy tofu quiche filling and sautéed mushrooms, one slice removed to show the tender savory texture inside, cozy homemade brunch mood, bright natural daylight, soft shadows, clean editorial styling, high detail, no people, no hands, no text, no watermarks, no props with writing.

Mushrooms give this quiche a rich, savory flavor that makes it feel hearty enough for brunch. It is a nice choice when you want something simple that still tastes a little special.

Recipe Metadata:

  • Time to Make: 55 minutes
  • Servings: 6

Ingredients:

  1. 1 vegan pie crust
  2. 14 ounces firm tofu
  3. 1/4 cup unsweetened plant milk
  4. 2 cups sliced mushrooms
  5. 1 small onion, diced
  6. 1 tablespoon olive oil
  7. 2 tablespoons nutritional yeast
  8. 1/2 teaspoon garlic powder
  9. salt and black pepper to taste

Recipe Steps:

  1. Sauté the onion and mushrooms in olive oil until softened and lightly browned.
  2. Blend the tofu, plant milk, nutritional yeast, garlic powder, salt, and pepper until smooth.
  3. Stir the mushroom mixture into the filling and pour into the crust.
  4. Bake at 375°F until the center is set.

3. Vegan Broccoli Cheddar-Style Quiche

Image Prompt: Top-down realistic editorial food photography of a homemade vegan broccoli quiche on a clean white and gray marble countertop, golden pie crust filled with creamy tofu-based filling, tender broccoli florets, and melted vegan cheddar-style cheese, one slice lifted out to show the savory brunch texture, warm homemade brunch mood, bright natural window lighting, soft shadows, high detail, no people, no hands, no text, no watermarks, no props with writing.

This one feels cozy and filling, especially for a weekend brunch. The broccoli and vegan cheese-style flavor make it a good pick when you want something familiar and comforting.

Recipe Metadata:

  • Time to Make: 55 minutes
  • Servings: 6

Ingredients:

  1. 1 vegan pie crust
  2. 14 ounces firm tofu
  3. 1/4 cup unsweetened plant milk
  4. 2 cups small broccoli florets
  5. 1/2 cup vegan shredded cheese
  6. 1 tablespoon olive oil
  7. 2 tablespoons nutritional yeast
  8. 1/2 teaspoon turmeric
  9. salt and black pepper to taste

Recipe Steps:

  1. Steam or sauté the broccoli until just tender.
  2. Blend the tofu, plant milk, nutritional yeast, turmeric, salt, and pepper until smooth.
  3. Fold in the broccoli and vegan cheese, then pour into the crust.
  4. Bake at 375°F until firm and lightly browned.

4. Vegan Tomato Basil Quiche

Image Prompt: Top-down realistic editorial food photography of a homemade vegan tomato basil quiche on a clean white marble countertop, flaky crust filled with creamy tofu quiche filling, sliced tomatoes, and fresh basil, one slice removed to show the soft savory interior, fresh elegant brunch mood, bright natural daylight, soft shadows, clean styling, high detail, no people, no hands, no text, no watermarks, no props with writing.

Tomato and basil give this quiche a bright and fresh flavor that works really well for brunch. It feels light but still filling enough to serve as the main dish.

Recipe Metadata:

  • Time to Make: 50 minutes
  • Servings: 6

Ingredients:

  1. 1 vegan pie crust
  2. 14 ounces firm tofu
  3. 1/4 cup unsweetened plant milk
  4. 1 cup cherry tomatoes, halved
  5. 1/4 cup fresh basil, chopped
  6. 2 tablespoons nutritional yeast
  7. 1 tablespoon olive oil
  8. salt and black pepper to taste

Recipe Steps:

  1. Blend the tofu, plant milk, nutritional yeast, salt, and pepper until smooth.
  2. Stir the basil into the filling and pour it into the crust.
  3. Scatter the tomatoes over the top and press them in lightly.
  4. Bake at 375°F until set and lightly golden.

5. Vegan Potato and Onion Quiche

Image Prompt: Top-down realistic editorial food photography of a homemade vegan potato and onion quiche on a clean white and gray marble countertop, golden flaky crust filled with creamy tofu filling, tender potato slices, and sautéed onions, one slice removed to show the hearty brunch texture inside, warm cozy homemade mood, bright natural window lighting, soft shadows, high detail, no people, no hands, no text, no watermarks, no props with writing.

This quiche is hearty and good for a more filling brunch table. The potatoes make it extra satisfying, while the onion gives it a lot of simple flavor.

Recipe Metadata:

  • Time to Make: 1 hour
  • Servings: 6

Ingredients:

  1. 1 vegan pie crust
  2. 14 ounces firm tofu
  3. 1/4 cup unsweetened plant milk
  4. 1 medium potato, thinly sliced
  5. 1 small onion, sliced
  6. 1 tablespoon olive oil
  7. 2 tablespoons nutritional yeast
  8. 1/2 teaspoon garlic powder
  9. salt and black pepper to taste

Recipe Steps:

  1. Cook the potato slices and onion in olive oil until just tender.
  2. Blend the tofu, plant milk, nutritional yeast, garlic powder, salt, and pepper until smooth.
  3. Layer the potato and onion in the crust and pour the filling over them.
  4. Bake at 375°F until the quiche is set.

6. Vegan Spinach and Mushroom Quiche

Image Prompt: Top-down realistic editorial food photography of a homemade vegan spinach and mushroom quiche on a clean white marble countertop, golden pie crust filled with creamy tofu-based filling, wilted spinach, and sautéed mushrooms, one neat slice removed to show the savory center, cozy homemade brunch mood, bright natural daylight, soft shadows, high detail, no people, no hands, no text, no watermarks, no props with writing.

Spinach and mushrooms are always a good pair, especially in something as easy as quiche. This one feels savory, balanced, and perfect for a brunch spread.

Recipe Metadata:

  • Time to Make: 55 minutes
  • Servings: 6

Ingredients:

  1. 1 vegan pie crust
  2. 14 ounces firm tofu
  3. 1/4 cup unsweetened plant milk
  4. 1 cup sliced mushrooms
  5. 2 cups fresh spinach
  6. 1 small onion, diced
  7. 1 tablespoon olive oil
  8. 2 tablespoons nutritional yeast
  9. salt and black pepper to taste

Recipe Steps:

  1. Cook the onion, mushrooms, and spinach in olive oil until softened.
  2. Blend the tofu, plant milk, nutritional yeast, salt, and pepper until smooth.
  3. Stir the vegetables into the filling and pour into the crust.
  4. Bake at 375°F until the center is set.

7. Vegan Bell Pepper Quiche

Image Prompt: Top-down realistic editorial food photography of a homemade vegan bell pepper quiche on a clean white and gray marble countertop, flaky crust filled with creamy tofu quiche filling and colorful diced bell peppers, one slice removed to show the soft savory texture inside, cheerful homemade brunch mood, bright natural window lighting, soft shadows, high detail, no people, no hands, no text, no watermarks, no props with writing.

Bell peppers add color, sweetness, and a little crunch to this quiche. It is a good brunch option when you want something fresh and simple.

Recipe Metadata:

  • Time to Make: 50 minutes
  • Servings: 6

Ingredients:

  1. 1 vegan pie crust
  2. 14 ounces firm tofu
  3. 1/4 cup unsweetened plant milk
  4. 1 cup diced bell peppers
  5. 1 small onion, diced
  6. 1 tablespoon olive oil
  7. 2 tablespoons nutritional yeast
  8. 1/2 teaspoon paprika
  9. salt and black pepper to taste

Recipe Steps:

  1. Cook the onion and bell peppers in olive oil until slightly softened.
  2. Blend the tofu, plant milk, nutritional yeast, paprika, salt, and pepper until smooth.
  3. Stir the peppers into the filling and pour into the crust.
  4. Bake at 375°F until firm.

8. Vegan Asparagus Quiche

Image Prompt: Top-down realistic editorial food photography of a homemade vegan asparagus quiche on a clean white marble countertop, golden crust filled with creamy tofu filling and tender asparagus pieces, one slice removed to show the elegant savory center, fresh spring brunch mood, bright natural daylight, soft shadows, clean composition, high detail, no people, no hands, no text, no watermarks, no props with writing.

Asparagus gives this quiche a fresh brunch feel that works well for spring or holiday tables. It looks beautiful sliced and tastes light but still satisfying.

Recipe Metadata:

  • Time to Make: 55 minutes
  • Servings: 6

Ingredients:

  1. 1 vegan pie crust
  2. 14 ounces firm tofu
  3. 1/4 cup unsweetened plant milk
  4. 1 cup chopped asparagus
  5. 2 tablespoons nutritional yeast
  6. 1 tablespoon olive oil
  7. 1/2 teaspoon garlic powder
  8. salt and black pepper to taste

Recipe Steps:

  1. Cook the asparagus briefly in olive oil until just tender.
  2. Blend the tofu, plant milk, nutritional yeast, garlic powder, salt, and pepper until smooth.
  3. Fold the asparagus into the filling and pour it into the crust.
  4. Bake at 375°F until set.

9. Vegan Kale Quiche

Image Prompt: Top-down realistic editorial food photography of a homemade vegan kale quiche on a clean white and gray marble countertop, flaky pie crust filled with creamy tofu-based filling and tender chopped kale, one slice removed to show the savory green-speckled interior, warm wholesome brunch mood, bright natural window lighting, soft shadows, high detail, no people, no hands, no text, no watermarks, no props with writing.

Kale makes this quiche feel a little heartier while still keeping it simple. It is a nice option when you want something savory and full of greens.

Recipe Metadata:

  • Time to Make: 55 minutes
  • Servings: 6

Ingredients:

  1. 1 vegan pie crust
  2. 14 ounces firm tofu
  3. 1/4 cup unsweetened plant milk
  4. 2 cups chopped kale
  5. 1 small onion, diced
  6. 1 tablespoon olive oil
  7. 2 tablespoons nutritional yeast
  8. salt and black pepper to taste

Recipe Steps:

  1. Cook the onion and kale in olive oil until the kale softens.
  2. Blend the tofu, plant milk, nutritional yeast, salt, and pepper until smooth.
  3. Stir the kale mixture into the filling and pour into the crust.
  4. Bake at 375°F until the quiche is firm.

10. Vegan Zucchini Quiche

Image Prompt: Top-down realistic editorial food photography of a homemade vegan zucchini quiche on a clean white marble countertop, golden crust filled with creamy tofu quiche filling and tender zucchini slices, one slice removed to show the soft savory interior, fresh homemade brunch mood, bright natural daylight, soft shadows, high detail, no people, no hands, no text, no watermarks, no props with writing.

Zucchini keeps this quiche light and simple, which makes it good for a relaxed brunch. It is easy to make and pairs well with fruit or salad on the side.

Recipe Metadata:

  • Time to Make: 50 minutes
  • Servings: 6

Ingredients:

  1. 1 vegan pie crust
  2. 14 ounces firm tofu
  3. 1/4 cup unsweetened plant milk
  4. 1 medium zucchini, sliced thin
  5. 1 tablespoon olive oil
  6. 2 tablespoons nutritional yeast
  7. 1/2 teaspoon garlic powder
  8. salt and black pepper to taste

Recipe Steps:

  1. Cook the zucchini briefly in olive oil to remove some moisture.
  2. Blend the tofu, plant milk, nutritional yeast, garlic powder, salt, and pepper until smooth.
  3. Arrange the zucchini in the crust and pour the filling over it.
  4. Bake at 375°F until set.

11. Vegan Leek Quiche

Image Prompt: Top-down realistic editorial food photography of a homemade vegan leek quiche on a clean white and gray marble countertop, flaky crust filled with creamy tofu filling and tender sautéed leeks, one slice lifted out to show the soft savory center, elegant cozy brunch mood, bright natural window lighting, soft shadows, high detail, no people, no hands, no text, no watermarks, no props with writing.

Leeks give this quiche a soft, savory flavor that feels a little more special without much extra work. It is a nice option for brunch when you want something simple but a little different.

Recipe Metadata:

  • Time to Make: 55 minutes
  • Servings: 6

Ingredients:

  1. 1 vegan pie crust
  2. 14 ounces firm tofu
  3. 1/4 cup unsweetened plant milk
  4. 2 leeks, sliced thin
  5. 1 tablespoon olive oil
  6. 2 tablespoons nutritional yeast
  7. 1/2 teaspoon thyme
  8. salt and black pepper to taste

Recipe Steps:

  1. Cook the leeks in olive oil until soft.
  2. Blend the tofu, plant milk, nutritional yeast, thyme, salt, and pepper until smooth.
  3. Stir the leeks into the filling and pour into the crust.
  4. Bake at 375°F until firm.

12. Vegan Broccoli and Mushroom Quiche

Image Prompt: Top-down realistic editorial food photography of a homemade vegan broccoli and mushroom quiche on a clean white marble countertop, golden pie crust filled with creamy tofu filling, tender broccoli, and sautéed mushrooms, one neat slice removed to show the savory brunch texture, warm homemade mood, bright natural daylight, soft shadows, high detail, no people, no hands, no text, no watermarks, no props with writing.

This is a hearty brunch quiche with plenty of savory flavor. The broccoli and mushrooms work really well together and make each slice feel more filling.

Recipe Metadata:

  • Time to Make: 55 minutes
  • Servings: 6

Ingredients:

  1. 1 vegan pie crust
  2. 14 ounces firm tofu
  3. 1/4 cup unsweetened plant milk
  4. 1 cup broccoli florets
  5. 1 cup sliced mushrooms
  6. 1 tablespoon olive oil
  7. 2 tablespoons nutritional yeast
  8. salt and black pepper to taste

Recipe Steps:

  1. Sauté the broccoli and mushrooms in olive oil until tender.
  2. Blend the tofu, plant milk, nutritional yeast, salt, and pepper until smooth.
  3. Fold the vegetables into the filling and pour into the crust.
  4. Bake at 375°F until set.

13. Vegan Sun-Dried Tomato Quiche

Image Prompt: Top-down realistic editorial food photography of a homemade vegan sun-dried tomato quiche on a clean white and gray marble countertop, flaky crust filled with creamy tofu quiche filling and small pieces of sun-dried tomato, one slice removed to show the rich savory interior, warm elegant brunch mood, bright natural window lighting, soft shadows, high detail, no people, no hands, no text, no watermarks, no props with writing.

Sun-dried tomatoes add a bold, savory flavor that makes this quiche taste a little richer. It is a good one for brunch when you want a strong flavor without a hard recipe.

Recipe Metadata:

  • Time to Make: 50 minutes
  • Servings: 6

Ingredients:

  1. 1 vegan pie crust
  2. 14 ounces firm tofu
  3. 1/4 cup unsweetened plant milk
  4. 1/3 cup chopped sun-dried tomatoes
  5. 2 tablespoons nutritional yeast
  6. 1 tablespoon olive oil
  7. 1/2 teaspoon garlic powder
  8. salt and black pepper to taste

Recipe Steps:

  1. Blend the tofu, plant milk, nutritional yeast, garlic powder, salt, and pepper until smooth.
  2. Stir in the chopped sun-dried tomatoes.
  3. Pour the filling into the crust and smooth the top.
  4. Bake at 375°F until the quiche is firm and lightly golden.

14. Vegan Sweet Potato Quiche

Image Prompt: Top-down realistic editorial food photography of a homemade vegan sweet potato quiche on a clean white marble countertop, golden crust filled with creamy tofu filling and tender roasted sweet potato cubes, one slice removed to show the hearty colorful brunch interior, cozy homemade brunch mood, bright natural daylight, soft shadows, high detail, no people, no hands, no text, no watermarks, no props with writing.

Sweet potato gives this quiche a soft, hearty bite that makes it feel great for brunch. It is filling and works well with simple herbs and a creamy tofu base.

Recipe Metadata:

  • Time to Make: 1 hour
  • Servings: 6

Ingredients:

  1. 1 vegan pie crust
  2. 14 ounces firm tofu
  3. 1/4 cup unsweetened plant milk
  4. 1 cup roasted sweet potato cubes
  5. 2 tablespoons nutritional yeast
  6. 1 tablespoon olive oil
  7. 1/2 teaspoon paprika
  8. salt and black pepper to taste

Recipe Steps:

  1. Roast the sweet potato until tender.
  2. Blend the tofu, plant milk, nutritional yeast, paprika, salt, and pepper until smooth.
  3. Fold the sweet potato into the filling and pour into the crust.
  4. Bake at 375°F until set.

15. Vegan Caramelized Onion Quiche

Image Prompt: Top-down realistic editorial food photography of a homemade vegan caramelized onion quiche on a clean white and gray marble countertop, flaky crust filled with creamy tofu-based quiche filling and deep golden caramelized onions, one slice removed to show the rich savory brunch center, warm elegant homemade mood, bright natural window light, soft shadows, high detail, no people, no hands, no text, no watermarks, no props with writing.

Caramelized onion makes this quiche taste rich and deeply savory. It feels a little more special than a basic quiche, but it is still easy enough for brunch at home.

Recipe Metadata:

  • Time to Make: 1 hour 5 minutes
  • Servings: 6

Ingredients:

  1. 1 vegan pie crust
  2. 14 ounces firm tofu
  3. 1/4 cup unsweetened plant milk
  4. 2 large onions, sliced
  5. 1 tablespoon olive oil
  6. 2 tablespoons nutritional yeast
  7. 1/2 teaspoon thyme
  8. salt and black pepper to taste

Recipe Steps:

  1. Cook the onions slowly in olive oil until soft and deeply golden.
  2. Blend the tofu, plant milk, nutritional yeast, thyme, salt, and pepper until smooth.
  3. Stir the onions into the filling and pour into the crust.
  4. Bake at 375°F until firm.

16. Vegan Corn and Pepper Quiche

Image Prompt: Top-down realistic editorial food photography of a homemade vegan corn and pepper quiche on a clean white marble countertop, golden crust filled with creamy tofu quiche filling, sweet corn, and colorful bell peppers, one slice removed to show the soft savory interior, cheerful brunch mood, bright natural daylight, soft shadows, high detail, no people, no hands, no text, no watermarks, no props with writing.

Corn and pepper give this quiche a sweeter, brighter flavor that works well for brunch. It is colorful on the table and easy to slice and serve.

Recipe Metadata:

  • Time to Make: 50 minutes
  • Servings: 6

Ingredients:

  1. 1 vegan pie crust
  2. 14 ounces firm tofu
  3. 1/4 cup unsweetened plant milk
  4. 1 cup corn
  5. 1/2 cup diced bell pepper
  6. 1 tablespoon olive oil
  7. 2 tablespoons nutritional yeast
  8. salt and black pepper to taste

Recipe Steps:

  1. Cook the corn and bell pepper briefly in olive oil.
  2. Blend the tofu, plant milk, nutritional yeast, salt, and pepper until smooth.
  3. Stir the vegetables into the filling and pour into the crust.
  4. Bake at 375°F until the center is set.

17. Vegan Herbed Tofu Quiche

Image Prompt: Top-down realistic editorial food photography of a homemade vegan herbed tofu quiche on a clean white and gray marble countertop, flaky crust filled with creamy tofu quiche filling and scattered fresh herbs throughout, one slice removed to show the smooth savory brunch texture, fresh homemade brunch mood, bright natural window lighting, soft shadows, high detail, no people, no hands, no text, no watermarks, no props with writing.

This is a simple option when you want a clean, herby flavor without a lot of chopped vegetables. It is great for pairing with fruit, salad, or roasted potatoes.

Recipe Metadata:

  • Time to Make: 45 minutes
  • Servings: 6

Ingredients:

  1. 1 vegan pie crust
  2. 14 ounces firm tofu
  3. 1/4 cup unsweetened plant milk
  4. 3 tablespoons chopped fresh herbs
  5. 2 tablespoons nutritional yeast
  6. 1 tablespoon olive oil
  7. salt and black pepper to taste

Recipe Steps:

  1. Blend the tofu, plant milk, nutritional yeast, olive oil, salt, and pepper until smooth.
  2. Stir in the chopped herbs.
  3. Pour the filling into the crust and smooth the top.
  4. Bake at 375°F until set and lightly golden.

18. Vegan Crustless Spinach Quiche

Image Prompt: Top-down realistic editorial food photography of a homemade vegan crustless spinach quiche in a simple baking dish on a clean white marble countertop, creamy tofu-based eggless quiche filled with wilted spinach and baked until firm, one slice removed to show the soft savory interior, light healthy brunch mood, bright natural daylight, soft shadows, high detail, no people, no hands, no text, no watermarks, no props with writing.

This is a nice choice when you want to keep things simple and skip the crust. It is easy to make, easy to slice, and still feels like proper brunch food.

Recipe Metadata:

  • Time to Make: 40 minutes
  • Servings: 6

Ingredients:

  1. 14 ounces firm tofu
  2. 1/4 cup unsweetened plant milk
  3. 2 cups fresh spinach
  4. 1 small onion, diced
  5. 1 tablespoon olive oil
  6. 2 tablespoons nutritional yeast
  7. 1/2 teaspoon turmeric
  8. salt and black pepper to taste

Recipe Steps:

  1. Cook the onion and spinach in olive oil until softened.
  2. Blend the tofu, plant milk, nutritional yeast, turmeric, salt, and pepper until smooth.
  3. Stir in the spinach mixture and pour into a greased baking dish.
  4. Bake at 375°F until set.

19. Vegan Mixed Vegetable Quiche

Image Prompt: Top-down realistic editorial food photography of a homemade vegan mixed vegetable quiche on a clean white and gray marble countertop, golden pie crust filled with creamy tofu quiche filling and colorful mixed vegetables like spinach, peppers, onions, and mushrooms, one slice removed to show the hearty brunch interior, warm homemade mood, bright natural window light, soft shadows, high detail, no people, no hands, no text, no watermarks, no props with writing.

This is a very practical brunch recipe because you can use whatever vegetables you already have. It is colorful, filling, and a great way to clear out the fridge in a good way.

Recipe Metadata:

  • Time to Make: 55 minutes
  • Servings: 6

Ingredients:

  1. 1 vegan pie crust
  2. 14 ounces firm tofu
  3. 1/4 cup unsweetened plant milk
  4. 2 cups mixed vegetables
  5. 1 tablespoon olive oil
  6. 2 tablespoons nutritional yeast
  7. 1/2 teaspoon garlic powder
  8. salt and black pepper to taste

Recipe Steps:

  1. Cook the mixed vegetables in olive oil until just tender.
  2. Blend the tofu, plant milk, nutritional yeast, garlic powder, salt, and pepper until smooth.
  3. Stir the vegetables into the filling and pour into the crust.
  4. Bake at 375°F until the quiche is set.
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Olivia Johnson
Stay-at-home mum of three, foodie, and recipe developer. Editor-in-Chief at Mummy-Time.com and proud homesteader. With a passion for homemade meals and real-life parenting, I create and test family-friendly recipes that work for busy households. When I’m not in the kitchen or behind the scenes at Mummy-Time, you’ll find me tending to our garden, preserving food, or finding simple ways to make home life easier. I believe good food, a bit of planning, and a lot of love can go a long way.
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