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Vegan Spring Vegetable Quiche

Delicious Vegan Spring Vegetable Quiche You’ll Love

This Vegan Spring Vegetable Quiche is a delightful, plant-based dish bursting with fresh flavors, perfect for brunch.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 crust Vegan Pie Crust Store-bought or homemade
For the Filling
  • 1 cup Asparagus, chopped Add fresh, crisp texture
  • ½ cup Cherry Tomatoes, halved Provides sweetness and moisture
  • ½ cup Spinach, chopped Adds nutrients and color
  • ½ cup Green Onions, sliced Imparts mild onion flavor
  • 1 tablespoon Olive Oil For sautéing vegetables
  • 14 oz Firm Tofu Acts as creamy base
  • ½ cup Unsweetened Plant Milk e.g., soy, almond, or oat
  • ¼ cup Nutritional Yeast Delivers cheesy flavor
  • 1 tablespoon Dijon Mustard Adds tang and depth
  • ½ teaspoon Turmeric Offers a beautiful golden hue
  • ½ teaspoon Salt Essential for seasoning
  • ¼ teaspoon Black Pepper Essential for seasoning
Optional Toppings
  • 1 tablespoon Fresh Herbs (parsley or dill) Enhances flavor and presentation
  • Vegan Shredded Cheese For added creamy layer
  • Red Pepper Flakes For spice

Equipment

  • Oven
  • Pie dish
  • Skillet
  • Blender

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C) and prepare your vegan pie crust.
  2. In a skillet, add 1 tablespoon of olive oil and sauté 1 cup of chopped asparagus and ½ cup of sliced green onions for 3–4 minutes.
  3. Add ½ cup of chopped spinach and cook for an additional 1–2 minutes until wilted. Remove from heat.
  4. In a blender, combine 14 oz of firm tofu, ½ cup of unsweetened plant milk, ¼ cup of nutritional yeast, 1 tablespoon of Dijon mustard, ½ teaspoon of turmeric, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Blend until smooth.
  5. Spread the sautéed vegetables and ½ cup of halved cherry tomatoes into the pie crust, then pour the tofu mixture over it.
  6. Bake in the preheated oven for 35–40 minutes until the filling is firm and slightly golden.
  7. Allow to cool for 10–15 minutes before garnishing with fresh herbs or vegan cheese.
  8. Slice into wedges and enjoy as a brunch dish or meal prep option.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 15gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 300mgPotassium: 350mgFiber: 3gSugar: 2gVitamin A: 20IUVitamin C: 25mgCalcium: 10mgIron: 15mg

Notes

Vegan Spring Vegetable Quiche can be made ahead of time and stored for quick meals later.

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