Easy Vegan Summer Quiche with Tofu

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This easy vegan summer quiche with tofu is creamy, savoury and perfect for lunches, picnics or salad suppers.

Easy vegan summer quiche with tofu served on a white beaded plate.

A Tiny Bit Vegan Easy Vegan Summer Quiche with Tofu

Who doesn’t love quiche? It reminds me of warm summer days, lunches served with lots of salads and happy picnic moments where food is shared.

It took me a while to figure out that just because I’m vegan, I don’t need to miss out on this classic savoury baked tart. While it’s traditionally made with eggs and cream, tofu has the ability to mimic egg pretty well in this recipe. And, if you use a vegan-friendly ready rolled shortcrust pastry, there is little work involved to create a really tasty, plant-based quiche that everyone will enjoy.

If you enjoy savoury pastry bakes you will love our mini cottage pie pasties. They’re vegan, comforting and delicious.

Origins of quiche

Quiche is widely recognised as a French tart consisting of a pastry case, filled with savoury custard and other ingredients such as cheese and vegetables. A traditional Quiche Lorraine contains bacon.

Recipe highlights

This recipe will give you six generous slices for a meal
Make it ahead by blind baking the tart shell and making the filling the day before. Then simply assemble and bake to serve fresh and hot
A rich, indulgent tart that’s full of flavour
Perfect for lunches, picnics or suppers with salad
Use vegan-friendly ready rolled pastry for a faster, no faff quiche

Baked tofu quiche served with new potatoes and salad.

Ingredients you’ll need to make our easy vegan summer quiche with tofu

Ready rolled shortcrust pastry sheet – you can make your own pastry if you want to, but vegan-friendly ready rolled pastry is very easy to find and will save you lots of time. The filling is the star of the show, so you won’t be compromising on taste too much if you use a shop bought pastry. Remember to buy shortcrust pastry and not puff pastry.

Firm tofu – you need a firm tofu but not one that’s vacuum packed. Vacuum packed ones are too firm and more suitable for stir fries and putting on skewers. You want a tofu that blends nicely without being too sloppy like silken tofu. I personally like Sainsbury’s own organic tofu. I buy the ‘super firm’ one except I don’t think it is “super firm” at all. Anyway, it’s great for this recipe.

Plant-based double cream – to deliver a lovely creamy quiche and to bring everything together, you do need some plant-based double cream. There are some great products out there to choose from.

Plant-based cream cheese – there are some fabulous plant-based cream cheeses out there too and it is a lovely addition to this recipe. It helps to add flavour, creaminess and richness to our vegan quiche.

White onion – I think onion is a must in this recipe but because you have the light coloured, delicate filling, you don’t want to add red onion in this. Red onion can turn quite dark when cooked and I don’t think it looks very appealing in a creamy filling.

Fresh vegetables – I added 80g broccoli and half a red bell pepper to my quiche. But you can use up anything you have in the fridge. You really don’t need a lot but do chop your veggies up into little pieces.

Garlic – I added two cloves of freshly crushed garlic to my pan when sauteing the vegetables. It adds a delicious flavour and shouldn’t be skipped. Don’t be tempted to use powdered garlic, it just isn’t a good substitute for this recipe.

Seasoning – I seasoned my tofu filling with black salt, black pepper, chilli flakes and sea salt. Black salt gives the filling that egg-like taste – it’s a great store cupboard ingredient for tofu scrambles and vegan omelettes.

Chives – these are optional but I used a good helping of chives in my tofu filling. They add another layer of flavour and freshness to this quiche.

Whole baked vegan quiche on a white plate served with salads.

Equipment you’ll need to make our easy vegan summer quiche with tofu

8-inch pie tin – this is essential to create and bake your quiche. Ideally a loose bottom one

1 piece baking paper – to line your quiche for the blind-baking process. If your pie tin has a loose bottom, simple use that as a template to cut a circle.

Blender – to cream the tofu, plant-based double cream and plant-based cream cheese

Large bowl – to mix your filling

Large frying pan – to sauté your vegetables

Ingredient quantities you’ll need to make our easy vegan summer quiche with tofu

1 pack vegan-friendly ready rolled shortcrust pastry
400g firm tofu
100g plant-based double cream
50g plant-based cream cheese
1 tsp olive oil
1 small white onion (chopped into small chunks)
80g broccoli (chopped into small pieces)
1/2 red bell pepper (chopped into small pieces)
2 cloves freshly crushed garlic
1/2 tsp black salt
1/2 tsp freshly ground black pepper
1/4 tsp chilli flakes
1/4 tsp sea salt
Handful fresh chopped chives (optional)

How to make this easy vegan summer quiche with tofu

Blind-bake your pie crust

Carefully line your pie tin with the pastry. Cut pieces off if you need to to make sure it’s all well covered and patch up any tear or holes. Let the pastry overhang as this can be trimmed off after baking. Handle the pastry as little as possible.
Scrunch up the baking paper and place it on the pastry. Cut off any pointed excess and weigh it down using baking beads, dried beans or rice so the pastry can’t puff up during baking. Place in the fridge to chill for at least 30 minutes. This will prevent shrinking in the oven.
Now preheat your oven to 190oC. Once your pie crust is chilled, bake for 20 minutes until the edges look cooked. Then, remove from the oven, lift out the baking paper and beans and poke it all over with a folk. Place back in the oven for a further 10-12 minutes. While the pie crust bakes, make your filling.

Make the filling

Sauté the broccoli, onion, red bell pepper and garlic in a tiny drizzle of oil until the veggies are just soft. Remove from the heat and allow to cool a little.
Blend the tofu, plant-based double cream and plant-based cream cheese with the black pepper, black salt, chilli flakes and sea salt. Transfer to a large bowl.
Add the saluted veggies to the tofu mixture, add the chopped chives and give everything a mix.
Add the filling to the pie crust, place back in the oven and bake for 35-45 minutes at 180oC.
The quiche should have slight brown colouring when it’s baked. Trim off any excess pastry as soon as it’s cool enough to do so.

Serving your vegan summer quiche

Quiche is one of the few dishes I prefer cold – perhaps because I most often eat it in happy moments such as picnics. It is undoubtedly delicious finger food but it makes an equally delicious lunch with salad.

How to store your vegan summer quiche

Any leftover quiche can be stored in an airtight container, in the fridge, for about two days. If you want to eat it hot, it will reheat well in the microwave or air fryer.