Name: The Vegan Ultimate Eggless Vegetarian Breakfast Quiche
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: Crust; 1 pie crust (store-bought or homemade, about 200–250 g — use a vegan crust or make your own); Filling; 2 tbsp vegan butter (or olive oil); 1 cup 100 g chopped shallots (or sweet onion); 10 oz 283 g fresh baby spinach, roughly chopped; 2 cups 500 g vegan ricotta (store-bought like Kite Hill/Treeline or homemade tofu-cashew ricotta); ¼ cup 55 g cornstarch; ½ cup 120 g plant-based heavy cream (e.g., oat cream, soy cream); 1 tsp garlic powder; ½ tsp onion powder; 1 tsp salt (adjust to taste); ½ tsp black pepper; ½ tsp ground mustard; 2 tsp 8 g baking powder; 1 cup 150 g vegan feta (crumbled), divided; Optional garnishes: chopped chives (extra crumbled vegan feta, microgreens); Bold note: All dairy ingredients above have vegan substitutes suggested. Use brands you trust or make your own ricotta from tofu or cashews

Sweet, savory, and totally eggless — this vegan Ultimate breakfast quiche gives you all the brunch vibes without the eggs. I tested plant-based swaps until I found the combo that sets properly, slices cleanly, and still tastes indulgent.

Want creamy, sliceable quiche that feeds a crowd (or a hungry family of eight)? Keep reading — I’ve got the whole recipe, equipment list, nutrition estimate, and all the tips I wish someone told me the first time I tried a dairy-free quiche.

Why this quiche works (and why you’ll love it)

Ever tried a tofu quiche that turned out watery or rubbery? I have — and I swore I’d never let that happen again. This version uses plant-based ricotta (or a tofu-cashew ricotta you can make at home) plus cornstarch and a touch of baking powder to create a firm, custardy set without eggs. I tested different combos; this one holds its shape, reheats beautifully, and even impresses non-vegan guests. Bold takeaway: you don’t need eggs or dairy to get a rich, sliceable quiche.

Ingredients (Vegan, scaled for 8 servings)

Crust

1 pie crust (store-bought or homemade, about 200–250 g) — use a vegan crust or make your own

Filling

2 tbsp vegan butter (or olive oil)
1 cup (100 g) chopped shallots (or sweet onion)
10 oz (283 g) fresh baby spinach, roughly chopped
2 cups (500 g) vegan ricotta (store-bought like Kite Hill/Treeline or homemade tofu-cashew ricotta)
¼ cup (55 g) cornstarch
½ cup (120 g) plant-based heavy cream (e.g., oat cream, soy cream)
1 tsp garlic powder
½ tsp onion powder
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp ground mustard
2 tsp (8 g) baking powder
1 cup (150 g) vegan feta (crumbled), divided

Optional garnishes: chopped chives, extra crumbled vegan feta, microgreens

Bold note: All dairy ingredients above have vegan substitutes suggested. Use brands you trust or make your own ricotta from tofu or cashews.

Equipment (simple and practical)

Kitchen scale (helpful for consistent results)
10-inch quiche dish or 9–10″ pie plate
Measuring spoons & cups
Medium skillet (for sautéing shallots & spinach)
Mixing bowl & spatula
Rolling pin (if making crust)
Oven preheated to 350°F (180°C)

Step-by-step Instructions for Vegan Ultimate Eggless Vegetarian Breakfast Quiche

1. Prep & blind-bake the crust (optional but recommended)

Preheat oven to 350°F (180°C). Roll the pie dough into a 12-inch circle and press into your quiche dish, tucking and crimping the edges. Chill the crust 30 minutes for a firmer edge. For a crisp bottom, line with parchment and pie weights and blind-bake 15 minutes, then remove weights and bake 8 more minutes until just starting to brown. (Skip this if you don’t care about an ultra-crispy bottom — I get it, life is busy.)

2. Sauté the shallots & spinach

Melt 2 tbsp vegan butter in a skillet over medium heat. Add 1 cup chopped shallots and cook 3–4 minutes until soft and translucent. Toss in the spinach and cook 2–3 minutes until it wilts down. Transfer the mixture to a bowl and let it cool slightly.

3. Make the eggless custard

In a large bowl, whisk together 2 cups vegan ricotta, ¼ cup cornstarch, ½ cup plant cream, 1 tsp garlic powder, ½ tsp onion powder, 1 tsp salt, ½ tsp black pepper, ½ tsp ground mustard, and 2 tsp baking powder. Add the sautéed shallots and spinach, then stir in ½ cup of the crumbled vegan feta. Mix until smooth and uniform.

4. Assemble & bake

Spread the filling evenly in the chilled or blind-baked crust. Sprinkle the remaining ½ cup crumbled vegan feta on top. Bake 40–45 minutes until the top turns golden and the filling sets (it will still jiggle slightly in the center). Remove from oven and let cool 15–20 minutes — this resting step helps the quiche slice cleanly.

5. Serve

Slice into 8 wedges and garnish with chives or microgreens. Serve warm or at room temperature.

Prep-ahead, storage & reheating

Prep ahead: You can mix the filling the night before and keep it covered in the fridge. Assemble and bake the next morning. Time-saver, life-saver.
Fridge: Store leftovers in an airtight container for up to 3 days.
Freeze: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the fridge.
Reheat: Warm slices in a 325°F (160°C) oven for 10–12 minutes or microwave for 60–90 seconds. Add a splash of plant cream if the texture tightens up.

Nutrition estimate (per serving — approximate)

Calories: ~382 kcal per serving
Carbohydrates: ~24 g
Protein: ~13 g
Fat: ~26 g

These numbers approximate the original recipe’s nutrition. Your actual calories will vary based on the vegan ricotta and plant cream brands you use. FYI: many vegan cheeses and creams pack different calories and fat — swap wisely if you watch macros.

Still Hungry, Try It:-

Vegan Air Fryer Baked Spinach and Feta Stuffed Sweet Potatoes

Easy Vegetarian Kimchi Fried Rice — A Healthy Dinner Idea!

Vegan Crispy Cheddar Potato Pancakes Recipe

Tips, swaps & troubleshooting

Vegan ricotta options: Use almond-based Kite Hill, cashew ricotta, or homemade tofu-cashew ricotta. I like a ricotta with some tang; it mimics dairy ricotta well.
If the filling feels too loose before baking: Add an extra tablespoon of cornstarch.
For a gluten-free version: Use a gluten-free pie crust (store-bought or homemade).
Want higher protein? Fold in drained, crumbled firm tofu or a scoop of chickpea flour mixed with water.
Make it dairy-free but creamy: Pick oat- or soy-based “heavy cream” alternatives for the same silky texture. IMO, oat cream works brilliantly.

Flavor variations (get creative)

Mediterranean: Add sun-dried tomatoes, kalamata olives, and oregano.
Tex-Mex: Add roasted corn, diced peppers, and a sprinkle of smoked paprika.
Herby: Swap mustard for 1 tbsp Dijon and stir in lots of fresh dill or tarragon.
Mushroom & thyme: Sauté mushrooms with shallots and thyme for an earthy twist.

How this compares to a traditional egg quiche

Texture: Traditional egg quiche relies on eggs to set; this vegan version uses starch + vegan cream to replicate that custardy set. You get a slightly denser but still creamy slice.
Flavor: Vegan ricotta and feta add tang; baking powder gives a subtle lift. The crust crispiness plays a bigger role here — blind-bake if you love crunch.
Ease: No eggs to temper or overcook. If you want consistent results every time, this method removes the most common fail: rubbery or watery set.

Final thoughts

I make this quiche when I host brunch and want something fuss-free yet impressive. Guests always ask for the recipe; they rarely guess it’s eggless. This recipe balances texture, flavor, and reliability — three things I require from weekend brunch if I plan on relaxing instead of tending a temperamental oven experiment. Want a printable recipe card or scaled versions for 2 or 12 people? I can whip that up.

Go make this, serve it with a crisp salad and strong coffee, and enjoy the compliments. If you tweak it to your taste, tell me — I love hearing about delicious kitchen successes.