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Vegan Ultimate Eggless Vegetarian Breakfast Quiche

The Vegan Ultimate Eggless Vegetarian Breakfast Quiche

Sweet, savory, and totally eggless — this vegan 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
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Breakfast
Cuisine: American
Calories: 382
Ingredients Equipment Method Notes

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

Equipment

  • 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)

Method
 

  1. Prep & blind-bake the crust (optional but recommended)
  2. 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.)
  3. Sauté the shallots & spinach
  4. 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.
  5. Make the eggless custard
  6. 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.
  7. Assemble & bake
  8. 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.
  9. Serve
  10. Slice into 8 wedges and garnish with chives or microgreens. Serve warm or at room temperature.

Notes

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.