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Quiche | Eggless Mixed Vegetable and Tofu Quiche

The vegetarian version of the popular French delicacy - Quiche. This quiche is prepared with tofu and vegetables, a perfect balanced meal.
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: French
Keyword: Eggless Mixed Vegetable and Tofu Quiche
Servings: 5
Author: Srividhya G


  • Ready-made pie crust - 1
  • Chopped Mixed vegetables - 1 cup
  • I used shallots tomato, spinach, mushroom, carrot, colored bell peppers
  • Cheese - a handful
  • Salt - 1 tsp
  • Pepper - 1 tsp
  • Thyme - 1/2 tsp
  • Firm Tofu - 16oz
  • Milk - 1/4 cup
  • Turmeric – ½ tsp
  • Curry powder – ½ tsp


Prep – Work

  • Chop all the veggies and set aside.

Pressing the Tofu

  • I don’t have a tofu press, so I usually keep my tofu block on a cutting board and place few paper towels on top and keep my hand mortar and pestle. You can also keep heavy iron skillet on top and let it for 10 to 15 minutes. This process helps to remove some water.

Pureeing Tofu

  • Once you have pressed the tofu, chop them roughly and blend them into smooth paste by adding ¼ cup of milk. If you don’t have time press tofu, puree the tofu directly without adding any milk.

Assembling and Baking

  • Preheat the oven to 350 deg F.
  • To the pureed tofu, add the salt, pepper, thyme and veggies. Combine them together and then add the curry powder and turmeric.
  • Mix this filling and slow spread this in the pie crust. Make sure it's spread evenly.
  • Add your favorite grated cheese on top.
  • Bake this for up to 50 minutes or until the toothpick comes out clean when inserted in the middle.
  • Let it cool for 15 minutes.
  • Serve it lukewarm with ketchup or with any spicy sauce.


Vegan Version:
I used regular milk to puree the tofu, but you can replace it with almond milk or soy milk. Instead of regular cheese you can use vegan cheese or skip that entirely. The store bought pie crust had butter in it, but you can prepare homemade pie crust with vegetable shortening.
You use either flax meal or powdered chia seeds for gelling and firmer texture. But it’s optional.
Adjust the spice, herbs, and salt as per your preference. I used thyme, but you can replace it with basil or oregano or use a blend of all herbs.
Adjust the cheese and the variety as per your preference. I used organic cheddar blend.
Try using extra firm tofu for both quiche and frittata.