May 17, 2013

Mushroom and Onion Quiche + Vegan, Oil-free, Gluten-free Crust

Finally. It took a lot of tries to get this one right. Vegan quiche… “Yeah, right.” That’s what I said at first. How on earth can you make a quiche without eggs?! Tofu to the rescue… again. 

I really like this quiche. The texture is good, the flavors are excellent. But the most exciting part of it, for me, is the CRUST. I made this crust in a hurry, thinking that it would just be okay. It’s WAY better than okay!

I am floored that no one has made this before. I’ve done a myriad of online searches in the past for vegan crusts. Most of them contain wheat and all of them contain oil. I’ve never seen a recipe like this one. Two ingredients. You will not believe how EASY this is to make. And how delicious. A hint of natural sweetness… wonderfully flaky… it’s perfect not only for quiches but for sweet pies as well!

What’s great about this quiche recipe is you can use whatever veggies you want in it. The basic batter part of the recipe is versatile and will now serve as my standard, go-to quiche fix. Feel free to add some vegan cheese shreds to this if you like. I haven’t been using them as they are quite processed and contain a lot of oil. If you do use vegan cheese, I have found Daiya brand to be the best.


      ~ the crust


      ~ the quiche batter

  • 1 12-ounce package firm or extra-firm silken tofu (see notes)
  • ¼ cup unsweetened soy milk or other non-dairy milk
  • 2 TBS nutritional yeast
  • 2 TBS tapioca flour
  • ½ TBS tahini
  • ½ TBS yellow mustard
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1 TBS Spike salt-free seasoning
  • scant ¼ tsp turmeric
  • ½ tsp ground nutmeg (plus a bit more for topping)
  • ½ tsp paprika (plus a bit more for topping)
  • ¼ tsp India Black Salt

      ~ the veggies

  • ½ pound mushrooms, sliced (any kind; I used a combination of shiitake, white and portobello)
  • 1 large onion, diced
  • 3 cloves garlic. crushed


  1. Preheat your oven to 350 degrees F.
  2. For the crust, mix the flax and water together and set aside. Place the almond flour in a food processor. Turn the machine on and drizzle the flax mixture into the top while the almond flour is churning. It should come together nicely. Turn the mixture out on a piece of plastic wrap and form it into a ball, using the plastic wrap to help you press it tightly, removing all the air. Then simply place the ball into a deep-dish, 9″ pie plate and, using your palms and fingers, press it out and up the sides as evenly as possible. Don’t try rolling it out! It won’t work. There is no gluten in there to hold it together so it will fall apart. Flute the sides if you like for a pretty presentation. Dock the crust with a fork (prick it) in several places on the bottom and the sides. Par-bake at 350 for 15 minutes. Remove and set aside.
  3. For the quiche batter, simply place all ingredients into the food processor and blend until smooth.
  4. Water sauté the onions until tender. 
  5. Add the mushrooms and garlic and sauté on medium-low until tender. IMPORTANT: Make sure the mushrooms (or any veggie for that matter) have cooked off most of their liquid. This can be a little tricky with water sautéing since you are adding water to cook them at first. Just be patient. Once they start to cook the veggies will leak a lot of their own water. If they are not cooked down properly they will create a watery mess inside the quiche.
  6. To assemble, first add the veggies to the crust (set some aside to top the quiche), then top with the batter and smooth with a plastic spatula. Arrange the reserved veggies on top for a nicer presentation. 
  7. Sprinkle with a little ground nutmeg and paprika.
  8. Bake the quiche for 50-60 minutes. The top will be cracked and the batter should feel firm to the touch when gently pressed. Remove and let cool 10-15 minutes before serving (makes for easier slicing).
the crust prior to baking… docked and ready to go into the oven
Helyn’s Notes: Be sure you use extra-firm “Silken” brand tofu for this recipe. If you use a different brand, I can’t guarantee the same results. Silken brand has the smoothest, creamiest texture. Silken tofus are on the grocery aisles, not in the produce section, as they do not need to be kept refrigerated prior to opening.


Healthy trails,



18 responses to “Mushroom and Onion Quiche + Vegan, Oil-free, Gluten-free Crust”

  1. Steph says:

    Quiche is one of my favorite things to eat! This one looks incredible!

  2. Love, love, love quiche! Can't wait to try this recipe. Thanks for sharing!

  3. Helyn says:

    Terrific! Thanks!

  4. Helyn says:

    You're so welcome Kelly! Thanks for commenting!

  5. Could this be frozen and defrosted later do you think. Looks amazing – can't wait to try it out.

  6. Helyn says:

    Never tried freezing but I think it would be okay, though the crust may get a little soggy. Please let me know the outcome!

  7. Will let you know. The fresh (cold and reheated) versions were great. Even the kids (2 and 4) gobbled it up. I did theirs with olives and spinach and ours with asparagus, mushroom and spring onion. I topped them with baby tomato and kalmata olive slices. The crust I used the almond mass from home made almond milk and flaxseeds instead of meal as just ran out of flaxmeal the other day and shops have none (couldn't be bothered to grind it first) but it seemed to hold very well. I did x3 the recipe which made a 15cm, 20cm, 30cm and 40cm (aprox) pie dishes and there was plenty of crust / filling to go around. I lined the dishes with baking paper. I have frozen the largest one and will let you know Saturday how it goes…I figure if it gets reheated it will be fine. Also I didn't have some of the filling ingredients so just subbed a few things for what I had. (roasted cashews – ground, for nutritional yeast, mixed herbs for unsalted seasoning and dijon for yellow mustard….extra of that too for flavour balance)…..Thanks for a great recipe though. I won't be going back to egg quiches….ps we told my son it was olive pie as he has a weird thing about quiche!!

  8. Helyn says:

    Great! Sounds like you have a winner…I love olives! Glad the kids enjoyed it too! 🙂

  9. frozen and thawed reheated version was fine – tofu texture looked a little different but tasted the same. Crust not much different. Several of fellow catering members at the function tried it and liked it – gave them link to your site. One has a grand daughter who is now vegan and she was looking for inspiration…..she was very impressed. Of all the quiches there mine had least left over (about 2 slices of a big one)…..the shop one only had one piece taken!! My kids are olive fans too…..must get it from their parents.

  10. Helyn says:

    Wow! Sounds like it was a hit. Excellent… thanks for the update!

  11. freideleebs says:

    Thank you for this recipe. it looks delish!
    is there anything I can use in place of tapioca flour? it is not something I have or can get easily.

  12. Helyn says:

    Corn starch or kudza powder would work. Anything that is a thickener. Even some regular wheat flour would work if you want to use it. Enjoy!

  13. shana says:

    B”H Hi, I’m just wondering about the mustard, nutmeg, garlic, etc. Are these items recognizable in the flavor (ie, do you taste distinct garlic, mustard, etc.) or do they just come together to make a cheesy eggy flavor of quiche, not specifically a garlic (etc) quiche?

  14. helynskitchen says:

    You can’t really taste garlic in this recipe. It adds another depth of flavor. The mustard does contribute to the eggy flavor. I added nutmeg because I love the flavor of it in a quiche. By all means, you can experiment with your own brand of spices that you prefer! 🙂

  15. Keenan says:

    Could you sub the “blanched” almond flour? Very expensive…

  16. Jenna says:

    Just made this for lunch and it was so delicious!! I added a lot more veggies and spices as I normally do to recipes (my husband and I like it that way). It turned out great as pretty much everything on your website does. Thanks for the fantastic recipe!! 🙂

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