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This vegan quiche is made with a savory mix of tofu, crispy potatoes and leeks, all baked up to tender perfection inside a flaky crust. Packed with savory flavor and perfect for brunch, lunch, or a light dinner!

It officially feels like spring, at least here in the northeast, and when spring arrives, the internet explodes with recipes for eggy things. I guess that means it’s brunch season (it is), and even though I’m a little bummed to see winter go (because I’m weird like that), I can certainly get behind brunch. This vegan quiche is one of my favorite brunch recipes!

Jump to:
  • Ingredient Notes
  • How to Make Vegan Quiche
  • Tips & FAQ
  • Potato Leek Vegan Quiche

Ingredient Notes

I have a few magical ingredients for making vegan dishes that resemble eggs! You’ll find all of them in this recipe, as well as many of my other “eggy” vegan recipes, like my tofu scramble and vegan frittata.

Tofu. Tofu can be crumbled and cooked up to have a texture that’s much like scrambled eggs. In recipes like this one, it can be blended and baked to make a pretty darn convincing vegan quiche filling.

Nutritional Yeast. Nutritional yeast is a type of deactivated yeast that has a naturally savory, almost cheesy flavor. Look for it at health food stores or in the natural foods section of your regular supermarket. You can also buy it online.

Soy Sauce. You might not normally season your eggs with soy sauce, but by adding salty and savory flavors, it goes great with vegan eggs.

Kala Namak. Also known as black salt, this type of salt has a high sulfur content, so it’s great for making things taste eggy. It’s often used in Indian cuisine, and an Indian market is usually your best bet for getting ahold of some. If you don’t have one nearby, look for it online.

Turmeric. This is purely for visual effect. Just a tiny bit of this spice will give your dishes a vibrant yellow color, so they look like they’re made from eggs.

How to Make Vegan Quiche

First off, you’ll need a pie crust! Depending on how ambitious I’m feeling, I’ll either use a store-bought crust (checking the ingredients to ensure it’s vegan), or make my own. Either way, have your crust ready to go before you start making your quiche.

On to making the “egg” portion of our quiche! All you need to do is blend up a handful of ingredients in a food processor: extra firm tofu, nutritional yeast, soy sauce, lemon juice, and turmeric. Add a splash or two of non-dairy milk (but no more than that!) if the mixture seems too thick!

Set your tofu mixture aside and grab a skillet — it’s time to cook the veggies! Heat up a bit of oil in the skillet and add some diced potato, along with a bit of salt and pepper. Cook the potato until it starts to brown and soften. Now add some chopped up leek, and continue cooking the veggies until the leek begins to soften up. Finally, add a couple of cloves of garlic and cook everything for just another minute.

Transfer the tofu mixture and veggies to a large bowl and mix them up! Now transfer everything to your pie crust. Smooth out the top with a spatula, pop it in the oven, and bake your quiche until it’s set in the middle.

Let your quiche cool for a few minutes before slicing it. Sprinkle each slice with a bit of kala namak before serving, if you’d like!

Tips & FAQ

  • Can this vegan quiche be made gluten-free? It sure can! Just use your favorite vegan gluten-free pie crust (here is one to try), and substitute gluten-free tamari for the soy sauce.
  • Storage: Store leftover quiche in a sealed container or plastic bag. It will keep in the fridge or about 3 days, or in the freezer for about 3 months.
  • Not into potatoes and leeks? You can make this vegan quiche will all kinds of veggies! Try sweet potatoes, kale, broccoli, or red peppers. Whatever veggies you choose, I recommend precooking them until they’re just done before adding them to your tofu batter.
  • Be sure to check the ingredients list if you use a store-bought crust, as many brands aren’t vegan. Look out for butter and lard!

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5 from 23 votes Print

Potato Leek Vegan Quiche

This vegan quiche is made with a savory mix of tofu, crispy potatoes and leeks, all baked up to tender perfection inside a flaky crust. Packed with savory flavor and perfect for brunch, lunch, or a light dinner!

CourseBreakfast CuisineAmerican Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour Servings 6 Calories 246 kcal Author Alissa


  • 1(14 ounce or 400 gram) packageextra-firm tofu, drained
  • 2tablespoonsnutritional yeast flakes
  • 2tablespoonssoy sauce or tamari
  • 1tablespoonlemon juice
  • ¼teaspoonground turmeric
  • 1tablespoonunflavored soy or almond milk,or as needed
  • 1tablespoonolive oil
  • 1cupdiced (½ inch) Russet potato (about 1 small potato)
  • Salt and pepper to taste
  • 1medium leek,cleaned and chopped, white and pale green part only
  • 2garlic cloves,minced
  • 1vegan pie crust,homemade or store-bought
  • Kala namak,to taste (optional, for eggy flavor)

US Customary – Metric


  1. Place the tofu, nutritional yeast, soy sauce or tamari, lemon juice, and turmeric into the bowl of a food processor fitted with an S-blade.

  2. Blend everything until smooth, stopping to scrape down the sides of the bowl as needed. You can add splash or two of milk if needed to get the mixture smooth, but keep it to a minimum.

  3. Coat the bottom of a large skillet with olive oil and place it over medium heat.

  4. When the oil is hot, add the potato. Sprinkle with a bit of salt and pepper, and cook it for about 10 minutes, flipping occasionally with a spatula, until it just begins to soften.

  5. Add the leeks and cook everything about 5 minutes more, until the leeks are soft, and the potatoes are fork tender and crispy on the outsides.

  6. Add the garlic and cook just until very fragrant, about 1 minute more.

  7. Preheat the oven to 375°.
  8. Transfer the tofu mixture and the potato leek mixture to a large bowl and mix until the potatoes and leeks are evenly distributed. (Alternatively, you can save a dish by letting the skillet cool a bit and then mixing everything in there.)
  9. Transfer the mixture to the pie crust and smooth out the top with a spatula.

  10. Place the filled crust into the preheated oven and bake until the center is set, and the crust is browned around the edges, about 30 to 35 minutes.

  11. Allow the quiche to sit for a few minutes before cutting. Serve with a sprinkle of kala namak, if desired.

Nutrition FactsPotato Leek Vegan QuicheAmount Per Serving (1 slice (⅙ of quiche))Calories 246Calories from Fat 122% Daily Value*Fat 13.6g21%Saturated Fat 1.8g9%Sodium 450mg19%Potassium 280mg8%Carbohydrates 22.2g7%Fiber 2.8g11%Sugar 2.3g3%Protein 11.4g23%Calcium 110mg11%Iron 2.7mg15%* Percent Daily Values are based on a 2000 calorie diet.« Rosemary White Bean SoupRainbow Peanut Butter Tofu Stir-Fry »

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I used Bob’s Red Mill GF pie mix. The recipe says to make with half shortening & butter. I’m vegan so used only Earth Balance vegan butter and the crust was tasty & crisp. Also made 24 mini quiches with half batch of pie crust (froze the rest). Had some leftover filling and enough pie crust to make a little 6” pie too. Loved this recipe!


  • Love the Kala Namak! Lucky for me we have an Indian market in town. Boyfriend said it was the best quiche he’s ever had. I miss my butter crust, but I liked it a lot too. I want to try it without the crust and use hash browns as the base, forgo the potatoes inside and add more veggies. Here is a link to the hashbrown crust idea:https://toriavey.com/toris-kitchen/potato-crusted-spinach-frittata/


    • Hi! I have your quiche in the oven, right now! I was wondering if you have any tips on how to make this ahead of time to serve. I was hoping to take it for breakfast, this weekend, at my inlaws. Should I freeze it unbaked? Or should I make it the day before and just refrigerate until time to bake? Thank you!


      • This was SO good! You can add all kinds of veggies to the mix and enjoy it. Love it! Will be my lunch staple. Thank you:)


        • I absolutely love this recipe!!! I’m not vegan, but I have an egg allergy and had really missed eating quiche. I’ve made it a hundred different ways depending on what veggies I have on hand, but I’ve always stuck to the recipe on the quiche base. Tonight, I’m making it with potatoes, kale, leek, artichoke hearts, and some red bell pepper. I highly recommend this recipe!! Also, it’s super easy to make it gluten free… just sub a GF pie crust (vegan if needed). Thanks so much for this fantastic recipe!!


        • Just made this…and it was lovely. I fear there may be too much though. Has anyone had any luck freezing a couple of portions? Not sure if it will just turn watery.


        • I have made this in the past and it is absolutely delicious. For Mother’s Day this year I made it again but switched it up. I followed the basic tofu formula but instead of potatoes and leeks, I threw in sauteed shiitake mushrooms and caramalized onions. My guests, who are not vegan, loved it and commented they would never have known it was vegan.

          Thanks for such a great recipe!


          • Hi Alissa, I made the quiche and gave it to my very discerning (and finicky) daughter. It’s a definite thumbs up, a recipe for keeps (like the seitan) thanks, Tamar


            • I have to tell you that this is one of my go-to recipes for any occasion. I’ve now made it many times, often for potlucks or when I want to impress a date or non-vegan guests. It’s always a huge hit and gets requested a lot! I even make it for oil-free people using pizza dough for the shell instead of pie crust. Last night I was making it for 12 people, so I trippled the filling and put it all inside a pizza dough shell in a large casserole dish. It turned out amazing as usual! Thank you so much for the recipe!!!


              • Fantastic recipe!!! Made this for my own New Year’s Day vegan brunch at home. Mine didn’t look very pretty (I think because I had previously frozen my tofu, which changed the texture) but dang it was delicious!!! Pinning this onto my “recipes I’ve made & loved” board. 🙂


                • I just made this, crustless, and it’s delicious! It’s perfect as is but would be great with vegan sausage and/or with salsa. Thank you for the recipe!


                  • Absolutely delicious! Thank you!!


                  • I love it. I just change the vegetables and was delicious. Thanks for sharing.


                  • This was phenomenal, going to cook it all the time now. I used smoky tofu aswell, as that is all what was on the shelf.


                  • Wow, this was SO GOOD! I’m sad we ate it all. Good thing I made an extra crust! Amazing recipe, as always. Thank you!!!


                  • I’m so happy that you came up this the recipe. It was delicious! 5 out of 5 for sure. I would love to bring this to a potluck thingy as I”m sure people will be very impressed 🙂


                  • This was amazing! Thank you so much for the great recipe! I did blind bake the (store-bought) crust for ~20 minutes before doing the full bake, and I think it helped avoid the dreaded soggy bottom. I’ll definitely be making this again.


                  • I have only made the filing part of this recipe (as I didn’t have the pie crust on hand) but it’s so tasty, easy to make and I love that it uses tofu in an alternate way than how I usually use it. I have made it as per the recipe, but have also mixed the veg up. Once with mushrooms and onions, and another time with broccoli, leek and courgette. It’s honestly so yummy, thank you for this recipe!


                  • I’m pretty new to vegan eating. I became a convert just before Christmas 22. So I’m still learning. This quiche was delicious I’ll definitely make it again!


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