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Vegan Brunch Delight: Savory, golden tofu quiche with fresh tomatoes, zucchini, and herbs—ideal for healthy eating. Save this idea so you can come back to it later.

Savory Vegan Tofu Quiche with Heirloom Tomato, Zucchini Ribbons, Fresh Basil, and Herb-Infused Crust

The Flexi Vegan
A vibrant, protein-packed breakfast centerpiece that proves you don’t need eggs to make a world-class quiche. This recipe features a creamy, turmeric-tinted tofu custard folded with fresh spinach, red onions, and aromatic basil. Nestled in a flaky, herb-infused crust and topped with elegant zucchini ribbons and juicy heirloom tomatoes, it’s as beautiful as it is delicious.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Servings 6 servings

Ingredients
  

For the Herb-Infused Crust:

  • 1 1/4 cups all-purpose flour or a gluten-free blend that includes xanthan gum
  • 1/2 teaspoon sea salt
  • 1 teaspoon dried Italian herbs or a mix of thyme, oregano, and basil
  • 1 tablespoon chopped fresh parsley optional
  • 6 tablespoons cold vegan butter cubed
  • 2 –3 tablespoons ice water

For the Filling:

  • 1 block 14–16 ounces firm or extra-firm tofu drained
  • 2 tablespoons olive oil
  • 1/4 cup unsweetened non-dairy milk
  • 3 tablespoons nutritional yeast
  • 1 tablespoon cornstarch or arrowroot
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon turmeric for color
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 –1 teaspoon sea salt to taste
  • 1/2 teaspoon black pepper
  • 1/2 small red onion thinly sliced
  • 1 cup baby spinach roughly chopped
  • 1/3 cup chopped fresh basil plus extra leaves for garnish

For the Toppings:

  • 1 small zucchini shaved into ribbons with a peeler
  • 1 medium heirloom tomato thinly sliced
  • 1 tablespoon olive oil
  • Flaky sea salt and black pepper
  • Red pepper flakes optional

Instructions
 

  • Preheat and prep: Heat oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
  • Make the crust: In a bowl, whisk flour, salt, and dried herbs. Cut in vegan butter until the mixture looks like coarse crumbs. Add ice water, 1 tablespoon at a time, until the dough just comes together. Press into the pie dish, pushing up the sides. Prick the base with a fork.
  • Par-bake the crust: Bake 10–12 minutes until slightly set. Remove and let cool for a few minutes.
  • Blend the filling: In a blender or food processor, combine tofu, olive oil, milk, nutritional yeast, cornstarch, Dijon, turmeric, garlic powder, onion powder, salt, and pepper. Blend until very smooth.
  • Fold in veggies: Stir in red onion, spinach, and chopped basil. Adjust seasoning if needed.
  • Assemble: Pour filling into the warm crust and smooth the top. Arrange zucchini ribbons and tomato slices over the surface. Brush or drizzle with olive oil and sprinkle with flaky salt, pepper, and red pepper flakes if using.
  • Bake: Return to the oven and bake 32–38 minutes, until the center is set and the edges are lightly golden. A slight jiggle is fine; it will firm up as it cools.
  • Rest and garnish: Cool at least 15–20 minutes before slicing. Top with extra basil leaves.
  • Serve: Enjoy warm, room temperature, or chilled.

Notes

Great with a simple arugula salad with lemon vinaigrette.