How do I replace the egg in the quiche filling?

Instead of eggs, blended silken tofu gives the filling its creamy base. It sets thanks to a mix of soy flour and water, a little starch and yeast flakes – together they firm up in the oven so the quiche slices cleanly. You won't miss the eggs at all.

Can I make the vegan tomato quiche ahead and store it?

Yes. The dough can easily be kneaded a day ahead and kept chilled. The baked quiche keeps covered for 2–3 days in the fridge and tastes best lukewarm or cold. You can also freeze it and warm it up again in the oven.

Which tomatoes work best for the quiche?

Cocktail or cherry tomatoes are prettiest, ideally a colourful mix. Halve them and let them drain briefly so the quiche doesn't turn watery and the filling bakes firm. Larger tomatoes work too – just slice them and salt them lightly.

Can I make it with other vegetables or as a sweet quiche?

Absolutely – the silken-tofu filling is a versatile base. Swap the tomatoes for courgette, leek, mushrooms or pumpkin. Leave out the herbs and add a little sweetness, and the same filling turns into a sweet fruit quiche, for example with apricots.

Is the tomato quiche gluten-free?

Not in this version, as the crust uses spelt flour and breadcrumbs. You can make the dough with a gluten-free flour blend and gluten-free breadcrumbs, though – the filling itself is naturally gluten-free.

Vegan Tomato Quiche – easy, egg-free & creamy

Hello lovelies, I have a great new summer recipe for you today: a vegan tomato quiche. I am often told by many people they would like to eat more vegan food but find it difficult to for example replace the eggs in a quiche. Therefore I have created this fantastic quiche that works without any eggs in its glaze and doesn’t contain any complicated ingredients. You can get all ingredients at the big M, at an organic food store or your local health store. The glaze gets very creamy and delicious with fresh herbs and nobody will miss the eggs.

If you love savoury tarts, take a look at my asparagus tart with green asparagus and walnuts on crisp puff pastry.

In my household tomatoes are deeply loved, I sometimes get the impression that certain people (those shorter than 1.50 m) are proper tomato addicted. They can easily eat 1 kilo of cocktail tomatoes in no time. And also this tomato quiche was well received by them – and it’s pretty to look at!

Vegan egg-free tomato tart

The quiche also turns out well with different vegetables, there is no limit to your creativity. But now that it’s summer time it is best to take advantage of tomato season. You can also use the silken tofu glaze for a sweet quiche, just leave out the herbs in this case :-). If you like I can post a recipe for it soon. And suddenly apricots come to my mind!

I purposely didn’t provide an exact amount or kind of herbs so you can use your favorites. Be generous with them – that only makes the quiche more aromatic. We used lots of basil, that goes perfectly well with sweet tomatoes.

Slice of vegan tomato quiche with creamy silken-tofu filling and fresh basil

Vegan tomato tart with cherry tomatoes and basil in the dish, freshly baked

This tomato quiche is perfect for dinner along with a salad. But it’s also perfect for a brunch, a picnic or an add-on to a barbeque. I hope you will try this quiche with silken tofu. In case you haven’t used tofu before, you will be surprised how creamy the glaze will turn out. And as usual I wouldn’t tell the family about all the different or exceptional ingredients.

If you love this creamy silken-tofu filling as much as we do, be sure to try my sweet vegan Swiss apple quiche – same idea, just fruity instead of savoury. For a proper creamy dessert with the same star tofu, my perfect vegan cheesecake with silken tofu is the classic. And to celebrate tomato season, my fresh tomato peach salad makes a lovely light side. I hope this quiche gets baked as often at your place as it does at ours, and I look forward to your feedback.

Vegan tomato quiche

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