Vegan Sausage Quiche
This Vegan Sausage Quiche brings together the warmth of a cozy breakfast and the satisfying heartiness of a savory pie. I love how it’s packed with veggies and plant-based protein, making it a nourishing meal that I can feel good about.
You know, there's something so comforting about a quiche.
I remember my first attempt at a vegan version, and it felt like a warm hug on a Sunday morning.
This recipe is a staple in my kitchen because it’s not just easy to make, but it's also super versatile!
I often make it ahead of time for busy weekdays, and it keeps well.
Plus, using tofu as the base gives it such a lovely texture.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to swap out the veggies based on what you have on hand! I've used broccoli, zucchini, and even artichokes before. Make sure to press your tofu well; it really helps with the texture. The black salt adds an eggy flavor, but if you can't find it, regular salt works too.
Tips & Notes
- •If you like it a bit spicy, try adding some red pepper flakes to the filling.
- •I keep mine in an airtight container in the fridge, and it lasts for about 4 days - perfect for meal prep!
Recipe Variations
- •Sometimes I throw in some nutritional yeast on top before baking for an extra cheesy flavor.
- •You could also add in some mushrooms or sun-dried tomatoes for a different taste.
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. You can also freeze individual slices wrapped in foil for a quick meal later!
Frequently Asked Questions
Can I make this quiche ahead of time?
Absolutely! You can bake it the night before and just reheat it in the oven. It actually tastes even better the next day as the flavors meld.
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This Vegan Sausage Quiche brings together the warmth of a cozy breakfast and the satisfying heartiness of a savory pie. I love how it’s packed with veggies and plant-based protein, making it a nourishing meal that I can feel good about.
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a skillet, heat the olive oil over medium heat. Add the chopped bell pepper and sauté for about 3-4 minutes until softened.
- 3
Stir in the crumbled vegan vegan sausage and cook for another 5 minutes until it's nicely browned.
- 4
Add the spinach and cook until wilted, about 1-2 minutes. Remove from heat and let it cool slightly.
- 5
In a mixing bowl, combine the pressed tofu, nutritional yeast, soy almond milk, turmeric, black salt, garlic powder, onion powder, black pepper, and baking powder. Blend until smooth and creamy.
- 6
Fold the sautéed mixture into the tofu mixture until well combined.
- 7
Pour the filling into the prepared pie crust, spreading it evenly.
- 8
Top with halved cherry tomatoes for a pop of color.
- 9
Bake in the preheated oven for 35-40 minutes, or until the quiche is set and lightly golden on top.
- 10
Let it cool for about 10 minutes before slicing. Serve warm or at room temperature.
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