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Vegan Gluten-free Quiche + Adapting Recipes

Delicious, vegan gluten-free quiche is absolutely possible. Skeptical? Then read on!

I love quiche.
I love it’s presence at a brunch or casual meal. I love that it is portable and pretty to bring to a party or pot luck. I love that it is delicious at any temperature.

I missed the quiche option when I became a vegan, so I was delighted to find her Sun-dried Tomato, Mushroom, and Spinach Tofu Quiche recipe at Oh She Glows.
I am sharing this to make a point not about creating recipes, but about adapting them to use what is on hand.

Here is the thing.
I don’t like to go to the market unless I have a long list of reasons to go. I resist the “running in for one or two things” as much as I can – always hoping I can catch a family member, who is on the way home, to run in if I need just one “something”.
I’m also a farm stand addict.
I love the colors and the smells and the possibilities and I always buy what looks good without any real plan. The inspiration is enough. Then I get home and realize “yikes!” I have a lot of produce to use while it is fresh.
This week the fridge had a ton of kale, broccoli and basil.

Vegan Gluten-free Quiche to the Rescue

That’s where a recipe like this vegan quiche is perfect (especially when you are not in the mood for a stir fry).
I doubled her recipe for the crust and the tofu base so I could make two different quiches. In one quiche I added kale, onions and red pepper that I had lightly sautéed, adding oregano and some red pepper flakes. I sliced roma tomatoes for the top.
In the other, I used the broccoli, some sun dried tomatoes, and a little bit of pesto that I had made earlier from the basil (our pesto recipe is one of our favs).
They were amazing – including the wonderful gluten-free crust!

Don’t Be Afraid To Make It Your Own

When you are perusing through vegan websites or vegan cookbooks and find a recipe that looks good, but maybe you have kale instead of spinach on hand or a can of diced tomatoes when the recipe calls for chopped fresh tomatoes, take some risks. It may be their recipe, but it is your food so use it. Have fun with it!
Hey, I even do this with my own recipes.

A note on crust. For as long as I have been making crusts, I have found the easiest way to make it even and easy to move to a pie plate is to roll it between two sheets of wax paper. I have always done this with flour based crusts, but found it just as easy with this gluten free one.

Rolling out the crust between sheets of wax paper

Make Your Own Vegan Gluten-free Quiche

We aren’t posting the original vegan gluten-free quiche recipe that we adapted, but you can get it here ( from the amazing Angela of Oh She Glows (she has a wonderful cookbook, too!)

Take risks and enjoy!


Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).

This Post Has 2 Comments

  1. Great tip on rolling out the crust! I love adapting recipes too and always find inspiration from ideas like this. Thank you for sharing!

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