15 Flavorful Sunday Vegan Quiche Recipes for a Perfect Brunch

Looking for the perfect Sunday brunch recipes that are both delicious and plant-based.

These 15 Sunday vegan quiche recipes are your answer.

From creamy tofu and spinach quiches to vibrant roasted vegetable combinations.

Each recipe is designed to satisfy your cravings while keeping things healthy and cruelty-free.

Ideal for family gatherings or lazy weekend mornings.

These quiches are easy to prepare, colorful, and packed with nutrients.

Whether you’re a seasoned vegan or just exploring plant-based options.

There’s something here for everyone.

15 Flavorful Sunday Vegan Quiche Recipes for a Perfect Brunch

These 15 Sunday vegan quiche recipes prove that plant-based cooking can be indulgent, flavorful, and satisfying.

Each quiche offers a unique blend of vegetables, herbs, and creamy tofu or cashew bases.

They are perfect for a relaxing brunch or a special occasion.

The recipes are easy to make ahead and customizable to your taste.

They are sure to impress friends and family.

With these recipes, you can enjoy a wholesome and colorful Sunday spread.

They celebrate the best of vegan cuisine.

Spinach and Tofu Vegan Quiche

A silky blend of tofu and fresh spinach creates a creamy vegan quiche that is perfect for a Sunday brunch.

This quiche is savory, light, and packed with nutrients, offering a comforting yet healthy option.

The golden crust encases a smooth filling with hints of garlic and nutmeg, delivering rich flavors in every bite.

Ingredients:

• 1 pre-made vegan pie crust
• 1 block (14 oz) firm tofu, drained
• 2 cups fresh spinach, chopped
• 1/2 cup unsweetened plant-based milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with the vegan pie crust.
• Heat olive oil in a skillet over medium heat. Add garlic and sauté for 1 minute until fragrant.
• Add spinach and cook until wilted, about 3 minutes. Remove from heat and let it cool slightly.
• In a blender, combine tofu, plant-based milk, nutritional yeast, nutmeg, salt, and pepper. Blend until smooth.
• Stir the cooked spinach into the tofu mixture. Mix gently but thoroughly.
• Pour the filling into the prepared pie crust. Smooth the top with a spatula.
• Bake for 35–40 minutes or until the top is slightly golden and firm.
• Let the quiche cool for 10 minutes before slicing.

A perfect brunch centerpiece, this quiche is creamy, flavorful, and satisfying.

It’s easy to make ahead and can be enjoyed warm or at room temperature.

The combination of tofu and spinach provides protein and nutrients, making it both delicious and wholesome.

Roasted Vegetable and Chickpea Vegan Quiche

Roasted bell peppers, zucchini, and cherry tomatoes create a vibrant filling for this vegan quiche.

Chickpeas add a creamy texture and subtle nutty flavor.

This quiche is colorful, hearty, and perfect for a leisurely Sunday brunch with family or friends.

Ingredients:

• 1 pre-made vegan pie crust
• 1 cup cooked chickpeas
• 1 cup zucchini, diced
• 1 cup bell peppers, diced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup unsweetened plant-based milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with the vegan pie crust.
• Toss zucchini, bell peppers, and cherry tomatoes in olive oil, salt, pepper, and oregano. Roast for 15 minutes.
• In a blender, combine chickpeas, plant-based milk, and nutritional yeast. Blend until smooth.
• Stir the roasted vegetables into the chickpea mixture. Mix gently.
• Pour the filling into the prepared pie crust. Smooth the top.
• Bake for 35–40 minutes or until the top is slightly golden and set.
• Let it cool for 10 minutes before slicing.

This quiche is rich in flavor and packed with wholesome vegetables.

It is visually appealing, healthy, and makes a satisfying brunch or lunch.

The combination of roasted vegetables and chickpeas ensures a balance of nutrients and textures.

Mushroom and Leek Vegan Quiche

Earthy mushrooms and tender leeks create a savory filling that melts in your mouth.

The creamy tofu base ensures a rich, smooth texture without any dairy.

This quiche is perfect for cozy Sunday mornings or a special brunch gathering.

Ingredients:

• 1 pre-made vegan pie crust
• 1 block (14 oz) firm tofu, drained
• 1 cup mushrooms, sliced
• 1 cup leeks, sliced
• 1/2 cup unsweetened plant-based milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1/4 tsp smoked paprika
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with the vegan pie crust.
• Heat olive oil in a skillet over medium heat. Sauté mushrooms and leeks for 5–7 minutes until soft.
• In a blender, combine tofu, plant-based milk, nutritional yeast, smoked paprika, salt, and pepper. Blend until smooth.
• Stir the mushroom and leek mixture into the tofu base. Mix well.
• Pour the filling into the prepared crust and smooth the top.
• Bake for 35–40 minutes or until the top is lightly golden.
• Cool for 10 minutes before serving.

This quiche is warm, comforting, and full of savory flavors.

It is an elegant dish for brunch that pairs well with fresh salads.

The earthy mushrooms combined with leeks create a perfect umami experience.

Sun-Dried Tomato and Basil Vegan Quiche

Sweet sun-dried tomatoes and fragrant basil create a Mediterranean-inspired filling.

The tofu and plant-based milk mixture gives a creamy and smooth consistency.

This quiche is ideal for a flavorful Sunday brunch or light lunch.

Ingredients:

• 1 pre-made vegan pie crust
• 1 block (14 oz) firm tofu, drained
• 1/2 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil, chopped
• 1/2 cup unsweetened plant-based milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with the vegan pie crust.
• Heat olive oil in a skillet and lightly sauté sun-dried tomatoes for 2 minutes.
• In a blender, combine tofu, plant-based milk, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth.
• Stir in the sautéed tomatoes and chopped basil. Mix evenly.
• Pour the filling into the prepared crust and smooth the top.
• Bake for 35–40 minutes until firm and lightly golden.
• Cool for 10 minutes before slicing.

This quiche is fragrant, flavorful, and bursting with Mediterranean tastes.

It is perfect for brunch, lunch, or even a light dinner.

The combination of sun-dried tomatoes and basil gives a vibrant, fresh taste.

Broccoli and Cashew Vegan Quiche

Tender broccoli florets and creamy cashew puree make a rich and wholesome filling.

This quiche is hearty, nutritious, and full of savory flavors that everyone will love.

Perfect for a Sunday brunch or a healthy family meal.

Ingredients:

• 1 pre-made vegan pie crust
• 1 cup broccoli florets, steamed
• 1/2 cup raw cashews, soaked for 2 hours
• 1/2 cup unsweetened plant-based milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with the vegan pie crust.
• Steam broccoli until tender, about 5 minutes.
• In a blender, combine soaked cashews, plant-based milk, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth.
• Chop steamed broccoli and fold into the cashew mixture. Mix gently.
• Pour the filling into the prepared crust and smooth the top.
• Bake for 35–40 minutes until golden and set.
• Cool for 10 minutes before slicing.

This quiche is creamy, wholesome, and satisfying.

It is a protein-rich, nutrient-packed option for brunch or lunch.

The combination of broccoli and cashew puree creates a luxurious, smooth texture.

Carrot and Sweet Potato Vegan Quiche

Sweet roasted carrots and sweet potatoes create a naturally sweet and earthy filling.

Silky tofu and plant-based milk provide a creamy base that complements the vegetables perfectly.

This quiche is colorful, hearty, and ideal for a relaxed Sunday brunch.

Ingredients:

• 1 pre-made vegan pie crust
• 1 cup diced carrots
• 1 cup diced sweet potato
• 1 block (14 oz) firm tofu, drained
• 1/2 cup unsweetened plant-based milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1/2 tsp cinnamon
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with the vegan pie crust.
• Toss carrots and sweet potatoes in olive oil, cinnamon, salt, and pepper. Roast for 20 minutes until tender.
• In a blender, combine tofu, plant-based milk, nutritional yeast, salt, and pepper. Blend until smooth.
• Stir roasted vegetables into the tofu mixture. Mix evenly.
• Pour filling into the prepared crust and smooth the top.
• Bake for 35–40 minutes until golden and firm.
• Cool for 10 minutes before slicing.

This quiche is naturally sweet, earthy, and full of flavor.

It is hearty, colorful, and perfect for brunch or a light dinner.

The roasted carrots and sweet potatoes provide a comforting, wholesome texture.

Zucchini and Bell Pepper Vegan Quiche

Tender zucchini and colorful bell peppers make a light, savory quiche.

The tofu and plant-based milk filling ensures a creamy texture without any dairy.

This quiche is perfect for a cheerful Sunday brunch and pairs well with fresh salads.

Ingredients:

• 1 pre-made vegan pie crust
• 1 cup zucchini, diced
• 1 cup bell peppers, diced
• 1 block (14 oz) firm tofu, drained
• 1/2 cup unsweetened plant-based milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1/4 tsp dried thyme
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with the vegan pie crust.
• Heat olive oil in a skillet. Sauté zucchini and bell peppers for 5–7 minutes until softened.
• In a blender, combine tofu, plant-based milk, nutritional yeast, thyme, salt, and pepper. Blend until smooth.
• Stir the cooked vegetables into the tofu mixture. Mix gently.
• Pour filling into the prepared crust and smooth the top.
• Bake for 35–40 minutes until the top is golden and firm.
• Cool for 10 minutes before slicing.

This quiche is light, fresh, and packed with flavor.

It makes a colorful and nutritious centerpiece for brunch or lunch.

The combination of zucchini and bell peppers creates a satisfying, wholesome dish.

Kale and Sweet Corn Vegan Quiche

Fresh kale and sweet corn create a nutrient-packed, vibrant quiche.

The tofu base ensures a smooth and creamy texture without dairy.

Perfect for a hearty and healthy Sunday brunch.

Ingredients:

• 1 pre-made vegan pie crust
• 2 cups fresh kale, chopped
• 1 cup sweet corn kernels
• 1 block (14 oz) firm tofu, drained
• 1/2 cup unsweetened plant-based milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1/4 tsp black pepper
• Salt to taste

Instructions:

• Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with the vegan pie crust.
• Heat olive oil in a skillet. Sauté kale for 3–4 minutes until wilted.
• In a blender, combine tofu, plant-based milk, nutritional yeast, salt, and pepper. Blend until smooth.
• Stir in the sautéed kale and corn. Mix evenly.
• Pour filling into the prepared crust and smooth the top.
• Bake for 35–40 minutes until set and lightly golden.
• Cool for 10 minutes before slicing.

This quiche is vibrant, flavorful, and healthy.

It is perfect for brunch or a light lunch with family or friends.

The combination of kale and sweet corn adds texture and natural sweetness.

Asparagus and Pea Vegan Quiche

Fresh asparagus and green peas create a spring-inspired, bright quiche.

The tofu and plant-based milk mixture makes a creamy, satisfying filling.

This quiche is perfect for a light Sunday brunch or lunch.

Ingredients:

• 1 pre-made vegan pie crust
• 1 cup asparagus, cut into 1-inch pieces
• 1/2 cup green peas
• 1 block (14 oz) firm tofu, drained
• 1/2 cup unsweetened plant-based milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with the vegan pie crust.
• Heat olive oil in a skillet. Sauté asparagus for 3–4 minutes until tender.
• In a blender, combine tofu, plant-based milk, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth.
• Stir in the cooked asparagus and peas. Mix evenly.
• Pour filling into the prepared crust and smooth the top.
• Bake for 35–40 minutes until golden and firm.
• Cool for 10 minutes before slicing.

This quiche is fresh, light, and flavorful.

It makes a beautiful springtime brunch option for family or friends.

The asparagus and peas provide a sweet, crisp texture that complements the creamy filling.

Caramelized Onion and Spinach Vegan Quiche

Sweet caramelized onions and fresh spinach create a rich, savory quiche.

The tofu filling ensures a creamy, smooth texture without dairy.

This quiche is perfect for a comforting Sunday brunch.

Ingredients:

• 1 pre-made vegan pie crust
• 2 cups spinach, chopped
• 1 large onion, thinly sliced
• 1 block (14 oz) firm tofu, drained
• 1/2 cup unsweetened plant-based milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with the vegan pie crust.
• Heat olive oil in a skillet. Cook onions over low heat for 15–20 minutes until caramelized.
• Add spinach to the onions and cook for 2–3 minutes until wilted.
• In a blender, combine tofu, plant-based milk, nutritional yeast, nutmeg, salt, and pepper. Blend until smooth.
• Stir in the onion and spinach mixture. Mix evenly.
• Pour filling into the prepared crust and smooth the top.
• Bake for 35–40 minutes until golden and firm.
• Cool for 10 minutes before slicing.

This quiche is savory, sweet, and deeply flavorful.

It is ideal for brunch or a cozy lunch with family.

The caramelized onions and spinach provide richness and depth in every bite.

Red Pepper and Olive Vegan Quiche

Roasted red peppers and briny olives create a Mediterranean-inspired vegan quiche.

The tofu base makes a creamy, satisfying filling without dairy.

This quiche is colorful, flavorful, and perfect for a weekend brunch.

Ingredients:

• 1 pre-made vegan pie crust
• 1 cup roasted red peppers, sliced
• 1/4 cup black olives, sliced
• 1 block (14 oz) firm tofu, drained
• 1/2 cup unsweetened plant-based milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1/4 tsp smoked paprika
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with the vegan pie crust.
• Heat olive oil in a skillet. Sauté roasted red peppers and olives for 2–3 minutes.
• In a blender, combine tofu, plant-based milk, nutritional yeast, smoked paprika, salt, and pepper. Blend until smooth.
• Stir in the pepper and olive mixture. Mix evenly.
• Pour filling into the prepared crust and smooth the top.
• Bake for 35–40 minutes until firm and lightly golden.
• Cool for 10 minutes before slicing.

This quiche is tangy, colorful, and full of Mediterranean flavor.

It is perfect for brunch, lunch, or a light dinner gathering.

The roasted peppers and olives create a savory, satisfying flavor combination.

Sweet Potato and Kale Vegan Quiche

Roasted sweet potatoes and fresh kale make a hearty and flavorful quiche.

The tofu filling creates a smooth, creamy texture without using any dairy.

This quiche is perfect for a Sunday brunch or a cozy lunch at home.

Ingredients:

• 1 pre-made vegan pie crust
• 1 cup sweet potato, diced and roasted
• 2 cups fresh kale, chopped
• 1 block (14 oz) firm tofu, drained
• 1/2 cup unsweetened plant-based milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1/4 tsp smoked paprika
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with the vegan pie crust.
• Toss diced sweet potatoes in olive oil, salt, and smoked paprika. Roast for 20 minutes until tender.
• Heat a skillet with olive oil and sauté chopped kale for 3–4 minutes until wilted.
• In a blender, combine tofu, plant-based milk, nutritional yeast, salt, and pepper. Blend until smooth.
• Stir in roasted sweet potatoes and sautéed kale. Mix gently.
• Pour the mixture into the prepared crust and smooth the top.
• Bake for 35–40 minutes until golden and set.
• Cool for 10 minutes before slicing.

This quiche is sweet, savory, and full of wholesome flavors.

It is perfect for a nutritious and satisfying brunch or lunch.

The roasted sweet potatoes and kale provide texture, color, and nutrients.

Broccoli and Bell Pepper Vegan Quiche

Bright broccoli florets and colorful bell peppers create a vibrant quiche.

The tofu and plant-based milk filling makes it creamy without using any dairy.

This quiche is ideal for a healthy and colorful Sunday brunch.

Ingredients:

• 1 pre-made vegan pie crust
• 1 cup broccoli florets, steamed
• 1 cup bell peppers, diced
• 1 block (14 oz) firm tofu, drained
• 1/2 cup unsweetened plant-based milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with the vegan pie crust.
• Steam broccoli until tender, about 5 minutes.
• Heat olive oil in a skillet and sauté diced bell peppers for 3–4 minutes.
• In a blender, combine tofu, plant-based milk, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth.
• Stir in broccoli and bell peppers. Mix evenly.
• Pour the filling into the prepared crust and smooth the top.
• Bake for 35–40 minutes until golden and set.
• Cool for 10 minutes before slicing.

This quiche is colorful, nutritious, and flavorful.

It is perfect for brunch or a healthy lunch with family or friends.

The broccoli and bell peppers provide crunch, taste, and visual appeal.

Zucchini, Corn, and Tomato Vegan Quiche

Zucchini, sweet corn, and cherry tomatoes make a fresh, summery quiche.

The tofu filling creates a smooth, creamy texture without dairy.

This quiche is ideal for a light and cheerful Sunday brunch.

Ingredients:

• 1 pre-made vegan pie crust
• 1 cup zucchini, diced
• 1/2 cup sweet corn kernels
• 1/2 cup cherry tomatoes, halved
• 1 block (14 oz) firm tofu, drained
• 1/2 cup unsweetened plant-based milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1/4 tsp dried oregano
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with the vegan pie crust.
• Heat olive oil in a skillet. Sauté zucchini for 3–4 minutes until slightly softened.
• Stir in sweet corn and cherry tomatoes. Cook for another 2–3 minutes.
• In a blender, combine tofu, plant-based milk, nutritional yeast, oregano, salt, and pepper. Blend until smooth.
• Fold the vegetable mixture into the tofu base. Mix gently.
• Pour the filling into the prepared crust and smooth the top.
• Bake for 35–40 minutes until golden and set.
• Cool for 10 minutes before slicing.

This quiche is light, fresh, and full of vibrant flavors.

It makes a perfect brunch or lunch dish for sunny weekends.

The combination of zucchini, corn, and tomatoes is colorful and naturally sweet.

Eggplant and Spinach Vegan Quiche

Roasted eggplant and fresh spinach create a hearty, savory quiche.

The tofu filling ensures a creamy texture without any dairy.

This quiche is ideal for a satisfying Sunday brunch or family meal.

Ingredients:

• 1 pre-made vegan pie crust
• 1 cup eggplant, diced and roasted
• 2 cups fresh spinach, chopped
• 1 block (14 oz) firm tofu, drained
• 1/2 cup unsweetened plant-based milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1/4 tsp garlic powder
• Salt and pepper to taste

Instructions:

• Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with the vegan pie crust.
• Toss diced eggplant with olive oil, salt, and pepper. Roast for 15–20 minutes until tender.
• Heat olive oil in a skillet and sauté chopped spinach for 3 minutes until wilted.
• In a blender, combine tofu, plant-based milk, nutritional yeast, garlic powder, salt, and pepper. Blend until smooth.
• Fold roasted eggplant and sautéed spinach into the tofu mixture. Mix gently.
• Pour the filling into the prepared crust and smooth the top.
• Bake for 35–40 minutes until golden and firm.
• Cool for 10 minutes before slicing.

This quiche is savory, hearty, and full of flavor.

It is perfect for brunch or a cozy family lunch.

The roasted eggplant and spinach provide richness and texture in every bite.

Carrot, Zucchini, and Herb Vegan Quiche

Grated carrot and zucchini with fresh herbs make a light, aromatic quiche.

The tofu base gives it a creamy texture without using any dairy.

This quiche is ideal for a healthy Sunday brunch or lunch.

Ingredients:

• 1 pre-made vegan pie crust
• 1 cup grated carrot
• 1 cup grated zucchini
• 1 block (14 oz) firm tofu, drained
• 1/2 cup unsweetened plant-based milk
• 2 tbsp nutritional yeast
• 1 tbsp olive oil
• 1 tsp fresh thyme, chopped
• 1/4 tsp black pepper
• Salt to taste

Instructions:

• Preheat the oven to 375°F (190°C). Line a 9-inch pie dish with the vegan pie crust.
• Heat olive oil in a skillet. Sauté grated carrot and zucchini for 3–4 minutes until slightly softened.
• In a blender, combine tofu, plant-based milk, nutritional yeast, thyme, salt, and pepper. Blend until smooth.
• Fold sautéed vegetables into the tofu mixture. Mix gently.
• Pour the filling into the prepared crust and smooth the top.
• Bake for 35–40 minutes until golden and set.
• Cool for 10 minutes before slicing.

This quiche is fresh, aromatic, and full of natural flavors.

It is perfect for brunch, lunch, or a light, healthy meal.

The combination of carrot, zucchini, and herbs adds texture, color, and fragrance.