Flavorful Vegan Zucchini Quiche

I used to think quiche needed eggs to be, well, quiche. That’s just how my mom always made it, and I never questioned it. When my friend Sarah brought a vegan version to our monthly potluck, I honestly thought she was kidding.

Turns out, I had a lot to learn about plant-based cooking. With the right mix of tofu and seasonings, plus some fresh zucchini from the garden, you can make a quiche that’s every bit as good as the traditional kind. Even my kids, who usually run at the mention of tofu, couldn’t tell the difference. And that’s saying something!

What Kind of Zucchini Should I Use?

For this quiche recipe, medium-sized zucchini (about 6-8 inches long) are your best bet since they tend to have the perfect balance of flesh and seeds. Look for firm zucchini with smooth, dark green skin – avoid any that feel soft or have wrinkled skin, as these can be watery and less flavorful. If you can only find larger zucchini, just be sure to remove the seedy center before shredding, since bigger zucchini tend to have more watery, bitter seeds. Regular green zucchini works great here, but you could also use yellow summer squash or a mix of both for some nice color variation in your quiche.

Options for Substitutions

This vegan quiche is super adaptable and there are plenty of ways to make it work with what you have:

• Zucchini: You can swap zucchini with yellow summer squash, or use a mix of both. Just make sure to squeeze out the excess moisture after shredding.
• Fennel bulb: Not a fennel fan? Try celery instead – it’ll give you a similar crunch and fresh taste.
• Garbanzo bean flour: This is key for the quiche’s structure, but you can use chickpea flour (same thing!), or try other options like besan (gram flour) or a mix of all-purpose flour with some cornstarch.
• Indian black salt: If you can’t find this, regular salt works fine – you’ll just miss that eggy flavor. A pinch of sulfur salt (if you can find it) can work too.
• Tahini: You can use cashew butter or sunflower seed butter instead. Just make sure it’s well-blended and not too thick.
• Miso paste: If you don’t have miso, try using vegetable bouillon paste or an extra tablespoon of nutritional yeast plus a bit more salt.
• Asparagus: Feel free to swap with broccoli, green beans, or any other green veggie you like. Just chop them into similar-sized pieces.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegan quiche is dealing with excess moisture from the zucchini – make sure to thoroughly squeeze out the shredded zucchini using a clean kitchen towel or cheesecloth, or you’ll end up with a soggy, undercooked center.

Another common mistake is rushing the cooking process of the vegetables – take your time to properly sauté the onions, mushrooms, and asparagus until they release their moisture, and don’t skip deglazing the pan, as this step adds crucial depth of flavor.

When mixing the chickpea flour batter, avoid overmixing which can make the quiche dense and heavy – instead, stir just until the ingredients are combined, and remember to let the quiche cool for at least 15 minutes after baking so it can properly set and be easier to slice.

For the best texture, consider adding a pinch of baking powder to help the quiche rise slightly, and don’t forget to grease your pan well to prevent sticking.

What to Serve With Vegan Zucchini Quiche?

This savory quiche pairs perfectly with a simple mixed green salad dressed in a light lemon vinaigrette – the bright, fresh flavors complement the rich, veggie-filled quiche really well. For brunch, I like serving it with crispy roasted breakfast potatoes and some fresh fruit on the side. If you’re having it for dinner, try it alongside some roasted cherry tomatoes or sautéed green beans to round out the meal. A slice of crusty whole grain bread on the side is always welcome too, especially for soaking up any bits of the flavorful filling.

Storage Instructions

Keep Fresh: This vegan zucchini quiche stays good in the fridge for up to 4 days when stored in an airtight container. It’s actually one of those dishes that tastes even better the next day, as the flavors have time to mingle and develop!

Freeze: You can freeze individual slices of the quiche in freezer-safe containers for up to 2 months. Just place parchment paper between the slices to prevent them from sticking together. This makes for an easy grab-and-go breakfast or lunch option!

Warm Up: When you’re ready to eat your leftover quiche, you can enjoy it cold or heated. To warm it up, pop it in the oven at 350°F for about 10-15 minutes, or microwave individual slices for 1-2 minutes. If frozen, thaw overnight in the fridge before reheating.

Make Ahead: This quiche is perfect for meal prep! You can prepare all the vegetables and mix the wet ingredients the night before, storing them separately in the fridge. The next day, just combine everything and bake. This saves you prep time when you’re ready to cook.

Preparation Time	15-20 minutes
Cooking Time	45-55 minutes
Total Time	60-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 25-30 g
• Fat: 30-35 g
• Carbohydrates: 70-80 g

Ingredients

• 6 cups shredded zucchini squash (about 4 medium)
• 1/2 cup grated fennel bulb
• 1 cup chopped asparagus
• 1 cup chopped fresh cilantro
• 1 large onion, finely chopped
• 3 garlic cloves, crushed or minced
• 1 cup diced mushrooms
• 2 tbsp vegetable stock or cooking wine (for pan deglazing)
• 3 tbsp tahini paste
• 1 tbsp miso paste
• 1 tsp ground turmeric
• 1/2 tsp kala namak (black salt, optional)
• Salt and black pepper, to taste
• 2 tbsp nutritional yeast (optional)
• 1 cup chickpea flour or alternative flour

Step 1: Prepare the Vegetables

• 6 cups shredded zucchini squash (about 4 medium)
• 1/2 cup grated fennel bulb
• 1 cup chopped asparagus
• 1 cup chopped fresh cilantro

Preheat your oven to 375°F (190°C).

In a large bowl, combine the shredded zucchini squash, grated fennel bulb, chopped asparagus, and chopped fresh cilantro.

Toss these veggies together and set the bowl aside for the next step.

Step 2: Cook the Onion, Garlic, and Mushrooms

• 1 large onion, finely chopped
• 3 garlic cloves, crushed or minced
• 1 cup diced mushrooms
• 2 tbsp vegetable stock or cooking wine (for pan deglazing)

Finely chop the onion and add it to a hot, oil-free skillet.

Cook while stirring constantly until the onions are clear and start to brown, about 5-7 minutes.

Next, add the crushed or minced garlic cloves and diced mushrooms to the pan.

Continue to cook, stirring, for another 5 minutes.

Deglaze the pan by adding the vegetable stock or cooking wine, scraping up any browned bits, then remove the pan from the heat.

I like to stir well at the end to get all the flavorful bits off the bottom of the pan.

Step 3: Combine and Mix Ingredients

• cooked onion, garlic, and mushroom mixture from Step 2
• shredded and chopped vegetables from Step 1
• 3 tbsp tahini paste
• 1 tbsp miso paste
• 1 tsp ground turmeric
• 1/2 tsp kala namak (black salt, optional)
• salt and black pepper, to taste
• 2 tbsp nutritional yeast (optional)
• 1 cup chickpea flour or alternative flour

Add the cooked onion, garlic, and mushroom mixture from Step 2 to the large bowl with the shredded and chopped vegetables from Step 1.

Add in the tahini paste, miso paste, ground turmeric, kala namak (if using), salt and black pepper to taste, nutritional yeast (if using), and the chickpea flour (or alternative flour).

Stir everything together thoroughly until well combined and evenly coated.

I find that mixing with your hands can help distribute the flavors even better.

Step 4: Bake the Mixture

• combined vegetable and batter mixture from Step 3

Transfer the well-combined mixture from Step 3 into a 9 x 12-inch oven-safe baking dish.

Use a spatula to spread the mixture evenly.

Bake in the preheated oven at 375°F (190°C) for 45-55 minutes, or until the top is golden and the center is set.

Step 5: Cool and Serve

Remove the baking dish from the oven and let the baked mixture rest for about 10 minutes before cutting and serving.

This makes it easier to slice and helps the flavors settle.

It can be served warm or cold, and I think it’s especially delicious served on top of fresh baby greens.