Cooking healthy can sometimes be a struggle. But this vegan eggless quiche is quick and simple for mums and dads to make, and a great way to get the kids involved in the kitchen too!

Prep & Cook Time: 1 hour 10 minutes

Serves: 8



  • 2 cups wholemeal flour
  • ⅓ cup olive oil
  • ⅓ cup water
  • ½ tsp Himalayan salt

Here’s another thing to make using this crust recipe!


  • 1 kg firm tofu
  • 250 g frozen chopped spinach
  • 1 zucchini, roughly chopped
  • 1 bunch fresh dill
  • ⅓ cup nutritional yeast flakes
  • 2 tsp Himalayan salt
  • ½ cup shallots, finely sliced


  1. Preheat oven to 180ºC (fan-forced).
  2. Process crust ingredients in a food processor (with the plastic blade) until mixture sticks together when pressed between fingers.
  3. Add crust to a round pastry dish. Using your hands, work the crust around the dish until it moulds to the side of the dish.
  4. Process filling ingredients in a food processor (with the metal blade) until mixture has a creamy texture. (If your food processor is too small, process all the ingredients except the tofu. Use a fork to mash the tofu and mix it into the processed mixture.)
  5. Pour mixture into crust and, using a spatula, spread the mixture equally around.
  6. Bake in oven for one hour.

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