Easy Vegan Quiche Recipe – Cheese & Onion

Before my family and I became vegan, my Mother’s signature dish that we’d ask for time and time again was her Cheese and Onion Quiche (we call it a Flan!). Hers was made in the traditional way with eggs, milk and cheese. It ‘s been my mission to replicate my Mother’s quiche as close as I could, so my family and I could once again enjoy this nostalgic centrepiece. What makes this spectacularly tasty is the wholesome, oaty crust; you could buy a pre-made short crust base to save time. This is a basic quiche recipe and I often add different vegetables to the filling such as mushrooms, tomatoes or broccoli – experiment!



  • 200g Wholemeal Flour
  • 100g Oats
  • 6 Tbs Olive/Vegetable Oil
  • 6 Tbs Water


  • 1 Red Onion & 1 White Onion
  • 1 Heaped Tsp Margarine
  • 1 Pack (300/346g) of Firm Tofu
  • 100g Gram/Chickpea Flour
  • ½ Pack (c. 125g) Vegan Cheddar Cheese (that melts!)
  • ½ Tsp Black Pepper
  • 1 Tsp Garlic Powder
  • ½ Tsp Black Salt (Kala Namak) *Optional – this salt has an eggy taste, but regular salt is also good!


  • Pre-heat oven to 190 degrees. Combine with a wooden spoon the Wholemeal Flour, Oats and Oil in a mixing bowl. Gradually add water until the consistency becomes dough-like.
  • Take a section of the crust mixture and flatten with your hands, then press into a 9” springform quiche dish. Continue in sections until all the crust mixture has covered the base and up the sides. Place in the oven for 10 minutes.
  • Meanwhile, finely chop the Onions, leaving aside several Red Onion rings (to decorate). Heat the margarine in a saucepan and add the Onions, Salt, Pepper and Garlic Powder. Fry for 10 minutes on a low heat until the onions become soft.
  • Turn the heat off and then add the Firm Tofu, Gram Flour and Vegan Cheese. Mix until fully combined.
  • Pour the filling mixture into the base/crust, smooth over the top, and decorate with the Red Onion rings.
  • Place in the oven for around 40 minutes, until browned on top.
  • Remove from the springform tin, and leave to cool/set for 10 minutes before serving.
  • Serving suggestions: Salad / Potato Salad / Roasted Root Vegetables.

To watch the Youtube video of this recipe, please click the link:


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