15 Vegan Quiches and Frittatas

Traditionally made with egg, quiches and frittatas can be amazingly veganized in quite a convincing way. Using tofu or chickpea flour, the eggy dishes can be made into delicious brunches or summer lunches, packed with flavor and protein.

With the crumbly melt-in-the-mouth crust of the quiche or the veggie-packed pie-like frittata, these vegan versions of classic recipes will be a wonderful addition to your repertoire.

Check out these 15 vegan recipes for quiches and frittatas. You will be amazed at how similar to the original version they can be.

We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based, and allergy-friendly recipe resource to help you get healthy!

1. Polenta Quiches With Macadamia Ricotta and Squash Blossoms

Source: Polenta Quiches With Macadamia Ricotta and Squash Blossoms

This Polenta Quiches With Macadamia Ricotta and Squash Blossoms by Marta Ansaldo and Mimma Sangiorgio is gorgeous, summery, and rich, but also light – perfect for summer. The “ricotta” is made of macadamia nuts and cashews. It’s rich, creamy, slightly acidulous thanks to the lemon juice, and perfect for putting on…well, everything. These quiches have a base of polenta, which are then served with a light basil pesto that you cannot skip! It brings all of the flavors together so nicely.

2. Sun-Dried Tomato Olive and Veggie Quiche

Source: Sun-Dried Tomato Olive and Veggie Quiche

If your brunch has been missing a special something, look no further than this amazing Sun-Dried Tomato Olive and Veggie Quiche by Logan Dunn & Lexus Osman! Fragrant spices, sun-dried tomatoes, olives, and an assortment of fresh veggies make this dish unforgettable.

3. Roasted Tomato and Herb Quiche

Source: Roasted Tomato and Herb Quiche

This recipe for Roasted Tomato and Herb Quiche by Jessica DeMarra is a little more hands-on but worth it, especially if you’re making it to share with someone special. Feel free to substitute roasted sunflower seeds instead of pine nuts for a nut-free option. Fresh herbs and tomatoes shine in this summery breakfast, brunch, or any time dish.

4. Asparagus Quiche

Source: Asparagus Quiche

Craving a fancy-schmancy French bistro meal from the comfort of home? Nab some asparagus while you can, and give this Asparagus Quiche by Val & Mani Latifi a whirl!

5. Crimini Mushroom and Caramelized Onion Deep Dish Quiche

Source: Crimini Mushroom and Caramelized Onion Deep Dish Quiche

If you’ve got fresh mushrooms, you’re ready to rock. Don’t go about messing with inferior table mushrooms. Get crimini, oysters, baby bella, or something with a bit of flavor and extra B vitamins. Then buckle up and try this Crimini Mushroom and Caramelized Onion Deep Dish Quiche by Travis Piper.

6. Vegan Quiche Lorraine

Source: Vegan Quiche Lorraine

This Vegan Quiche Lorraine by Lena Novak is made of flavorful tofu filling, tempeh bacon bits layer, topped with cauliflower, and drizzled with zesty cashew cream. It is soft and creamy with a crunchy gluten-free crust that will melt in your mouth.

7. Mushroom and Kale Quiche

Source: Mushroom and Kale Quiche

A good quiche is hard to find – especially if you don’t eat eggs. However, this Mushroom and Kale Quiche by Talida Voinea will take care of your quiche craving. It has crispy quinoa and almond meal crust with a creamy mushroom and tofu filling. It takes a little bit of time, but it is so worth it. This vegan quiche recipe is perfect to keep on hand for breakfast or to make for brunch! When you bring out this classic mushroom and kale quiche, it will impress vegans and non-vegans alike!

8. Tomato & Parsley Quiche

Source: Tomato and Parsley Quiche

This delectable Tomato and Parsley Quiche by Amanda Froelich is completely plant-based, bursting full of nutrition, and easy to digest (because the nuts and seeds have been soaked and sprouted beforehand!) This is perfect for a weekend lunch or meal prep!

9. Broccoli Frittata with Sun-Dried Tomatoes, Onions, and Garlic

Source: Broccoli Frittata with Sun-Dried Tomatoes, Onions and Garlic

This Broccoli Frittata with Sun-Dried Tomatoes, Onions, and Garlic by Emily von Euw is an epic breakfast to share with friends or eat all week. It’s better than the egg-based dishes. Feel free to experiment with different vegetables in the filling: sautéed or grilled zucchini, carrot, fresh tomato, spinach or kale would all be wonderful in here.

10. Spinach, Artichoke, and Mozzarella Tofu Frittata

Source: Spinach, Artichoke, and Mozzarella Tofu Frittata

Hearty spinach, tangy artichoke hearts, and ooey-gooey vegan mozzarella are all baked inside the soft but firm tofu. This is incredibly easy to make. Putting it together takes 5 to 10 minutes tops and the cooking time is just enough to put together a delicious salad to go with it. This Spinach, Artichoke, and Mozzarella Tofu Frittata by Rhea Parsons is a perfect dish for breakfast, brunch, lunch, or dinner.

11. Roasted Vegetable Frittata

Source: Roasted Vegetable Frittata

Chickpea flour batter works so fabulously as an egg replacement that many people, vegans and nonvegans alike, could not tell the difference. It is a little bit more work than just mixing everything up and throwing it all into the oven, as the chickpea flour needs cooking first, and the veggies need to be roasted before mixing it all. But, if you have roasted veggies already in the fridge, you can have this Roasted Vegetable Frittata by Rosalie Livingstone ready in less than 40 minutes.

12. Tofu Frittata With Smoky Eggplant Salsa

Source: Tofu Frittata With Smoky Eggplant Salsa

In this Tofu Frittata With Smoky Eggplant Salsa by Chrysta Hiser, simple ingredients come together to make the most amazing flavor combinations. The eggplant is sauteed in a bit of garlic and olive oil, then tossed with fresh tomatoes and cilantro which offsets the frittata quite nicely. If you’re having peeps over you could pair it up with a nice spring salad, and you are on your way to one fabulous brunch.

13. Frittata With Swiss Chard and Red Pepper

Source: Frittata With Swiss Chard and Red Pepper

This Frittata With Swiss Chard and Red Pepper by Alejandra Graf is the perfect consistency between a quiche without crust and an omelet. Instead of egg, it is made with extra firm tofu and filled with deliciously fresh ingredients bursting with flavor and benefits for the body.

14. Garden Pea Tofu Frittata

Source: Garden Pea Tofu Frittata

These Garden Pea Tofu Frittatas by Becky Cotter can be kept casual for a nice lunch or you can make mini ones and present them smartly with a drizzle of balsamic glaze and some cute pea shoots as a dinner party starter. Unlike an egg frittata, which takes about 10 minutes to cook, these take about 40 minutes in the oven to set properly but can easily be made in advance and kept in the fridge until you need them.

15. Chickpea Frittata With Sage and Rosemary

Source: Chickpea Frittata With Sage and Rosemary

This Chickpea Frittata With Sage and Rosemary by Gabriella Hose and Joe Furini has an incredibly light and fluffy texture that is combined with a winning flavor combination of the two herbs to make a delightful dish. Plus, it’s a great hassle-free breakfast option.

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