Imagine pulling a golden, perfectly set tart from the oven — rich, creamy, and packed with seasonal vegetables. Now imagine it contains no eggs, no dairy cream, and no compromise on flavour. That is exactly the promise behind a vegan quiche built on silken tofu and chickpea flour, a combination that has quietly won over home cooks across France and beyond in 2026.
Why this plant-based twist is replacing the classic recipe
Traditional quiche Lorraine relies on a custard of eggs and heavy cream. For decades, that duo seemed impossible to replace without losing the silky texture diners expect. Yet a new wave of plant-based cooking has changed the equation entirely.
The approach featured by Ouest-France’s food section pairs silken tofu with chickpea flour and a medley of winter vegetables. Together, these three ingredients create a filling that sets firmly in the oven while staying moist inside. As a result, the slice holds its shape on the plate just like a classic version would.
Interest in egg-free baking has grown steadily. According to recent market data, plant-based egg alternatives saw double-digit growth in Europe during 2025. By early 2026, searches for dairy-free savoury tarts reached a new peak. This context helps explain why a simple vegan quiche recipe can generate so much enthusiasm online.
« I stopped making traditional quiche the day I tried this version — creamy, easy, and honestly irresistible. »
The winning trio: silken tofu, chickpea flour, and winter vegetables
Silken tofu acts as the custard base. When blended until smooth, it mimics the richness of an egg-and-cream mixture. A few tablespoons of chickpea flour then bind the filling, so it firms up during baking without turning rubbery.
To readLaundry Mistake: What You Do Right After Every Wash Is Ruining Your Machine and Causing Bad OdorsWinter vegetables bring both colour and depth. Think leeks, butternut squash, and purple broccoli — hearty produce that caramelises beautifully at high heat. Consequently, each bite offers a contrast between the soft filling and the slightly charred edges of the roasted vegetables.
- Silken tofu — provides creaminess and protein without dairy
- Chickpea flour — binds the filling and adds a subtle nutty taste
- Seasonal leeks — deliver mild sweetness when slowly sautéed
- Butternut squash — contributes natural colour and velvety texture
- Nutritional yeast — offers a savoury, cheese-like flavour boost
Step-by-step guide to a foolproof plant-based tart
Start with the crust. A simple mix of plain flour, olive oil, and cold water pressed into a tart tin works perfectly. Blind-bake it for about 10 minutes at 180 °C so the base stays crisp once the wet filling is added. Meanwhile, prepare the vegetables by slicing them thinly and roasting them with a drizzle of oil and a pinch of smoked paprika.
Next, blend 300 g of silken tofu with 40 g of chickpea flour, a splash of plant milk, and seasoning. Mustard, garlic powder, and nutritional yeast are popular choices that deepen the savoury profile. The batter should be pourable yet slightly thick, similar to pancake mix.
Arrange the roasted vegetables over the pre-baked crust. Pour the tofu mixture on top, then gently tap the tin on the counter to release air bubbles. Bake at 180 °C for 35 to 40 minutes until the surface is golden and the centre feels firm to the touch. Allow the tart to cool for at least ten minutes before slicing — patience here prevents a soggy cut.
This method is forgiving. Even first-time bakers report a clean, quiche-like result on their very first attempt. Therefore, it makes an ideal weeknight dinner or a crowd-pleasing centrepiece at a weekend brunch.
Tips to customise your filling through the seasons
While winter vegetables shine in this vegan quiche, the base recipe adapts easily. In spring, swap squash for asparagus and fresh peas. During summer, sun-dried tomatoes and courgettes work beautifully. The tofu-and-chickpea-flour custard remains the constant; only the vegetables change.
For extra richness, stir a spoonful of tahini into the blended filling. This small addition lends a nutty depth that mirrors the taste of gruyère in a classic quiche. Similarly, a handful of sautéed mushrooms can replicate the umami punch of lardons without any meat.
Leftovers store well, too. Wrapped in beeswax cloth or placed in an airtight container, slices keep in the fridge for up to three days. Reheat them in the oven rather than the microwave to preserve the crust’s crunch.
Nutritional benefits and practical reasons to go egg-free
A single serving of this plant-based tart delivers roughly 12 g of protein, mostly from the tofu and chickpea flour. It is naturally cholesterol-free and lower in saturated fat than its dairy-heavy counterpart. For anyone managing lactose intolerance or egg allergies, the recipe removes two common triggers at once.
Cost is another factor worth noting. Silken tofu and chickpea flour are affordable staples found in most supermarkets. In many European cities, these items cost less per serving than organic eggs and full-fat cream. So choosing a vegan quiche can also be a budget-friendly decision, especially when feeding a large group.
To readThese Vegetables Grow Perfectly in Your Kitchen in Just a Few Weeks: Here Is What to Plant in 2026Environmental considerations add further motivation. Plant-based meals generally require less water and produce fewer greenhouse-gas emissions than animal-based dishes. Shifting even one weekly dinner from a classic quiche to a plant-based version contributes to a smaller carbon footprint over the course of a year.
Perhaps the strongest argument, though, is taste. Home cooks who have tested this vegan quiche frequently note that guests cannot tell the difference. The golden crust, the creamy centre, and the caramelised vegetables create a sensory experience that stands on its own — no asterisk needed.
Crédit photo © DivertissonsNous
