Vegan Spring Vegetable Breakfast Quiche

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Spring Vegetable Breakfast Quiche

Jill Dalton
This recipe offers a nutritious and satisfying plant-based spin on the classic breakfast quiche. Packed with asparagus, it provides a hearty serving of protein to energize your morning. The creamy, egg-free filling and crispy crust create a delectable dish that will appeal to both vegans and non-vegans. Preparing this protein-packed, vegetable-loaded quiche allows you to enjoy a wholesome and filling breakfast without sacrificing flavor or texture. Elevate your brunch menu with this plant-based delight.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Breakfast, Main Course
Cuisine American
Servings 8
Calories 249 kcal





  • Preheat oven to 350°F


  • Add all crust ingredients to a mixing bowl and mash together until is mixed well and press into a ball.
  • Place ball between two pieces of parchment paper and roll it into a flat disc a bit larger than the size of your pie plate with a rolling pin.
  • Place crust into pie plate and form the sides and edges just like you would a pie crust.
  • Bake in the oven for 10 minutes.


  • Add all filling ingredients except for the veggies, dill weed and pepper to a blender and blend until smooth.
  • Add the veggies to a mixing bowl, pour over the filling mixture and gently stir together.
  • Pour mixture into the crust and bake for 55 minutes.


If the crust mixture is too dry to stick together, add a tablespoon at a time of water until it sticks together.


Calories: 249kcalCarbohydrates: 20gProtein: 13gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 244mgPotassium: 343mgFiber: 7gSugar: 4gVitamin A: 2989IUVitamin C: 11mgCalcium: 193mgIron: 4mg

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