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Vegan Quiche Recipe with Tofu and Beet

Vegan Quiche Recipe with Tofu & Beet

  • Author: Nele Liivlaid
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


My vegan quiche recipe with beetroot and tofu is whole food plant-based, oil-free, sugar-free, gluten-free and vegan Candida diet friendly (except for those on cleanse menu).





  • 270g (9.5oz) of extra firm tofu
  • ¼ tsp. black salt
  • Black pepper to taste
  • ½ tbsp. dried oregano
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • ½ cup (120ml) water
  • 1 level tbsp. psyllium husks
  • 1 raw beet, finely grated
  • 1 big carrot, grated
  • 2 tbsps. chopped fresh rosemary
  • 1 tsp. soy sauce (leave out for Plantricious version)
  • 2 cups fresh spinach


  1. First, using spoon and your hands, mix together the crust ingredients.
  2. Next, press the crust batter into 6” (15 cm) or 6.3” (16 cm) spring form cake tin and bake at 180°C (355°F) for 10 minutes. Let cool.
  3. While the crust is baking, steam the spinach or other leafy greens (chard, kale, turnip greens, collard greens).
  4. Also, sauté carrot and rosemary: add 1 tbsp. of water and 1 tsp. of soy sauce into a saucepan. When it starts to sizzle, add coarsely grated carrot and chopped fresh rosemary. Sauté for 3 minutes, adding water if necessary.
  5. Process all filling ingredients (except beet, carrot, rosemary, soy sauce and spinach) into a batter. Then, mix in finely grated raw beet.
  6. Top the crust with a layer of sautéed carrot and rosemary (drain any excess water).
  7. Next, add steamed and drained spinach.
  8.  Spread the tofu-beet mixture on top of spinach.
  9. Finally, sprinkle some coarsely grated raw carrot and beet on top on the quiche.
  10. Bake at 180°C (355°F) for 55 minutes. Let cool before slicing.


One slice has 3.9 GL points.

  • Cook Time: 55 minutes
  • Method: Baking


  • Serving Size: ⅛ of recipe
  • Calories: 97 kcal
  • Sodium: 80.7mg
  • Fat: 5.1g
  • Carbohydrates: 6.3g
  • Fiber: 2.8g
  • Protein: 6.6g

Keywords: vegan quiche

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