Meat-Free Favorites : Mother’s Day Quiche

By Elena Johnson

This Mother’s Day, I’m making an egg-free quiche for my mom. Quiches made with eggs are high in cholesterol and saturated fat. Instead, I’m celebrating my mother with the gift of a healthy and savory egg-free quiche.


Mother’s Day Quiche

Mother’s Day Quiche

Mother’s Day Quiche

Although the pie crust is easy to make from scratch, a frozen store-bought crust will make the quiche more convenient if you’re pressed for time. The quiche can also be baked ahead and served at room temperature.


6 – 8 servings

  • 2 cup flour
  • 1 tsp. salt
  • ¾ cup vegan margarine (such as Earth Balance)
  • ¼ cup soy milk
Eggy Filling:
  • 12 oz. pkg. silken tofu
  • 1 cup soy milk
  • 1 Tbsp. Dijon mustard
  • ⅛ tsp. cayenne pepper
  • ¼ tsp. salt
  • ¼ tsp. black pepper


Vegan Sausage Filling:
  • 2 Tbsp. olive oil
  • ½ large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pkg. ground vegan sausage (such as Gimme Lean Ground Sausage)
  • ¼ cup parsley, finely chopped






Blend flour and salt in a food processor. Add the margarine pieces and pulse until the mixture resembles coarse crumbs. Add the soy milk and blend until combined and dough begins to form. It will still be crumbly.Make Dough:

  1. Dump dough onto sheet of plastic wrap and form dough into a ball. Wrap in plastic and refrigerate for at least one hour.
  2. Roll dough out to larger than size of pie pan and press into pan. Keep refrigerated until ready to fill.

Make Sausage Filling:

  1. Heat olive oil in skillet over medium heat. Add onion and garlic and sauté until onion begins to turn translucent.
  2. Add the sausage, breaking up large chunks, and sauté a few minutes more until it begins to brown.
  3. Remove from heat and stir in parsley.

Make Eggy Filling:

  1. Combine tofu, soy milk, mustard, cayenne, salt, and pepper in a blender or food processor. Blend until smooth.

Assemble Quiche:

  1. Place sausage and onion filling in bottom of prepared pie crust. Pour eggy filling over top to fill pie crust.
  2. Bake at 375⁰F for approximately 45 minutes until filling is set and browned – the surface of the filling will appear to have some cracks.
  3. Remove from oven and rest for at least 20 minutes before slicing.

About the Author

Elena Johnson

Elena Johnson

Elena Johnson is a second-generation Filipino American living in Baltimore, MD. As a vegan chef and caterer she has been reinventing her family’s recipes and sharing these vegetarian versions of Filipino comfort food with friends, relatives, and those unfamiliar with the flavors of the Philippines. Elena is also the Special Projects Manager at Compassion Over Killing, a national animal advocacy organization focusing on cruelty to animals in agriculture and promoting vegetarian eating as a way to build a kinder world for all. Elena combines her passion for vegetarian food with a love of teaching by offering cooking demonstrations to the public. To learn more about why she went veg, visit Questions/feedback: email

About the Author

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