Jalapeno Popper Vegan Quiche

Hi! Didn’t realize I’d be back so soon.

Today I invented an awesome new recipe. This one will not be in my zine, haha.

It’s a jalapeno popper flavored vegan quiche!

I used a pre-made pie crust bottom–gasp. Surprisingly a lot of store bought pie crusts are indeed vegan! I wanted to make it quickly so I chose that, but if you want to make your own, here is my recipe for a pie with a crust recipe (you’d only have to make half of it).

popper quiche!

popper quiche!

Jalapeno Popper Vegan Quiche


  • 1 lb extra firmed tofu (I used sprouted tofu)
  • 1 tbsp Ener-g egg replacer without water added
  • 1/2 cup nutritional yeast flakes
  • 2 tbsp Earth Balance
  • 1/4 cup plain almond milk or other non dairy milk of choice
  • 1 tsp onion powder
  • 1/4 tsp Indian black salt (the kind that smells like eggs)
  • 1/4 tsp ground black pepper
  • 1/4 cup daiya cheese shredded mozzarella
  • 1/4 cup panko bread crumbs (I used whole wheat)
  • 3 jalapenos, chopped into thick rounds, seeds and veins removed
  • 1 9 inch prepared pie crust, or homemade from the recipe linked above


  1. Preheat oven to 375 degrees F.
  2. Place tofu, egg replacer, nutritional yeast, Earth Balance, non dairy milk, onion powder, black salt, and black pepper into a food processor and blend until smooth, scraping down the sides with a rubber spatula and then blending a bit more.
  3. Transfer to a large bowl and fold in the daiya cheese, bread crumbs, and jalapenos.
  4. Place into pie crust, smooth down with a spatula.
  5. Bake in oven for 35-40 minutes.
  6. Allow to cool slightly, then dig in!



One response

  1. Pingback: Gluten Free Shiitake “bacon” vegan quiche recipe | Banana Curl, Vegan Girl

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