Potato Crusted Vegan Quiche

/Potato Crusted Vegan Quiche

Potato Crusted Vegan Quiche

This easy recipe shows you how to make the best potato crusted vegan quiche in the world! Or at least I think so 🙂 It has an egg texture and delicious creamy mouth feel.
It’s simple to customize and add whatever fillings you like eg. steamed broccoli, mushrooms, fried onions etc
Personally I love the combination of spinach, artichokes and pumpkin in this eggless quiche recipe. The flavors combine so well and taste amazing!
Potato Crusted Vegan Quiche
Servings Prep Time
6Slices 10minutes
Cook Time Passive Time
Votes: 32
Rating: 3.88
Rate this recipe!
30minutes 10minutes
Print Recipe
Servings Prep Time
6Slices 10minutes
Cook Time Passive Time
Votes: 32
Rating: 3.88
Rate this recipe!
30minutes 10minutes
Print Recipe
Servings: Slices Units:
Creating the crust
  1. First of all you are going to need a 9.5" or 24cm round pie dish lightly oiled and a high quality blender or food processor. Set the oven to 200 degrees C or 400 degrees F so it can get up to temperature.
  2. Once your pie dish is lightly oiled place the potato slices around the base to make the crust. (Refer to the video if you have any trouble.)
  3. Place the pie dish in the oven for approximately 10 minutes until the potato edges are starting to brown and the flesh has softened.
The Quiche Filling
  1. While the crust is cooking place all the filling ingredients except the artichokes, spinach and pumpkin in your blender/processor and blend until smooth and creamy.
  2. Now add the spinach and artichoke and pulse the blender/processor until they are coarsely chopped.
Making the Quiche
  1. Once the crust is ready, take it out of the oven and onto your bench top. Pour the quiche filling into the dish leaving approximately 2cm (3/4") at the top, then smooth the mixture out nice and evenly.
  2. Now pour the steamed pumpkin over the top over the mixture and gently work the pieces in making sure some of the pumpkin is left exposed. The exposed pieces will slightly caramelise adding delicious flavour to the quiche!
  3. Sprinkle the top of the quiche with your favourite seasoning, I used nutmeg and pepper!
  4. Finally, place the quiche dish back in the oven at the same temperature for approximately 30 minutes or until the exposed potato and pumpkin tips are golden brown.
  5. Once cooked, set the quiche out on a bench to cool for 5-10 minutes so it can firm up.
  6. Serve the quiche with your favourites sides. I like a nice garden salad with a little balsamic vinegar!
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By |2015-07-29T06:01:54+10:00August 30th, 2014|Recipe, Videos|61 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!


  1. Leah August 31, 2014 at 8:52 pm - Reply

    amazingly delicious! I’ve been vegan for over 10 years and never have been able to find the perfect quiche recipe. This is definitely it! So easy and incredibly rich and creamy. I subbed the pumpkin for blanched broccoli, carrot and onion. Thank you!

    • Anja August 31, 2014 at 10:08 pm - Reply

      I know right… it just tastes so rich and creamy but is so healthy. Glad you liked it!!! 🙂

  2. Helen September 6, 2014 at 6:24 am - Reply

    I made this. Didnt have artichoke in pantry so put in diced red capsicum instead. This was soooo yummo. My husband and i gobbled it up. Next time i’m going to sprinlke fresh rosemary on the pumpkin, then it will be even more out of this world.
    I must say, i am not vegetarian, but i am enjoying your recipies. I have fodmaps problem and your food fits right in with my diet mostly. Only needs minimal tweeking. Keep bringing out your recipes, i love them. Thank you for doing utube videoes, i always thought vegetarian would be too complicated. Your videos show how simple it is.

    • Anja September 7, 2014 at 4:01 am - Reply

      I’m glad you enjoyed the recipe… my goal is to get everyone eating healthier meals without giving up on taste and flavor – and it is great to hear that you found it easy to make 🙂

  3. Deborah September 6, 2014 at 11:30 pm - Reply

    This looks great!
    Two questions:
    1. To get chickpea flour, can I just blend uncooked garbanzo beans in the blender?
    2. I don’t use salt. What can I substitute? Smoked paprika?
    Thanks for your creativity & generosity!

    • Anja September 7, 2014 at 4:03 am - Reply

      I have never ground my own chickpea flour, but you could give it a try. As for the salt, you could leave it out or add other flavors that you like eg. paprika, chili powder, white pepper, herbs etc

  4. Melanie September 7, 2014 at 3:02 pm - Reply

    This was delicious and easy to make! I used the mushroom and onion suggestion from your video instead of the butternut squash (I’ll try the squash next time). Thank you so much for sharing your recipes! I’ll be trying more this week. 🙂

    • Anja September 7, 2014 at 10:32 pm - Reply

      Excellent! I’m glad you liked it 🙂

  5. Joan September 10, 2014 at 2:55 am - Reply

    The flavors were good but the texture for mine was pasty. Perhaps I pulsed the artichokes and spinach too much. I am thinking that next time I will layer chopped up artichokes and spinach and then pour the sauce over. My butternut squash did not caramelize. I steamed the squash for about 6 minutes and it was tender to the fork. I baked for about 35-40 minutes. Any suggestions?

    • Anja September 10, 2014 at 7:42 am - Reply

      Not sure why it would not have cooked properly. Was the quiche pan you cooked it in the same size? I’m thinking if it was smaller the mixture would have been higher and thicker to cook through?? Also, just pulse the artichoke and spinach so you keep some of the texture.

  6. giulia December 7, 2014 at 6:47 am - Reply

    Hi, I was just wondering is there a substitute for the oats? thank you. btw recipe looks amazing 🙂

    • Anja December 9, 2014 at 8:55 pm - Reply

      You can just use more cashews 🙂

  7. Vashti P. April 16, 2015 at 4:18 pm - Reply

    Hi Anja, once again you’ve posted another beautiful delicious looking recipe. I have two questions, do you recommend soaking the cashews for any period of time prior to blending, (I do not have a very high powered blender but it works well for most recipes) and do you think this quiche would freeze well if I decided to make ahead?

    • Anja April 16, 2015 at 9:17 pm - Reply

      Hi Vashti. You can soak the nuts first to assist your blender. I haven’t tried freezing it, but it should be ok. Let me know if you do freeze it and how well it thaws 🙂

  8. lynn August 27, 2015 at 10:42 am - Reply

    This recipe look delicious and I can’t wait to try it!
    I do have one question…..in the video and on the ingredient list, you say 1 tablespoon of nutritional yeast. However what you poured in the blender looks like at least a half cup or more.
    What is the correct amount of nutritional yeast to be used?
    Thank you in advance, and your food is delish!

    • Anja August 27, 2015 at 11:04 am - Reply

      It is definitely 1 tbs (metric). It just looks a bit deceiving with the camera angle 🙂

  9. Louise October 15, 2015 at 12:21 am - Reply

    This recipe has become a staple in my repertoire. I love it with a fresh green salad! Thank you Anja!!

    • Anja October 20, 2015 at 3:05 pm - Reply

      Glad you like it as much as I do 🙂

  10. Laura October 18, 2015 at 4:53 am - Reply

    I gave this a shot last night and it was very good. I ground and sifted my own chickpea flour so that made it seem more difficult and then I accidentally set the oven at 350 so had to bake it longer in spite of using precooked potatoes. Never the less, my friend and I enjoyed it. Today I had it slightly warmed for breakfast and I liked it even more. Thanks for another winner.

    • Anja October 20, 2015 at 3:11 pm - Reply

      Glad you like it 🙂

  11. Karla December 23, 2015 at 9:59 pm - Reply

    Hi Anja! I made this last night and it was a BIG SUCCESS!! Instead of artichokes I used some roasted peppers (here in Spain they are called “pimientos del piquillo”, and instead of the sweet potatoes I used mushrooms. My husband and I absolutely loved this recipe; tonight we are eating the leftovers and I am looking forward to it. I will definitely keep making this recipe in the future :).

    • Anja January 5, 2016 at 10:52 am - Reply

      Glad you liked it Karla. It is one of my favorite recipes… and so easy to change around 🙂

  12. Sarah Satterlee April 9, 2016 at 9:34 am - Reply

    Your site is a treasure trove! My husband and I are both 70 and are in reasonably good health but each had higher cholesterol readings than either of our doctors wanted to see so we are turning to a plant-based diet. I particularly appreciate your videos which demystify the preparation of vegan recipes in such a clear, straightforward way and your 30 day series is an inspiration to me. (We had the Potato Crusted Quiche for dinner with friends last night–delicious!) Because I come from a long history of food addiction (I’ve never been obese but for my height, I’ve weighed as much as 25 lbs. more than what was recommended), I also track everything I eat. Have you any suggestions on how to calculate the nutritional information for your recipes, or better yet, do you have any plans to include that in the future? With thanks and warm regards, Sarah

    • Anja April 10, 2016 at 2:52 pm - Reply

      Thank you for your wonderful feedback. You can use http://www.cronometer.com to check nutritional info.

      • Sarah Satterlee April 12, 2016 at 2:31 pm - Reply

        Thanks for the suggestion! I also came across recipes.sparkpeople.com that has, as far as I can tell, a very good tool for calculating nutritional information for recipes.

  13. Joy June 4, 2016 at 9:00 am - Reply

    I made it and it was nice. Thank you for sharing. I use broccoli instead of artichoke

  14. Ines November 5, 2016 at 5:46 am - Reply

    Hello Anja,
    This looks delicious. I was wondering if quinoa flakes could be substituted for the oats, as I can’t eat oats. Thanks again for your wonderful recipes!

    • Anja November 7, 2016 at 3:21 pm - Reply

      You could even try some cooked quinoa.

  15. Ines November 5, 2016 at 5:56 am - Reply

    Hi Anja,
    One other question: could sweet potatoes be substituted for the white and would you pre-bake them the same amount of time?


    • Anja November 7, 2016 at 3:20 pm - Reply

      Sweet potato will be too soft and not form a crust.

  16. Nina November 9, 2016 at 7:39 pm - Reply

    Hi thanks for fab recipe. I was thinking of using broccoli j stead of the artichokes in the sauce. Would I add them raw or steamed? Also if using mushrooms or onions do you recommend lightly cooking theses first? I do own a high speed blender which would cope with raw vegetables. Thanks again.

    • Anja November 10, 2016 at 12:35 pm - Reply

      I would use steamed broccoli. And yes, cook onions and mushrooms first and drain off any excess liquid.

      • Nina November 12, 2016 at 2:00 am - Reply

        Thanks for answering Anja, I have so missed your posts! Will you be doing more videos, recipe posts etc., once more? Also, do you have any plans for another cookbook yet?

        • Anja November 16, 2016 at 12:45 pm - Reply

          Yes, I’m doing at least one recipe video per week, as well as more cookbooks, weight loss course and What I Eat in a Day videos too!

          • Nina June 14, 2017 at 2:08 am

            Hi Anja, willl your latest cookbook be available on Amazon UK this year? Thanks

      • Nina November 13, 2016 at 10:12 am - Reply

        Thanks Anya for responding to my question. Nina

  17. Michelle cocks November 27, 2016 at 4:36 pm - Reply

    Made this today.Doesnt look as good as yours but I’m sure it will taste yum.Thankyou for these beautiful recipes.

  18. Katharina November 29, 2016 at 10:14 pm - Reply

    Made this quiche yesterday and it came out so yummy! Thank you for this awesome recipe!! I think next time I will replace the artichokes and try other veggies instead. Have you any suggestion.

    Kind regards from Germany.


    • Anja December 19, 2016 at 10:14 am - Reply

      So glad you like the recipe as much as I do. Roasted eggplant would be nice in there,

  19. Katha November 30, 2016 at 2:24 am - Reply

    The best vegan quiche I’ve ever had! Thank you for this faboulus recipie! Next time I will try to replace the artichokes with some other veggies. Any suggestions?
    Best regards form Germany

    • Anja December 19, 2016 at 10:17 am - Reply

      So glad you like the recipe as much as I do. Roasted eggplant would be nice in there!

  20. k2 February 17, 2017 at 12:31 am - Reply

    so thrilled to try – anything you can suggest replacing yeast or just simply skip it?

    • Anja May 18, 2017 at 8:30 pm - Reply

      You can use miso paste and tahini, perhaps some ground almonds, or just omit.

  21. Tamar March 27, 2017 at 6:56 am - Reply

    thanks Anja this is a really great recipe i made the quiche and it tastes awesome 🙂 instead of pumpkin i used yam 🙂

    • Anja May 18, 2017 at 4:51 pm - Reply

      So glad you like my recipe 🙂

  22. Denise Ford April 14, 2017 at 11:47 pm - Reply

    I’m making this for my daughter & husband do you cook the same time if using puffed pastry

    • Anja May 18, 2017 at 3:21 pm - Reply

      Yes, same time.

  23. Denise Ford April 14, 2017 at 11:55 pm - Reply

    Can I use coconut milk in this recipe?

    • Anja May 18, 2017 at 3:21 pm - Reply

      I personally wouldn’t because I would not want the flavor of coconut through the dish.

  24. Diana May 3, 2017 at 3:21 pm - Reply

    Thank you for sharing this recipe Anja, you are so generous. I made it for lunch today and WOW! Absolutely delicious. This is going to be a favourite in the future and I can’t wait to serve it to some of my critical omni friends. It will blow their socks off hehe.

    • Diana May 3, 2017 at 3:25 pm - Reply

      Only problem is I’ve been a Miss Piggy and had 3 servings! My tummy aches……..

      • Anja May 18, 2017 at 2:42 pm - Reply

        hahaha I do the same 🙂

    • Anja May 18, 2017 at 2:43 pm - Reply

      So glad you like this as much as I do 🙂

  25. Nina June 9, 2017 at 9:48 pm - Reply

    How much do the potatoes weigh? Also, do you slice them by hand, mandolin or Food Processor? thanks.

  26. Nina June 14, 2017 at 8:12 am - Reply

    Suggestions…. and some Do’s and Dont’s

    I did not have any artichokes to hand and subbed it with steamed brocolli (mistake) makes the mixture too green and unappetising. I added 140g as apposed to the 280g weight of the artichokes. It seemed and looked far too much at 280g.

    I used Diseree potatoes (UK) unfortunately these were not cooked through within the recipe timelines. Maybe I should have selected a King Edward (softer) potato,

    I used my Vitamix blinder.. I do not recommend you use this for the whole recipe,. You could use it to blend the initial filling. But you cannot pulse the spinach in. It’s either full on which means you have a green Quiche or try to pulse and it is stalemate as impossible to just pulse vegetable in to mixture. If you have a Vitamix I would suggest making the liquid filling in it and then either transferring it to a food processor tompulse the vegetables or try cutting by hand.

    I did not like the texture of this recipe, I don’t know if I will try it again. It cost quite a lot of money in ingredients and the end result mostly ended up in the bin.

    Sadly, this one is not for me. Would suggest if trying it out maybe stick to the ingredients /recipe and you may get a fantastic result.

  27. Arthur June 17, 2017 at 5:58 am - Reply

    Anna Рjust discovered your web site and plan to order your cookbooks. One question on this recipe- by pumpkin do you also mean butternut squash? In the US pumpkin is sold pur̩ed in cans while butternuT squash is sold in chunks in many supermarkets.

    • Anja August 1, 2017 at 11:43 am - Reply

      Hi Arthur, butternut squash is fine. You want chunks 🙂

  28. Sallie October 18, 2017 at 10:19 am - Reply

    Hi Anja thank you so much for this recipe I have made it about three times had a question could tofu be added to the mix. Love tofu just wondering

    • Anja October 23, 2017 at 1:35 pm - Reply

      It should be ok… you would need to do a test one.

  29. Violet February 25, 2018 at 7:08 am - Reply

    Hi Anja, I just made this recipe and only thing I subbed were mushrooms & caramelized onions. No artichokes or pumpkin. I have had similar result as others here where the texture is pasty and not firm. I also love tofu and will most likely use that next time. Anyway just wondering what it could be as I followed the recipe perfectly otherwise. I must admit the flavors is delicious so thank you for the inspiration!

    • Anja February 28, 2018 at 8:39 pm - Reply

      I find using the artichoke really helps to pull it all together. Mushrooms may have released too much moisture. Also, sometimes over-blending the mixture can lead to it not cooking through evenly.

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