Which egg base should I use?

Just Egg gives you the most traditional quiche texture. The tofu version is more budget-friendly, higher in protein, and slices even cleaner after chilling. Both are delicious.

What is kala namak and do I need it?

Kala namak is Indian black salt with a sulphuric flavor that gives plant-based dishes that classic eggy taste. It's not required, but it makes a big difference in the tofu version.

Why do the two versions bake for different times?

The tofu base has more moisture and needs a few extra minutes to fully set. Bake until the center no longer jiggles.

Can I use a regular pie dish instead of a springform pan?

Yes, though a springform pan makes it much easier to remove and slice cleanly. If using a pie dish, just serve slices directly from the pan.

My crust isn't crispy. What happened?

Make sure you pre-bake at the full 425°F until the potatoes are lightly golden, and don't skip the oil spray. Pressing the potatoes firmly also helps.

Potato Crust Quiche (Vegan Ham, Spinach & Cheese)

Description

A crispy, golden potato crust filled with a savory egg-free custard, melty vegan cheddar, smoky plant-based ham, and fresh spinach. Make it with Just Egg or our homemade tofu egg mixture for a wholesome, budget-friendly option.

Ingredients

For the Potato Crust:

6 medium golden potatoes (about 2 lbs)
Avocado oil spray
½ teaspoon salt

Egg Base, Option 1 (Just Egg):

16 oz Just Egg
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon salt

Egg Base, Option 2 (Homemade Tofu Egg Mixture):

1 (14-ounce) package extra-firm tofu, drained
½ cup unsweetened plant-based milk
2 tablespoons nutritional yeast flakes
2 tablespoons cornstarch
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon turmeric
¼ teaspoon kala namak (Indian black salt)

For the Filling:

½ cup vegan ricotta (store-bought or homemade tofu ricotta)
½ cup shredded vegan cheddar, heaping, plus extra for topping
½ cup diced vegan ham (or diced seasoned seitan or tempeh bacon)
1 large handful of spinach, finely chopped
¼ teaspoon black pepper

For Topping:

Fresh chives, chopped
Flaky salt

Instructions

Boil the potatoes. Cut the potatoes in half and add them to a large pot. Add water to cover the potatoes by about 1 inch, then bring to a boil. Cook until fork-tender, then let them cool slightly. Once cooled, peel the skins right off. They should slide off easily.
Form the crust. Preheat the oven to 425°F. Spray a springform pan with avocado oil, then add in the potatoes. Sprinkle over ½ teaspoon of salt, then press the boiled potatoes into the bottom and up the sides of the pan to form a crust. Use the bottom of a cup and/or your hands to press and shape it evenly.
Pre-bake the crust. Spray the crust with a little more avocado oil and bake for 20-25 minutes, until lightly golden and starting to crisp. Reduce the oven temperature to 375°F.
Make the egg base. For the Just Egg option, whisk the cornstarch, salt, garlic powder, and onion powder into the Just Egg in a large bowl until smooth. For the tofu option, add the tofu, plant-based milk, nutritional yeast, cornstarch, garlic powder, onion powder, lemon juice, salt, turmeric, and kala namak to a food processor and blend until completely smooth and pourable, scraping down the sides as needed. Transfer to a large bowl.
Add the filling. Fold the vegan ricotta, vegan cheddar, vegan ham, spinach, and black pepper into your egg base until uniform.
Fill and top. Pour the filling into the pre-baked potato crust, smooth the top with a spatula, and top with extra shredded vegan cheddar.
Bake. Bake at 375°F for 45-50 minutes for Just Egg, or 50-55 minutes for the tofu version, until the top is golden and the center no longer jiggles. If the top browns too quickly, tent loosely with foil.
Cool and finish. Let it cool for 20-30 minutes before removing it from the springform pan. This helps it set for clean slices. Finish with fresh chives and flaky salt.

Notes

Cornstarch is key: Both bases set softer than eggs on their own. The cornstarch firms everything up so slices hold together like a traditional quiche.
For the tofu version: No need to press the tofu, just drain it. Don’t skip the kala namak if you can find it. The tofu version slices even cleaner after chilling, so it’s a great make-ahead option. Refrigerate overnight, then serve at room temperature or gently rewarm.
Ham options: Diced plant-based deli ham works well, but seasoned seitan or crumbled tempeh bacon adds a smokier, heartier bite.
Storage: Refrigerate leftovers for up to 4 days, or freeze for up to 3 months.

Prep Time: 25 Minutes
Cook Time: 1 Hour 10 Minutes
Category: Breakfast, Brunch
Method: Baking, Boiling
Cuisine: American