Substitute for Eggs in Quiche: Firm, Sliceable Filling
When making quiche, the best substitute for eggs is Silken Tofu + Chickpea Flour. Blend until completely smooth. The tofu provides creaminess while chickpea flour helps the filling set. Nutritional yeast adds a savory, eggy flavor. The filling sets firm enough to slice. Eggs are essential in quiche, creating the custardy filling that sets firm enough to slice. They provide structure, richness, and a smooth texture when combined with cream. Replacing eggs in quiche is challenging because they are the main structural element.
Best Substitute
Silken Tofu + Chickpea Flour
1 block (14 oz) silken tofu + 3 tbsp chickpea flour + 2 tbsp nutritional yeast per 4 eggs
Blend until completely smooth. The tofu provides creaminess while chickpea flour helps the filling set. Nutritional yeast adds a savory, eggy flavor. The filling sets firm enough to slice.
What else can I use instead of eggs in quiche?
JUST Egg (commercial)
1/4 cup JUST Egg per egg
The easiest swap. Behaves like beaten eggs. Sets firmly when baked. Available at most grocery stores.
Chickpea Flour Batter
1/4 cup chickpea flour + 1/4 cup water per egg
Creates a frittata-like filling. Add nutritional yeast for flavor. Sets firm and slices well.
Mashed Potatoes + Silken Tofu
1/2 cup mashed potato + 1/2 cup blended tofu per 2 eggs
Creates a dense, hearty quiche. Season well. The potato helps it set firmly.
Frequently Asked Questions
Can you make quiche without eggs?
Yes. Blend 14 oz silken tofu with 3 tablespoons chickpea flour and 2 tablespoons nutritional yeast until smooth. This creates a custardy filling that sets firm enough to slice. JUST Egg (1/4 cup per egg) is the easiest commercial option.
Will eggless quiche still set?
Yes, if you use the right binder. Chickpea flour and silken tofu both set when baked. The filling will be slightly different in texture (less custardy, more creamy) but slices and tastes excellent. Bake until the center is set and not jiggly.