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Introducing vegan kimchi quiche! This rustic quiche features a rich, creamy filling with kimchi and scallions baked in a buttery and flaky homemade crust! It is subtly spicy, tangy and requires just 10 ingredients!

Vegan kimchi quiche on a cutting board.

Have you ever heard of kimchi quiche? If not, I’m happy to introduce this impressive vegan kimchi quiche that will delight your tastebuds!

⭐️ Why You Should Try It

  • Rustic and comforting. With its flaky pie crust and perfectly seasoned kimchi filling, this quiche packs bold flavors. It’s mouth-watering and so satisfying you won’t stop at one slice!
  • Spicy, tangy, and savory. Kimchi is the show’s star here, bringing plenty of tanginess, spiciness, and umami.
  • Two ways to make it. I am sharing two different ways to make the filling of this tart: one that is nut-free, the other soy-free. Choose the one that fits your diet!

PS: If you are into savory tarts, check out two of our top-rated recipes: vegan zucchini tart and vegan mushroom tart!

🥬 Ingredient Notes

This kimchi quiche comes together in about one hour and requires 10 ingredients. Here is what you will need:

  • Pie crust – While I am sharing the recipe to make your own pie crust, you can also use store-bought vegan pie crust if you want to save time.
  • Raw cashews or tofu – Read more about the difference between each version below.
  • Kimchi – You can use store-bought or homemade kimchi. If using store-bought kimchi, check the label to ensure it is vegan, as kimchi can contain fish sauce and shrimp. We will use the kimchi and its juice to add even more flavor.
  • Scallions – Also called green onions, it brings freshness and sharpness.
  • CornstarchCornstarch helps the filling firm up a little bit. Feel free to replace it with arrowroot or tapioca starch.
  • Nutritional yeast – For extra umami and a hint of cheesiness.
  • Pepper – Optional. If you want an extra kick of heat!
Ingredients like kimchi, tofu, green onions, and nutritional yeast.

🥣 How to Make It

Prepare the filling

Before diving into the filling preparation, let’s examine the differences between the two ways to make it.

Tofu-Based vs. Cashew-Based Filling

I am sharing two ways to make this quiche: one that is based on tofu and nut-free, and another based on cashews that is soy-free.

If you are wondering which version to prepare, we personally prefer the cashew-based version as it makes the kimchi filling shine, unlike the tofu version, which still has a tofu flavor. The cashew version also yields a richer and creamier texture. Both versions taste delicious and have been tested multiple times, so make the one that fits your diet and/or what you have on hand.

With that being said, here is how to make the kimchi filling:

  • Tofu version: Add the firm tofu, kimchi juice, nutritional yeast, cornstarch, sugar, and pepper to a food processor. Process for 15-30 seconds until it forms a smooth cream.
  • Cashew version: Add the drained soaked cashews, kimchi juice, water, nutritional yeast, cornstarch, sugar, and pepper to a blender. Blend on high speed for 15-30 seconds or until smooth.

Once the cream is done:

  1. Transfer to a mixing bowl. Transfer the cashew or tofu cream to a mixing bowl.
  2. Add the kimchi and scallions. Roughly chop the kimchi and add it to the cream. Add the chopped scallions as well.
  3. Stir to combine. Using a spoon, stir to combine everything. The filling should be chunky and have the consistency of a thick pancake batter.

Assemble the quiche

  1. Press the pie crust into a tart pan. Press the flattened pie dough into a lightly greased 8-inch tart pan. Trim off the edges if needed.
  2. Prick the dough. Using a fork, prick the bottom of the dough evenly. This will allow the steam to escape during baking and prevent the crust from puffing up.
  3. Spread the filling. Transfer the kimchi filling to the pie crust and spread it into an even layer.
  4. Top with more kimchi. Arrange a few pieces of kimchi on top of the filling. This is mostly for decoration.

Bake

Finally, bake the quiche in a 350°F (175°C) preheated oven for 45-50 minutes or until the crust and top of the filling are golden brown. Garnish with chopped scallions and serve warm!

🥗 What to Serve It With

You can serve this quiche as an appetizer, as a main with sautéed greens like garlic winged beans, or with a light salad like this carrot and kale salad!

📔 Tips

  • Top with vegan cheese. Feel free to top the quiche with grated vegan cheese before baking for extra flavor. Kimchi and cheese is a match made in heaven!
  • Bake on the lower rack of your oven. For a well-cooked crust on the bottom, I highly recommend baking the quiche in the lower area of your oven.
  • Enjoy warm or cold. Served hot, the kimchi filling of this quiche is tender and fluffy. You can serve it chilled as well. The filling will be slightly firmer but still delicious!
  • To reheat. If you want to reheat this quiche, cover it with aluminum foil and reheat it in a 325°F (160°C) preheated oven for 15-20 minutes.
Slice of vegan kimchi quiche on a cutting board.

💬 FAQ

Is this quiche spicy?

If using my homemade kimchi recipe, this quiche will be mildly spicy. Otherwise, it will depend on the spiciness of the kimchi you are using.

Can I use store-bought pie crust?

Yes, this recipe works well with store-bought pie crust as well!

Should I par-bake the crust before adding the filling?

There is no need to par-bake the crust if you bake it in the bottom of your oven. The crust will be crispy and perfectly cooked.

How long does this vegan quiche keep?

You can keep this quiche for up to 4 days in the refrigerator.

If you are looking for new ways to cook with kimchi, you will love this kimchi quiche! It makes a fantastic weeknight dinner that any kimchi lover will enjoy!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Kimchi quiche on a wooden board.
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Recipe

Vegan Kimchi Quiche

5 from 1 vote
Author: Thomas Pagot
Introducing vegan kimchi quiche! This rustic quiche features a rich, creamy filling with kimchi and scallions baked in a buttery and flaky homemade crust! It is subtly spicy, tangy and requires just 10 ingredients!
Prep Time : 25 minutes
Cook Time : 45 minutes
Total Time : 1 hour 10 minutes
Servings 4 servings
Calories 414 kcal

Ingredients
 

Pie Crust

Tofu Version

  • 10.5 ounces firm tofu
  • 1/4 cup kimchi brine from a jar of kimchi
  • 1 tbsp cornstarch
  • 1 tbsp nutritional yeast
  • 1 tsp sugar
  • 1/8 tsp ground black pepper
  • 3/4 cup vegan kimchi roughly chopped
  • 1/4 cup chopped green onions

Cashew Version

  • 3/4 cup raw cashews soaked overnight and drained
  • 1/2 cup water
  • 1/4 cup kimchi brine from a jar of kimchi
  • 1 tbsp cornstarch
  • 1 tbsp nutritional yeast
  • 1 tsp sugar
  • 1/8 tsp ground black pepper
  • 3/4 cup vegan kimchi roughly chopped
  • 1/4 cup chopped green onions

Instructions
 

  • Before starting, pick which version you want to prepare. One or the other: the tofu-based OR the cashew-based filling.
  • Preheat the oven to 350 °F (175°C).

Pie Crust

  • Make the dough. Place the flour, butter, salt, and water in the bowl of a food processor (fitted with the dough blade) or stand mixer fitted with the paddle attachment.
    Process for 15-30 seconds or until it forms a smooth dough.
  • Grease a pan. Lightly grease an 8-inch pie pan with butter.
  • Flatten and push the dough into the pan. Flatten the dough between two sheets of parchment paper, using a rolling pin, into a 10-inch round. Transfer the dough to the prepared pan and press it into it. Cut off the excess dough if needed. Using a fork, poke holes in the bottom of the tart several times.

Filling

  • – Tofu version: Add the firm tofu, kimchi brine, cornstarch, nutritional yeast, sugar, and pepper to a food processor. Process for 15-30 seconds until it forms a smooth cream.
    – Cashew version: Add the drained soaked cashews, kimchi brine, water, cornstarch, nutritional yeast, sugar, and pepper to a blender. Blend on high speed for 15-30 seconds or until smooth.
  • Transfer to a mixing bowl. Transfer the cashew or tofu cream to a mixing bowl. Roughly chop the kimchi and add it to the cream. Add the chopped scallions as well.
  • Stir to combine. Using a spoon, stir to combine everything. The filling should be chunky and have the consistency of a thick pancake batter.
  • Assemble. Transfer the kimchi filling to the pie crust and spread it into an even layer. Arrange a few extra pieces of kimchi on top of the filling (This is mostly for decoration.)
  • Bake. Finally, bake the quiche in the lower part of your oven for 45-50 minutes or until the crust and top of the filling are golden brown. Garnish with chopped scallions and serve warm!

Notes

  • Top with vegan cheese. Feel free to top the quiche with grated vegan cheese before baking for extra flavor. Kimchi and cheese is a match made in heaven!
  • Bake on the lower rack of your oven. For a well-cooked crust on the bottom, I highly recommend baking the quiche in the lower area of your oven.
  • Enjoy warm or cold. Served hot, the kimchi filling of this quiche is tender and fluffy. You can serve it chilled as well. The filling will be slightly firmer but still delicious!
  • To reheat. If you want to reheat this quiche, cover it with aluminum foil and reheat it in a 325°F (160°C) preheated oven for 15-20 minutes.

Nutrition

Serving: 1 serving (cashew version) | Calories: 414 kcal | Carbohydrates: 37.4 g | Protein: 9.9 g | Fat: 24.3 g | Saturated Fat: 6.2 g | Sodium: 310 mg | Potassium: 51 mg | Fiber: 2.7 g | Sugar: 1.2 g | Calcium: 10 mg | Iron: 2 mg
Course : Dinner
Cuisine : Korean
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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5 stars
It looks good. I love kimchi. I’ll try it this weekend.

This looks good Thomas.
It reminds me, I wonder if you might do a kimchi vegan cheese recipe?
I have bought one in the past, it was good, I’d like to try making it.
Thanks again for all your great recipes