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Best Vegan Quiche with Mushroom and Spinach

4.50 from 2 votes
The best vegan quiche with mushroom and spinach! Made with a base of tofu making this recipe protein-rich. A healthy and wholesome veggie-loaded quiche with a crisp vegan crust and eggy-filling that all eaters will adore.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Jump to Recipe

May 19, 2023 (Last updated Aug 28, 2023) by Hannah Sunderani

Best Vegan Quiche with Mushroom and Spinach

This savoury vegan quiche is made with a flaky pastry crust, flavourful mushroom and spinach filling, and is a recipe even non-vegans love with it’s cheesy taste and eggy consistency. It’s one that convinced my husband there was no compromise on taste on a vegan diet. With just a bit of planning ahead, you can have this warm and eggy mushroom and spinach quiche ready to pop into the oven first thing in the morning!

Today I’m bringing another Two Spoons Cookbook exclusive recipe to the blog! This recipe is such a special recipe for both me and Mitch and I’m so excited to be sharing more of my French-inspired recipes with you. 

I first tried vegan quiche at a little plant-based restaurant called La Clairière within walking distance of our apartment in France. Mitch used to love the quiches and frittatas I made before going vegan, so it was a more than welcome dish! 

Vegan quiche is a great plant-based recipe for those who miss egg dishes on a vegan diet. And as an added bonus, it’s high in protein thanks to the tofu! I love to serve this for brunch or a gourmet breakfast with friends!

If you missed some of my other cookbook exclusives, be sure to check out this Savoury Leek and Potato Galette, this Vegan Mousse Au Chocolate, Faux Gras, and this Spring Mix Salad with Lemon Baked Tofu!

image of vegan quiche with slices cut out of it sitting on a wood cutting board

This Vegan Quiche is…

  • Perfect for Sunday brunch
  • Protein-rich
  • Savoury
  • Filled with healthy vegetables
  • Creamy
  • Made without Just Egg (uses tofu!)
  • Versatile
  • Loved by non-vegans
all of the ingredients required to make this quiche portioned out into separate bowls

Ingredient Notes 

If you’ve ever made a traditional quiche, the ingredients in a vegan quiche are similar, with a few substitutions! Here are a few of the key ingredients you won’t want to skip: 

  • Pie crust – If you didn’t know, vegans still get to enjoy flaky, buttery pie crust! The only difference in this pie crust recipe is it’s made with vegan butter instead of dairy butter. If you’d like to purchase a pie crust instead of make your own, that works well too! There are usually a few vegan-friendly pie crusts in the freezer section of the grocery store. (Check to make sure you’re picking up a savoury pie crust and not sweet!).
  • Silken tofu – This is the secret ingredient that makes the filling custard like without eggs. When shopping, make sure to purchase silken tofu or soft tofu, not extra firm tofu. Silken tofu has a much higher water content and is the perfect consistency for making custards, vegan chocolate mousse, and chocolate tarts! 
  • Almond milk – ​Really any unsweetened plant-based milk will work. I typically use my homemade almond milk recipe that I make in my Almond Cow or Vitamix blender. If interested, check out my review of the Almond Cow machine and see if it’s worth adding to your kitchen! 
  • Black salt – ​Also known as kala namak, this spice is a standard in Indian kitchens and known for its sulphur, egg-like smell. It’s the best way to make vegan egg substitutes taste realistic. A little goes a long way – all you need is a small pinch, but it makes a world of a difference! 
  • Nutritional yeast – Many quiche Lorraine recipes contain cheese. Instead, I’ve used nutritional yeast. It has a cheesy flavour, but is 100% vegan! 
  • Vegetables – I personally love the combo of baby spinach and mushroom – it’s a classic that can’t be beat! However, the veggies in this recipe can always be substituted with other vegetables that are in season like leeks, potatoes, bell peppers, zucchini and bright cherry tomatoes. 
close up image of a slice of quiche showcasing the mushroom and spinach topping.

How to Make a Vegan Quiche

​Make the Pastry Crust 

Combine the flour and salt in the bowl of a large food processor. Add the cubed vegan butter and pulse a few times to lightly mix the ingredients together. Add the apple cider vinegar and water and pulse a few more times until a crumbly dough forms.  (This step can also be done by hand in a large mixing bowl).

To start, we’re going to prep the vegan pie crust! It needs to chill for about 1 hour in the refrigerator before baking, so make sure to factor that in to your timing. 

flour in a food processor container
add the flour to a food processor
flour and butter in a food processor container
add chunks of cold vegan butter to the flour in a food processor
flour and butter in a food processor container that's been pulsed together until crumbly in texture
pulse the flour and butter together until crumbly in texture
flour and butter in a food processor container that's been pulsed together until doughy in texture
add the apple cider vinegar and water and pulse a few more times until a crumbly dough forms 

Once ready, transfer the dough to a clean work surface and bring together to form a ball. Place the dough in a clean bowl and cover tightly with reusable wrap. Chill in the refrigerator for 1 hour. 

After 1 hour, lightly sprinkle your work surface with additional flour and roll out the dough using a rolling pin. For optimal thickness, it should be about a 12-inch circle. 

dough for the quiche crust that's been rolled into a ball and chilled in the fridge for one hour.
bring the dough together into a ball and chill in the fridge for 1 hour
dough for the quiche crust that's been rolled out until 1/2-inch thick
roll out the dough using a rolling pin. For optimal thickness, it should be about a 12-inch circle

Wrap the dough around your rolling pin, then gently transfer to an 11-inch tart pan with a removable bottom. Press the dough into the bottom of the pan and up the sides. 

Trim the excess off the edges of the dough with a knife, then patch any cracks with the excess. Poke a few holes in the base of the crust with a clean fork. 

Blind bake for 15 minutes, then remove from the oven and allow the crust to cool while you prepare the filling. 

dough that's been rolled out and transferred to a tart pan, ready to be baked
transfer the dough to a tart pan and press the dough into the bottom of the pan and up the sides
tart crust that has been blind baked until lightly golden
Blind bake for 15 minutes

Make the Quiche Filling 

In a large skillet over medium heat, melt the coconut oil. Once melted, add in the garlic and onion and cook, stirring frequently, until the onion is soft, about 10 minutes. 

Next, add in the mushrooms and cook until the juices they release have evaporated and the mushrooms have softened and browned. This should take about 10 minutes. Finally, add in the spinach, cover, and wilt for 2 to 3 minutes. Once wilted, remove the pan from the heat and set aside while you prepare the eggless quiche filling. 

onion and garlic that's been cooked in a skillet until soft
cook the onion and garlic in a skillet until soft
mushrooms that have been cooked until browned
add the mushrooms and cook until browned
spinach that has been wilted in a skillet with the cooked mushrooms
add the spinach, cover and let wilt, 2 to 3 minutes.

In a food processor or high-speed blender, add the silken tofu, almond milk, nutritional yeast, arrowroot powder, turmeric, onion powder, garlic powder, sea salt, black salt, and black pepper. Blend until smooth. 

dd the silken tofu, almond milk, nutritional yeast, arrowroot powder, turmeric, onion powder, garlic powder, sea salt, black salt, and black pepper in a food processor ready to be blended until smooth
Add all of the ingredients for the eggy mixture to a food processor
eggy mixture processed until smooth
ingredients for the eggy mixture processed until smooth

Finally, pour the tofu mixture into the skillet and combine with the cooked mushrooms and spinach. Pour the filling into the prepared pie crust and smooth the top of the vegan quiche into an even layer. 

eggy mixture added to the skillet with the pre-cooked vegetables and stirred to combine
pour the eggy mixture into the skillet with the cooked vegetables and stir to combine
adding the eggy mixture to the tart pan to make the quiche filling
pour the quiche filling into the tart pan and bake

Bake until golden and firm, about 40 minutes. Serve warm or room temperature, as desired! 

close up image of vegan quiche with mushroom and spinach
image of vegan quiche with slices cut out of it sitting on a wood cutting board
image of vegan quiche with slices cut out of it sitting on a wood cutting board with a white backdrop

Prep Ahead Options 

If you are making this vegan quiche for hosting a weekend brunch or special occasion, there are a couple of things you can do to prep ahead and make the day of stress free. 

  • Prep the crust. The pastry crust can be prepared up to 48 hours in advance. To do so, prepare the dough, cover, and place in the refrigerator. Then when ready to use, roll it out and bake!
  • Prep the vegan quiche the night before. If you plan to serve your vegan quiche room temperature, cook the entire quiche the night before and allow to cool to room temperature. Then, tighlty cover the quiche with reusable wrap or plastic wrap and refrigerate. The next day, allow the quiche to warm to room temperature, then slice and serve! 
image of the cooked vegan quiche removed from the oven and still in the tart pan, ready to be served.

Storage Instructions 

Leftover vegan quiche will keep in the refrigerator for up to 4 days. Tightly cover with reusable wrap, plastic wrap, aluminum foil or transfer individual slices of quiche to an airtight container. 

I have not personally frozen this recipe, but if you’d like to experiment, let me know how it works for you! 

image of a slice of vegan quiche being lifted up and away from the whole quiche that's sitting on a wood cutting board

Recipe FAQs

Can I make the pie crust without a food processor?

If you don’t have a large cup food processor, the pie crust can be prepared by hand. To do so, add the flour, salt, vegan butter, and apple cider together into a large bowl. Then, using clean hands, combine the ingredients until a crumbly dough forms. Add the water and continue to massage it in until a shaggy dough forms. If using this method, make sure not to over knead the crust. For the best light and flaky crust, the butter must remain cold and handling it too much with your hands will add too much warmth and make the dough more dense. 

What is the difference between a quiche and a frittata?

Although similar, there are a few stark differences between a quiche and frittata that set them apart! First and foremost, a frittata is crustless and more similar to the texture of an omelette. 

Second, a frittata is traditionally made with less dairy and overall fat, yielding a less creamy consistency. Quiche filling, on the contrary, is considered custard-like and extra creamy due to the added dairy. 

If you are looking for a vegan frittata recipe, you might like this Polenta Frittata with Mushroom, Tomato and Basil. 

What should I serve this vegan quiche with?

This vegan quiche is a delightful breakfast, brunch, or lunch recipe that pairs well with several of my Vegan Side Dishes, Soups and Salads, and Vegan Breakfast Recipes. 

A few of my personal favourites are Green Beans Almondine, a simple Tomato Rainbow Salad, Crispy Smashed Potatoes and a light side soup such as this Creamy Asparagus and Pea Soup or this Vegan Potato Leek Soup.

image of a slice of quiche placed on a white plate on a white countertop. In the background is the full quiche on a wood cutting board.

More Vegan Brunch Recipes You Might Love: 

image of a slice of quiche on a white plate with a spoon taking a piece of out the slice. The plate is sitting on a white countertop.

I hope you love this plant-based quiche recipe as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons Cookbook for more French-inspired vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

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SGF

Vegan Quiche with Mushroom and Spinach

4.50 from 2 votes
By Hannah Sunderani
The best vegan quiche with mushroom and spinach! Made with a base of tofu making this recipe protein-rich. A healthy and wholesome veggie-loaded quiche with a crisp vegan crust and eggy-filling that all eaters will adore.
Print Recipe Pin Recipe
image of vegan quiche with slices cut out of it sitting on a wood cutting board
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Serves 8 people

Ingredients

Pastry Crust

  • 1 1/2 cups all-purpose flour (195 g)
  • 1/4 tsp sea salt
  • 1/2 cup + 1 tbsp vegan butter (4 ounces/115 g), cold
  • 1/4 cup cold water
  • 1 tsp apple cider vinegar

Filling:

  • 1 tbsp coconut oil
  • 2 cloves garlic , finely chopped
  • 1 yellow onion , finely chopped
  • 8 ounces cremini mushrooms, (225 g), thinly sliced
  • 4 cups baby spinach (5 ounces/140 g) tightly packed
  • 1 block silken tofu (12 ounces/340 g)
  • 1/4 cup unsweetened almond milk
  • 1/4 cup nutritional yeast
  • 1 tbsp arrowroot powder
  • 1/4 tsp ground turmeric
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp sea salt
  • 1/4 tsp black salt (or more sea salt)
  • 1/4 tsp black pepper

Instructions

Prepare the Pastry Crust:

  • In a food processor, combine the flour and salt. Cut the vegan butter into small chunks and add to the bowl. Pulse a few times to lightly mix the ingredients. Add the water and apple cider vinegar and pulse a few more times to form a crumbly dough. (You can also combine all the ingredients in a large bowl, except the water and massage with your hands to form a crumbly dough. Add the water and massage to form a shaggy dough.) Do not over-knead the dough (see Notes).
  • Transfer the dough to a work surface and bring together to form a ball. Cover with reusable wrap and chill in the refrigerator for 1 hour.
  • Preheat the oven to 425°F (220°C).
  • Lightly sprinkle the work surface with flour. Using a rolling pin, roll out the dough into a 12-inch circle. If needed, lightly sprinkle the dough with flour to stop the rolling pin from sticking.
  • Roll the dough around the rolling pin. Gently lift the dough and unroll over an 11-inch tart pan with removable bottom. Press into the bottom and up the sides of the pan. For a clean edge, trim excess dough with a knife. Patch any cracks with excess dough. Poke a few holes in the base with a fork. (This will stop the base from lifting as it cooks. There’s no need to use pie weights with this crust.) Transfer the tart pan to a baking sheet and blind-bake for 15 minutes. Remove from the oven and let cool. Reduce the oven temperature to 350°F (180°C).

Make the Filling:

  • Heat the coconut oil in a large skillet over medium heat. Add the garlic and onion and cook, stirring frequently, until the onion is softened, about 10 minutes. Add the mushrooms and cook until the juices they release have evaporated and the mushrooms have softened and browned, about 10 minutes. Add the spinach, cover with a lid, and let the spinach wilt, 2 to 3 minutes. Remove from the heat.
  • In a food processor or high-speed blender, combine the silken tofu, almond milk, nutritional yeast, arrowroot powder, turmeric, onion powder, garlic powder, sea salt, black salt, and pepper. Pulse until smooth.
  • Pour the tofu mixture into the skillet and mix together with the cooked vegetables to combine. Pour the filling into the pre-baked crust in a smooth and even layer. Bake until the filling is golden and firm, about 40 minutes. Let cool slightly before slicing.

Notes

S T O R A G E
Store the quiche, covered with reusable wrap or in an airtight container, in the refrigerator for up to 4 days.
T I P S
1. The pastry dough can be prepared by hand or in a food processor. I like to use the food processor to ensure the ingredients are evenly distributed. Do not over-knead the dough. Pulse or massage the ingredients together until just combined, and then form together with your hands.
2. Different vegan butters have different water contents. If your pastry dough is too crumbly as you roll, it’s too dry. Bring the dough back together, rinse your hands with water, and lightly flick over the dough to add a few water droplets. Work the water in gently and roll again. If the dough gets too warm, cover it with reusable wrap and transfer to the refrigerator to let it chill. Once chilled, it should roll more easily.
3. I recommend using a softer vegan butter for this recipe, such as Earth Balance, for a more flexible pastry dough. See Pantry Staples (page 17) for more information about this vegan butter and other recommendations for successful vegan baking.
DO AHEAD
The pastry dough can be prepared up to 2 days in advance. Cover well and store in the refrigerator until ready to use

Approvals

Nutrition

Calories: 224kcal | Carbohydrates: 23g | Protein: 5g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 351mg | Potassium: 296mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2043IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 2mg
DID YOU

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and hashtag it #twospoons

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  1. Pastry hack – freeze the butter then grate it using a cheese grater and then add to the flour. This is an easier way to add the ingredient to the flour and results in a flakier crust.

    Reply

  2. I don’t have arrowroot powder on hand. Can I use an equal amount of tapioca starch instead? Thank you!

    Reply