This vegan quiche is sure to satisfy at your next brunch. If you're a little short on time, by all means, buy the crust! Pre-packaged vegan pie crusts can be found in the freezer section of your local health food store. If you can't find them, just make a crustless quiche by using a lightly greased 9 inch pie pan.
Note: The nutritional information for this recipe does not include the vegan whole wheat pie crust.
Spinach and Mushroom Quiche
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
Scale
- 2 tbsp. olive oil
- 1 medium onion, chopped
- 8 oz. chopped mushrooms
- 2 cups chopped baby spinach leaves
- 2 cloves garlic, finely chopped
- 1 lb. extra-firm tofu
- ¼ cup nutritional yeast
- ¼ cup cornstarch
- 1 ½ tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon onion powder (granulated)
- 1 teaspoon garlic powder (granulated)
- ½ teaspoon turmeric
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 pre-packaged vegan whole wheat pie crust
Instructions
- Preheat oven to 350°F.
- Heat oil in a large skillet. Add onions and mushrooms. Cook over medium heat until mushrooms have release most of their liquid, about 10 minutes. Add spinach and garlic and cook for another 3 minutes. Set aside.
- Combine all remaining ingredients in a food processor or blender and process until smooth and creamy.
- Add tofu mixture to sautéed vegetables, stir to combine and spoon mixture into the pie crust.
- Using a spatula, spread the mixture around so it’s even on top.
- Bake for 30 to 40 minutes, or until the top is golden and the center is firm (not mushy).
- Allow to cool for at least 10 minutes before slicing (serving at room temperature is best).
- Make ahead: You can make and store the mixture in an airtight container until you’re ready to bake, or bake the quiche a day or two ahead of time and gently reheat in your oven on warm for 10 to 20 minutes.
Nutrition
- Serving Size: 6
- Calories: 166
- Sugar: 2
- Sodium: 286
- Fat: 9
- Carbohydrates: 12
- Fiber: 3
- Protein: 10
- Cholesterol: 0
Well Vegan
Oh MY! Let's fix that straight away! I'm a big mustard person, so perhaps I overestimated other people's mustard tolerance. I'll pull that back. Thanks for the feedback! SORRY your quiche was a flop 🙁
A
I never comment on recipes but I just made this and I felt like it had way too much mustard in it. I'd omit the mustard next time. Maybe it would be good without it but to me it had a very strong mustard flavor. Texture was good. It had a good amount of vegetables in it. I hate to post a negative review but I feel like I wasted my time and money just because of all that mustard.
Elizabeth Parmenter
Made this tonight. Easy and great tasting! Thanks for sharing.
Well Vegan
@Bonnie - Yes! Absolutely.
Bonnie
Could you just pour into ceramic dish & make without the crust?
Well Vegan
So glad it worked out well for you! And great to know a little less tofu still got the job done.
Sabine
yum!!! This is so good and easy to make! will definitely be making it again. I only had 10 oz of tofu (instead of 1 lb) but it came out great anyways, so much delicious filling. thanks for the great recipe!!
Well Vegan
@Sue-Thanks so much for the suggestion! I've found baking times can vary quite a lot depending on how much moisture is in the spinach and tofu.
Sue
Made this today and just finished seconds 🙂
the only thing hubby and I had to do was increase baking time and temp. After cooking for 40 minutes at 350, the top was browned and looked good n the outside, but the center was still the color of raw tofu...it looked like spinach dip in the center when we tried to cut it after cooling. So we cookery for an additional 25 minutes at 400 after covering with toil so the top wouldn't burn, then let cool again and found to be much more well heated through and good tasting. A suggestion for next time making this would be to add a pinch or two of nutmeg.
Thanks again for sharing the recipe!!
Jennifer
Just made this for breakfast! DELICIOUS! I'm still transitioning to a plant-based diet and this was just as good as the real thing! Thank you for a great recipe.
Shivonna
Hi there! I made this recipe for a brunch full of vegans and non-vegans. Everyone absolutely LOVED it! It's kind of my favorite food now. I did your recipe to a T the night before the brunch...and then I realized that I had the day wrong, so it sat in the fridge (after being cooked) for an additional 24 hours. The result was total perfection! This did not crumble when cut and the taste was amazing. I'm going to make it again very very soon. Thank you for the recipe!