Easy Creamy Vegan Spinach & Mushroom Quiche

Easy Creamy Vegan Spinach & Mushroom Quiche

This Easy Creamy Vegan Spinach & Mushroom Quiche is so easy to make and packed with delicious flavor. It’s the best thing for a picnic or brunch and you’ll love the combination of spinach and mushrooms!

I know, that a lot of people think it’s super complicated to make a quiche, especially a vegan one. But this recipe will just prove to you how easy it actually is!

If you thought a quiche needs eggs – you are correct! Which is why this recipe will blow all those ideas out the water.

The texture is simply amazing and if you didn’t tell anyone it was vegan, they wouldn’t have a clue! In fact, a quiche loving friend of ours might just have told us that this is even tastier than a regular egg-based quiche.

It also has a good amount of protein per slice since we used tofu as our ‘eggs’ in this recipe so this is great for a high protein brunch or for a picnic or anytime really.

Easy Creamy Vegan Spinach & Mushroom Quiche

HOW TO MAKE THIS VEGAN QUICHE:

THE PIE CRUST:

  • Add all-purpose flour, salt, and sugar to a food processor and mix together.
  • Add in some coconut oil and process in until crumbly.
  • Add ice water and process into a dough.
  • Place the ball of dough onto a flour-dusted surface and roll out into a giant round that can fit over your 9-inch pie dish.
  • Carefully lift it and place it over the pie dish and tuck it in along the sides. There should be overhang over the sides of the dish, but it should be relatively even and neat. Cut off any excess dough over the sides of the dish with scissors.
  • Place the pie crust into the fridge while you work on your filling.

    FILLING:

    • Add firm tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt and black salt (aka kala namak) into your food processor.
    • Process until well mixed.
    • Add in dairy-free milk and process again until a smooth consistency.
    • Set aside.
      • Add olive oil to a pot along with chopped onion and crushed garlic and sauté until the onions are softened.
      • Add sliced mushrooms and sauté with the onions until softened.
      • Add in chopped baby spinach and sauté until just wilted.
      • Now add in your tofu mix from the food processor and fold it in with the mushrooms and spinach.

        To finish:

        Add the filling onto your lined pastry base, and spread it evenly.
        Bake till golden!

        SHOP FOR EQUIPMENT FOR THIS RECIPE:

        Don’t have the needed equipment to make this recipe? Don’t worry, I got you covered!
        I have linked you below with all the equipment you may need for this recipe, so that will save you the time to look for them!

        1. Frying Pan
        2. Chopping Board
        3. Quiche Tin
        4. Food Processor

        Do let me know how you found this Easy Creamy Vegan Spinach & Mushroom Quiche if you do try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!

        Also, I would really appreciate it if you check out my very first E-Book, it’s a 70-page book, full of beautiful, easy, and delicious vegan recipes! Click HERE to find out more!

        Easy Creamy Vegan Spinach & Mushroom Quiche

        Easy Creamy Vegan Spinach & Mushroom Quiche

        elena
        This Easy Creamy Vegan Spinach & Mushroom Quiche is so easy to make and packed with delicious flavor. It’s the best thing for a picnic or brunch and you’ll love the combination of spinach and mushrooms!
        Course Appetizer, Side Dish
        Cuisine French
        Servings 8
        Calories 226 kcal

        Ingredients
          

        • For the Pie Crust:
        • 1 cup + 2 Tbsp 145g All-Purpose Flour
        • 1/2 tsp Salt
        • 1 Tbsp Sugar
        • 1/4 cup 55g Coconut Oil (solid)
        • 4 Tbsp Ice Water
        • For the Filling:
        • 14 oz 400g Firm Tofu
        • 1 Tbsp Cornstarch
        • 2 Tbsp Nutritional Yeast
        • 1/4 tsp Turmeric
        • 1/2 tsp Onion Powder
        • 1/2 tsp Garlic Powder
        • 3/4 tsp Salt
        • 1/2 tsp Black Salt Kala Namak
        • 2 Tbsp Soy Milk
        • 1 Tbsp Olive Oil
        • 1 Medium Onion Chopped
        • 1 tsp Crushed Garlic
        • 2 and 1/2 cups 240g Cremini Mushrooms (Sliced)*
        • 3 cups 90g Baby Spinach (Chopped)

        Instructions
         

        • Prepare your pie crust: Add the all-purpose flour, salt, and sugar to a food processor and mix together. Add the coconut oil and process until crumbly. Add the ice water and process into a dough.
        • Place the ball of dough onto a flour-dusted surface and roll it out into a giant round that can fit over your 9-inch pie dish.
        • Carefully lift it and place it over the pie dish and tuck it in along the sides. Cut off any excess dough hanging over the sides of the dish with scissors.
        • Place the pie crust into the fridge while you work on your filling.
        • Preheat the oven to 350°F (180°C).
        • Prepare your filling: Add the tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt and black salt (aka kala namak) into your food processor. Process until well mixed. Add the soy milk and process again until it reaches a smooth consistency. Set aside.
        • Add the olive oil to a pot along with the chopped onion and crushed garlic and sauté until the onions are softened.
        • Add the sliced mushrooms and sauté with the onions until the mushrooms are softened.
        • Add the chopped baby spinach and sauté until just wilted.
        • Now add in your tofu mix from the food processor and fold it in with the mushrooms and spinach.
        • Add the filling to your pie crust and smooth it down evenly.
        • Place it into the oven and bake uncovered for 40 minutes until firm and golden on top.
        • Allow cooling for 10 minutes before slicing and serving.
        • Quiche can be served either warm or cold.

        Notes

        Keep your quiche covered in the fridge and enjoy within 3-4 days. It is delicious served warm or cold so you can serve it straight from the fridge and it’s totally delicious. 
        Keyword dairyfree, eggfree, healthy, lunch, picnicfood, quiche, vegan

         

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