Name: Vegan Spinach and Mushroom Quiche Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Vegan
Ingredients: 1 9-inch vegan frozen pie shell (GF if preferred), see package for thawing instructions; 1 14-oz block extra-firm tofu, drained and pressed; 2 tablespoons olive oil; 1 small onion, diced; 8 ounces cremini mushrooms, sliced; 3 cloves garlic, minced; 3 cups fresh spinach; 1/2 teaspoon turmeric; 3/4 teaspoon granulated garlic; 1/2 teaspoon granulated onion; 1/2 teaspoon salt, more to taste; 1/2 teaspoon kala namak (black salt) (optional – see note); 2 tablespoons gluten-free flour (or all purpose); 1-2 tablespoons unsweetened non-dairy milk; 1/3 cup cherry tomatoes, cut in half

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Introduction

This vegan quiche is a savory, wholesome dish that’s perfect for brunch, lunch, or a light dinner. Made with tofu and packed with vegetables, it offers a creamy texture and rich flavors without any dairy or eggs.

A spinach tart shown on a white plate with a golden-brown crust that is thick and has deep fluted edges. The filling inside has two clear layers: the bottom layer is bright green spinach mixed with small bits of cheese, creating a slightly bumpy texture, while the top layer is sprinkled with light golden pine nuts, spread evenly across the surface. The tart sits on a white marbled table with some scattered pine nuts around. The lighting highlights the shine on the pine nuts and the creamy texture of the filling. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 9-inch vegan frozen pie shell (GF if preferred), see package for thawing instructions
1 14-oz block extra-firm tofu, drained and pressed
2 tablespoons olive oil
1 small onion, diced
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
3 cups fresh spinach
1/2 teaspoon turmeric
3/4 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon salt, more to taste
1/2 teaspoon kala namak (black salt) (optional – see note)
2 tablespoons gluten-free flour or all-purpose flour
1-2 tablespoons unsweetened non-dairy milk
1/3 cup cherry tomatoes, cut in half

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Heat olive oil in a large skillet over medium heat. Add the diced onions and sauté for 3-5 minutes until they are softened and lightly browned.
Step 3: Add the minced garlic to the skillet and sauté for 30-60 seconds until fragrant and lightly golden.
Step 4: Add the sliced mushrooms and cook for about 5-7 minutes until they soften and brown.
Step 5: Stir in the fresh spinach and cook until just wilted, about 1-3 minutes. Season with salt and pepper if desired. Remove from heat and set aside.
Step 6: Break the pressed tofu into chunks and place in a food processor along with turmeric, granulated garlic, granulated onion, salt, kala namak (if using), 1 tablespoon non-dairy milk, and flour. Process until smooth, about 2 minutes. If the mixture is too thick to blend well, add up to 1 more tablespoon of milk.
Step 7: Transfer the tofu mixture to a medium bowl. Fold in the sautéed mushroom and spinach mixture until thoroughly combined.
Step 8: Pour the filling evenly into the prepared pie crust. Arrange the halved cherry tomatoes on top, pressing gently so they sink slightly into the mixture.
Step 9: Bake for 30-40 minutes until the quiche is set and the top is golden. Remove from oven and let cool for 10 minutes before slicing and serving.

Tips & Variations

Kala namak adds an eggy flavor but can be omitted if unavailable or preferred.
Try adding other veggies like bell peppers or zucchini for extra variety.
Use gluten-free flour to keep the recipe gluten-free if needed.
For a creamier texture, blend in a tablespoon of nutritional yeast or vegan cheese before baking.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the oven at 350°F (175°C) for 10-15 minutes or until warmed through to maintain the best texture. You can also freeze the quiche for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

The image shows a round quiche on a light brown wooden board placed on a white marbled surface. The quiche has six slices, with two slices slightly separated showing the layers inside. The crust is golden brown and crisp, forming the bottom and edges. The filling has a creamy texture with a mix of light yellow from the egg base and green from spinach evenly spread throughout. There are golden-brown slices of mushroom arranged on the top layer, adding a slightly rough texture. Small bits of dark green herbs are scattered inside the filling. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this quiche without a pie crust?

Yes, you can bake the filling in a greased baking dish or use a crustless quiche method. Keep in mind the texture will be softer and less structured without the crust.

What does kala namak do in this recipe?

Kala namak, or black salt, adds a subtle sulfurous, egg-like flavor that mimics traditional quiche taste. It is optional and can be skipped if you prefer a more neutral flavor.