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Vegan Spinach and Mushroom Quiche Recipe

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★★★★★

4.8 from 132 reviews

This Vegan Quiche is a delicious and creamy plant-based twist on a classic quiche, featuring a savory blend of tofu, sautéed mushrooms, spinach, and aromatic spices baked to perfection in a flaky vegan pie crust. Perfect for brunch or a light dinner, this recipe is naturally gluten-free when using a gluten-free crust and is packed with flavor and nutrients.

Ingredients

Scale

Crust

  • 1 9-inch vegan frozen pie shell (GF if preferred), see package for thawing instructions

Filling

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 375 degrees F (190 C) to ensure it reaches the perfect temperature for baking the quiche.
  2. Sauté Onions: Heat olive oil in a large skillet over medium heat. Add diced onions and sauté for 3-5 minutes until they are softened and lightly browned, bringing out their natural sweetness.
  3. Add Garlic: Stir in the minced garlic and cook for 30-60 seconds until it turns lightly golden and fragrant, being careful not to burn it.
  4. Sauté Mushrooms: Add the sliced cremini mushrooms to the skillet and cook for 5-7 minutes until they are softened and browned, intensifying their umami flavor.
  5. Cook Spinach: Toss in the fresh spinach and cook just until wilted, about 1-3 minutes. Season with salt and pepper to taste. Remove the mixture from heat and set aside.
  6. Prepare Tofu Mixture: Break up the drained and pressed tofu into chunks and add to a food processor along with turmeric, granulated garlic, granulated onion, salt, kala namak (if using), 1 tablespoon of non-dairy milk, and flour. Process until smooth, about 2 minutes. If too thick, add an additional tablespoon of non-dairy milk to help blend smoothly.
  7. Combine Filling: Transfer the tofu mixture into a medium mixing bowl. Fold in the sautéed mushroom and spinach mixture until well combined.
  8. Assemble Quiche: Pour the filling into the prepared vegan pie crust and spread evenly. Arrange the halved cherry tomatoes on top and gently press them into the filling so they slightly sink in.
  9. Bake: Place the quiche in the preheated oven and bake for 30-40 minutes, until the filling is firm and the top turns golden brown.
  10. Cool and Serve: Remove the quiche from the oven and let it cool for 10 minutes before cutting to allow it to set properly. Serve warm or at room temperature.

Notes

  • Kala namak (black salt) adds an eggy flavor, but it is optional if you prefer to omit it.
  • Make sure to press the tofu well to remove excess water for a firmer texture.
  • Use gluten-free flour and a gluten-free pie crust to keep this quiche gluten-free.
  • This quiche tastes great served with a simple green salad or fresh fruit.

Keywords: vegan quiche, tofu quiche, plant-based quiche, gluten-free vegan quiche, dairy-free quiche, healthy brunch recipe

Find it online: https://todayquickmeals.com/vegan-spinach-and-mushroom-quiche-recipe/