Vegan Spinach Mushroom Quiche 🌱This delicious, easy, plant-based quiche recipe is as good as it gets! Baked in a flaky homemade crust, filled with vegan cheeses, fresh spinach, mushrooms and without tofu. It’s simply divine!
Real vegans eat quiche, like this fabulous vegan spinach mushroom quiche!
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My daughter and I love ‘veganizing’ old family recipes, but there are some traditional dishes that are almost impossible to make without certain key ingredients . . . like quiche, which is basically an egg and cheese pie.
Over the years, we’ve made a few unsuccessful attempts trying to create a recipe for vegan quiche that really worked. The flavor was amazing but the texture and consistency wasn’t quite right. There are lots of recipes out there using tofu, and don’t get me wrong – I like tofu – just not in quiche. We were on a mission to create a perfect vegan version of a traditional quiche, capturing just the right texture and taste but without tofu.
What to use instead of egg in a vegan quiche?
Problem was, up until recently, there just weren’t any suitable egg replacers that worked well for quiche. Until now.
Thanks to the talented geniuses at JUST, we home cooks now have JUST Egg, a vegan egg substitute that requires no mixing or preparation. Straight from the bottle, it’s ideal for egg-centric dishes, like quiche. We found that out when my daughter Madison decided to prepare her grandma’s traditional spinach quiche recipe using JUST Egg instead of eggs. Oh WOW. Nailed it!
What is the best vegan cheese for quiche?
There’s never been a better time to be vegan. With so many fabulous options in non-dairy butters and cheese, you can enjoy many of your favorite traditional cheese-centric dishes using all vegan ingredients.
What an amazing recipe! I made it again this weekend. Thanks for the game changing brunch idea! Denice K.
For this quiche recipe, I suggest using a variety – two or three – different types of cheese. Most vegan cheeses tend to be softer than dairy cheese. That’s ok. Just find cheeses that you like. Here are some of the cheeses we like and have used at various times in this recipe:
- Miyoko’s – Cream cheese, Cheddar, & Mozz
- Kite Hill – Cream cheese & Ricotta
- Chao – Cheese slices
- Violife – Parmesan
- Vromage – Artisan cheese
This scrumptious, easy vegan quiche recipe is ideal for brunch, lunch, dinner, Mother’s Day or any day!
How to make a vegan Spinach Mushroom quiche
I know I say this a lot, but this recipe is easier to prepare than you might think.
First thing you should do is watch our quiche video. It offers lots of helpful tips that will make your quiche baking experience that much better. Be sure to read through the step by step instructions and ingredients list. I also suggest watching my pie crust video.
The key to making a great vegan quiche is having the right ingredients. Find the best vegan cheeses you can. Don’t be afraid to combine flavors!
Make your own pie crust – it’s worth the effort! Check out our recipe for easy vegan pie crust.
You can see we like making this quiche a LOT!
This easy cheesy pie is everything you want in a quiche – without eggs or dairy!
🥕NOTE: About the cheese shown in the video. For that quiche, I used a specific artisan brand, Vromage, from West Hollywood, California. It was delicious, but you don’t need an artisan cheese to create a great quiche.
How to make a vegan pie crust
I also recommend making your own pie crust. There is nothing quite like a flaky homemade crust. It’s easy to do and so much better than store-bought, but you can certainly use a pre-made pie crust if you don’t have time to make your own. You can see our easy vegan pie crust recipe here, and be sure to watch the video!
have fun 🌱 eat quiche!
Vegan Spinach Mushroom Quiche
- large bowl
- 4 qt stove top pot
- large skillet
- wooden spoon or spatula
- strainer or colander
- 2 tbsp non-dairy butter
- 3 cloves garlic minced
- 1 medium yellow onion diced
- 1-1/2 C spinach cooked, drained and chopped
- 1 C mushrooms sliced
- 1-1/2 C vegan cheese grated or diced
- 3/4 C egg replacer JUST egg vegan egg substitute
- 1 C non-dairy milk (I use rice milk)
- 1/2 tsp sea salt
- 1/2 tsp black pepper freshly ground
- 1 9" pastry pie shell unbaked – see our recipe for vegan pie crust
- Preheat oven to 375º
- Using a large skillet over medium-high heat, saute butter, garlic, and onions until tender. Take care not to burn the garlic.
- Add mushrooms & cooked spinach, stirring occasionally.
- Add 1 C cheese (set aside remaining 1/2 C cheese).
- Stir until thoroughly combined. Remove pan from heat.
- Pour over spinach & mushroom mixture and combine all.
- Bake quiche for 15 minutes at 375º.
- Sprinkle remaining cheese over quiche and continue baking for another 35-40 minutes, until pie crust begins to brown.
- Remove quiche from oven and let cool for about an hour (to set).
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