Vegan Spinach and Mushroom Quiche (2024)

This eggless and dairy-free vegan spinach and mushroom quiche is made with ahomemade vegan pie crust and the filling is eggy, cheesy, savory and delicious. It’s easy to make and the perfect brunch recipe.

Published on December 15, 2014 and updated April 3, 2020.

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Hi there! We’re Linda and Alex, the mother daughter duo and creators of Veganosity. Thanks for visiting us, we’re so happy you’re here. If you’re looking for Southern inspired vegan comfort food recipes, you’ve come to the right place.

We love vegan comfort food and we’re really good at making it. Take a tour through our site and you’ll find all of the recipes that scream, stretchy pants required!

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Click on the titles to check them out. GREAT VEGAN BBQ WITHOUT A GRILL and THE ULTIMATE VEGAN COOKBOOK.

If you’re looking for an authentic quiche recipe that doesn’t have dairy or eggs, you’ve come to the right place.

This simple tofu quiche is incredibly eggy, cheesy, and rich.

It’s so authentic that it’s fooled many non-vegans, and we guarantee you’re going to go back for seconds.

We made this just like we would have made our non-vegan quiche, back in the day, and it’s always a winner at our holiday brunch table.

How to Make an Egg-Free Vegetable Quiche

This is such an easy quiche recipe. The most complicated part is making the homemade pie crust, which isn’t complicated at all.

If you aren’t into making pie crust, feel free to buy a pre-made crust.

Step One

Make the pie crust.

The pie crust dough needs to rest in the refrigerator for an hour, so leave enough time to include this necessary step.

Pie dough needs time to chill for two reasons.

1. It allows the gluten to settle down so the crust doesn’t shrink too much when it bakes.
2. It allows the fat to solidify after warming up during the mixing process, which will result in a flakier crust.

Step Two

Sauté the onions and mushrooms until they release their water and the mushrooms turn a nice golden brown.

Don’t add salt until the mushrooms have browned, or they’ll become rubbery.

Once the mushrooms are browned, add 1 teaspoon of the Italian seasoning, garlic, salt and pepper to taste, and the chopped spinach and cook until the spinach is just wilted.

You want to cook the spinach down a bit before adding it to the tofu mixture because it should lose a bit of moisture before baking in the quiche.

Remove the heat from the pan.

Step Three

Now is the time to roll out the pie crust and fit it into the pie pan.

Place the tofu, flax egg, the remaining ½ teaspoon of Italian seasoning, and salt to taste in a blender or food processer and blend until it’s smooth and creamy.

Scrape the tofu filling into a large mixing bowl and add the mushroom mixture and shredded vegan cheddar cheese and stir to evenly combine.

Evenly pour it into the pie crust.

Step Four

Put the quiche on a baking sheet to avoid spillage in your oven and bake for approximately 45 minutes.

Test to see if it’s done by inserting a wooden toothpick in the center. If it comes out clean, it’s ready.

Let it cool for 10 minutes before cutting.

Can You Freeze it?

Yes, absolutely.

Make our vegan quiche recipe ahead of time and freeze in a freezer safe container for up to 3 months.

To reheat it, put it in a 350˚F (176˚C) oven and cover it in foil. Heat it for approximately 30 minutes.

More Vegan Brunch Mains You’ll Love

Vegan Breakfast Casserole

Mediterranean Tofu Scramble

Vegan Veggie and Herb Frittata

Make our vegan spinach and mushroom quiche recipe and let us know what you think. We love to hear from you! And, don’t forget to take a picture of your gorgeous creation and tag us @veganosity on Instagram.

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