Vegan Spinach Mushroom Quiche is the ultimate brunch dish. It’s great for those nights when you want breakfast for dinner, too. Serve it on Easter Sunday, Mother’s Day, or any day you’re craving a savory breakfast dish. I love to take it with me to springtime potlucks. This easy vegetable quiche recipe made with tofu, so it’s egg-free and totally vegan.
I’m going to come right out and admit that I’ve never actually had an omnivore, eggy quiche. I have had many vegan ones made with tofu, white beans, and even chickpea flour, and I’ve loved them all! It’s amazing how creative you can get with ingredients once you remove the animal products! This dish was originally based off of a recipe from 101 Cookbooks from about 10 years ago.
How to Press Tofu
Make sure you press your tofu to remove the excess water before cutting the tofu in this recipe. To do this, wrap your tofu in a towel and put something heavy on top of it, such as a cast iron pan or a cutting board topped with a few cans of beans. If you give yourself enough time in advance, you can wrap your tofu in a towel and place it in the fridge for a few hours or overnight. There’s no need to place anything heavy on top of it, as the towel will absorb the excess liquid over time. You can also use a tofu press, such as the TofuXpress, if you have one.
How to Clean Leeks
Leeks are part of the onion family, but they have a milder flavor. They can be found year-round, but they’re really a spring vegetable. They’re usually in season right about now – late winter to early spring.
Leeks tend to be really dirty, so make sure you wash them well. I clean them by slicing them and then placing the slices in a bowl of cold water for a few minutes. The slices are then scooped up, placed in a colander and rinsed.
How to Make a Vegan Spinach Mushroom Quiche
I know this recipe looks a little daunting because of the long ingredients list, but trust me when I say it’s easy to make! It does take a little bit of time to make, but most of that time is hands-off
- First you have to make your crust. The first step is to toast your sesame seeds. You can do this in a toaster oven or in a dry pan on the stovetop. I prefer to do it on the stovetop, because I can keep an eye on them. They tend to burn quickly.
- Next you mix the toasted sesame seeds together with the rest of the crust’s dry ingredients in a food processor until the oats are ground.
- Then you add the olive oil and nondairy milk to the food processor and continue to process until a dough forms.
- You press the dough into a pie or tart pan. You should keep your crust in the fridge until you’re ready to fill it.
- To make the filling, you sauté the leek for a few minutes until it begins to brown, and then you add mushrooms, garlic, red pepper, basil, and thyme to the pan and continue cooking until they soften.
- While the vegetables are cooking, you can process the tofu together with the lemon juice, vegetable stock, nutritional yeast, cornstarch, and turmeric in a food processor. Process until it resembles ricotta cheese.
- Next you mix the cooked vegetables together with the tofu mixture. I do this right in the food processor with a wooden spoon.
- Then you transfer the mixture to your prepared crust.
- Finally, you bake your quiche for about 50 minutes, or until the filling is firm.
The green color of this quiche comes from the spinach, which is pulsed right into the tofu. I find it’s easiest to incorporate the spinach into the dish this way. However, you can sauté the spinach with the mushrooms, if you prefer.
How to Customize Your Vegan Quiche
Spinach and mushroom are my favorite quiche fillings. (Honestly, spinach and mushrooms are my favorite fillings for just about anything!) If you’d prefer something different, go for it! Feel free to use different greens such as kale or chard. You can use an onion in the place of the leek. Sautéed zucchini, peppers, and even carrots would work well in the place of the mushrooms.
If you’d like to cut down on the prep time, you can use a store-bought crust.
If you know that you’re not going to have too much time to assemble this in the morning, you can make it ahead and bake it just before you’re ready to eat. It also freezes well, so it’s a good recipe to meal prep ahead of time.
This Vegan Spinach Mushroom Quiche is tofu based, and it’s a good dish with which to usher in spring. It’s also perfect to serve on Mother’s Day or at Easter brunch, as both vegans and omnivores enjoy it. I’ve made it for many potlucks, and it’s always been a hit.
Vegan Spinach Mushroom Quiche
For the Crust
- 1/3 cup olive oil, plus one teaspoon, divided
- 3 tablespoons sesame seeds
- 1 cup whole wheat pastry flour
- ½ cup rolled oats
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- 1/3 cup plain, unsweetened nondairy milk
For the Filling
- 1 teaspoon neutral-flavored oil
- 1 leek white and light green parts, cleaned and chopped
- 3 cloves garlic minced
- 10 ounces white button or crimini mushrooms
- 1 teaspoon sea salt divided
- ½ teaspoon red pepper flakes
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- 1 pound baby spinach, chopped
- 1 14-ounce container extra firm tofu pressed and drained
- 3 tablespoons lemon juice
- 3 tablespoons water or vegetable stock
- 3 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- ½ teaspoons turmeric
- Paprika for dusting, optional
- Preheat your oven to 350° and lightly brush a pie or tart pan with a teaspoon of oil.
Make the Crust
- Toast the sesame seeds a small pan over medium heat. This will take 5 to 10 minutes. Keep an eye on them, because they can burn quickly.
- Add the toasted sesame seeds, flour, oats baking powder, salt, and pepper to a food processor fitted with an s-blade. Process until the oats are finely ground.
- Add the olive oil and nondairy milk and continue to process until a dough forms.
- Press the dough into the pie pan, spreading it out evenly as you go. Make sure you press the dough into corners and fluted sides of the pan, if you pan is fluted. Trim away any excess dough. Refrigerate until ready to use.
Make the Filling
- Heat the oil in a large pan over medium-high heat. Add the leek and cook, stirring frequently, for about 5 to 10 minutes, until the pieces begin to brown.
- Add the garlic, mushrooms, ½ teaspoon of salt, red pepper flakes, thyme to the pan. The salt will help the mushrooms release their liquid and brown. Cook for about 10 more minutes.
- While the vegetables are cooking, crumble the tofu into a food processor fitted with an s-blade. Add the lemon juice, water or stock, nutritional yeast, lemon juice, nutritional yeast, cornstarch, turmeric, and ½ teaspoon of salt. Process until the mixture is thick and looks like ricotta cheese. Pulse in the spinach until it's well incorporated.
Make the Quiche
- Mix together the vegetables and tofu mixture. Fill the crust with the mixture and smooth the top with the back of a rubber spatula or wooden spoon. Dust the top with paprika. Bake for 45 to 50 minutes, until the filling is firm and golden brown.
- Let the quiche sit for 5 minutes before slicing and serving.
Other great brunch recipes include:
Other recipes with spinach and mushrooms include:
- Spinach Mushroom Polenta Stuffing
- Vegan Spinach Mushroom Lasagna
- Spinach Mushroom Omelet
- Tofu Scramble with Spinach, Mushrooms, and Leek