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Vegan Spinach Mushroom Quiche

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.

Course Breakfast, Brunch
Cuisine American
Keyword vegan quiche, vegan spinach mushroom quiche
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Yields 8 servings
Calories 261 kcal
Author Dianne


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


  1. Preheat your oven to 350° and lightly brush a pie or tart pan with a teaspoon of oil.

Make the Crust

  1. 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.

  2. 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.
  3. Add the olive oil and nondairy milk and continue to process until a dough forms.

  4. 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

  1. 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.

  2. 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.
  3. 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

  1. 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.
  2. Let the quiche sit for 5 minutes before slicing and serving.