This eggless and dairy-free vegan spinach and mushroom quiche is made with a homemade 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.
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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 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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Easy Tofu Vegan Spinach & Mushroom Quiche
Equipment
- 1 Blender
- 1 stove
- 1 Oven
- 1 9 inch pie tin
Ingredients
- For the Filling
- 1 tablespoon olive oil
- 1 large red onion finely chopped
- 2 cups white button mushrooms chopped
- 3 garlic cloves minced
- 3 cups fresh spinach chopped
- 11/2 teaspoon Italian seasoning divided
- 14 ounce firm tofu press for approximately 15 minutes to remove the excess water.
- 4 tablespoon ground flax seed plus ½ cup water stir together and let sit for 10 minutes
- 3 cups shredded vegan cheddar cheese
- Salt and pepper to taste
- 1 pie crust Click the link in the instructions for the recipe.
Instructions
- Make the pie crust. Click here to get the recipe. see note
- Preheat oven to 350°F (176˚C)
- For the Filling
- Heat the 1 tablespoon olive oil in a large skillet on medium heat. When the oil is hot add the onion and mushrooms, cook until the mushrooms are nicely browned, approximately 7 minutes.
- Add the minced garlic, 1 teaspoon of Italian seasoning, spinach, and salt and pepper to taste. Cook for approximately 1 to 2 minutes, or until the spinach is just wilted.
- Place the 14 oz of tofu, the flax egg, and the remaining ½ teaspoon of Italian seasoning, and salt to taste in the blender or food processor and process until it’s smooth and creamy.
- In a large bowl combine the tofu mixture, 3 cups of vegan cheese, and the mushrooms and onions and stir to combine.
- Roll out the dough until it’s approximately ⅛“thick and place in a pie plate. Trim the edges and pinch the dough around the top of the plate.
- Pour the filling into the plate and bake for 40 to 45 minutes or until you can insert a toothpick and it comes out clean. Cover the edges of the crust with aluminum foil or a pie crust protector if it begins to burn. Let cool for 10 minutes before slicing.
Notes
Nutrition
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Kathy says
5/21/2022–Hi there! I love Linda and Alex’s recipes—they are very fail-safe and dependable. I have a question on this one, though. What size pie pan is recommended? I think because my pie pan was smaller than what appears in the photo, it took an hour and a half to cook and still wasn’t done. I ended up microwaving individual servings for 2 minutes on High afterwards so it would cook through. It was VERY flavorful, though!!!! Maybe next time, if I use the same size (purchased) pie crusts, I’ll divide the mix into 2 pie pans.
Linda & Alex says
Hi Kathy, thank you so much for the kind words. We're sorry it took so long to cook the quiche. We bake it in a 9 inch shallow pie tin, leaving an inch of room at the top to avoid spillage. Depending on how your oven is calibrated compared to ours, and/or the amount of liquid in the tofu and vegetables, baking times will vary. We'll add that information to the recipe card. Again, thank you so much for your support. We truly appreciate you.
Terri says
Hi
I have just found your website and am looking forward to trying your recipes. I live in the south but in the UK 😉
Do you drain or press the tofu before using ?
Best wishes
Terri
Linda & Alex says
Hi Terri, welcome, we're so happy you found us! 🙂
Yes, press the tofu for approximately 15 minutes before preparing the quiche. Enjoy!
David Watson says
Hi, Linda!
3 CUPS of vegan cheese? Okay, I need to ask...what brand do you prefer? I ask this because even the Follow Your Heart brand that I like in my tofu scrambles and over chili tend to have a lot of salt and oil.
Thanks in advance!
Linda Meyer says
Hi David! Yes, it sounds like a lot, but it really makes an amazing quiche. We love Violife, Miyoko's, or So Delicious, in that order. 🙂
Ray says
Have you ever tried this with Gardein brand beefless ground? I'm wondering if it would be a good substitute for the form tofu
Linda Meyer says
Hi Ray, the tofu acts like the egg, it's the ingredient that binds and holds it together. You could certainly add the beefless ground to make it meaty. 🙂