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A slice of vegetable and cheese quiche on a white plate with a wooden cake stand and white and black towel behind the plate.

Easy Tofu Vegan Spinach & Mushroom Quiche

Simple and delicious tofu and vegetable quiche is eggy and cheesy, yet dairy-free and egg-free. Perfect for brunch!
4 from 2 votes
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Course: Breakfast, Brunch
Cuisine: American
Diet: Vegan
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 12 servings
Calories: 217kcal
Author: Linda & Alex
Cost: $8


  • 1 Blender
  • 1 stove
  • 1 Oven
  • 1 9 inch pie tin


  • 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.


  • 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.


The nutrition information will vary depending on the size of the slice you consume.
If you don’t want to make the pie crust, feel free to buy a ready-made crust.
You can freeze the baked quiche for up to 3 months in a freezer safe container.
Reheat in a 350˚F (176˚C) oven for approximately 30 minutes, or until heated through.


Serving: 150g | Calories: 217kcal | Carbohydrates: 18g | Protein: 6g | Fat: 13g | Saturated Fat: 4g | Sodium: 347mg | Potassium: 152mg | Fiber: 3g | Sugar: 1g | Vitamin A: 717IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 2mg
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