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    Home » Breakfast Recipes

    Vegan Quiche with Mushrooms, Spinach & Leeks

    Published: Oct 23, 2021 · Modified: Oct 23, 2021 by Richa 20 Comments

    Jump to Recipe   Print Recipe

    This easy Vegan Quiche Recipe features an almond flour pastry and cheesy, savory tofu filling with sauteed mushrooms, leeks, sun-dried tomatoes and spinach! Perfect for brunch! Gluten-free option. Oil-free option

    a slice of vegan quiche on a white plate

    For a winning breakfast or brunch, try my Easy Vegan Quiche recipe! Just the thing to serve to a hungry crowd. The filling is savory and cheesy and packed with flavor from sautéed mushrooms, leeks, and spinach. I like adding some sun-dried tomatoes in the end but fresh tomatoes work just as well, especially when they are in season.

    While many vegan quiche recipes call for pre-made pie crust, I opted to make my pie crust from scratch and I recommend you try it too! The pastry comes together in a food processor within minutes and is just perfect. Rich yet tender, and it holds up well, too.

    a slice of vegan quiche

    More savory vegan brunch options

    • Scrambled Eggs Pinwheels
    • Breakfast Burritos
    • Chickpea Flour Frittata GF Soy-free
    • Vegan Omelet with Mung bean GF Soy-free
    • Savory Oats Hash GF Soy-free
    • Indian Tofu Scramble – Bhurji GF
    • Chickpea Chilaquiles Gf Soy-free
    • Sweet Potato Hash GF Soy-free
    • Lentil Frittata GF Soy-free
    • Sprouted Lentil Avocado Toast Soy-free

    a slice of vegan quiche with spinach and leeks
    Print Recipe
    5 from 5 votes

    Vegan Quiche Recipe

    This easy Vegan Quiche Recipe features an almond flour pastry and cheesy, savory tofu filling with sauteed mushrooms, leeks, sun-dried tomatoes and spinach! Perfect for brunch! Gluten-free option. Oil-free option
    Prep Time25 mins
    Cook Time55 mins
    Total Time1 hr 20 mins
    Course: Appetizer
    Cuisine: French
    Keyword: vegan quiche
    Servings: 12
    Calories: 114kcal
    Author: Vegan Richa

    Ingredients

    For the pie crust:

    • 3/4 cup (0.75 g) plus 2 tablespoons flour I use all-purpose. You can also use oat flour to make it gluten-free.
    • 3/4 cup (85 g) plus 2 tablespoons, almond flour
    • 1/2 teaspoon salt
    • 2 teaspoons flaxseed meal mixed with 2 tablespoons of water
    • 1/2 teaspoon oregano
    • 1/4 teaspoon thyme these herbs are optional
    • 4-5 tablespoons non-dairy milk

    For the filling:

    • 14 ounces (400 g) firm tofu pressed for 5 mins
    • 1 tablespoon flour or use chickpea flour
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon Indian Sulfur salt or Kala Namak
    • 1/2 teaspoon salt
    • 1/2 teaspoon turmeric
    • 1/4 teaspoon baking powder
    • 1/2 teaspoon onion powder
    • 1-2 tablespoons nutritional yeast
    • 2 tablespoons water

    To mix into the filling:

    • 1 teaspoon oil or use 2-3 tbsp broth to sauté to make Oilfree
    • 3 garlic cloves minced
    • 3/4 cup chopped leeks
    • 1 cup thinly sliced mushrooms
    • 1/4 tsp salt
    • 3/4 cup frozen spinach thawed and squeezed lightly

    Instructions

    • Make the Pie crust:   In a bowl or food processor, add the flour, almond flour, salt, herbs, and pulse or mix. Add in the flax egg and mix in.
    • Then add in 4 tablespoons of non-dairy milk and mix well or process 10-15 seconds
    • If the dough is somewhat dry, add in more non-dairy milk, 1 teaspoon at a time until you can make a dough which is somewhat sticky and crumbly, not necessarily all together, but sticks when you press.
    • Press this dough into a greased 9 inch tart pan (or use a pie pan) . Use a fork to create holes in the dough. Then bake at 350 degrees Fahrenheit (180 c) for 13 minutes.
    • Meanwhile for the filling: heat up oil in the skillet over medium heat. Add the garlic and cook for half a minute. Then add in the leeks, mushrooms, and salt and continue to cook until the mushrooms are golden.
    • Once the mushrooms are somewhat golden, add in the spinach. Mix in and continue until the spinach moisture is evaporated for 3-4 minutes. Cool this mixture for 10 mins
    • Make the tofu egg mixture by adding all of the ingredients to a food processor with 2 tablespoons of water and processing it until the mixture is somewhat smooth.
    • Mix your mushroom leek filling in this mixture and then transfer it to the baked pie crust.
    • Even it out. Top it with some cherry tomatoes or sun-dried tomatoes and bake for 30-35 minutes.
    • Once the center is set and not jiggly, the quiche is done. Take it out of the oven and let it sit for 10 minutes before slicing and serving.

    Notes

    • Use oat flour or Glutenfree blend instead of all purpose to make the first Glutenfree.
    • To make this Soyfree, use my chickpea flour frittata mixture 
    • If you're pressed for time or for Nutfree crust, you can use a regular flour and vegan butter crust or store-bought pie crust. Many pie crusts are vegan by default and some are labeled vegan. Just check the ingredients before you purchase.
    • Add in flavors such a Italian blend or chopped sundries tomato to the tofu egg mixture for variation 

    Nutrition

    Nutrition Facts
    Vegan Quiche Recipe
    Amount Per Serving
    Calories 114 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Sodium 205mg9%
    Potassium 86mg2%
    Carbohydrates 11g4%
    Fiber 2g8%
    Sugar 1g1%
    Protein 6g12%
    Vitamin A 272IU5%
    Vitamin C 2mg2%
    Calcium 77mg8%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • a blend of almond flour and flour makes for a crispy yet rich crust. Use oat flour or GF blend to make it glutenfree
    • flax egg made from flax meal and water is our stand-in for egg
    • the crust is seasoned with oregano and thyme for that Mediterranean twist
    • for the filling, we blend some firm tofu with some flour or chickpea flour for thickening
    • to give the tofu a quiche’s signature savory-cheesy-eggy flavor, we use add nutritional yeast and sulfur salt as well. as onion  powder to the filling
    • turmeric lends the filling its gorgeous color
    • For my quiche filling, I like garlic cloves, leeks, sliced mushrooms and spinach

    Tips & Tricks:

    • You can use Italian Seasoning / Italian Herb Blend for the crust
    • If you’re pressed for time or for Nutfree , you can use a store-bought pie crust. Many pie crusts are vegan by default and some are labeled vegan. Just check the ingredients before you purchase.
    • For Glutenfree, use a gf blend or oat flour instead of all purpose
    • For Soyfree, try my chickpea flour frittata filling.
    • I suggest pressing the tofu for the filling for at least 10 minutes because the filling might get a little too soft depending on the water content of the tofu

    ingredients needed for making vegan quiche recipe

    How to Make Vegan Quiche

    Make the pie crust:  In a a food processor or bowl , add the flour, almond flour, salt, herbs, and mix in.

    vegan shortcrust pastry ingredients in a food processor

    Add in the flax egg and mix in.

    flax egg being added to vegan pie pastry in food processor

    Then add in 4 tablespoons of non-dairy milk and process or mix well with a spoon

    vegan pie pastry in a food processor

    If the dough is somewhat dry, add in more non-dairy milk, 1 teaspoon at a time and process/mix until you can make a dough that is somewhat sticky and crumbly, not necessarily all sticking together.

    vegan shortcrust pastry in a pie pan

    Press this dough into a tart pan. Use a fork to create holes in the dough. Then bake at 350 degrees Fahrenheit for 13 minutes.

    baked vegan almond flour pie pastry in a tarte pan

    Meanwhile, for the filling, heat up oil in the skillet over medium heat. Add the garlic and cook for half a minute. Then add in the leeks, mushrooms, and continue to cook until the mushrooms are golden. Add in a pinch of salt to help them brown faster.


    sauteed spinach mushrooms and leeks in a sauteeing pan

    Once the mushrooms are somewhat golden, add in the spinach. Mix in and continue until the spinach moisture is evaporated for 3-4 minutes. Cool this mixture.

    sauteed veggies in a frying pan

    Make the tofu egg mixture by adding all of the ingredients to a food processor with 2 tablespoons of water and processing it until the mixture is somewhat smooth.

    cubed tofu in a food processor

    tofu filling in a food processor

    Mix your mushroom leek filling in this mixture and then transfer it to the baked pie crust.

    Even it out. Top it with some cherry tomatoes or sun-dried tomatoes and bake for 30-35 minutes. Once the center is set and not jiggly, the quiche is done.

    unbaked vegan quiche with mushrooms, spinach and leeks in a tart pan

    Take it out of the oven and let it sit for 10 minutes before slicing and serving.

    freshly baked vegan quiche with mushroom, spinach and leeks

    Can I make this quiche ahead of time?

    Yes! You can fully bake the quiche and refrigerate it after it has cooled. I recommend you keep it covered. Then you can reheat your quiche in the oven at 350 degrees F for 20 minutes. Cover it with parchment to avoid over browning

    a fork taking out a piece of a slice of vegan quiche

    How to store leftover quiche

    Keep the whole quiche or any leftover slices covered in the fridge and eat within 3 to 4 days. The vegan quiche is delicious served warm or cold. I often eat  it straight from the fridge.

    overhead shot of a slice of vegan quiche

     

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

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    1. Vanessa

      February 24, 2022 at 12:21 pm

      5 stars
      Great taste, family loved this recipe. Thank you

      Reply
      • Vegan Richa Support

        February 28, 2022 at 6:32 pm

        great news

        Reply
    2. priya raju

      December 15, 2021 at 7:28 am

      Is there anything I can use instead of tofu. I have a soy and egg allergy. Thanks

      Reply
      • Vegan Richa Support

        December 15, 2021 at 11:33 am

        sure – !! try this: https://www.veganricha.com/chickpea-flour-frittata-vegan-frittata/

        Reply
    3. Kristen Campbell

      December 05, 2021 at 8:50 pm

      5 stars
      this was delicious! i added about a teaspoon of miso to the tofu as well and some additional onion powder- thank you!

      Reply
      • Vegan Richa Support

        December 08, 2021 at 1:36 pm

        yum

        Reply
    4. SD

      November 16, 2021 at 9:37 am

      This was a hit with my family but i had to add more seasonings, such as, smoke pap, onion powder, garlic powder, dried parsley and italian seasoning. I will make this again and add the sundried tomatoes and use the flour instead of the chickpea flour

      Reply
      • Richa

        November 16, 2021 at 11:12 am

        Awesome! Just adjust away! This is a simple quiche and a blank canvas to build up on flavors and variations and additions !

        Reply
    5. Kelsey Southerland

      November 07, 2021 at 6:08 pm

      Wondering if I could just blend almonds in my vitamix into a flour like making your own oat flour or not so much?

      Reply
      • Richa

        November 07, 2021 at 6:30 pm

        You can. They get buttery if blended too much, so add oat flour with them and blend. That way oat flour will absorb some of the oil being released allowing you to get a finer almond meal.

        Reply
    6. s

      October 31, 2021 at 10:22 pm

      5 stars
      SO delicious. i added a bit of miso to the tofu mix to amp up the umami and abit more turmeric/nutritional yeast for the colour and it tasted amazing! the crust was simple and tasty.

      Reply
      • Richa

        November 01, 2021 at 10:16 am

        Awesome

        Reply
    7. Erika

      October 25, 2021 at 5:05 pm

      Very excited to make this, is there another flour I can use instead of almond flour since there is a nut allergy in my family? Thank you

      Reply
      • Richa

        October 25, 2021 at 9:53 pm

        Use a flour based pie crust recipe. That’s just all purpose flour , some 3-4 tbsp vegan butter or oil and a flax egg.
        In a no oil recipe like this one, you would need oil or butter if you eliminate almond. Flour

        Reply
    8. Fiona

      October 25, 2021 at 12:07 am

      5 stars
      Lovely recipe and tasty quiche. I’d add more water next time.

      Reply
      • Richa

        October 25, 2021 at 12:33 am

        Awesome! Yes tofus vary so adjust as needed

        Reply
    9. Julie

      October 24, 2021 at 3:21 pm

      Hello! Finally the kind of quiche filling I am looking for. Sounds delicious. Do you think the filling would hold together well enough to make crustless mini-quiches in a muffin pan?

      Reply
      • Vegan Richa Support

        October 25, 2021 at 11:56 am

        great idea! yes, with a muffin pan they would work great

        Reply
    10. Janette

      October 23, 2021 at 5:45 am

      Looking forward to trying this recipe. It sounds delicious, what size of tin did you use and could you freeze leftovers.

      Reply
      • Richa

        October 23, 2021 at 6:17 am

        9 inch and yes!

        Reply

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