Best Vegan Spinach Mushroom Quiche 🌱 This delicious, easy, plant-based quiche recipe is as good as it gets! Baked in a flaky homemade crust, filled with vegan cheeses, fresh spinach, mushrooms and without tofu. It’s simply divine!
Real vegans eat quiche, like this fabulous vegan spinach mushroom quiche!
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I love ‘veganizing’ old family recipes, but there are some traditional dishes that are almost impossible to make without certain key ingredients – like quiche – which is basically an egg and cheese pie.
Over the years, I’ve made a few unsuccessful attempts trying to create a recipe for vegan quiche that really worked. The flavor was amazing but the texture and consistency wasn’t quite right. There are lots of recipes out there using tofu, and don’t get me wrong – I like tofu – just not in quiche. I was on a mission to create a perfect vegan version of a traditional quiche, capturing just the right texture and taste but without tofu.
What to use instead of egg in a vegan quiche?
Problem was, up until recently, there just weren’t any suitable egg replacers that worked well for quiche. Until now.
Thanks to the talented geniuses at JUST, we home cooks now have JUST Egg, a vegan egg substitute that requires no mixing or preparation. Straight from the bottle, it’s ideal for egg-centric dishes, like quiche. I found that out when my daughter and I decided to prepare her grandma’s traditional spinach quiche recipe using JUST Egg instead of eggs. Oh WOW. We nailed it!
FYI – this is not a sponsored post. We’re just big fans of this product.
What an amazing recipe! I made it again this weekend. Thanks for the game changing brunch idea! Denice K.
What is the best vegan cheese for quiche?
There’s never been a better time to be vegan. With so many fabulous options in non-dairy butters and cheese, you can enjoy many of your favorite traditional cheese-centric dishes using all vegan ingredients.
For this quiche recipe, I suggest using a variety – two or three – different types of cheese. Most vegan cheeses tend to be softer than dairy cheese. That’s ok. Just find cheeses that you like. Here are some of the cheeses we like and have used at various times in this recipe:
- Miyoko’s – Cream cheese, Cheddar, & Mozz
- Kite Hill – Cream cheese & Ricotta
- Chao – Cheese slices
- Violife – Parmesan
- Vromage – Artisan cheese
🥕NOTE: About the cheese shown in the video. For that quiche, I used a small batch artisan brand, Vromage, from West Hollywood, California. It was delicious, but you don’t need an artisan cheese to create a great quiche.
This scrumptious, easy vegan quiche recipe is ideal for brunch, lunch, dinner, Mother’s Day or any day!
How to make vegan quiche
I know I say this a lot, but this recipe is easier to prepare than you might think.
First thing you should do is watch my quiche video. It offers lots of helpful tips that will make your quiche baking experience that much better. Be sure to read through the step by step instructions and ingredients list.
Ready to go in the oven! 
Cheese added on top & back in the oven it goes! 
Hot out of the oven!
How to make an easy vegan pie crust
I recommend making your own pie crust. There is nothing quite like a flaky homemade crust. It’s easy to do and so much better than store-bought, but you can certainly use a pre-made pie crust if you don’t have time to make your own.
I also suggest watching my pie crust video.
🥕Variations
You can add or substitute a variety of veggies in this recipe like:
- Broccoli
- Cauliflower
- Peppers
- Asparagus
🥕NOTE: Soft vegetables, like tomatoes, and zucchini will add extra liquid to your quiche so you may need to remove the pulp or let your quiche bake longer, otherwise it may not fully set.
🥕If you love this quiche recipe, treat yourself to these other delish dishes!
enjoy 🌱 eat quiche!
Best Vegan Spinach Mushroom Quiche
Equipment
- large bowl
- 4 qt stove top pot
- large skillet
- 9" pie plate or 10" oven proof quiche dish
- Knife
- whisk
- wooden spoon or spatula
- strainer or colander
Ingredients
- 2 tbsp non-dairy butter
- 3 cloves garlic minced
- 1 medium yellow onion diced
- 1-1/2 C spinach cooked, drained and chopped
- 1 C mushrooms sliced
- 1-1/2 C vegan cheese grated or diced
- 3/4 C egg replacer JUST egg vegan egg substitute
- 1 C non-dairy milk (I use rice milk)
- 1/2 tsp sea salt
- 1/2 tsp black pepper freshly ground
- 1 9" pastry pie shell unbaked – see our recipe for vegan pie crust
Instructions
- Preheat oven to 375º
- Using a large skillet over medium-high heat, saute butter, garlic, and onions until tender. Take care not to burn the garlic.
- Add mushrooms & cooked spinach, stirring occasionally.
- Add 1 C cheese (set aside remaining 1/2 C cheese).
- Stir until thoroughly combined. Remove pan from heat.
- Pour over spinach & mushroom mixture and combine all.
- Pour into a pre-prepared unbaked 9" vegan pastry shell. You can use either a quiche dish or pie plate.
- Bake quiche for 15 minutes at 375º.
- Sprinkle remaining cheese over quiche and continue baking for another 35-40 minutes, until pie crust begins to brown.
- Remove quiche from oven and let cool for about an hour (to set).
Video
Notes
Nutrition
⭐️⭐️⭐️⭐️⭐️ If you’ve enjoyed this recipe, please consider rating it using stars in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let’s keep in touch!
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A new favorite! This quiche is SO GOOD, my non-veg friends love it as much as I do.
Summer – Yay! Everybody loves this quiche 💚 So happy you enjoy this recipe! Thanks a bunch for sharing!🥕
Absolutely delicious.
Cindy – I’m so glad you love the quiche recipe! Thanks a bunch for letting me know!🥕💚
Thank you for this recipe! Mine turned out great! I wasn’t sure how the Just Egg would cook when mixed with soymilk, but it turned out like a real quiche!
Hi Lara! So glad you gave the quiche recipe a try and loved the results! Once we figured out the right combination of ingredients and using JUST egg, we now make quiche all the time. It’s a great time to be vegan! Thanks so much for sharing your experience & happy cooking! 🥕💚
Looks Great. Going to give it a try. (Note it’s Julia Child. not “Childs”.)
Love to hear how your quiche turns out! Thanks for the correction & bon appétit!🥕
Hi Connie. I have made this 2x now. I didnt combine egg mixture with veges in the pan that veges cooked in. I added cooked veges to egg mixture in the bowl egg mixture was in. I am wondering with the pan being warm allows the mixture to set better. I cooked for about 1 hour after the cheese was added to ensure the quiche was more firm. This 2nd time it could still be more firm. I used fresh spinach and did not add any liquid from the pan. It has been delish 2x now, just needs a bit of perfecting. I also used unsweetened almond milk. Any thoughts?
Hi Desiree! First of all, I’m so glad that you loved the flavor of the first quiche enough to try it again a second time. Here are my thoughts about why it hasn’t set firm enough. It’s super important to squeeze out all the liquid from the spinach before adding it. I either press it in a mesh strainer or physically squeeze it in my hands. If you’ve done that, I would recommend pouring your egg mixture into the hot pan with the veggies because it likely helps begin the cooking process for the eggs. I always do it that way. Lastly, I would try refrigerating the quiche. I’ve found it sets firmer in the fridge, You can reheat it in a low oven or in a microwave. I would love to hear if you decide to give it a go again. You know, third time’s the charm! 💚🥕
This vegan spinach mushroom quiche continues to be a fan favorite. If you love quiche – this is the recipe to try. It’s a winner!