Best Vegan Spinach Mushroom Quiche 🌱 This delicious 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!
Quiche has long been a favorite centerpiece for brunches and special occasions - a savory, satisfying dish that feels both comforting and elegant. Traditionally made with eggs and dairy, quiche can be a tricky recipe to veganize without sacrificing the texture and eggy flavor that make it so popular.
My daughter Madison and I love 'veganizing' old family recipes. We've had great success recreating traditional sweet & savory recipes but there are some dishes that are almost impossible to make without certain key ingredients - like quiche - which is basically an egg and cheese pie. You can find lots of vegan quiche recipes using tofu. Don't get me wrong, I like tofu, just not in quiche.
We were on a mission to create a perfect vegan version of a traditional quiche, capturing just the right texture and taste. After several attempts, hallelujah, we nailed it! Everything we wanted in quiche - without eggs and dairy - or tofu.
"What an amazing recipe! I made it again this weekend. Thanks for the game changing brunch idea!" Denice K.
What to use instead of egg in a vegan quiche?
Thanks to the innovative geniuses at Eat 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. We found that out when Madison veganized her grandma's fabulous lemon meringue pie recipe using JUST Egg instead of eggs for the lemon filling. It was perfect!
FYI - this is not a sponsored post. We're just big fans of this product.
🥕See the printable recipe card below for quantities & full details.
Ingredients
- Vegan butter
- Garlic - fresh minced
- Onion - fresh diced
- Spinach - fresh
- Mushrooms - sliced
- Cheese - vegan
- Just Egg vegan egg replacer
- Milk - non dairy
- Salt
- Black pepper - freshly ground
- Unbaked pastry pie shell - see our recipe for vegan pie crust
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 Creamery - Cream cheese, Cultured Cheddar, & Mozz
- Kite Hill - Cream cheese & Ricotta
- Chao - Cheese slices
- Violife - Parmesan
How to make vegan quiche
I know I say this a lot, but this recipe is easier to prepare than you might think. Yes, there are several steps involved, but each one is fairly simple to do. You can save time by using store-bought pie crust, but making your own homemade vegan pie crust is fun and easy to do.
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 for making the best vegan spinach mushroom quiche.
🥕Note: Since filming the video, I have reduced the amount of butter used to prepare the filling. Follow the quantity listed in the printable recipe card below.
Make your own 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 dough if you don't have time to make your own. I also suggest watching my pie crust video.
🥕Top Tips
Here are a few simple tricks to make sure your quiche sets firmly after baking.
- Be sure to use JUST Egg. I have not yet found other egg replacers that work well in quiche.
- Cooked spinach will retain water, so be sure to press out the liquid or give it the good ol' Popeye squeeze to thoroughly drain any excess liquid from the spinach before adding other ingredients.
- Soft vegetables like tomatoes and zucchini will add extra liquid to your quiche. If you decide to use either in your quiche, I suggest removing the pulp and seeds, otherwise it might not fully set.
- Oven temperatures can vary, and altitude can also affect baking time, so you may want may to adjust the baking time, as needed. To protect your pie crust from getting too brown, wrap a narrow foil collar around the edge of the crust or use a pie crust shield.
- The quiche will continue to set after baking. If after cooling for 30 to 60 minutes, it still isn't as firm as you like, try refrigerating the quiche for a little while.
Recipe
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 tablespoon non-dairy butter
- 3 cloves garlic minced
- 1 medium yellow onion diced
- 1-½ C spinach cooked, thoroughly drained and chopped (approx 1.5 lbs fresh spinach before cooking)
- 1 C mushrooms sliced
- 1-½ C vegan cheese grated or diced
- ¾ C vegan egg replacer* equivalent using JUST egg vegan egg substitute
- 1 C non-dairy milk (I use rice milk)
- ½ teaspoon sea salt
- ½ teaspoon 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 ½ C cheese).
- Pour the JUST Egg/milk mixture into the hot pan with the spinach, mushrooms, and cheese. Stir to combine.
- 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
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
paricia says
Could I use frozen spinach, then thaw and squeeze dry?
Connie says
Yes you can use frozen spinach. Just squeeze as much water out as you can. Love to hear how it turns out!
Damon says
Five stars - no question! I have made this quiche multiple times. It is incredibly ease and OMG - tastes so good. I decreased the spinach - but not by much (ok, I increased the mushrooms LOL). Bottom line - amazing. My better half is not vegan but since it is usually just us eating together, we usually share a vegan entree. I was told last night that I should definitely plan to make this again soon.....from the non-vegan! That should tell you how good this is.
Now that Just Egg comes in 16oz size - I'm going to try using the full container rather than just 12oz (the old package size). I may have to cut back a bit on the veggies so it will all fit in the pie crust but that is fine.
Connie Edwards McGaughy says
Wow Damon, thank you kindly for your wonderful comments!💚 Now I want to make a quiche!
Linda Chapter says
Can’t wait to try this! I just finished choking down a tofu quiche….never again.
Connie Edwards McGaughy says
I'm with you Linda. Love tofu, but not in my quiche!😬
Gail says
I am planning to make this for Christmas brunch - can I make it ahead and refrigerate or freeze, do you think it will work ok?
Connie Edwards McGaughy says
Hi Gail, I haven't tried freezing this quiche, but you could make it a day in advance and refrigerate it.
Courtney Hollenbeck says
Mine is very watery and I am seeing the comments now… I will try that next time. Is there a way to remedy my watery quiche?
Connie Edwards McGaughy says
Hi Courtney, oh dear, I know how frustrating that can be. Too much remaining liquid in the spinach can cause the quiche to not fully set. Be sure to stir in the JUST Egg mixture to the veggies in the hot pan before pouring into the pie shell. Refrigerating the quiche may help it firm up. I hope that helps. Thank you!💚🥕
Carol Jones says
Love this recipe!! So easy to put together and was so good!
Connie Edwards McGaughy says
Carol, I'm thrilled that you love the recipe! Now I'm in the mood to make a quiche too! Thank you for your wonderful comments & 5 star rating!💚🥕
Karen says
Your option to print is not taking me to the screen where I can choose print mode. PRINT on recipe Screen takes me to the cropped recipe but the second PRINT dose not advance. Is there a way to download this recipe since I cannot print out? Thanks I’m looking forward to trying your recipe.
Update August 27, 2022 - I made this recipe and it was delicious! I’ve really missed quiche since becoming vegan. Thank you for returning it to me. Mine is a store bought GF crust. Did not affect the outcome at all. 😋
Connie Edwards McGaughy says
Hi Karen! I just tested it on my laptop connected to a printer and it worked for me. Have you checked your printer connection? I'm happy to email a pdf version. Would you like for me to use the email you used for this comment? You're welcome to contact me directly: [email protected]
Roxana says
We have made this several times now, we love it! I request it on my birthday and holidays now 😄
Connie Edwards McGaughy says
Yay Roxana! I'm so happy you love making this quiche!Thanks for your wonderful comments, you've inspired me to make quiche this weekend!💚🥕
Raj M says
Great recipe which I followed very carefully. For some reason mine didn't really get firm and remained quite wobbly and liquidy. I'll keep trying though. Thank you for posting.
Connie Edwards McGaughy says
Hi Raj - I'm glad you like the recipe. I have found the main reasons the quiche may not set firmly are 1. The spinach needs to be fully drained with no excess liquid. 2. The JUST Egg should be added with the veggies & cheese while the pan is hot. (I re-read the instructions and realize that I hadn't clarified it in the written instructions - just in the video) I've updated it. 3. Some cheeses set faster when refrigerated, in which case placing the quiche in the fridge may help it set. I do hope you decide to give it another try. Thanks so much for sharing your experience.
Jeanie says
Can I make a crust less quiche? My hubby hates eggs and I would he making half a recipe.
Connie says
Hi Jeanie, I haven't made a quiche without a crust, so I don't know for sure if it will work, but I don't see why not. I would be sure to grease the bottom and sides of the baking dish with vegetable oil to keep the filling from sticking. Love to hear if you give it a go!