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.
Kim says
Wow--so good! This truly was the quiche that my family has been missing ever since we've been eating vegan. I made just 1 quiche to see how it would turn out--and my husband and 3 teen boys promptly devoured it! This will definitely become a staple at our house, just as traditional quiche used to be. Next time I'll definitely make 2 of these, and I'll try making your homemade pie crust, too. Thanks so much for a delicious recipe!
Connie Edwards McGaughy says
Wow Kim! Your reaction sounds a lot like my family's when we finally dialed in this recipe. It was like a wonderful visit with a long-lost friend. I'm so happy that you and your guys have quiche back in your lives again! Thanks so much for sharing!🥕💚
Lea says
I haven't had a quiche since going vegan and was super excited to try this out. Came out SO good! I would suggest adding black salt if you have it (this is an Indian spice that gives an egg like flavor). Thanks for sharing this 🙂
Connie Edwards McGaughy says
Lea - I'm so happy you enjoyed the quiche! The addition of kala namak (Himalayan black salt) is a good idea! A little bit goes a long way, so I would use maybe 1/2 tsp. Thanks a bunch! 🥕
Kaeleigh says
I am looking forward to making this recipe later tonight. I know it says unbaked pie crust however, I opted to get a pre-made whole wheat frozen crust. should I bake the crust a bit before adding quiche mix in?
Connie Edwards McGaughy says
Hi Kaeleigh - I wouldn't pre-bake the crust but would let it thaw prior to adding the filling. Love to hear how it turns out!
Susanne Massa says
Do you think this would freeze well?
Connie Edwards McGaughy says
Hi Susanne! Honestly, I've never had enough leftover quiche to try freezing it - we tend to devour it too quickly!😁 I can imagine it would freeze fine. If I were to try it, I would bake it first, let it cool completely and store it in a large freezer bag or container inside the freezer. To reheat it, I would cover it in foil and place it on a cookie sheet in a pre-heated 350º oven for at least 30 minutes. If it isn't hot all the way through, I would continue baking it in 5-10 minute increments until ready. If you bake smaller individual size quiches, then you could reduce the bake time, probably by half. Hope this helps & please let me know if you give it a try!💚🥕
Connie Edwards McGaughy says
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!
Desiree says
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?
Connie Edwards McGaughy says
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! 💚🥕
D.A. Kolodenko says
Looks Great. Going to give it a try. (Note it's Julia Child. not "Childs".)
Connie Edwards McGaughy says
Love to hear how your quiche turns out! Thanks for the correction & bon appétit!🥕
Lara says
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!
Connie Edwards McGaughy says
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! 🥕💚
Cindy Traisi says
Absolutely delicious.
Connie Edwards McGaughy says
Cindy - I'm so glad you love the quiche recipe! Thanks a bunch for letting me know!🥕💚
Summer says
A new favorite! This quiche is SO GOOD, my non-veg friends love it as much as I do.
Connie Edwards McGaughy says
Summer - Yay! Everybody loves this quiche 💚 So happy you enjoy this recipe! Thanks a bunch for sharing!🥕