Vegan Spinach and Mushroom Quiche
Hello & Happy Sunday!!
Back in circa 2014, in our tiny NYC kitchen, I started getting my feet wet with cooking vegan cuisine. I had finished my first year of the nutrition program at NYU and taken only a few culinary courses. Little by little though, I gained more confidence being in the kitchen and felt, there was so much to be explored in the vegan world. Food blogs were everywhere, but vegan recipes were few and far in between. Today times have changed are there are countless vegan food blogs, and it’s beautiful to see!
So why a vegan quiche? This dish is typically based with eggs, cheese, and milk, and one of those dishes you assume could never be made vegan. However, you absolutely can make a vegan version without even using vegan egg powders etc. Just how do you get the light yellow hue that mimics eggs? Just a lil turmeric!
I loved the idea that thru this dish you could salvage veggies that are on their way out, it’s affordable, features an effortless homemade crust, is packed with plant protein making it filling, is perfect for any season, great for meal prep, you can switch up the veggies, you can skip the crust if desired, and the flavor tastes similar to traditional quiche!
If you love staple vegan recipes, you’re going to love my classic vegan Spinach + Mushroom Quiche!
Why this recipe is great:
Great for entertaining
Packed with veggies
Perfect for spring!
Eat Drink Shrink
Yields 6-8 slices
1 hrPrep Time
15 minCook Time
1 hr, 15 Total Time
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 cup + 2 tbsp vegan butter
- 2- 2 1/2 Tbsp of water
- 1 tbsp olive oil
- 2 cups cooked spinach
- 2 cloves garlic, minced
- 1 1/2 cups yellow onion, thinly sliced
- 1 package crimini mushrooms
- 1 package Firm tofu
- 1 tbsp tamari or soy
- 3 tbsp dijon mustard
- 4 tbsp nutritional yeast
- 1 tsp turmeric
- Salt/Pepper as needed
- In a medium bowl, whisk together the flour and salt. Cut the butter into cubes and use your (clean) hands to work the butter into the flour until you have a mixture that looks like a coarse meal with pieces of butter no bigger than a pea. Sprinkle water onto the flour mixture a little at a time, and work the dough with your hands until the dough can be formed into a ball. Flatten the ball into a disk and wrap with plastic wrap. Chill for at least 45-1 hour.
- When you are ready to roll out the dough, remove the disk from the refrigerator and let come to room temp for 10 minutes. Roll out the dough on a lightly floured surface between 2 sheets of parchment paper to a diameter 2 inches wider than your pie or tart pan. Drape the rolled out dough over the pie or tart pan and press the dough into the sides of the pan. Trim and crimp the edges. Place in freezer for 30 minutes. (optional)
- Poke holes with a fork in the bottom of the pie crust for air to escape and bake on 350 for 10 minutes or until slightly golden.
- Filling: Heat oil in a large nonstick skillet over medium-high heat; swirl to coat the pan. Add mushrooms; cook, stirring occasionally, until browned and tender, about 8 minutes. Add onion and garlic; cook, stirring often, until softened and tender, about 5 minutes. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat and place in a large bowl.
- Combine the remaining ingredients, tofu, turmeric, dijon, soy, nutritional yeast, salt, pepper, and blend until smooth. Add additional turmeric to enrich the color if desired.
- Now fold this mixture into the mushrooms, onions, and spinach mixture.
- Place into the pre baked crust. Bake on 350 for 10-15 minutes. Remove from heat and let completely cool. Slice and enjoy!