Vegan Spinach, Tomato, and Mushroom Quiche
Try this eggcellent egg-free quiche, sure to fuel your morning!
Servings Prep Time
6-8people 20minutes
Cook Time
40 minutes
Servings Prep Time
6-8people 20minutes
Cook Time
40 minutes
  • 8oz firm tofuor ½ block
  • ¼cup Follow Your Heart Vegan Egg
  • cup soy milkor any unsweetened plain plant milk
  • 2tbs nutritional yeast
  • 1tsp black saltreplace with soy sauce or liquid aminos if unavailable
  • 1tsp garlic powder
  • 1tsp onion powder
  • ½tsp sea salt
  • ½+ ¼cup vegan shredded cheese
  • ½ small diced onion
  • 1cup sliced mushroomsany variety will work
  • ½+ ¼cup diced and seeded tomatoes
  • 3 large handfuls of fresh spinach
  • 1tsp grapeseed oil
  • 1 pre-made frozen pie crustcheck ingredients to make sure it is vegan
  1. Preheat your oven to 375 degrees Fahrenheit
  2. In a blender, combine tofu, vegan egg replacer, soy milk, nutritional yeast, and all spices and blend until smooth. Mixture should be the consistency of very thick pancake batter.
  3. Add oil to a skillet over medium-high heat. Once the oil begins to ripple, add onions and sautée until fragrant. Add mushrooms, ½ cup tomatoes, and spinach and cover with a lid. Reduce heat to medium-low and heat until spinach is just wilted.
  4. Pour blended quiche filling into a large mixing bowl and gently fold in ½ cup of shredded cheese and sautéed vegetables until well combined.
  5. Pour filling into pie crust. Sprinkle with remaining cheese and tomatoes. Bake for approximately 40 minutes until crust is golden brown and filling is firm to the touch.
  6. Allow to cool for around 15-20 minutes before serving. Enjoy!