Vegan Spinach, Tomato, and Mushroom Quiche

Vegan Spinach, Tomato, and Mushroom Quiche

Try this eggcellent egg-free quiche, sure to fuel your morning!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 people


  • 8 oz firm tofu or ½ block
  • ¼ cup Follow Your Heart Vegan Egg
  • cup soy milk or any unsweetened plain plant milk
  • 2 tbs nutritional yeast
  • 1 tsp black salt replace with soy sauce or liquid aminos if unavailable
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp sea salt
  • ½+ ¼ cup vegan shredded cheese
  • ½ small diced onion
  • 1 cup sliced mushrooms any variety will work
  • ½+ ¼ cup diced and seeded tomatoes
  • 3 large handfuls of fresh spinach
  • 1 tsp grapeseed oil
  • 1 pre-made frozen pie crust check ingredients to make sure it is vegan


  • Preheat your oven to 375 degrees Fahrenheit
  • 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.
  • 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.
  • Pour blended quiche filling into a large mixing bowl and gently fold in ½ cup of shredded cheese and sautéed vegetables until well combined.
  • 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.
  • Allow to cool for around 15-20 minutes before serving. Enjoy!
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