Vegan Spinach Quiche

Enjoy this homemade vegan spinach quiche for any meal! It's easy to prepare and is naturally gluten-free, egg-free, dairy-free and vegan. Made from natural ingredients, the entire recipe comes together in less than 35 minutes.

This recipe uses a simple homemade gluten free pie crust. The flaky crust is rich in flavor, crunchy and delicious. It's filled with a vegan spinach filling. It's easy to prepare and you can make it ahead and store in the refrigerator or freezer so it's ready on busy days when your fridge is empty or you get home later and need to cook something quick and easy.

A traditional quiche recipe is made with eggs, cream and cheese. But this vegan quiche recipe is just as good as the traditional version. The filling is flavorful and easy to make. It's the perfect savory breakfast or Sunday brunch option and also works well as an easy weeknight dinner.

This spinach quiche is made with a veggie cashew filling to create an eggless quiche everyone loves. No tofu or flax egg needed for the eggless filling.

If you're looking for another easy vegan weeknight dinner, try Vegan Mac and Cheese!

Why You'll Love This Easy Vegan Quiche Recipe

• Savory breakfast, brunch or dinner option: This spinach quiche recipe is a versatile option for anytime. The savory eggless ingredients create a delicious quiche.
• It's great for meal prep: You can enjoy this quiche served warm or cold so it's a great packable lunch or dinner option for busy weeknights.
• Easy to customize: While we use a homemade pie crust, you can easily adjust to use a store-bought pie crust. Or substitute the vegetables or add herbs for more flavor.

Ingredients You Need

This creamy eggless quiche comes together with just a few ingredients.

For the gluten-free dough:

• Rice flour: You can find rice flour at your local grocery store or health food store.
• Chickpea flour: This is a versatile flour that is also found at your local grocery store. See important note below about substitutions.
• Olive Oil: Use high quality extra-virgin olive oil for the best flavor.
• Sea salt

Important Note: To prepare the pie dough, you need a mixture of rice flour and chickpea flour. Do not substitute the flours for another type of flour since the results will vary significantly. Each gluten-free flour behaves differently, so if you do not want to use any of these flours, then I suggest you look for another gluten free dough recipe.

For the spinach and mushroom filling:

• Fresh baby spinach: It's best to use organic spinach since spinach is one of the vegetables with the high levels of pesticides when grown conventionally.
• Red onion: You can substitute with a yellow onion, if desired.
• Portobello mushrooms: While portobello mushrooms are the best for this recipe, you can substitute with cremini or shitake mushrooms.
• Cashew nuts: These make the base of the creamy sauce.
• Tapioca starch: This helps thicken the quiche filling.
• Sea salt and black pepper
• Nutmeg (optional): Adds delicious flavor, but you can omit, if desired.

How to Make a Spinach and Mushroom Tart

This savory spinach quiche comes together in two parts - the easy homemade crust and the spinach mushroom filling. Full measurements and instructions are provided in the recipe card below.

Make the Gluten Free Crust from Scratch

I use the same recipe and instructions as my Gluten Free Vegan Pie Crust.

1. Preheat the oven to 475°F (250°C.)
2. In a large bowl, mix together the rice flour, chickpea flour and salt. Make a well in the center and add the olive oil and water. Use a spoon to mix everything together, then use your hands to form the dough into a ball.
3. Use a rolling pin to roll our the dough on a sheet of parchment paper, shaping it into the size and shape of the pan you are using.
4. Place the parchment paper will the rolled dough into the pie pan. Tidy the edges, if needed.
5. Bake for 10 minutes in the preheated oven, while you prepare the filling.

Make sure you blind bake (par-bake) the crust for quiche to ensure the crust remains flaky and delicious.

Make the Eggless Filling

1. Prepare the vegetables: Chop the onion. Wash the spinach thoroughly and cut off the tips (not the stems, just the tips) and make a few cuts in the leaves and stems. Wash the mushrooms and cut them into thick slices. Set aside.
2. Prepare the cashews: Add the cashews to a medium bowl and carefully pour boiling water over the top. Let the cashews soak.
3. Cook the vegetables: In a large skillet, add the chopped onion and a splash of water. Saute until golden. Add the mushroom slices and saute for a few more minutes, adding more water as necessary. Once the mushrooms are softer, turn off the heat, add the spinach and cover the pan so that the spinach wilts a little.
4. Make the filling: Strain the cashews and place them in a bowl of a food processor or blender. Add the salt, water and tapioca starch. Pulse until smooth. Add the spinach mixture to the pan with the vegetables, along with the black pepper and nutmeg. Stir everything together and then pour into the prepared crust.
5. Bake for 15 to 20 minutes, until the crust is golden and the filling is set.

Baking time will vary depending on the size of your pie dish. I recommend checking the quiche every now and then. When the center is set and golden, you can remove it from the oven.

Expert Tips & Substitutions

• Cook the vegetables: You must cook the spinach and mushrooms before adding them to the quiche. This helps the flavors meld together and removes the water from the vegetables. Use a large skillet to saute the vegetables as plenty of space in the pan helps the moisture escape.
• Swap the vegetables: You can use another vegetable like leeks, kale, bell peppers, cherry tomatoes, broccoli, caramelized onions, corn or zucchini. Chop the vegetables into small pieces and then cook the vegetables to remove the excess liquid.
• Add fresh or dried herbs: For more flavor, you can add herbs like basil, parsley, oregano, or Italian seasoning. Even simple seasonings like a ½ teaspoon of onion powder or garlic powder adds delicious flavor. Or garnish with green onions.
• Add vegan cheese: If you're looking for quiche with cheesy flavor, add a plant-based cheese like vegan mozzarella or feta cheese.
• Use a store-bought pie crust: You can use a pre-made or store-bought vegan and gluten free pie crust, if desired.

Make Ahead and Storage

Cool the quiche to room temperature, cover with plastic wrap and store in the fridge for up to 4 days. You can eat the leftovers cool or reheat until warm. Or transfer to an airtight container and store in the fridge.

Quiche is a great option for busy nights when you don't feel like cooking.

Frequently Asked Questions