quiche recipe vegetarian
The Best quiche recipe vegetarian
Quiche is also surprisingly versatile. You can make it ahead of time, reheat it easily, and it’s perfect for leftovers because it just keeps getting better. Plus, it’s a great way to use up veggies that might otherwise go to waste—spinach, mushrooms, or even zucchini work beautifully in the filling. My kids love the way it feels hearty, even though it’s lighter than traditional meat-filled versions. And because it’s baked, it’s naturally gluten-free if you use the right crust, which makes it a great option for anyone with dietary preferences or restrictions. It’s a dish that feels special for holidays but also fits seamlessly into regular meals, making it a go-to for busy weeknights.
Creamy Vegetarian Spinach & Mushroom Quiche
A comforting quiche packed with savory mushrooms, fresh spinach, and a rich, eggy filling. Perfect for brunch or a light dinner.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water
- 1 cup sliced mushrooms (cremini or white)
- 1/2 cup finely chopped spinach
- 1/2 cup shredded reduced-fat cheddar cheese
- 1/2 cup milk
- 2 large eggs
- 1/4 cup heavy cream
- 1 tsp Dijon mustard
- Salt and pepper to taste
👨🍳Directions
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1
Preheat oven to 425°F. In a mixing bowl, combine flour, salt, and cold butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Add ice water, one tablespoon at a time, until the dough just comes together. Divide into two discs, wrap in plastic, and chill for 30 minutes. -
2
Roll out one disc of dough to fit a 9-inch pie dish, pressing it into the bottom and up the sides. Prick the dough with a fork. In a separate bowl, sauté mushrooms in a nonstick pan over medium heat until golden, about 5 minutes. Stir in spinach until wilted. Remove from heat and let cool slightly. -
3
In a bowl, whisk together milk, eggs, heavy cream, Dijon mustard, salt, and pepper. Stir in half the cheese. Pour half the egg mixture over the mushroom-spinach filling in the pie dish. Sprinkle with remaining cheese. -
4
Roll out the second dough disc and fit it over the pie dish, sealing edges with a fork. Trim excess dough. Bake at 425°F for 20 minutes, then reduce heat to 375°F and bake for another 15–20 minutes until the crust is golden and the filling is set.
🔧Equipment
- Mixing bowl
- Stand mixer or food processor
- Oven
- 9-inch pie dish
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Vegetarian Spinach & Mushroom Quiche Works
❓ Frequently Asked Questions About Creamy Vegetarian Spinach & Mushroom Quiche
1. What makes this vegetarian quiche different from traditional versions?
This version replaces eggs and cheese with a fluffy, savory spinach and mushroom filling, giving it a lighter texture while keeping the hearty flavors. The crust is baked until golden, and the filling relies on a creamy cashew-based sauce for richness without dairy. Unlike classic quiche, it’s naturally egg-free and can be adapted for gluten-free crusts if desired.
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2. Can I substitute any of the ingredients for dietary restrictions?
Yes! Swap the cashew cream for a light coconut milk-based sauce if avoiding dairy. For a gluten-free crust, use a store-bought or homemade almond flour crust. The spinach can be replaced with a mix of kale and Swiss chard, and mushrooms can be omitted entirely if preferred. Always check labels for cross-contamination warnings.
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3. How do I ensure the crust doesn’t crack during baking?
Pre-chill the crust in the fridge for 30 minutes before adding the filling. Press the edges gently with a fork to seal, then fill it generously—overfilling can cause cracking. Bake at 375°F (190°C) for 30–35 minutes until the edges are golden and the center is set. A quick check with a toothpick confirms it’s ready.
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4. Why does the filling look runny when it comes out of the oven?
This is normal! The cashew cream holds moisture well, and the filling sets as it cools. If you prefer a firmer texture, let it rest for 10 minutes after baking before slicing. The quiche will continue to firm up as it sits at room temperature.
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5. How can I store or reheat leftovers without drying them out?
Store in an airtight container in the fridge for up to 3 days. To reheat, warm in a 350°F (175°C) oven for 10–12 minutes until bubbly. Alternatively, microwave in 30-second bursts, stirring between each, until heated through. Avoid overcrowding the pan to prevent sogginess.
