vegan quiche recipe
The Best vegan quiche recipe
Creamy Vegan Spinach & Mushroom Quiche
A rich, flaky quiche made with a simple vegan dough and a savory filling of sautéed mushrooms, spinach, and a creamy cashew-based sauce. Perfect for meal prep or a satisfying brunch.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp olive oil
- 1/4 cup ice water
- 1 tbsp olive oil
- 1 lb mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup fresh spinach, chopped
- 1 cup unsweetened cashew cream
- 1/2 cup nutritional yeast
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1 large egg substitute (e.g., flax egg)
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F. In a bowl, mix flour, salt, olive oil, and ice water until a dough forms. Roll out the dough on a floured surface to fit your pie dish, then transfer it inside, pressing gently to seal the edges. Crimp the edges with your fingers or a fork, then chill in the fridge for 15 minutes. -
2
In a large skillet, heat olive oil over medium heat. Sauté mushrooms and onion until softened, about 5 minutes. Add garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly. -
3
In a separate bowl, whisk together cashew cream, nutritional yeast, thyme, smoked paprika, egg substitute, salt, and black pepper. Stir in the cooled mushrooms and spinach. -
4
Pour the filling into the chilled dough crust, spreading it evenly. Bake for 30–35 minutes, or until the crust is golden and the filling is set. Let cool for 10 minutes before slicing.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven-safe pie dish
- Pastry brush
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Vegan Spinach & Mushroom Quiche Works
❓ Frequently Asked Questions About Creamy Vegan Spinach & Mushroom Quiche
Can I substitute regular flour for gluten-free flour in this quiche?
Yes, you can use regular all-purpose flour, but for a gluten-free version, blend three parts gluten-free all-purpose flour with one part xanthan gum (or psyllium husk) to mimic the texture of traditional flour. Measure carefully—GF flours absorb liquid differently, so adjust wet ingredients slightly if the crust seems too dry.
How do I ensure the quiche stays moist without making it soggy?
Pre-bake the crust for 8–10 minutes until lightly golden before adding the filling. This prevents excess moisture from seeping into the crust. Also, place the quiche in a waterproof dish (like a pie plate) to create a steam barrier during baking—this helps keep it tender.
What if I don’t have a pie dish? Can I bake this in a skillet?
Yes! Use a 9-inch oven-safe skillet (like cast iron) and line it with parchment paper. Pour the filling directly into the skillet, cover with foil, and bake at 375°F (190°C) for 25–30 minutes. Check for doneness by testing the center—it should be set but still slightly wobbly.
How long can I store leftovers, and how should I reheat them?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for 15–20 minutes, or microwave for 2–3 minutes, stirring halfway. Avoid reheating at high heat, as it can dry out the filling.
Can I use a different type of cheese for a creamier texture?
For extra creaminess, blend the cashew cream with a splash of nutritional yeast or a bit of plant-based cream cheese (like Daiya) before adding it to the filling. These add richness without relying solely on cashews.
