Description
This Best Vegan Spinach Mushroom Quiche is a savory and satisfying plant-based twist on the classic quiche. Made with a flaky 9-inch vegan pastry crust filled with sautéed garlic, onions, fresh mushrooms, and well-drained spinach, all combined with a creamy mixture of vegan cheese and JUST Egg substitute. Baked to golden perfection, this quiche is perfect for brunch, lunch, or a light dinner. It's rich in flavor, easy to prepare, and entirely dairy and egg-free.
Ingredients
Filling
- 2 tbsp non-dairy butter
- 3 cloves garlic, minced
- 1 medium yellow onion, diced
- 1.5 cups cooked, thoroughly drained, and chopped spinach (approx. 1.5 lbs fresh spinach before cooking)
- 1 cup sliced mushrooms
- 1.5 cups vegan cheese, grated or diced (divided into 1 cup + 1/2 cup)
- 3/4 cup vegan egg replacer (JUST Egg vegan egg substitute)
- 1 cup non-dairy milk
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
Crust
- 1 9" vegan pastry pie shell (unbaked)
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) to prepare for baking the quiche.
- Sauté Aromatics: Heat a large skillet over medium-high heat and melt the non-dairy butter. Add minced garlic and diced onion, cooking gently until the onions are tender and the garlic is fragrant. Be careful not to burn the garlic to avoid bitterness.
- Add Vegetables: Add the sliced mushrooms and the cooked, drained, and chopped spinach to the skillet. Stir occasionally to combine and cook for a few minutes until vegetables are warmed through and flavors meld.
- Incorporate Cheese: Mix in 1 cup of the vegan cheese into the hot vegetable mixture, allowing it to begin melting in the pan while stirring.
- Prepare Egg Mixture: In a separate bowl, whisk together the vegan egg replacer (JUST Egg), non-dairy milk, sea salt, and freshly ground black pepper until smooth and well combined.
- Combine Mixtures: Pour the JUST Egg and milk mixture into the skillet with the vegetables and cheese. Stir thoroughly to blend all ingredients evenly.
- Fill the Crust: Pour the combined filling mixture into the unbaked 9-inch vegan pastry shell placed in a quiche dish or pie plate.
- Initial Bake: Place the quiche in the preheated oven and bake for 15 minutes at 375ºF (190ºC).
- Add Remaining Cheese and Continue Baking: Remove the quiche from the oven and sprinkle the remaining 1/2 cup of vegan cheese evenly on top. Return the quiche to the oven and continue baking for another 35-40 minutes, or until the crust is golden brown and the filling is set.
- Cool and Set: Take the quiche out of the oven and let it cool for about an hour at room temperature. This resting time allows the filling to firm up for easier slicing and enhances the flavors.
Notes
- Be sure to thoroughly drain the cooked spinach to avoid excess moisture that could make the quiche soggy.
- If preferred, substitute the vegan cheese with your favorite plant-based cheese alternative.
- Use a high-quality vegan pastry crust for best texture and flavor.
- Letting the quiche cool completely is essential for setting; eating it warm may cause it to be too soft.
- This quiche can be stored covered in the refrigerator for up to 3 days and reheated gently before serving.
