Vegan Mushroom Quiche

Indulge in the savory delight of this Vegan Mushroom Quiche, a plant-based masterpiece that’s as nourishing as it is delicious. Featuring a flaky homemade crust made with coconut oil and a rich, creamy filling crafted from chickpea flour, tofu, and almond milk, this recipe delivers all the velvety goodness of a classic quiche without the dairy or eggs. Packed with sautéd mushrooms, garlic, onions, fresh thyme, and vibrant baby spinach, each bite bursts with earthy, herby flavor. Turmeric and smoked paprika add a warm, golden hue and a subtle depth to the dish. Perfect for brunch, lunch, or even a light dinner, this quiche is easy to make and a guaranteed crowd-pleaser—serve it warm or at room temperature for a versatile, wholesome meal.

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 6

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cup coconut oil (solid, not melted)
• 4 tablespoons cold water
• 1 cup chickpea flour
• 3 tablespoons nutritional yeast
• 1.5 cups unsweetened almond milk
• 8 ounces extra-firm tofu
• 2 tablespoons olive oil
• 8 ounces white or cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 medium yellow onion, finely chopped
• 2 tablespoons soy sauce
• 2 teaspoons fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon smoked paprika
• 2 cups baby spinach

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

To make the crust, in a large mixing bowl, combine the all-purpose flour and a pinch of salt.

Step 3

Add solid coconut oil and use a pastry cutter or your hands to mix until the mixture resembles coarse crumbs.

Step 4

Gradually add cold water, one tablespoon at a time, mixing gently until the dough comes together.

Step 5

Press the dough into a 9-inch pie or tart pan evenly across the bottom and up the sides. Prick the bottom with a fork to prevent bubbling.

Step 6

Bake the crust for 10 minutes, then remove from the oven and let it cool slightly.

Step 7

In a blender or food processor, combine chickpea flour, nutritional yeast, almond milk, tofu, salt, turmeric, smoked paprika, and black pepper. Blend until smooth and creamy.

Step 8

In a large skillet over medium heat, heat olive oil.

Step 9

Add onions and sauté for 5 minutes until they begin to soften.

Step 10

Add garlic and cook for another minute.

Step 11

Add mushrooms and soy sauce. Cook until mushrooms are tender and most of the liquid is absorbed, about 5-7 minutes.

Step 12

Stir in fresh thyme leaves and spinach, cooking until the spinach wilts.

Step 13

Combine the mushroom-spinach mixture with the chickpea flour mixture and stir well.

Step 14

Pour the combined mixture into the partially baked crust and smooth the top.

Step 15

Bake in the preheated oven for 25-30 minutes or until the top sets and is golden.

Step 16

Remove from oven and allow to cool for at least 10 minutes before slicing.

Step 17

Serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1567.6g)

Amount per serving	% Daily Value*
Calories	3015.0

Total Fat 181.0g	0%
Saturated Fat 110.8g	0%
Polyunsaturated Fat 3.7g
Cholesterol 0mg	0%
Sodium 3935.8mg	0%
Total Carbohydrate 254.9g	0%
Dietary Fiber 34.1g	0%
Total Sugars 24.9g
Protein 106.9g	0%

Vitamin D 154.4IU	0%
Calcium 2394.1mg	0%
Iron 28.2mg	0%
Potassium 3330.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.0%

Protein: 13.9%

Carbs: 33.1%