Vegan Spinach Mushroom Quiche: A Delicious & Easy Recipe

Vegan Spinach Mushroom Quiche: Prepare to be amazed! Imagine sinking your fork into a creamy, savory quiche, bursting with earthy mushrooms and vibrant spinach, all nestled in a perfectly flaky, golden crust. Now, imagine that this culinary masterpiece is entirely plant-based. Sounds too good to be true? It’s not! This recipe delivers all the comforting flavors and satisfying textures of a traditional quiche, without any eggs or dairy.

While the exact origins of quiche are debated, its roots can be traced back to medieval Germany, in the kingdom of Lothringen, which the French later named Lorraine. The original quiche Lorraine was a simple affair, featuring a custard of eggs and cream, flavored with smoked bacon. Over time, regional variations emerged, incorporating different cheeses, vegetables, and meats. Our Vegan Spinach Mushroom Quiche is a modern, compassionate twist on this classic dish, proving that plant-based cuisine can be just as rich and flavorful.

People adore quiche for its versatility and comforting nature. It’s perfect for brunch, lunch, or a light dinner. The combination of creamy custard, savory fillings, and a buttery crust is simply irresistible. This vegan version retains all those beloved qualities, offering a healthier and more ethical alternative. The earthy mushrooms and vibrant spinach create a delightful flavor profile, while the plant-based custard provides a smooth and satisfying texture. Plus, it’s surprisingly easy to make! So, whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this Vegan Spinach Mushroom Quiche is sure to become a new favorite.

Ingredients:

• For the Crust:
• 1 ½ cups all-purpose flour, plus more for dusting
• ½ teaspoon salt
• ½ cup (1 stick) vegan butter, cold and cubed
• ¼ cup ice water
• For the Filling:
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 10 ounces fresh spinach, roughly chopped
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg
• 1 (14-ounce) can full-fat coconut milk
• 3 tablespoons nutritional yeast
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• ½ teaspoon Dijon mustard
• Optional: Vegan cheese shreds for topping

Preparing the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold, cubed vegan butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The smaller the butter pieces, the flakier the crust will be!
3. Gradually add the ice water, one tablespoon at a time, mixing after each addition. Mix until the dough just comes together. Be careful not to overmix, as this can develop the gluten and make the crust tough.
4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This allows the gluten to relax and makes the dough easier to roll out. Don’t skip this step! It’s crucial for a tender crust.
5. After chilling, lightly flour a clean work surface. Roll out the dough into a 12-inch circle.
6. Carefully transfer the dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the plate.
7. Trim any excess dough from the edges of the pie plate. Crimp the edges of the crust using your fingers or a fork for a decorative finish.
8. Prick the bottom of the crust several times with a fork. This prevents the crust from puffing up during baking.
9. Pre-bake the crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15 minutes.
10. Remove the parchment paper and pie weights. Bake for another 5-7 minutes, or until the crust is lightly golden brown. Keep a close eye on it to prevent burning! Let the crust cool slightly while you prepare the filling.

Preparing the Filling:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the chopped onion and cook until softened, about 5-7 minutes.
3. Add the minced garlic and cook for another minute, until fragrant.
4. Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 8-10 minutes. Don’t overcrowd the pan; cook in batches if necessary to ensure proper browning.
5. Add the chopped spinach to the skillet and cook until it wilts, about 2-3 minutes.
6. Season the vegetables with salt, pepper, and nutmeg. Stir to combine.
7. In a blender, combine the coconut milk, nutritional yeast, cornstarch, lemon juice, and Dijon mustard. Blend until smooth and creamy. Make sure your coconut milk is well-mixed before measuring.
8. Pour the coconut milk mixture into the skillet with the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 3-5 minutes. Keep stirring to prevent the sauce from sticking to the bottom of the pan.
9. Taste the filling and adjust seasonings as needed.

Assembling and Baking the Quiche:

1. Pour the spinach mushroom filling into the pre-baked crust.
2. If desired, sprinkle vegan cheese shreds over the top of the filling.
3. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the filling is set and the crust is golden brown. The center of the quiche should be slightly jiggly but not liquid.
4. Let the quiche cool for at least 15-20 minutes before slicing and serving. This allows the filling to set completely.

Tips for Success:

• Use cold ingredients for the crust. Cold butter and ice water are essential for creating a flaky crust.
• Don’t overmix the dough. Overmixing develops the gluten and makes the crust tough.
• Pre-bake the crust. This prevents the crust from becoming soggy.
• Adjust the seasonings to your liking. Feel free to add more or less of any of the spices.
• Let the quiche cool before slicing. This allows the filling to set completely and makes it easier to slice.

Variations:

• Add other vegetables. Feel free to add other vegetables to the filling, such as bell peppers, zucchini, or asparagus.
• Use different types of mushrooms. You can use any type of mushroom you like, such as shiitake, oyster, or portobello.
• Add herbs. Fresh herbs, such as thyme, rosemary, or parsley, can add a lot of flavor to the quiche.
• Make it gluten-free. Use a gluten-free flour blend for the crust.
• Make it oil-free. Sauté the vegetables in vegetable broth instead of olive oil.

Serving Suggestions:

• Serve the quiche warm or at room temperature.
• Serve with a side salad or roasted vegetables.
• Quiche is great for brunch, lunch, or dinner.
• It’s also perfect for potlucks and parties.

Storage Instructions:

• Store leftover quiche in the refrigerator for up to 3 days.
• Reheat in the oven or microwave.
• You can also freeze the quiche for up to 2 months. Thaw overnight in the refrigerator before reheating.

Conclusion:

And there you have it! This Vegan Spinach Mushroom Quiche is so much more than just a plant-based alternative; it’s a flavor explosion that will have even the most dedicated carnivores reaching for a second slice. I truly believe this recipe is a must-try for anyone looking to expand their culinary horizons, embrace healthier eating, or simply enjoy a delicious and satisfying meal. Why is it a must-try? Well, beyond being completely vegan, it’s incredibly versatile. The creamy, savory filling, packed with earthy mushrooms and vibrant spinach, is perfectly balanced by the flaky, golden crust. It’s a dish that works equally well for a weekend brunch, a light lunch, or even a sophisticated dinner party. Plus, it’s surprisingly easy to make! Don’t let the word “quiche” intimidate you; this recipe is designed to be approachable and achievable for cooks of all skill levels. But the real magic lies in the taste. The combination of the sautéed mushrooms and spinach creates a depth of flavor that’s both comforting and complex. The nutritional yeast adds a cheesy, umami note that perfectly mimics the richness of traditional dairy-based quiche. And the silken tofu provides a creamy texture that’s simply divine. Honestly, I’ve made this for countless friends and family members, and every single one has raved about it. Looking for serving suggestions? This Vegan Spinach Mushroom Quiche is fantastic served warm or at room temperature. For brunch, pair it with a fresh fruit salad and a side of crispy potatoes. For lunch, a simple green salad with a light vinaigrette is the perfect complement. And for dinner, consider serving it with roasted vegetables or a hearty soup. Want to get creative? There are endless variations you can try! Feel free to swap out the spinach for kale or chard. Add some roasted red peppers or sun-dried tomatoes for a burst of sweetness. Experiment with different types of mushrooms, like shiitake or oyster mushrooms, for a unique flavor profile. You could even add a sprinkle of vegan parmesan cheese on top before baking for an extra cheesy kick. If you’re short on time, you can use a store-bought vegan pie crust, but I highly recommend making your own – it really does make a difference! I’m so excited for you to try this recipe! I know you’re going to love it as much as I do. It’s a dish that’s not only delicious but also good for you and the planet. It’s a win-win-win! So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to bake up a storm. And when you do, please, please, please share your experience with me! I’d love to hear what you think, what variations you tried, and how much your friends and family enjoyed it. You can leave a comment below, tag me on social media, or even send me an email. I’m always eager to connect with fellow food lovers and hear about their culinary adventures. Happy baking, and I can’t wait to see your amazing Vegan Spinach Mushroom Quiche creations!

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