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Vegan Spinach Mushroom Quiche: A Delicious & Easy Recipe

  • Total Time: 105 minutes
  • Yield: 6-8 servings 1x

Description

A savory and satisfying vegan quiche filled with spinach, mushrooms, and a creamy coconut milk-based sauce, all nestled in a flaky homemade crust.

Ingredients

Scale
  • 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
  • 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
  • Vegan cheese shreds for topping

Instructions

  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.
  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.
  4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  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.
  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. Let the crust cool slightly while you prepare the filling.
  11. Heat the olive oil in a large skillet over medium heat.
  12. Add the chopped onion and cook until softened, about 5-7 minutes.
  13. Add the minced garlic and cook for another minute, until fragrant.
  14. Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender, about 8-10 minutes.
  15. Add the chopped spinach to the skillet and cook until it wilts, about 2-3 minutes.
  16. Season the vegetables with salt, pepper, and nutmeg. Stir to combine.
  17. In a blender, combine the coconut milk, nutritional yeast, cornstarch, lemon juice, and Dijon mustard. Blend until smooth and creamy.
  18. 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.
  19. Taste the filling and adjust seasonings as needed.
  20. Pour the spinach mushroom filling into the pre-baked crust.
  21. If desired, sprinkle vegan cheese shreds over the top of the filling.
  22. 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.
  23. Let the quiche cool for at least 15-20 minutes before slicing and serving.

Notes

  • 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.
  • The smaller the butter pieces, the flakier the crust will be!
  • Don’t skip the chilling step! It’s crucial for a tender crust.
  • Keep a close eye on the crust while pre-baking to prevent burning!
  • Don’t overcrowd the pan when cooking the mushrooms; cook in batches if necessary to ensure proper browning.
  • Make sure your coconut milk is well-mixed before measuring.
  • Keep stirring the filling to prevent the sauce from sticking to the bottom of the pan.
  • The center of the quiche should be slightly jiggly but not liquid when done.
  • Prep Time: 45 minutes
  • Cook Time: 60 minutes

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Find it online: https://recipesgrape.com/vegan-spinach-mushroom-quiche/