This vegan spinach quiche is creamy, cheesy and totally delicious! It is baked in a flaky homemade pie crust that is very easy to make and can be prepared in under 10 minutes! Impress all your guests with this simple vegan quiche recipe for the ultimate savory breakfast, brunch, or lunch!
Vegan Spinach Quiche Recipe
A delicious quiche is one of my all-time favorite breakfast or brunch foods when I want something savory. It’s easy to make and a great way to eat healthy vegetables in a delicious way, so I thought, you may like this tasty and easy recipe idea. Also, this quiche recipe is very versatile which means you can make it with whatever vegetables you have on hand. I’ve already tried a variety of different combinations but a spinach quiche is my all time favorite.
What is Quiche?
If you’re not familiar with this spinach pie you may be asking, what is a quiche? Well, it’s essentially a savory breakfast pie or tart which is pretty similar to a frittata. However, I also like to enjoy it for lunch or a weeknight dinner, or just for a snack during the day. It is usually loaded with vegetables, cheese and, traditionally, it is made with eggs. Anyway, I made a vegan quiche so I used only plant-based and non-dairy ingredients which means this Spinach Quiche is eggless and dairy-free!
Easy Homemade Pie Crust Recipe
I baked this quiche in a simple homemade pie crust which is very easy to make and prepared in only 5 minutes. All you have to do is whisk together the flour and salt. Then add cubed vegan butter, and optionally, also a flax-egg, (or regular egg if you’re not vegan). The flax-egg is not necessary, but I find the dough holds together better with it, especially when using gluten-free flour. After adding the vegan butter (and the flax-egg), knead with your hands until the dough starts to clump together. Then transfer to a working surface and continue kneading until a smooth dough forms. Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes.
How to make Homemade Pie Crust
After the chill time, roll out pie crust dough evenly on a floured surface, about 1/6-inch (4mm) thick. Then transfer into an 8- or 9-inch (20/22cm) lightly greased pie dish. Shape the edges in whatever shape you like or crimp the overhanging dough. Before adding the filling make sure to prick the bottom a few times with a fork. Now you can decide if you want to pre-bake your crust for a crispier result or just add the filling and bake both together. If you’re like me, you will probably bake both together, haha!
Healthy Vegan Quiche
I prefer using fresh spinach in my quiche, though frozen spinach would be fine as well. Also, I love to add leek, scallions, and garlic, which gives my vegan quiche a little extra flavor but any kind of onions will do! And if you do not have fresh onions or garlic on hand, you can substitute onion powder and garlic powder.
How to make Spinach Quiche + Helpful Tipps
The key to preventing a soggy quiche is to reduce the moisture in your vegetables. So please make sure to first sauté the spinach until completely wilted (or thaw frozen spinach) and then drain and squeeze well to remove any excess liquid. When you wrap it in several layers of paper towel and squeeze it you’ll be surprised at how much more water will come out of the spinach!
And if you want to add additional veggies, such as mushrooms, you should cook them down to rid of their moisture before mixing with the creamy ingredients for the filling. It’s also helpful to add a pinch of salt.
Creamy, Cheesy Eggless Quiche
Once your spinach mixture is prepared and well squeezed, simply blend all the ingredients for the tofu mixture until smooth and creamy. Then stir in the spinach mixture and the final add-ins, such as crumbled vegan feta or any shredded vegan cheese you like. Finally, add the creamy spinach filling into your prepared pie crust and bake as instructed in the recipe box below.
A note about the Baking Time
All ovens are different in temperature so the total baking time could take anywhere from 30 minutes to 1 hour. The baking time also depends on which pie dish you use or if you cover your vegan quiche during baking because a covered pie takes longer until done. I recommend checking every now and then. As the center of your quiche is no longer liquid and lightly browned, you can remove it from the oven. It’s totally okay if the filling is still a bit wobbly because it firms up as it cools. My cheesy spinach quiche took around 50 minutes, but I covered it after 25 minutes to keep the crust from burning.
Finally, you can top the quiche with toasted pine nuts for an incredibly tasty nutty flavor, if you like. Another great idea is to serve your individual slices with creamy guacamole, dollops of almond ricotta, cashew aioli, or any other dips of your choice.
This Cheesy Vegan Spinach Quiche is:
- Vegan, Vegetarian
- Can be made Gluten-free & Soy-free
- Easy to make
- Totally delicious!
- Perfect for breakfast, brunch, lunch or dinner
- Also great for meal prep as it tastes cold too!
- Can be served crustless as a vegan omelet or vegan frittata
Vegan Spinach Quiche Serving Suggestions
If you are serving your frittata as part of a bigger brunch, vegan egg salad burritos, vegan french toast, pancakes, crêpes, apple pie roll-ups, waffles, oatmeal, overnight oats or a simple but delicious banana bread would all be great choices to go with it.
More Spinach Recipes to try
- Best Spinach & Garlic Mushroom Pizza
- Easy Mushroom Spinach Pasta
- Crispy Spinach Pockets
- Turkish Borek (Spinach Rolls)
- Vegan Empanadas
- Ravioli Pockets (German Maultaschen)
- Vegan Spinach Croquettes
- Spinach Wraps with Cashew Cheese
If you try this Vegan Spinach Quiche or another of my recipes, feel free to leave a comment on how it goes. And if you take a picture of your dish and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka so I won’t miss your post! Happy cooking!
Vegan Spinach Quiche
- 1 1/2 cup all-purpose flour 190g, or sub gluten-free flour blend
- 2/3 cup vegan butter 80g
- 1 flax-egg (see instructions) or add just 3-4 tbsp cold water (or use 1 regular egg, if non-vegan)
- pinch of salt
- pinch of turmeric optional for the yellow color
- 2 tbsp non-dairy cream optional to brush the pie crust for shiny color
- 1 tbsp olive oil
- 1/2 stick leek (light green or white part only) or 4 scallions, or 1 regular onion
- 12,3 oz fresh spinach 350g, optional frozen spinach
- pine nuts optional
- *see step-by-step pictures in my blogpost!
Prepare Pie Crust
- To make the flax-egg stir 1 tbsp ground flaxseeds in 3 tbsp water. Set aside for 5 minutes. (If you skip the flax-egg, add a little cold water).
- In a large bowl, whisk together the flour and salt. Add cubed vegan butter and the flax-egg (or just cold water). Knead with your hands until the dough starts to clump together. Transfer to a working surface and continue kneading until a smooth dough forms.
- Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes.
- Roll out evenly on a floured surface, about 1/6-inch (4mm) thick, then transfer into an 8x2-inch (20x5) or 9-inch lightly greased pie dish. Shape the edges as you like (or crimp them) and prick the bottom a few times with a fork. (*Read recipe notes if you want to pre-bake your crust).
- Preheat oven to 425°F (220°C).
- In a large pan, heat the oil. Add in the leek or scallions, and sauté for about 3 minutes until lightly browned and softened. Add the spinach, and continue cooking until wilted, about 2 minutes (or simply thaw frozen spinach).
- Transfer into a colander and drain. Then wrap in paper towels and squeeze to remove any excess liquid.
- Blend the tofu, chickpea flour, nutritional yeast, and seasonings until smooth and creamy.
- Add spinach mixture and mix to combine. Then, stir in crumbled vegan feta cheese. Taste and adjust seasonings as needed. (If the filling seems too thick, add a bit of non-dairy cream, or if it seems too watery, stir in a bit of flour.)
- Fill the filling into the prepared crust, smoothing out evenly.
- Bake for 10 minutes to set pie crust, then turn the temperature down to 356°F (180°C) and bake for further 30-40 minutes until filling is set and light golden brown on top. (*If the crust seems getting too dry during baking, brush with a little non-dairy cream for a shiny golden color, and if it’s getting too dark, cover loosely with aluminum foil or baking paper).
- Allow the quiche to cool slightly before slicing. Top with toasted pine nuts and serve with dips if you like.
- Enjoy! 😊
- If you want to pre-bake your crust for a crispier result, top with dried beans or chickpeas to avoid collapsing, and blind bake for 15 minutes at 425°F. Then lower temperature to 356°F, remove the beans, add the filling and bake for another 30-40 minutes.
- The baking time may vary, depending on your oven temperature, which pie dish you use, or if you cover the quiche during baking. I recommend checking every now and then.
- Please read my blogpost for additional information about this recipe.
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