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Crustless Vegan Spinach & Mushroom Quiche

One of my favorite foods, before I became a vegan, was quiches. Mini or full size, it didn't matter to me. I loved who light they were and perfect for any occasion. Mini quiches where great for parties and celebrations and full-size quiches could be eaten for any meal, not just breakfast!

But since eating eggs are not part of the vegan lifestyle I thought I could never enjoy cooking and eating one of my favorite meals.

Luckily, I was introduced to tofu and using it to make tofu scrambled as a replacement to scrambled eggs. Since tofu can be used to represent eggs like that I figured I could give it a try to try to make a quiche.

The first thing you need to know when making your quiche is to pick the right tofu. since different kinds of tofu and different level of firmness makes a huge difference when making a recipe it is important to only use firm or extra firm tofu. Do NOT use SIlKEN tofu. Silken tofu has a different kind of texture and will not come out tasting good.

So once I was able to find out the best tofu to use for the eggless quiche it was time to find the right spices to make it have an egg taste. But with just a few spices you can create a quiche that even non-vegans will love!

Now let's get onto the recipe!


Crustless Vegan Spinach & Mushroom Quiche

Ingredients: 1 Large Onion (Chopped) 1 TBS Garlic Powder 1 (14-16 oz.) Package Firm Tofu 2 Cups Fresh Spinach

1 Package of Mushrooms (Cut into Slices) 1/3 Cup Nutritional Yeast Flakes

1 Tsp Turmeric Powder 2 TBS Flour 1 Tsp Baking Powder Pinch Of Salt & Pepper 2 Tsp of Olive Oil


  1. Preheat oven to 350 degrees.

  2. Saute half of the chopped onion with the garlic powder in olive oil. Make sure to cook until translucent and fragrant.

  3. Process tofu and onion mixture together in a food processor until very smooth. This might take a few times blending it until smooth.

  4. While the tofu is getting blended, Cook the rest of the chopped onion and mushroom in the same pan. Then after onions and mushrooms are cooked, add spinach and cook until wilted.

  5. Add nutritional yeast, flour, baking powder, turmeric powder, salt & pepper to the blended tofu mixture. Process until well incorporated.

  6. Stir the cooked onion, mushroom, and spinach with the tofu mixture.

  7. Scoop out the mixture into a greased pie pan.

  8. Bake at 350 degrees for 30-45 minutes, until slightly puffed and the top is golden.

If you have any leftovers or are meal prepping this. To heat up the made quiche put it in the over at 350 degrees for 10-15 minutes.

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