Vegan Spinach Quiche Recipe - easy (2024)

Table of Contents

Vegan Spinach Quiche Recipe What is Quiche? Easy Homemade Pie Crust Recipe How to make Homemade Pie Crust Healthy Vegan Quiche How to make Spinach Quiche + Helpful Tipps Creamy, Cheesy Eggless Quiche A note about the Baking Time Toppings This Cheesy Vegan Spinach Quiche is: Vegan Spinach Quiche Serving Suggestions More Spinach Recipes to try Ingredients Instructions Notes FAQs

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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.

Toppings

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
Eggless
Dairy-free
Plant-based
Can be made Gluten-free & Soy-free
Savory
Healthy
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

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!

Author: Bianca Zapatka

Ingredients

Pie Crust

1 ½ cup all-purpose flour 190g, or sub gluten-free flour blend
2.8 oz 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

Spinach mixture

1 tbsp olive oil
½ stick leek (light green or white part only) or 4 scallions, or 1 regular onion
12.3 oz fresh spinach 350g, optional frozen spinach

Tofu filling

12.3 oz silken tofu 350g, drained
1 tbsp chickpea flour or soy flour, optional sub cornstarch
2-3 tbsp nutritional yeast optional
1 tsp salt
½ tsp black pepper
¼ tsp turmeric optional for color
¾ tsp garlic powder optional
4.4 oz vegan feta cheese 125g, or other shredded cheese (optional)

To serve

pine nuts optional

Instructions

*Note: Please watch the recipe video and check out the step-by-step pictures in my blog post for visual instruction!

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 ⅙-inch (4mm) thick, then transfer into an 8x2-inch (20x5cm) 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).

Spinach mixture

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.

Tofu filling

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! 😊

Notes

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 blog post for additional information on this recipe.
Nutrition information is calculated for 1 Serving of 8.

Nutritions

Nutrition is calculated automatically and should be used as estimate.

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Vegan Spinach Quiche Recipe - easy (2024)

FAQs

Does spinach need to be cooked before putting in quiche? ›

Spinach: You can use fresh spinach instead, about 3 packed cups (about 120g). You can cook it down ahead of time, or just add it fresh/raw. I use cooked-down fresh spinach in this goat cheese spinach & sun-dried tomato quiche.

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Is heavy cream better than milk in quiche? ›

Heavy Cream and Milk – For the best tasting quiche, use a combination of whole milk and heavy cream. (Or simply use half-and-half.) Using just heavy cream produces an overly thick filling. Whole milk is great, but a combo of heavy cream and milk is better.

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Why is my spinach quiche watery? ›

Instead of using raw vegetables in quiche, the outlet recommends roasting or sautéing vegetables with a high moisture content before adding them to quiche: That way, they'll release the majority of their water before landing in the egg custard and reducing the chances that it will become soggy.

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Should vegetables be cooked before putting in quiche? ›

"Vegetables will take longer to cook than your egg custard, so always sauté onions, steam broccoli, etc. before you add them to your egg mixture to ensure every bite of quiche will be perfectly cooked," says Kristin Beringson, executive chef at Henley in Nashville.

Get More Info Here ›

Do you have to Prebake crust for quiche? ›

You need a par-baked or fully baked crust if you're making quiche, no-bake pie, custard pie, cream pie, pudding pie, or simply want an extra-crisp pie crust. If you're making a pie that doesn't require a baked filling, you still need a baked crust.

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What can you substitute for cream in a quiche? ›

Can you use milk in place of cream in quiches? Yes, while the fat in the cream helps the quiche set, if you've run out or forgot to pick some up from the shops, full-cream milk should work as a replacement most of the time. You could also try using buttermilk, crème fraîche or Greek-style yoghurt.

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What is the ratio of eggs to dairy in a quiche? ›

The ratio maintains your custard's consistency. A good quiche custard typically features: 1 large egg to 1/2 cups of dairy. The dairy can be any combination of milk and/or half-and-half, for example: 1 large egg : ½ cup milk.

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What is a vegan substitute for heavy cream in quiche? ›

Soy milk and olive oil

To replicate the flavor and thickness of 1 cup (237 mL) of heavy cream, combine 2/3 cup (159 mL) of soy milk with 1/3 cup (79 mL) of olive oil. This substitute is best for adding tenderness and taste in cooking and baking, but it should not be used in recipes that require whipping.

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Why does the pastry on my quiche have a soggy bottom? ›

If the bottom crust doesn't set before the filling soaks in, it's going to be gummy. A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom.

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Can you put too many eggs in a quiche? ›

The Kitchn cautions that using too many eggs can make the consistency of the quiche rubbery and tough, while using too few eggs can prevent the custard filling from setting properly, giving you a runny, soggy quiche. The recommended proportion is one egg to one-half cup of cream or milk.

Get More Info Here ›

Can you eat spinach quiche cold? ›

There's no right or wrong answer to this question, as quiches are great served hot or cold. Cold, they can make a fantastic light lunch on the go, are a popular dish at any buffet table and perfect for picnics.

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Is it OK to bake quiche a night before? ›

You can blind bake the crust up to a day in advance or bake the entire quiche 3 days before serving. In fact, quiche will slice more cleanly when baked in advance. So whether you're celebrating Easter or planning a spring picnic in your backyard, if there's one thing you should make ahead, let it be quiche.

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How to tell when quiche is done? ›

How can you tell when quiche is done? A quiche is done when it wobbles a little in the center when you jiggle the baking pan, a sign that it is smooth and creamy.

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Do you have to cook spinach before baking it? ›

Yes — but don't overdo it! Fresh spinach releases a lot of water as it cooks, which can result in a soggy lasagna. That's why you'll want to sauté the spinach until it just wilts, which prevents it from releasing too much liquid too quickly.

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Do you have to cook fresh spinach? ›

The milder, young leaves can be eaten raw in a salad, while the older ones are usually cooked (spinach has one of the shortest cooking times of all vegetables). It reduces very dramatically during cooking; a 450g bag will be just enough for two people. Read our guide on the health benefits of spinach.

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What happens if you don't cook spinach? ›

Studies have found that eating cooked spinach and carrots – versus raw – results in much higher blood levels of beta-carotene, an antioxidant thought to guard against heart disease and lung cancer.” Raw spinach also contains oxalic acid, an organic compound found in many leafy green plants, including spinach.

Why does spinach have to be cooked? ›

The leafy green is packed with nutrients, but you'll absorb more calcium and iron if you eat it cooked. The reason: Spinach is loaded with oxalic acid, which blocks the absorption of iron and calcium but breaks down under high temperatures.

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