Vegan Spinach Artichoke Mushroom Quiche

This vegan spinach artichoke mushroom quiche is one of my favorite savory brunch dishes. It has a rich, creamy filling made with silken tofu, plenty of vegetables, and a flaky pie crust that makes every bite satisfying. I like how it’s hearty enough for a main dish but still light and wholesome, perfect for breakfast, brunch, or even dinner.

Why You’ll Love This Recipe

I love this recipe because it’s comforting and packed with flavor while being completely plant-based. The tofu filling gives a custard-like texture, and the combination of spinach, mushrooms, and artichokes adds freshness and depth. I also like that it’s easy to prepare with simple ingredients and works beautifully for both casual meals and special gatherings.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

one 9-inch deep dish frozen pie crust

for the filling
12 oz silken tofu
1 tablespoon extra virgin olive oil
3 tablespoon nutritional yeast
¼ teaspoon turmeric
¼ teaspoon Kala Namak black salt optional, can sub with more regular salt
½ teaspoon regular salt
¼ teaspoon freshly ground black pepper
¾ teaspoon garlic powder
½ teaspoon onion powder

for the filling
1 cup frozen spinach
2 cups sliced mushrooms
one 14oz can of quartered artichokes rinsed and drained
2 tablespoon olive oil
salt & pepper to taste
½ cup vegan shredded cheese

Directions

1. I preheat my oven to 375°F (190°C).
2. I place the frozen pie crust on a baking sheet to make it easier to transfer later.
3. In a blender or food processor, I combine silken tofu, 1 tablespoon olive oil, nutritional yeast, turmeric, Kala Namak (if using), regular salt, black pepper, garlic powder, and onion powder. I blend until smooth and creamy.
4. In a skillet, I heat 2 tablespoons olive oil and sauté the mushrooms until they release their moisture and start to brown.
5. I add the spinach and artichokes, season with salt and pepper, and cook until heated through.
6. I stir the sautéed vegetables into the tofu mixture, then fold in the vegan shredded cheese.
7. I pour the mixture into the pie crust and smooth the top.
8. I bake the quiche for 40–45 minutes, until the filling is set and lightly golden on top.
9. I let it cool for at least 10 minutes before slicing and serving.

Servings and Timing

This recipe makes about 6–8 servings. It takes around 20 minutes to prepare and 40–45 minutes to bake, so the total time is just about 1 hour.

Variations

I like switching up the vegetables depending on the season. Broccoli, zucchini, or bell peppers all make great additions. Sometimes I swap the vegan cheese for extra nutritional yeast if I want a lighter version. For extra flavor, I also enjoy adding fresh herbs like thyme, basil, or parsley.

Storage/Reheating

I store leftover quiche in the fridge, covered, for up to 4 days. To reheat, I warm slices in the oven at 350°F for 10–15 minutes until heated through. This quiche also freezes well; I wrap slices individually and reheat them straight from frozen.

FAQs

Can I make this quiche ahead of time?

Yes, I often bake it the day before and reheat it when I’m ready to serve.

Do I need to blind bake the crust?

No, since I use a frozen deep-dish crust, I find it bakes perfectly without blind baking.

What does Kala Namak add to the quiche?

Kala Namak adds an egg-like flavor, but regular salt works just fine too.

Can I use fresh spinach instead of frozen?

Yes, I sauté fresh spinach until wilted and use it in place of frozen.

Can I make this without vegan cheese?

Yes, I skip the cheese sometimes and just add extra nutritional yeast for flavor.

Can I use firm tofu instead of silken?

Silken tofu gives the creamiest texture, but soft tofu can work in a pinch.

How do I keep the quiche from being watery?

I make sure to cook the mushrooms until most of their moisture evaporates before adding them to the filling.

Can I make this gluten-free?

Yes, I use a gluten-free pie crust to make it fully gluten-free.

How long should I let the quiche rest before cutting?

I usually let it rest at least 10 minutes so it sets properly and slices cleanly.

Can I serve this quiche cold?

Yes, I sometimes enjoy it chilled, especially for lunch or a picnic.

Conclusion

This vegan spinach artichoke mushroom quiche is one of my go-to recipes for a comforting yet wholesome meal. I love the creamy tofu filling combined with hearty vegetables and a flaky crust. It’s versatile, delicious, and perfect for any time of day, making it a staple in my kitchen.

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