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Vegan Spinach Artichoke Mushroom Quiche

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A creamy, savory vegan quiche made with silken tofu, spinach, mushrooms, and artichokes in a flaky pie crust. Perfect for brunch, lunch, or dinner.

Ingredients

1 (9-inch) deep dish frozen pie crust

12 oz silken tofu

1 tbsp extra virgin olive oil

3 tbsp nutritional yeast

1/4 tsp turmeric

1/4 tsp Kala Namak (black salt), optional (or sub regular salt)

1/2 tsp regular salt

1/4 tsp freshly ground black pepper

3/4 tsp garlic powder

1/2 tsp onion powder

1 cup frozen spinach

2 cups sliced mushrooms

1 (14 oz) can quartered artichokes, rinsed and drained

2 tbsp olive oil

Salt & pepper to taste

1/2 cup vegan shredded cheese

Instructions

  1. Preheat oven to 375°F (190°C). Place the frozen pie crust on a baking sheet.
  2. In a blender or food processor, combine silken tofu, 1 tbsp olive oil, nutritional yeast, turmeric, Kala Namak (if using), salt, black pepper, garlic powder, and onion powder. Blend until smooth and creamy.
  3. Heat 2 tbsp olive oil in a skillet. Sauté mushrooms until they release moisture and begin to brown.
  4. Add spinach and artichokes, season with salt and pepper, and cook until heated through.
  5. Stir the vegetables into the tofu mixture, then fold in vegan shredded cheese.
  6. Pour the mixture into the pie crust and smooth the top.
  7. Bake for 40–45 minutes, until the filling is set and lightly golden.
  8. Let cool at least 10 minutes before slicing and serving.

Notes

Use fresh spinach instead of frozen by sautéing it until wilted.

Swap vegetables with broccoli, zucchini, or bell peppers.

Skip vegan cheese and add more nutritional yeast for a lighter version.

Add fresh herbs like thyme, basil, or parsley for extra flavor.

Cook mushrooms well to prevent excess water in the filling.

Nutrition

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