Vegan Crust-less Mushroom Spinach Pie
This Vegan Crustless Mushroom Spinach Pie is a creamy, savory plant-based dish that’s perfect for dinner, brunch, or meal prep. Without a crust, it’s lighter and easier to make than traditional quiche while still delivering rich flavor and a satisfying texture.
Using chickpea flour and plant milk creates a soft, custard-like filling that holds the vegetables together beautifully. The earthy mushrooms and fresh spinach pair perfectly with garlic and herbs for a comforting meatless meal the whole family will love.
🛒 Ingredients
Vegetable Filling
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1½ cups mushrooms, sliced
- 2 cups fresh spinach, chopped
Vegan Custard
- 1 cup chickpea flour
- 1 cup unsweetened plant milk (almond, soy, or oat)
- 2 tbsp nutritional yeast
- ½ tsp turmeric (for color)
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp Italian seasoning
- 1 tsp baking powder
👩🍳 Instructions
1️⃣ Preheat Oven
Preheat oven to 375°F (190°C).
Lightly grease a 9-inch pie dish or baking dish.
2️⃣ Sauté the Vegetables
Heat olive oil in a skillet over medium heat.
Cook:
- onion
- garlic
- mushrooms
for 4–5 minutes until mushrooms soften.
Add spinach and cook until wilted.
Remove from heat.
3️⃣ Make the Vegan Batter
In a mixing bowl whisk together:
- chickpea flour
- plant milk
- nutritional yeast
- turmeric
- salt
- pepper
- Italian seasoning
- baking powder
Mix until smooth.
4️⃣ Assemble the Pie
Spread the sautéed vegetables evenly in the pie dish.
Pour the chickpea batter over the vegetables and gently mix.
5️⃣ Bake
Bake for 30–35 minutes until the center is firm and the top is lightly golden.
Allow the pie to cool for 10 minutes before slicing.
🍽 Serving Suggestions
Serve this savory pie with:
🥗 fresh green salad
🥔 roasted potatoes
🍅 tomato cucumber salad
🥑 sliced avocado
It’s delicious warm or cold, making it great for meal prep lunches.
💡 Tips for Best Results
⭐ Let the pie rest before slicing so it sets properly.
⭐ Add sun-dried tomatoes or roasted peppers for extra flavor.
⭐ Sprinkle vegan cheese on top before baking.
⭐ Store leftovers in the fridge for 3–4 days.
This Vegan Crustless Mushroom Spinach Pie is a wholesome, flavorful dish that proves plant-based meals can be hearty and satisfying. Perfect for weeknight dinners, brunch gatherings, or healthy meal prep.perfect family-friendly meatless meal that works for dinner, brunch, or even a quick breakfast the next day.
