Vegan Spinach Quiche 🥧
This Vegan Spinach Quiche is a brunch pie you can make ahead. A flaky crust holds a creamy, eggy-tasting filling packed with spinach and a little dairy-free cheese. It slices clean, tastes savory, and works just as well for lunch the next day.
I love this when people are coming over. Bake it in the morning, let it rest, and it still looks impressive at noon.
Jump to Recipe ↓ 🌱
Why You’ll Love This Spinach Quiche
- 🌱 Completely vegan
- 🥧 Perfect brunch pie
- 🥬 Loaded with spinach
- 🧊 Make-ahead friendly
- 🧀 Creamy dairy-free filling
- 🍽️ Slices like the classic
The Secret to an Eggy Vegan Filling
Silken tofu and chickpea flour give you that custard texture without eggs. Nutritional yeast and a pinch of black salt (kala namak) add the savory, slightly eggy flavor. Squeeze the spinach dry or the filling stays watery and won’t set.
Frequently Asked Questions ❓
Can I use a store-bought crust? 🥧
Yes. A vegan pie crust or tart shell saves time and still bakes up golden.
Can I make it crustless? 🥄
Yes. Grease the dish well and bake 5–10 minutes less. It becomes more like a frittata.
How far ahead can I make it? 🧊
Bake it the day before, refrigerate, and serve chilled or gently reheated.
🌱 Vegan Spinach Quiche
Ingredients 🛒
For the Crust
- 1 vegan pie crust, homemade or store-bought
For the Filling
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 5 cups fresh spinach (or 10 oz frozen, thawed and squeezed dry)
- 12 oz (340 g) silken tofu
- ¼ cup chickpea flour or cornstarch
- ¼ cup unsweetened plant milk
- 3 tablespoons nutritional yeast
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon turmeric
- ¼ teaspoon kala namak (black salt), optional
- ½ cup shredded vegan cheese (optional)
Instructions 👩🍳
- Preheat oven to 375°F (190°C). Place the crust in a tart or pie dish. Blind bake for 10 minutes if it is raw.
- Heat the oil in a skillet. Cook the onion for 4 minutes, then add the garlic and spinach. Cook until wilted. Squeeze out extra liquid.
- Blend the tofu, chickpea flour, plant milk, nutritional yeast, salt, pepper, turmeric, and black salt until smooth.
- Stir the spinach mixture and vegan cheese into the blended filling.
- Pour into the crust and smooth the top.
- Bake for 35–40 minutes, until the center is set and the top is lightly golden.
- Rest 15 minutes before slicing.
Nutrition
| Nutrient | Per slice (1/8) |
|---|---|
| Calories | 220 |
| Protein | 7g |
| Net carbohydrates | 16g |
| Total carbohydrates | 18g |
| Fiber | 2g |
| Total fat | 13g |
| Sodium | 420mg |
Estimates based on a vegan crust, tofu filling, and spinach. Exact numbers may vary by crust and cheese brand.
Notes & Tips 💡
- If the crust browns too fast, tent the edges with foil.
- A handful of chopped scallions or sun-dried tomatoes is a great add-in.
- This is excellent warm or at room temperature.
- Leftovers keep 4 days in the fridge.
This Vegan Spinach Quiche is a make-ahead brunch pie with a creamy filling and a golden crust. Savory, sliceable, and plant-based. 🥧🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
