Spinach and Mushroom Quiche

This quiche tastes great with other vegetables! Try asparagus or zucchini with a bit of vegan cheese thrown in.

Serves: 8Hands-on: 25 minutesTotal: 1 hour 10 minutesDifficulty: Medium

Serves: 8


  • 1⁄2 package (16 oz.) vegan pie dough
  • 2 Tbsp. olive oil
  • 1 small onion, peeled and diced
  • 1 small clove garlic, peeled and minced
  • 1⁄2 cup diced red bell pepper
  • 1 cup sliced mushrooms
  • 1 lb. fresh spinach leaves, chopped
  • 1 lb. firm tofu, drained and patted dry
  • 1⁄2 tsp. ground turmeric
  • 1⁄4 cup soy milk
  • 1 1⁄2 tsp. sea salt
  • 1⁄4 tsp. cracked black pepper
  • 1 Tbsp. chopped dill


  • Press pie dough in a pie plate and cover with a piece of parchment. Fill the crust with dried beans and place in a preheated 350°F oven for 20 minutes. Remove beans and parchment paper. Bake for another 10 minutes until golden brown.
  • Increase heat of oven to 425°F.
  • Heat the oil in a medium saucepan over medium heat. Add onion, garlic, red bell pepper, and mushrooms. Cook until tender, stirring occasionally, for 8 to 10 minutes. Add the spinach and cook for 1–2 minutes, until spinach has wilted. Pour into a large bowl and set aside.
  • Blend tofu with turmeric, soy milk, salt, and pepper in a blender or food processor until smooth. Add dill weed and tofu mixture to the spinach and stir until combined. Pour into prebaked pie crust. Smooth the top with a spatula.
  • Bake for 30 to 35 minutes until the crust is browned and the filling is set.