vegan mushroom quiche

This Vegan Asparagus &amp; Mushroom Quiche is hearty, fluffy, and full of spring flavor! The eggy texture will leave you wondering how it's made entirely from plants. Vegan, Gluten-Free, Oil-Free, and Soy-Free.

Vegan Asparagus &amp; Mushroom Quiche

3-Ingredient Pie Crust, pre-baked (or sub other crust)

(140 g) cremini mushrooms, sliced

(170 g) asparagus, chopped; about 1/2 bunch

low-sodium tamari

(115 g) chickpea/garbanzo flour

(22 g) nutritional yeast

garlic powder

turmeric

baking powder

sea salt

(135 ml) non-dairy milk

chives, chopped

Preheat the oven to 350F. Line and prepare an 8&#8243; pie tin with the 3 Ingredient Pie Crust, or use another store-bought or homemade version of your choice.

Add 2 tablespoons of water to a medium nonstick pan over medium-high heat (or use 1 tablespoon of cooking oil). Add the asparagus and mushrooms, then sauté for 2 to 3 minutes. Pour the tamari into the pan, then sauté for an additional 5 to 7 minutes, until the mushrooms are cooked down and no liquid remains in the pan.

Prepare the quiche filling while the vegetables are cooking. Whisk the chickpea flour, nutritional yeast, garlic powder, turmeric, baking powder, and salt together in a large bowl until well-combined. Pour in the milk and mix well, until no clumps remain. Finally, fold in the cooked asparagus and mushrooms once they are finished cooking.

Pour the quiche mixture into the pre-baked pie crust and smooth the top out with a spatula. Bake in the oven for 30 to 35 minutes, until a toothpick comes cleanly out of the center. Let the quiche cool for 5 to 10 minutes, then slice and serve as desired. Store leftovers in the fridge for up to one week.

So delicious! Used the extra veggies I had in the fridge, and it turned out lovely! Thanks for the great recipe.

This Vegan Mushroom Leek Tart with chestnuts is a simple but delicious hearty tart recipe that is perfect for the holidays! It’s egg-less, dairy-free, and can be made either with tofu or soy-free with chickpea flour. Make the shortcut pastry crust gluten-free if desired for a perfect side dish or main course that is sure to satisfy!

Mushroom Leek Tart | Easy Vegan Quiche

all-purpose flour (or sub gluten-free flour*)

salt

vegan butter (cold & cut into small pieces)

water

tbsp non-dairy cream (optional

leek

oz mushrooms (thinly

garlic

chestnuts (optional)

olive oil

oz silken firm tofu (drained (*see recipe notes

cornstarch (or arrowroot/ tapioca starch)

salt (or

½ tsp pepper (or

yeast flakes (optional)

garlic mushrooms

pine nuts

herbs (e.g. thyme, scallions, cress)

In a large bowl, whisk together the flour and salt. Add the cold cubed vegan butter and the cold water. Knead with your hands until a smooth dough forms (or use a food processor to process the ingredients into a dough).

Form the dough into a disc, wrap tightly in plastic foil and refrigerate for 30 minutes.

Preheat oven to 400°F (200°C).

After the chill time roll out the dough evenly on a lightly floured surface a little larger than your pan. Then transfer into a lightly greased 10-inch (25,5cm) tart pan (or 9-inch pie dish), pressing the bottom and sides firmly. Prick the bottom a few times with a fork, then line with parchment and fill with pie weights (e.g. dried beans, chickpeas or rice). Pre-bake the crust for 10 minutes. (*see step-by-step photos in this blog post).

Pie Crust

In the meantime, make the filling. Clean and cut the leek (*see step-by-step photos here). Thinly slice the mushrooms (or chop them if they’re too large). Mince the garlic and roughly chop the chestnuts.

Heat the oil in a large skillet or pan. Add the leeks and mushrooms and sauté for about 5 minutes. Then add the garlic and cook for another 2-3 minutes, or until the leeks are soft and the mushrooms are tender. Generously season with salt, pepper and nutritional yeast flakes.

Blend the silken firm tofu and cornstarch until creamy, then mix in the chestnuts (if using). Add the tofu mixture to the pan with the mushrooms and leeks. Stir to combine. Taste and adjust seasonings as needed.

Spread the tofu quiche filling onto the pre-baked crust, smoothing out evenly. (Brush the edges with non-dairy cream for a golden color shiny as desired).

Bake the vegan quiche at 355°F (180°C) for about 30-40 minutes, or until the filling is set and slightly golden-browned. (*If the top gets too dark during baking, cover loosely with aluminum foil or parchment paper.)

Allow to cool for about 10 minutes. Then garnish with more sautéed garlic mushrooms, toasted pine nuts, vegan parmesan cheese, and fresh herbs. Enjoy!

Vegan Mushroom and Leek Quiche

Wow! This was such a delightful dish, I ended up making two! Super easy, doesn’t take long, and the end result is scrumptious. I think it’s absolutely worth making. If you’re looking for a buttery crust and a flavorful filling, this is it. It’s such an easy breakfast. Grab a slice and you’re good to go!

Scrummy.  I subbed the pastry with finely grated sweet potato (liquid extracted) plus oil as a base and used firm tofu with soy milk.  This is definitely a family favorite.  Thanks 😊

I made this tonight and it turned out delicious!  I can't eat nutritional yeast so I subbed with a few dashes of soy sauce, a spoonful of dijon mustard, and a pinch of smoked paprika to give it an eggy/cheesy flavor.  I used fresh poultry seasoning (rosemary, thyme, sage) and skipped the cream brushing of the crust.

Absolute success! Great texture and flavor. I had to add a bit more water to the dough for it to properly strech, but after that it all worked great.

Found this a bit bland. But maybe the yeast flakes, which I didn't use, would have made a difference.

Filling is great. But the crust came out rock hard. Next time I will make it with store bought puff pastry

Soooo delicious. Was a winner for my guests and family, thank you!

This is the best quiche recipe. I love there’s no turmeric in it to make it “egg” looking. Just a delicious savory tart. So so so good. The only difference is I added kala namak for that eggy taste. It was a good addition. Thank you Bianca for this! The quiche didn’t last a day. Making more today.

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Top 2 vegan mushroom quiche recipes from across the web

The most viewed vegan mushroom quiche recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mushroom Leek Tart | Easy Vegan Qui...

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Vegan Asparagus & Mushroom Quic...