Vegan Classic Spinach and Mushroom Crustless Quiche — The Most Elegant Plant-Based Breakfast You Will Ever Bake

There are certain breakfast and brunch dishes that have a way of making any morning feel genuinely special — and a beautiful, golden, perfectly set quiche is absolutely one of them. This Vegan Classic Spinach and Mushroom Crustless Quiche delivers every single quality that makes quiche so universally beloved — the silky, custardy interior, the deeply savory filling, the golden top that wobbles just slightly when you take it out of the oven — completely without eggs, without dairy, and without a single animal product in sight. For a sweeter morning option, try our Carrot Cake Baked Oats — a healthy vegan breakfast that tastes just like dessert.

Made from a brilliantly simple tofu and cashew cream base that sets into the most extraordinary egg-like custard when baked, this quiche is packed with sautéed mushrooms, wilted spinach, caramelized onions, roasted garlic, and a savory blend of herbs and nutritional yeast that creates that distinctive, deeply satisfying quiche flavor that makes you close your eyes with pleasure on the very first bite.

Going crustless makes this recipe not only simpler and quicker to prepare but also lighter and more protein-rich than a traditional pastry-crusted quiche — while still delivering the complete, indulgent quiche experience that makes this dish so beloved. It is 100% vegan, naturally gluten-free, high in plant-based protein, and perfect for weekend brunch, special occasion breakfasts, meal prep, elegant dinner starters, or any occasion that calls for something genuinely impressive on the table. Make it once and you will never miss egg-based quiche again.

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Recipe Information

Prep Time	Cook Time	Total Time	Servings	Calories
20 mins	45 mins	65 mins	8	~220 kcal

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Ingredients

For the Quiche Filling

• 200g cremini or chestnut mushrooms, thinly sliced
• 3 large handfuls fresh spinach (about 100g) or 80g frozen spinach, thawed and squeezed dry
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• ½ tsp dried rosemary
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp soy sauce or tamari

For the Vegan Custard Base

• 400g (14 oz) firm or extra-firm tofu, drained and pressed for 15 minutes
• ½ cup (70g) raw cashews, soaked in boiling water for 30 minutes and drained
• 200ml (¾ cup) unsweetened oat milk or soy milk
• 4 tbsp nutritional yeast
• 2 tbsp cornstarch or arrowroot powder
• 1 tbsp lemon juice
• 1 tsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp turmeric (for the classic golden egg-like color)
• ½ tsp kala namak — black salt (optional but extraordinary — gives an authentic egg-like flavor)
• ½ tsp salt
• ¼ tsp white pepper
• ¼ tsp nutmeg

Optional Add-ins

• ½ cup (60g) vegan cheese shreds (mozzarella or cheddar style — stir into the custard)
• ¼ cup (40g) sun-dried tomatoes, finely chopped
• ¼ cup (40g) roasted red peppers, diced
• 2 tbsp fresh chives, chopped
• ¼ cup (35g) toasted pine nuts

To Garnish

• Fresh thyme sprigs
• A dusting of smoked paprika
• Freshly cracked black pepper
• A drizzle of extra virgin olive oil
• Vegan parmesan or nutritional yeast
• Fresh chives, finely sliced

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Instructions

1. Preheat your oven to 180°C (350°F). Grease a 9-inch round pie dish, quiche dish, or springform pan very generously with olive oil or vegan butter. Line the bottom with a circle of parchment paper for extra security. The generously greased dish is what allows the crustless quiche to release cleanly and beautifully after baking.
2. Soak the cashews. If not already done place the raw cashews in a bowl and cover with boiling water. Allow to soak for at least 30 minutes until completely softened. Drain and rinse thoroughly.
3. Prepare the filling. Heat olive oil in a large skillet over medium-high heat. Add the finely diced onion and cook for 6–7 minutes until deeply golden and caramelized. Add the minced garlic and cook for 1 minute until fragrant. Add the sliced mushrooms and cook for 5–6 minutes without stirring too frequently — allowing them to develop a deep golden color and release and evaporate all their moisture. The mushrooms must be completely golden and dry before proceeding. Add the soy sauce, dried thyme, rosemary, smoked paprika, salt, and pepper. Stir well and cook for 1 more minute.
4. Add the spinach. Add the fresh spinach to the pan and stir for 1–2 minutes until completely wilted. If using frozen spinach add it now and heat through for 1 minute. Using the back of a spoon press out any excess liquid — wet spinach will make the quiche watery. Remove the filling from heat and allow to cool for 5 minutes.
5. Make the vegan custard. Add the drained and pressed tofu, soaked and drained cashews, oat milk, nutritional yeast, cornstarch, lemon juice, apple cider vinegar, Dijon mustard, garlic powder, onion powder, turmeric, kala namak if using, salt, white pepper, and nutmeg to a high-speed blender or food processor. Blend for 2–3 full minutes until the mixture is completely smooth, silky, and creamy with absolutely no lumps or graininess. Stop to scrape down the sides halfway through and continue blending until perfect. The custard should be thick, pourable, and a beautiful golden yellow color from the turmeric.
6. Combine filling and custard. Stir the cooled mushroom and spinach filling into the blended custard base until evenly distributed. Add any optional extras — vegan cheese, sun-dried tomatoes, roasted red peppers, pine nuts, or fresh herbs. Taste the unbaked mixture and adjust seasoning — it should be deeply savory, herby, and well-seasoned.
7. Pour into the prepared dish. Pour the quiche mixture into the greased dish and spread evenly with a spatula. Smooth the top carefully. Tap the dish gently on the counter a few times to release any air bubbles trapped in the mixture.
8. Bake. Place the quiche in the center of the preheated oven and bake for 40–45 minutes until the top is deep golden brown and set firmly — it should no longer jiggle in the center when you gently shake the dish. The edges will be pulling away very slightly from the sides of the dish. If the top is browning too quickly tent loosely with foil after 30 minutes.
9. Rest before slicing. This step is absolutely essential and completely non-negotiable. Allow the quiche to cool in the dish on a wire rack for at least 20–25 minutes before attempting to slice. The interior continues to set and firm up significantly during this resting period. Slicing too soon produces a quiche that is runny in the center and falls apart on the plate.
10. Serve and garnish. Run a thin knife around the edge of the quiche to loosen it from the dish. Slice into 8 wedges using a sharp knife — a clean, decisive cut produces the most beautiful slices. Garnish each slice with fresh thyme sprigs, a dusting of smoked paprika, freshly cracked black pepper, and a fine drizzle of extra virgin olive oil. Serve warm or at room temperature.

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Pro Tips for the Best Vegan Crustless Quiche

• Press the tofu thoroughly. Well-pressed tofu contains less water and produces a firmer, better-setting custard. Press for at least 15 minutes with a weight on top — or use a tofu press — before blending. The drier the tofu the better the final texture.
• Soak the cashews properly. Well-soaked cashews are what produce the silky, luxurious custard texture. Under-soaked cashews leave tiny grainy particles in the mixture no matter how long you blend. Boiling water speeds up the soaking significantly — 30 minutes in boiling water is equivalent to 4 hours in cold water.
• Cook the mushrooms until completely dry. Mushrooms release enormous amounts of moisture as they cook. Adding wet, under-cooked mushrooms to the custard makes the quiche watery and prevents it from setting properly. Cook them until every drop of moisture has evaporated and they are deeply golden.
• Squeeze all moisture from the spinach. Press the wilted spinach repeatedly with the back of a spoon in the pan. Even a small amount of excess spinach liquid can significantly affect the setting of the custard.
• Use kala namak for authentic egg flavor. Kala namak — also called black salt — is a sulfuric volcanic salt that contains the same compounds responsible for the distinctive taste and aroma of eggs. Adding just ½ teaspoon to the custard base produces a flavor that is almost indistinguishable from real egg quiche. It is available in Indian grocery stores and online and is one of the most transformative ingredients in vegan cooking.
• Do not under-bake. The quiche should be deeply golden on top and completely set — not wobbling — when removed from the oven. Under-baking is the most common cause of a quiche that is too soft or runny after resting. When in doubt bake for an extra 5 minutes.

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Flavor Variations

• Sun-Dried Tomato and Basil: Replace the mushrooms with ½ cup of finely chopped sun-dried tomatoes and add a generous handful of fresh basil to the filling for a bright, Italian-inspired quiche that is absolutely stunning.
• Roasted Red Pepper and Olive: Add ½ cup of diced roasted red peppers and ¼ cup of sliced kalamata olives to the filling for a Mediterranean-inspired version with beautiful color and bold, complex flavor.
• Leek and Asparagus: Replace the onion with two thinly sliced leeks and add a bunch of blanched, chopped asparagus for a delicate, elegant spring-inspired quiche that is perfect for Easter brunch.
• Broccoli and Vegan Cheddar: Replace the spinach with finely chopped blanched broccoli and stir ½ cup of vegan cheddar shreds into the custard for a hearty, crowd-pleasing broccoli and cheese quiche that is extraordinary with children and non-vegan guests alike.

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Nutritional Highlights (Per Serving)

Calories	Protein	Carbs	Fiber	Iron
~220 kcal	14g	12g	3g	22% DV

This vegan quiche is a genuine nutritional powerhouse. Tofu is one of the most complete plant-based protein sources available — containing all nine essential amino acids — and provides a significant amount of calcium, iron, and magnesium in every serving. Cashews add heart-healthy fats, zinc, and additional plant protein. Spinach delivers iron, Vitamin K, folate, and powerful antioxidants. Mushrooms contribute B vitamins, selenium, and immune-supporting beta-glucans. Nutritional yeast adds B vitamins including B12 in fortified versions and a broad range of minerals. Together this quiche delivers more protein, more fiber, and significantly less saturated fat and cholesterol than a traditional egg and dairy quiche while being genuinely more nutritious in virtually every measurable way.

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Storage and Reheating

• Refrigerator: Store covered in the fridge for up to 5 days. The quiche actually slices more cleanly and neatly on day two once fully chilled and set. It is genuinely one of the best leftover breakfasts in plant-based cooking.
• Reheat: Reheat individual slices in the oven at 160°C for 10–12 minutes until warmed through and the top is re-crisped. The air fryer at 160°C for 5–6 minutes also produces excellent results. Can be microwaved for 90 seconds but the top will be soft rather than golden.
• Freezer: This quiche freezes beautifully for up to 2 months. Slice into individual portions, wrap each in parchment paper and foil, and freeze. Reheat from frozen in the oven at 160°C for 20–25 minutes. Allow to cool slightly before serving.
• Make ahead for entertaining: The quiche can be baked completely up to 24 hours in advance and refrigerated. Serve at room temperature or reheat gently in the oven. This makes it absolutely perfect for stress-free brunch entertaining.

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Frequently Asked Questions

How do I stop the quiche from being too soft or runny?

The three most important factors are pressing the tofu thoroughly to remove excess water, cooking the mushrooms until completely dry, and squeezing all moisture from the spinach before adding to the filling. Baking at the correct temperature for the full 40–45 minutes and allowing the full 20–25 minute resting period after baking are equally critical for a properly set, sliceable quiche.

Can I make this with a crust?

Absolutely. This recipe works beautifully with a vegan shortcrust pastry. Line a 9-inch tart tin with blind-baked vegan shortcrust pastry and pour the filling directly in. Bake at 180°C for 35–40 minutes until set. The crustless version is quicker, lighter, and gluten-free but the pastry version is equally extraordinary.

Can I use silken tofu instead of firm tofu?

Firm or extra-firm tofu is strongly recommended as it contains less water and produces a better-setting custard. Silken tofu produces a softer, more delicate texture that can struggle to set properly in a crustless version. If using silken tofu increase the cornstarch to 3 tablespoons and bake until very firmly set.

What is kala namak and where do I find it?

Kala namak — also spelled kala namac — is an Indian volcanic salt that contains sulfur compounds responsible for its distinctive egg-like aroma and flavor. It is one of the most remarkable ingredients in vegan cooking. Find it at Indian grocery stores, specialty food stores, health food shops, and online. Once you use it in vegan egg dishes you will never want to cook without it.

Can I make individual mini quiches?

Yes — mini quiches are perfect for parties and brunches. Grease a 12-cup muffin tin generously with olive oil. Divide the quiche mixture evenly between the cups filling each about ¾ full. Bake at 180°C for 25–30 minutes until set and golden. Allow to cool in the tin for 10 minutes before carefully removing with a thin knife or small spatula.

Is this suitable for a dinner party as a starter?

This quiche is absolutely stunning as an elegant dinner party starter. Slice into thin wedges and serve at room temperature on beautiful plates with a small side salad of dressed rocket, a drizzle of balsamic glaze, and a few toasted pine nuts scattered alongside for a sophisticated, impressive opening course that sets a wonderful tone for the entire meal.

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Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more elegant vegan breakfast and brunch recipes? Looking for another hearty vegan breakfast? Our Vegan Gluten Free Sausage Patties are savory, protein-packed, and ready in 30 minutes