Vegan Spinach and Mushroom Quiche

with a high-protein crust

A white person's hand takes a piece of vegan spinach and mushroom quiche out of its dish
Goal muscle_building
Total time 60 mins
Difficulty Easy
Nutritional value (per portion)
kcal 366
Protein 62.5 g
Fat 31 g
Ingredients …

4 Persons

You will need

For the crust:
150 g Protein Pizza
Protein Pizza
Protein Pizza
Take Italian traditions to the next level
500g (5 Pizzas)
(£2.00/100 g)
150 ml warm water

For the filling:
1 leek
400 g mushrooms
150 g spinach
2 cloves garlic
75 g cashews, soaked overnight
1 tbsp olive oil
400 g silken tofu
1.5 tbsp corn starch
15 g parsley
2 tbsp oats
optional toppings king oyster mushrooms, wild mushrooms, toasted pine nuts, watercress

Vegan Spinach and Mushroom Quiche

with a high-protein crust

By: Anne-Sophie Hoffman
A spinach and mushroom quiche – without eggs? Yep. We’ll show you how to make this classic vegan.


  • Preheat the oven to 200° C.
  • Mix the ingredients for the crust in a bowl.
  • Dust your working surface with flour. Roll out the dough and place it into a greased quiche pan (25-26cm diameter). Prebake the crust for 15 minutes in the preheated oven.
  • Chop the leek and the mushrooms. Dice the garlic.
  • Heat the olive oil over medium-high heat. Saute the leek and the mushrooms for 4-5 minutes until they soften. Add the garlic and saute for 2 more minutes. Stir in the oats. Season with salt and pepper.
  • Puree the silken tofu, the corn starch, and the cashews until they form a smooth mixture.
  • Add the tofu puree to the vegetables in the pan. Stir well.
  • Put the filling into the prebaked crust and spread evenly. Bake for 30-40 minutes at 180° C.
  • When the spinach and mushroom quiche is finished baking, garnish with sauteed mushrooms, fresh herbs, and toasted pine nuts.
  • Enjoy!
Our tip Vegan Spinach and Mushroom Quiche

Our Tip: Healthy Spinach and Mushroom Quiche

If you're not in the mood for a mushroom quiche, but you do eat eggs, try our light, protein-packed quiche Lorraine with leeks.
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