Vegan Spinach, Mushroom, & Leek Quiche

I’m thrilled to share my first recipe on the blog! As a disclaimer, I am far from being a chef or a master recipe developer. My experience as a home cook stems from being sous chef to my mom and aunt growing up and watching endless Food Network. In saying that, this recipe and any future recipes I may post are inspired by many people and places including blogs, cookbooks, family recipes, and restaurant meals. Additionally, as a pescatarian who likes to make quick meals, most of my recipes will be plant-based and simple.

This quiche takes a little longer than some other meals, but the technique is pretty straightforward. I love this quinoa crust because it’s crispy and packs in whole grains and protein. The filling is light and creamy, full of veggies. I hope you enjoy this as much as I do. Please comment below with any questions!

Vegan Spinach, Mushroom, & Leek Quiche with Quinoa Crust

Vegan Spinach, Mushroom, & Leek Quiche with a Quinoa Crust

Recipe adapted from Cooking Light and Minimalist Baker

Serves: 4 to 6

  • 2 cups cooked quinoa (from ⅔ cup uncooked)
  • 1 chia egg (made from 1 tablespoon chia seeds mixed with 3 tablespoons water)
  • Black pepper, to taste
  • 5-ounces baby spinach
  • 8-ounces button mushrooms, sliced
  • 1 medium to large leek, halved and thinly sliced
  • 14-ounces silken tofu, drained
  • 3 tablespoons hummus
  • 2 tablespoons nutritional yeast
  • Olive oil, for cooking
  • Salt & black pepper, to taste

  • 9-inch round pie plate
  • Medium skillet
  • Food processor or high-power blender

  1. Preheat oven to 375ºF. Grease pie plate with oil or cooking spray.
  2. With a rubber spatula, mix quinoa, chia egg, and black pepper until thoroughly combined. The mixture should be moist.
  3. Spread quinoa mixture evenly onto the greased pie plate, pushing the quinoa up the edges to create a crust. Transfer to the oven and bake for about 20 minutes or until lightly brown and firm to touch.
  4. While crust is in the oven, prepare the filling. Heat a medium skillet over medium-high heat. Drizzle olive oil in the pan, enough to create a thin sheen. When the oil is heated through (it should feel warm when you hover your hand over the pan), add in mushrooms and leeks. Saute, occasionally stirring, about 5-6 minutes. Add spinach and cook until leaves are wilted, about 2-3 minutes. Remove from heat and season with salt and pepper.
  5. Separately in a food processor, pulse tofu, hummus, and nutritional yeast until ingredients are combined.
  6. In a large mixing bowl, stir together tofu filling and spinach and mushroom mixture.
  7. Pour filling on top of baked crust and bake at 375ºF for about 30 to 40 minutes or until the top is golden and filling is slightly firm to touch.
  8. Remove from oven and cool the quiche briefly, about 5 minutes. Cut and serve. Store leftovers in an airtight container in the fridge for up to 3 days.