This vegan bacon mushroom spinach quiche is so moreish and realistic that no one will guess that it’s vegan! The eggless filling is deeply flavorful and made from ingredients you can feel good about. Perfect for a weekend brunch or special occasion!

❤️ Why You’ll Love This Recipe

I don’t toot my horn very often, but when I do, I toot it loudly. This is the best quiche I’ve ever tasted! It’s the perfect balance of smoky bacon, umami mushrooms, fresh spinach, and melty cheese all nestled in a flakey pie crust. Swoon worthy and sure to please all eaters around your table. The fact that it’s completely vegan will be our little secret! 😉 It’s"“

Made with wholesome ingredients you can feel good about.
Can be made with a store-bought pie crust.
Egg-free, dairy-free, nut-free, and easily made gluten-free too!
Perfect for a weekend brunch or special occasions.
Great for making ahead of time.
Incredibly flavorful, just like classic quiche!

This is one of those “you have to taste it to believe it” recipes and I’m over the moon excited for you to try it!

🔖 Ingredients For Vegan Pie Crust

You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post. Here’s an overview of what you’ll need for the pie crust and the eggless quiche filling:

All-purpose flour- Best all-around flour for pie crusts.

Vegan butter- Easy to find in the non-dairy case of your local grocer or next to the diary-based butter. My favorite brand is Country Crock Plant Butter

Ice cold water- Add ice cubes to the water to make it ice cold.

Salt- I used Diamond Crystal Kosher salt in this recipe.

This pie crust recipe is based on the “All Butter Dough” recipe in my friend, Kate McDermott’s essential cookbook, Art of the Pie.

🔖 Ingredients For Eggless Quiche Filling

Vegan bacon- Use vegan bacon that can be cooked crispy and chopped into bacon pieces. I love MyBacon by MyForest Foods.

Mushrooms- Baby shiitake mushrooms are my new love and what I used when testing this recipe. Other good choices are price-friendly and easy-to-find cremini mushrooms.

Onion- For depth of savory flavor.

Fresh baby spinach- Choose a vibrant green fresh spinach. Chopped larger leaves will work well too.

Extra firm tofu- Choose extra firm tofu to make sure that your eggless quiche holds together when sliced. There are lots of brands to choose from.

Plant-based milk- I used rich and creamy soy milk in this recipe. Other good options are full-fat oat milk or creamy almond milk.

Nutritional yeast- With its cheesy taste and nutty notes, nutritional yeast helps marry all the savory flavors together.

Turmeric, salt & ground black pepper- The intense gold color of turmeric gives our eggless quiche filling a realistic color. Salt & pepper help the flavors come alive.

Vegan cheddar cheese- Vegan cheese has come a looooong way in the past few years and can easily be found in a well-stocked grocery store. Choose a shredded vegan cheddar from an established brand such as Violife and Follow Your Heart.

Olive oil- This flavorful oil helps create the Maillard reaction, or browning process, when cooking the onions. If you have another favorite oil, by all means, use it!

🥧 How to Make Vegan Bacon Mushroom Spinach Quiche (with photos)

When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there. Here are step-by-step instructions for each part of this recipe.

1. Preheat your oven to 375° F / 190° C. Set aside an ungreased 9½-inch tart pan or a 9-inch deep-dish pie pan.

2. Place the flour and salt in a medium-sized mixing bowl. Whisk to combine. Plop in the cold vegan butter.

3. Use a pastry blender to cut the butter into the flour mixture. Leave some chunks the size of peas and almonds.

4. Pour the ice-cold water evenly over the flour/butter mixture. Use a fork to lightly stir it together. Now use your hands to quickly work the dough into a ball. If it doesn’t hold together and there is flour remaining at the bottom of the bowl, add up to 1 more tablespoon of ice-cold water. Knead the dough 5-6 times.

5. Tightly wrap in plastic wrap and place in the refrigerator to chill while you make the quiche filling.

6. In a large frying pan over medium-high heat, cook the vegan bacon according to the package directions until crispy. Transfer to a cutting board, leaving the hot fat behind in the pan. Cut the bacon into ¼ – ½ inch bacon pieces.

7. Tumble the chopped mushrooms into the pan along with 2 tablespoon of olive oil. Stir to coat. Let the mushrooms brown for several minutes before stirring again. Continue to brown for 5-7 more minutes, stirring occasionally. Add more oil as needed to prevent sticking. When the mushrooms have shrunk in size by about half and look slightly crispy, they’re done.

8. Add the onions and half a teaspoon of salt and pepper to the pan with the mushrooms. Mix it all together. Cook, stirring occasionally, until the onions are soft and golden brown, about 5 minutes.

9. Stir the spinach into the mushroom mixture. Cook for 2 minutes until wilted. Turn off the heat.

10. Add the tofu, plant-based milk, nutritional yeast, ½ teaspoon of salt, and optional turmeric into a high-powered blender. Blend until thick and creamy. You may need to use the tamper or stop to scrape down the sides as you blend.

11. Spoon the tofu mixture into the pan with the vegetables. Gently mix it all together, scraping up any brown bits sticking to the bottom.

12. Fold in the vegan bacon and cheese.

13. Take the pie dough out of the refrigerator and remove the plastic wrap. Place it on a well-floured surface. Sprinkle flour on top. Use a rolling pin to thump the dough into a wide flat disk.

14. Roll the dough from the center out in all directions into a circle that is about 2 inches wider than your pie pan.

15. Lightly roll the dough around your rolling pin and transfer it to the top of the pie pan. Unroll the dough and gently coax it into place. Make sure there are no gaps between the pie dough and the pan.

16. Tuck any excess dough hanging over the edge of the pan behind itself. Now, use your fingers to create decorative flutes all around the edge.

adding eggless filling to a vegan quiche

17. Spoon the vegan quiche filling into the unbaked crust and smooth out the top. Brush the crust with olive oil.

18. Bake at 375° F / 190° C for 50-60 minutes until the filing is hot and bubbly and the crust is golden brown. Let cool for 20 minutes or more to set before slicing. Serve warm (not hot) or at room temperature.

❄️ Storage Instructions

How long does quiche last in the fridge?

A vegan quiche will last about 3 to 5 days in the refrigerator when cooled first and stored in an airtight container or wrapped in plastic wrap.
I have not frozen this recipe. But if you give it a try, I’d love to hear how it turns out
This recipe tastes most flavorful at room temperature. If you’d like it reheated, place your vegan quiche in a 350°F / 177°C oven until warmed through, 10-15 minutes. Or reheat each slice in the microwave in short intervals.

❓ Recipe FAQs

Can I make this vegan quiche gluten-free?

Absolutely! Use this wonderful gluten-free pie crust recipe. The vegan quiche filling is naturally gluten-free.

Can I make this recipe ahead of time?

This is a great recipe to make ahead of time and perfect if you are hosting a special brunch. It tastes the most flavorful when served at room temperature, so you won’t have to stress about reheating.

Once the vegan quiche is completely cool, wrap the pie pan in plastic wrap and store it in the fridge. Remove one hour before serving to bring it back up to room temperature. Brush the crust with olive oil for extra richness and then slice.

Can I make a crustless quiche?

Yes, the tofu filling bakes up firm enough to slice and serve without a crust underneath it. After baking, cool to room temperature. Slice and carefully remove each piece with a pie server.

🐣 What to Serve With Quiche Brunch

1️⃣ Decorate your table with this pretty Vegan Braided Easter Sweet Bread . It’s so soft and fluffy!

2️⃣ Spoon Vegan Chickpea Salad on warm slices of Rosemary Stovetop Socca

3️⃣ Arrange little squares of Vegan Nettle Spanakopita on a platter for easy serving.

4️⃣ Everybody loves a hearty charcuterie board with flavorful Muhammara and White Bean Sorrel Hummus.

5️⃣ Wow your guests with Vegan Chocolate Layer Cake. It’s a snap to decorate for Easter!

I hope spring is popping its pretty little head out of the ground in your corner of the world as it is mine. We’ll be springing forward in just one week with a whole hour of light to savor in the early evenings. I think I’ll don a thick sweater and take a slice of this yummy vegan quiche outside to enjoy on the patio. Won’t you join me?

Happy baking and I’ll see you in the spring, toot-toot! 🌿

X, o,

Vegan Bacon Mushroom Spinach Quiche

Table of Contents

❤️ Why You’ll Love This Recipe

🔖 Ingredients For Vegan Pie Crust

🔖 Ingredients For Eggless Quiche Filling

🥧 How to Make Vegan Bacon Mushroom Spinach Quiche (with photos)