Easy Vegan Mushroom Quiche | GF, Egg-Free, No Tofu

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This comforting Mushroom Quiche is just amazing as you can eat it hot or cold. I love this meal especially on the hot summer night with a nice fresh salad on the side. You can also serve this quiche for breakfast or lunch, meal for any time of the day I say. This quiche is very easy to make. No need for a food processor. The filling is packed with flavor from sauteed onion, garlic, sweet bell pepper, and the amazing hardy shiitake mushrooms.

Easy Vegan Mushroom Quiche|GF, Egg-Free, No Tofu

Serves: 2-4
Prep Time: 20 min
Baking time:30 min
Total time: 50 min


  • 340 g or 12 oz shiitake mushrooms sliced or you can use cremini
  • 1 medium bell pepper or 2 small sliced
  • 1 onion chopped
  • 4 garlic cloves
  • 2 cups spinach
  • Chickpea batter
  • 2 cups Chickpea flour
  • 1 cup water
  • 1 cup almond milk (coconut milk) or water
  • 1/4 tsp turmeric powder
  • 1 1/2 tsp all-purpose seasoning
  • 1/2 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1 1/2 tsp sea salt
  • 1/2 tsp black pepper


  1. Preheat oven to 400 F. Grease a pie dish with coconut oil. Set aside.
  2. Prep all the veggies.
  3. In a bowl mix chickpea flour and all the spices. Add 1 cup of plant milk, 1 cup of water, and mix well until there are no lumps.
  4. Preheat the frying pan on medium heat. Sauté, the onion for 3 min then add garlic and cook for an additional 1 minute. Add bell peppers and mushrooms and cook until they are tender and the water evaporated about 5 min. Add 1 1/2 cup spinach and cook until wilted and there is no liquid in the pan.
  5. Now add the cooked vegetables to the chickpea batter and mix.
  6. Transfer the mixture to a baking pie dish. Decorate if you wish with peppers as I did in the video.
  7. Bake at 400 F for 30 minutes.
  8. Once done let the quiche cool down for about 10 min before serving. You can serve with salad on the side or with tomato sauce. It’s also delicious on its own.
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