1. Does spinach need to be cooked before putting in quiche?

Yes, spinach should be cooked before adding it to your quiche filling—especially if it’s fresh. Raw spinach holds a lot of water, which can release during baking and lead to a soggy texture. Sautéing or steaming it helps reduce moisture and intensifies flavor. If using frozen spinach, be sure to thaw and squeeze out all the liquid before use.

2. What is a vegan substitute for cream in quiche?

There are several delicious plant-based substitutes for cream in vegan quiche. The most popular options include: Cashew cream (soaked and blended cashews) Silken tofu Unsweetened soy or oat milk Store-bought vegan cooking creams These alternatives deliver the same rich, velvety texture without dairy.

3. What can I replace eggs with in a quiche?

For a perfect egg-free filling, you can use: Silken tofu blended with spices and nutritional yeast Chickpea flour batter (mixed with water and seasoning) Commercial vegan egg replacers Cashew cream combined with starch (like cornstarch) Adding a pinch of kala namak (black salt) gives your filling an egg-like flavor.

4. What is the main difference between a quiche and frittata?

The primary difference lies in the crust and texture : A quiche has a crust and a softer, creamier filling. A frittata is crustless and firmer—similar to an omelet. In vegan versions, quiche usually uses tofu or cashew cream in a pie shell, while frittata relies on chickpea flour or tofu without a crust.

Vegan Spinach Quiche – A Delicious 2025 Brunch Favorite

Name: Vegan Spinach Quiche
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Vegan
Ingredients: 1 pre-made vegan pie crust; 1 tablespoon olive oil; 1 small onion, diced; 3 cloves garlic, minced; 4 cups fresh spinach, chopped; 350g firm tofu; 1/4 cup unsweetened plant-based milk; 3 tablespoons nutritional yeast; 1 tablespoon cornstarch; 1/2 teaspoon turmeric; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon ground nutmeg

Description

A flavorful and satisfying vegan spinach quiche with a creamy tofu base and flaky crust — perfect for brunch or any time of day.

Ingredients

Scale

1 pre-made vegan pie crust
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
4 cups fresh spinach, chopped
350g firm tofu
1/4 cup unsweetened plant-based milk
3 tablespoons nutritional yeast
1 tablespoon cornstarch
1/2 teaspoon turmeric
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg

Instructions

Preheat the oven to 180°C (350°F).
Heat olive oil in a skillet over medium heat.
Sauté the onion and garlic until soft and fragrant.
Add the chopped spinach and cook until wilted. Set aside to cool slightly.
In a blender or food processor, combine tofu, plant-based milk, nutritional yeast, cornstarch, turmeric, salt, pepper, and nutmeg. Blend until smooth.
Stir in the sautéed spinach mixture.
Pour the mixture into the prepared pie crust and spread evenly.
Bake for 35-40 minutes, or until the top is golden and set.
Let cool slightly before slicing and serving.

Notes

Great served warm or at room temperature. Can be stored in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Brunch
Method: Baking
Cuisine: Vegan

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 1g
Sodium: 320mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 9g
Cholesterol: 0mg

Keywords: vegan quiche, spinach quiche, tofu quiche, vegan brunch