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    Home » Recipe Index » Main dish

    Vegan Spinach Quiche (Gluten-Free)

    Published: Sep 11, 2021 · Modified: Mar 18, 2025 by Jessica

    JUMP TO RECIPE PIN SHARE

    Make this vegan spinach quiche at your next brunch celebration, it is so delicious it will be a hit! Made with a homemade pie crust (or use store-bought) and a creamy and cheesy spinach filling, this recipe makes for a high-in-protein plant-based meal that's easy and great for meal prep.

    There is a slice of a vegan spinach quiche that's being hold and close to the camera. You can see in the background the whole vegan spinach pie as well as a white and blue hand towel.

    This week is all about vegan pies! I just shared my easy gluten-free shortcrust pastry, but now let's use that pie crust in both savory and sweet dishes. And what better than starting off with a creamy, cheesy and wholesome vegan spinach quiche!

    A classic quiche is filled with eggs, cheese and milk/cream, but here we are using tofu and flavorful ingredients to make this plant-based quiche just as delicious as a traditional French quiche recipe.

    The silken tofu creates a soft and delicate mouthfeel texture particular to a quiche and since it is also quite tasteless, the tofu simply takes on the flavor from the veggies and spices. You can either buy a crust that's already made for an extra quick recipe or make it yourself for the ultimate homemade vegan quiche!

    Make it for your next holiday brunch table, Easter and Mother's day celebration alongside a generous serving of pancakes, buckwheat crepes, vegan apple bread and vegan hash browns for an amazing festive meal!

    ➡️ Looking for more vegan pie recipes to try? Check out this easy vegan cherry pie, this lemon coconut pie and this savory lentil pot pie!

    Let me know if you give it a try! ❤️

    Overhead view on a vegan spinach quiche that's being sliced. There are on the side a hand towel, garlic, nutritional yeast in a bowl and black pepper.
    Jump to:
    • ❤️ Why you will love this recipe
    • ✅ Making an egg-free quiche
    • 🗒 Ingredient notes (+ substitutions)
    • 📝 Variations to the recipe
    • ➡️ Choosing the right tofu to make this vegan spinach quiche
    • 🍽 How to make this vegan spinach quiche
    • 💡 Cooking tips
    • 🍴Serving suggestion
    • ❗️Storage tips
    • 🥧 Other vegan pie recipes you might like
    • 🌱 Other spinach recipes you might like
    • 📖 Recipe

    ❤️ Why you will love this recipe

    • Easy, quick and can be meal-prepped ahead of time.
    • Healthy and high in quality plant-based protein.
    • Dairy-free, egg-free, gluten-free and filled with vegetables.
    • Makes for a great savory breakfast brunch or lunch.
    • Eat it warm or cold, it makes for amazing leftovers.

    ✅ Making an egg-free quiche

    Eggs are normally a key ingredient used to make a quiche. Not only do they bring a subtle egg-ish flavor, but also are responsible for creating a moist and tender, yet not wet nor gooey, consistency that sets while cooking.

    But making an egg-free quiche is not that hard at all! There are many egg replacements you can use, but in this case silken tofu (+ cornstarch) is blended to a creamy texture alongside nutritional yeast and salt. It creates a cheesy, salty and high-in-protein base to hold on to all the delicious spinach filling.

    Also, if you love the egg flavor, then consider adding a generous pinch of black salt (kala namak). Just like in this tofu scramble or these vegan egg bites, this type of salt naturally has a egg-ish flavor that benefits vegan egg dishes. You can easily buy it online (I love this black salt from Spicy World).

    Front view on a slice of vegan spinach quiche that's on a plate with a bite taken off. There is a fork on the plate in the background.

    🗒 Ingredient notes (+ substitutions)

    Showing are the ingredients needed to make vegan spinach quiche.
    • Pie crust: I like to make this recipe using my homemade pie crust, but store-bought crusts work too.
    • Silken tofu: this is the base for the creamy filling. I recommend using the one kept in the fridge section close to the produce.
    • Nutritional yeast: add a subtle cheesy flavor.
    • Cornstarch: as a binder, essential to create a final texture that holds well together.
    • Green and white onion: both kinds of onion add lots of flavor, so try to use both as directed.
    • Spinach: there is a whole lot of spinach in there, but you will see, it will cook down a lot! Roughly chop the leaves first for the best result.

    ⭐️ Full list of ingredients (+ quantities) down below in the recipe card!

    📝 Variations to the recipe

    • You can swap/add more vegetables if desired. If you want to add more veggies, then I would recommend using only half of the spinach to keep about the same ratio of veggies/tofu. Other veggies that would work well for this quiche are mushrooms, kale, leeks and red peppers. Be sure to also cook the vegetables first to remove some of their water (so it does not water down the filling).
    • Add some dried or fresh herbs like basil, parsley, oregano, Italian mix, etc.
    • You can add some raw potatoes to the creamy mixture, as long as you peel them first and cube the potatoes small enough so it has time to cook. They add lots of texture and make this pie more filling too.

    ➡️ Choosing the right tofu to make this vegan spinach quiche

    You will need a silken tofu to make this recipe. I used the silken tofu from Nasoya.

    Do not mistake it for a softer kind of firm tofu. What you are looking for is a pudding-like tofu that's super soft and higher in water than the usual firm tofu (it has a jelly/bouncy/pudding-ish texture). Make sure to remove the extra water sometimes surrounding the tofu in the package before transferring it to the blender for the best texture.

    For more ways to use silken tofu, be sure to check out these recipes!

    • Chocolate strawberry bars
    • Silken tofu scramble
    • Raspberry mousse
    • Miso ramen soup
    Overhead view on a slice of vegan spinach quiche with a bite taken off and the fork containing some of the quiche on the side.

    ✅ What pie crust to use and should I bake it first?

    You can use your favorite store-bought crust, or if you have an extra 20 minutes, then I recommend you make this shortcrust pastry. Once shaped, then blind-bake it for about 10 minutes at 350ºF and let it slightly cool down while preparing the filling.

    If you are not following a gluten-free diet, then you can also use a regular vegan pie crust.

    🍽 How to make this vegan spinach quiche

    Large pan cooking onion and green onion.

    Step 1: Warm up a large pan with a little oil, then add the yellow onion and green onion with a pinch of salt. Cook for 5-7 minutes or until tender. Add the garlic and cook for one more minute stirring often.

    Large pan with spinach.

    Step 2: Add the chopped spinach and cook until wilted (for a few minutes) and the pan becomes less watery (wait for most of the water from the pan to evaporate). Then, remove from the heat.

    Blender with tofu and seasonings.

    Step 3: To a blender, add the drained tofu, nutritional yeast, cornstarch and salt. Blend on high until smooth and creamy.

    Blender with a tofu creamy mix and cooked spinach.

    Step 4: Transfer the spinach mix to the blender and use a spoon to stir them in the tofu mix (do not blend!).

    Pie mixture pouring into a pie crust.

    Step 5: Pour into your pie crust (pre-bake first) and bake at 350ºF for 30-35 minutes. Then, let the pie cool down for at least 20 minutes so it can set.

    ⭐️ Detailed recipe (+ video) down below in the recipe card!

    💡 Cooking tips

    • You will have to cook the veggies before adding them to the quiche. Not only will this create better flavor, but also cooking down the veggies means removing lots of their water. This will help not to have extra moisture into the quiche and have the filling hold better after slicing. If you feel like your veggies are still too wet after cooking in the pan, then don't hesitate to pat dry them before transferring to the silken tofu mixture.
    • Be sure to pre-chop the spinach first, even if you use baby spinach. It helps distribute the veggies better throughout the quiche.
    • I know how hard it is to wait before slicing your quiche, but make sure to give it a good 20 minutes of cooling down (or even more) before touching it. The quiche needs to be set before slicing, so be patient!
    Front angle view on a vegan spinach quiche with a slice taken off. There is a close up on the middle portion to show the creamy texture of the quiche.

    🍴Serving suggestion

    I love this quiche served as part of a savory plant-based breakfast or brunch meal. It is filled with protein and will keep hunger away for a while.

    Great pairing recipes for a brunch would be eggless salad, pancakes, buckwheat bread, apple bread, blueberry jam or easy scones.

    ❗️Storage tips

    This quiche stores very well in the fridge, which makes it a great vegan dish to meal-prep ahead. Once baked and cooled down, cover the quiche with plastic wrap and keep it in the fridge for up to 5 days.

    I love to eat the leftovers cold straight from the fridge, but if you want to warm it up, then heat it in the microwave for a few seconds or in the oven at 350ºF for about 10 minutes.

    Front view on a slice of vegan spinach quiche that's placed on a white plate with a fork on the side. There is a bigger spinach pie in its dish in the background.

    🥧 Other vegan pie recipes you might like

    • Overhead view on a vegan lemon pie garnished with whipped cream and berries. There is a slice of pie that was taken off.
      Vegan Lemon Pie (with Coconut Milk)
    • Overhead view on a vegan cherry pie that has a portion taken out and placed on a side plate.
      Easy Vegan Cherry Pie
    • Overhead view on a coconut oil vegan pie crust still empty and uncooked with a blue hand towel on the side.
      Easy Vegan Pie Crust (with Coconut Oil)
    • There are 4 vegan apple turnovers on a plate with apples on the side.
      Vegan Apple Turnovers

    🌱 Other spinach recipes you might like

    • There are 2 white bowl containing a vegan spinach soup with potatoes. There is a small white bowl with chopped chives on the side, as well as a beige hand towel and a wooden board with sliced bread and lemon wedges.
      Vegan Spinach Soup with potatoes
    • White bowl of sweet potato and spinach red lentil dhal garnished with cilantro and lemon wedges.
      Sweet Potato Red Lentil Dhal with Spinach
    • View on a large bowl of arugula spinach salad with vegan feta cheese, cherry tomatoes, red onion and nuts.
      Arugula and Spinach Salad
    • Overhead view on a bowl of creamy vegan spinach pasta with lemon.
      Creamy Vegan Spinach Pasta

    I hope you enjoy this vegan spinach quiche as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!

    Let's stay in touch with Instagram, Pinterest and Facebook. Also, don't forget to subscribe to my newsletter to be sure not to miss anything.

    📖 Recipe

    Overhead view on a vegan spinach quiche with a slice that was taken off. There are on the side a hand towel, garlic, nutritional yeast in a bowl and black pepper.

    Vegan Spinach Quiche (Gluten-Free)

    5 from 2 votes
    Make this vegan spinach quiche at your next brunch celebration, it is so delicious it will be a hit! Made with a homemade pie crust (or use store-bought) and a creamy and cheesy spinach filling, this recipe makes for a high-in-protein plant-based meal that's easy and great for meal prep.
    PRINT RECIPE PIN RECIPE
    Prep Time20 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr 10 minutes mins
    Servings 6 people
    Author Jessica Laroche

    Equipment

    • Blender

    Ingredients
      

    • 1 pie crust
    • 454 g silken (soft) tofu
    • 2 tbsp cornstarch
    • ⅓ cup nutritional yeast
    • ½ tsp salt
    • 1 white onion - diced
    • 3 green onions - sliced
    • 1 garlic clove - crushed
    • 10-11 oz baby spinach - roughly chopped

    Instructions
     

    • Preheat the oven to 350ºF. Pre-cook the pie crust for 10 minutes (use store-bought for a quicker recipe).
    • Warm a large pan with a little oil, then add the onion and green onion with a pinch of salt. Cook on medium-high heat for about 5-7 minutes and stir often. When the veggies are soften and slightly browned, then add the garlic and cook for one more minute, but not longer so it does not burn.
    • Add the spinach, stir and cook until wilted, about 3-5 minutes (cook down until the veggies are not watery anymore). Remove from the heat and set aside to let it cool down.
    • In a blender, combine the tofu, cornstarch, nutritional yeast and salt.
    • Remove the blender from its base and add the spinach-onion mixture to it. Stir to combine using a spoon (do not blend!). Then, transfer the creamy spinach mixture over the pre-baked crust. Make sure the spinach is well distributed.
    • Bake in the oven for 30 minutes. Then, let the quiche set at least for 20 minutes at room temperature before slicing and eating.

    Video

    Notes

    • Be sure to let the pie rest for at least 20 minutes before slicing and eating, it needs to set first, so be patient!
    • You can add some cook/wilted mushrooms, kale, leeks or red pepper to this recipe. If you do add more veggies, then use less spinach to keep the same texture, and pat dry them if it creates too much water. 
    • You can add some raw potatoes to the creamy mixture, as long as you peel it first and cube it small (so it has time to cook fully).
    • Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

    NUTRITION

    Calories: 211kcal | Carbohydrates: 23g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 353mg | Potassium: 522mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4491IU | Vitamin C: 16mg | Calcium: 85mg | Iron: 3mg
    CLICK TO SUBSCRIBE FOR UPDATES!
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    Reader Interactions

    Comments

    1. Gilbert says

      February 22, 2023 at 3:42 pm

      5 stars
      We loved this quiche. I added vegan cheese on top, was great.

      Reply
      • Jessica says

        February 22, 2023 at 8:00 pm

        Hi Gilbert, I'm glad you loved it! The vegan cheese is a good idea 🙂

        Reply
    2. Ellie says

      February 10, 2023 at 1:11 pm

      5 stars
      We loved this vegan quiche, made it for brunch and everyone enjoyed it.

      Reply
      • Jessica says

        February 10, 2023 at 1:17 pm

        Oh that's great, thanks so much for your comment! 🙂

        Reply
    3. Margaret Perez says

      October 14, 2021 at 3:32 pm

      Can you make this recipe without using a pie crust?

      Reply
      • plantbasedjess says

        October 14, 2021 at 4:20 pm

        Interesting, this is a good question. I haven't tried it, but I'm thinking it would work. The crust does help hold everything together, but I was happy with how the filling what holding on its own, so it might be working really well. It would look like a frittata that's a little softer! Yum! 🙂 Let me know if you try it!

        Reply

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    Hi there! I’m Jessica, a pasta obsessed French Canadian now living in beautiful Maine. I’m a mom of two, experienced foodie and ninja meal planner. I believe everyone can make stress-free plant-based meals with wholesome ingredients that your family and friends will love. 

    Join me in my kitchen to discover fun and creative recipes or click to find out more. Welcome!

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