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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)

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 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.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings 6 people
Author plantbasedjess


  • Blender


  • 1 pie crust
  • 454 g silken (soft) tofu
  • 2 tbsp cornstarch
  • 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


  • Pre-heat the oven to 350º. Pre-cook the pie crust for 10 minutes (use store bought for a quicker recipe).
  • In a large pan (warm some oil first if desired), start by cooking the onion and green onion on medium-high heat with a pinch of salt for about 5-7 minutes. Stir often. When the veggies are 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. 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 long 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.



  • 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).