Quiche is such a delicious dish and this one is dairy and egg-free! Yep, this cheesy mushroom vegan quiche recipe is totally plant-based and makes a delicious vegan meal – how cool is that? When I make my quiche, I like to make two pies or 24 tarts. Two pies, so I can eat one and freeze the other and 24 tarts because I love to take them camping or pull four from the freezer, heat them up and serve with a salad for a beautiful meal. Your family and friends will love it if you share them too!
Once you prep all your ingredients, it’s pretty straightforward to bake your pies or tarts. I like to bake mine and then freeze them. Easy to reheat and they taste like you just made them that morning.
Now I prefer to make my own crust, it’s just sooo much better IMHO and yet store-bought will work just fine. If you are looking for a good pie recipe, I’ve got you covered. You would use about ¼-1/3 of the pie crust recipe for this dish, again the remainder of your pie crust can be frozen and used another day. The recipe can be accessed here
Ok, let’s get to this yummy dish!
What you will need for your Cheesy Mushroom Vegan Quiche
- Pie crust for two bottoms or 24 tart shells
- One block of tofu, crumbled
- 1 small onion, diced, sauté and set aside
- 1 garlic, minced
- 3.5-4 cups fresh mushrooms, chopped small and sauteed
- Splash of red wine or balsamic vinegar to deglaze the mushrooms as they sauté
- 2 tablespoons hummus
- 2 tablespoon nutritional yeast
- 1 tablespoon capers, chopped
- 2 cups of shredded cheese, I used a combo of cheddar and mozzarella
- 1 cup baby tomatoes, halved
- 2 green onions, chopped
- 1/2 teaspoon black salt, (this has a sulphury taste, like eggs)
- 1/2 Spike seasoning or another brand of basic seasoning that you like
- 2 T Mayo
- Splash of Almond milk
- Salt and pepper to taste
How to make your Cheesy Mushroom Quiche
- Preheat the oven to 400 degrees
- Prep all your ingredients
- Make or buy your crust or tart shells
- Crumble the tofu and put it in a large bowl
- Add in all the ingredients, (except the cheese, tomatoes, and green onion), and mix it all gently together
- Add in about ¾ of the cheese shreds and mix again
- Fill the tarts or pie shells full of the mixture
- Add 2-3 tomato halves on each tart or spread ½ of the tomatoes on each pie
- Sprinkle with the green onion
- Sprinkle the remainder of the cheese
- Bake in a hot oven (400) till hot and bubbly
- Serve with a fresh green side salad. Enjoy!
As I mentioned, I will be taking some of the tarts with me camping, so easy to heat up and have a wonderful breakfast with some toast and fresh fruit. Perfect! Other ingredients that you might enjoy are jalapeños, meatless ham, and parmesan cheese….use your imagination.
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