Vegan Spinach Quiche

This recipe is incredible. As a vegan who is allergic to eggs and dairy, I was thrilled to discover this version of quiche.* It retains the creamy texture of the real thing but does not leave me with all of the side effects that the original would leave behind.

I fed this recipe to my family and they loved it. The next time I make it, I will have to make two! A quick double take and the pie plate went empty. Amazing! It is so tasty and creamy even the biggest skeptics will approve.

This is a versatile recipe just like quiche. You can change up the vegetables to make a different concoction each time. However, be sure to keep the volumes the same so that the consistency is not compromised.
Quiche before it is popped into the oven

Crust Ingredients:

  • 1/2 cup of dry millet
  • 1 1/4 cups vegetable broth
  • ½ teaspoon of Himalayan sea salt

I sometimes use a spelt crust instead. The recipe can be found on a package of spelt flour made by Bob’s Mills. My family prefers the spelt crust to the millet crust. However, if you have issues with gluten, the millet crust is the way to go.


  • Preheat oven to 350 degrees.
  • Grease the pie plate slightly with olive oil.
  • Cook the millet as per package instructions using the broth in the place of plain water.
  • Overcook the millet a little bit so that it is a bit sticky and almost falling apart. Stir it and pour it into a pie plate.
  • Using the back of a spoon, firmly press the millet into the pie plate. Smooth it out so that it covers the plate evenly to create a crust.
  • Bake the crust in the preheated oven for 10 minutes until it is a little bit dry.
  • Remove the crust from the oven (but keep it preheating for the quiche) and set aside while you prepare the filling.

Filling Ingredients:

  • 1 tablespoon organic cold pressed extra virgin olive oil
  • 1 large yellow onion, diced
  • 1 fresh red pepper cut into thin slices
  • 1 whole carrot, grated
  • 1 cup of firmly packed baby spinach
  • One package organic firm silken tofu
  • 1 tablespoon white miso
  • 2 tablespoon raw tahini
  • 1 tablespoon Bragg’s liquid aminos (or soy sauce)
  • Paprika for garnish


  • In a food processor combine the silken tofu, miso, Bragg’s, and tahini until the mixture has a very smooth consistency. Set aside and prepare the veggies.
  • Heat the olive oil in a large frying pan and sauté onions until translucent, about 5 minutes. 
  • Add to the pan the red pepper slices, grated carrot, and baby spinach.
  • Sauté everything for another 5 minutes until the spinach has begun to wilt and the other veggies begin to soften. 
  • Cover the pan and turn off the heat and set aside.
  • Pour the tofu filling mixture over the vegetables in the pan and combine well.
  • Pour the filling into the crust and smooth the top with a spatula.
  • Sprinkle the top with paprika.
  • Bake the quiche in a preheated oven for approximately 30 minutes. The top should be a light golden brown. 
  • Remove the masterpiece from the oven and let it sit for about 10 minutes so that it can set before serving. 


* I have made and enjoyed this quiche many times. However, since I have found out that I am sensitive to soy and wheat, I have had to stop enjoying it. I do want to revisit this recipe at some point replacing the tofu with coconut milk. I have tried this in several recipes with great success. Will let you know when I get around to trying it. In the meantime, if you tolerate soy and wheat, please do try the recipe. You will love it!

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