Vegan Asparagus & Mushroom Quiche

This Vegan Asparagus & Mushroom Quiche is hearty, fluffy, and full of spring flavor! The eggy texture will leave you wondering how it’s made entirely from plants. Vegan, Gluten-Free, Oil-Free, and Soy-Free.

I’m telling you, this Vegan Asparagus & Mushroom Quiche is a breakfast no-brainer. It’s super easy to meal prep for the week, but fancy enough to bring to dinners, holidays, or parties. Feeling fancy? Make a quiche! Feeling lazy? Make a quiche! What other recipes can you say that about? Not many..

INGREDIENTS FOR VEGAN ASPARAGUS & MUSHROOM QUICHE

You only need a handful of ingredients to make this glorious brunch staple:

• Pie Crust: I used my 3-Ingredient Pie Crust, but you can also use a pre-baked crust, or sub another of your choice.
• Vegetables: I used Cremini Mushrooms & Asparagus to give this quiche a bright, spring flavor, while adding some crunch and texture to the fluffy, eggy consistency. If you’d prefer, you can swap out any of your favorite vegetables here!
• Chickpea/Garbanzo Flour is one of the many vegan egg replacement options, and it’s one of my absolute favorites! It gives the quiche a hearty, yet fluffy texture that’s similar to eggs. It also makes this dish full of fiber and protein – what better way to start the morning?! 
• Tamari: just a bit adds a savory richness and brings together all of the flavors in this dish.
• Herbs + Spices: I used my favorite blend of breakfast-y herbs & spices — nutritional yeast, garlic, turmeric, chives, and a bit of sea salt. But, again, this dish is super customizable, so feel free to swap any of your favorite spices here.

HOW TO MAKE VEGAN ASPARAGUS & MUSHROOM QUICHE

Let’s face it: the word quiche sounds kinda fancy. But I promise that this recipe is so much easier than you’d think! All you have to do is:

1. Form the pie crust
2. Sauté the vegetables
3. Whisk the quiche filling and fold in the veggies
4. Pour & Bake! Sit back and enjoy the delicious smells that are about to fill your house while this bad boy bakes.

My favorite part about this dish has got to be how satisfying the texture combination is. The warm, crispy pie crust + fluffy egg-y base. + extra seasonal veggies = the ultimate trifecta. This Vegan Quiche is perfect for a weekend brunch…or let’s be real, any day of the week. It’s easy enough to meal prep for the week, but fancy enough to bring out to a dinner or holiday party!

If you end up with leftovers, you can store this in the fridge for up to 5 days, or pre-slice and freeze for up to 2 months. It can be eaten hot or cold, but I recommend warming it up in the oven, toaster oven, or air fryer, to keep the crispness of the crust. Just typing this is making me want to warm up a slice right now! 

If you’re looking for more quiche recipes, you’ll also love this Vegan Sweet Potato & Rosemary Quiche, this Easy Vegan Quiche, and these Vegan Spinach & Mushroom Crustless Quiches!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Vegan Asparagus & Mushroom Quiche

Print Recipe

★★★★★

5 from 2 reviews

This Vegan Asparagus & Mushroom Quiche is hearty, fluffy, and full of spring flavor! The eggy texture will leave you wondering how it’s made entirely from plants. Vegan, Gluten-Free, Oil-Free, and Soy-Free.

• Author: Caitlin Shoemaker
• Prep Time: 15 Minutes
• Cook Time: 30 Minutes
• Total Time: 45 minutes
• Yield: Serves 4 to 6 1x
• Category: Main
• Method: Oven
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 batch 3-Ingredient Pie Crust, pre-baked (or sub other crust)
• 5 ounces (140 g) cremini mushrooms, sliced 
• 6 ounces (170 g) asparagus, chopped; about 1/2 bunch 
• 1 tablespoon low-sodium tamari
• 1 cup (115 g) chickpea/garbanzo flour 
• 1/4 cup (22 g) nutritional yeast 
• 1 teaspoon garlic powder 
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon baking powder 
• 1/2 teaspoon sea salt 
• 1 cup (135 ml) non-dairy milk 
• 1 tablespoon chives, chopped

Instructions

1. Preheat the oven to 350F. Line and prepare an 8″ pie tin with the 3 Ingredient Pie Crust, or use another store-bought or homemade version of your choice.
2. Add 2 tablespoons of water to a medium nonstick pan over medium-high heat (or use 1 tablespoon of cooking oil). Add the asparagus and mushrooms, then sauté for 2 to 3 minutes. Pour the tamari into the pan, then sauté for an additional 5 to 7 minutes, until the mushrooms are cooked down and no liquid remains in the pan.
3. Prepare the quiche filling while the vegetables are cooking. Whisk the chickpea flour, nutritional yeast, garlic powder, turmeric, baking powder, and salt together in a large bowl until well-combined. Pour in the milk and mix well, until no clumps remain. Finally, fold in the cooked asparagus and mushrooms once they are finished cooking.
4. Pour the quiche mixture into the pre-baked pie crust and smooth the top out with a spatula. Bake in the oven for 30 to 35 minutes, until a toothpick comes cleanly out of the center. Let the quiche cool for 5 to 10 minutes, then slice and serve as desired. Store leftovers in the fridge for up to one week.

Keywords: healthy vegan quiche, vegan asparagus quiche, vegan mushroom quiche, egg free quiche, vegan quiche, spring vegetable quiche