Vegan Spinach & Mushroom Crustless Quiches

GFGluten Free

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

These Vegan Spinach & Mushroom Crustless Quiches are a perfect savory on-the-go breakfast, and are packed with plant based protein to keep you satiated!

Savory breakfast lovers, rejoice! These Spinach & Mushroom Quiches are good-for-you, high in protein, and taste absolutely delicious.

To be honest, I ate these for both breakfast and dinner when I was testing the recipe…because they are so dang good!

Vegan Spinach & Mushroom Crustless Quiches - High Protein Breakfast Recipe #vegan #mealprep #highprotein #veganbreakfast #glutenfree

Now I know what you are thinking – how on earth can you make a Vegan Quiche? I didn’t want to use any expensive or finicky vegan egg replacer, but I still wanted these quiches to, well, look and taste like Quiches. Thats where Chickpea Flour comes in! It’s high in protein, the perfect balance of light and dense, and is pretty inexpensive too. Most grocery stores will carry it (it may be called Garbanzo Bean Flour), but if you can’t find any in your area, you can also buy it online.

Vegan Spinach & Mushroom Crustless Quiches - High Protein Breakfast Recipe #vegan #mealprep #highprotein #veganbreakfast #glutenfree

See that? Looks pretty darn eggy to me.

Personally I love the flavor of these Spinach & Mushroom quiches as-is. However, if you really want these savory breakfast treats to taste more eggy, I would recommend adding 1/8 tsp of Black Salt (Kala Namak) to the recipe, as it has the same sulfuric flavor of eggs. Heads up: it’s not really black, it has more of a pinkish-purple hue!

Also, I would like to note that yes, I know these are not “technically” Quiches, because they don’t have a crust! However, we bake them in the oven, so they aren’t quite a vegan Frittata either. Therefore, I’ve just decided to go with “Crustless Quiche” — if that nomenclature offends you, feel free to call these whatever the heck you want. You should still make them though, because they are super duper delicious 😉

Vegan Spinach & Mushroom Crustless Quiches - High Protein Breakfast Recipe #vegan #mealprep #highprotein #veganbreakfast #glutenfree

A Few Final Thoughts:
  • These quiches are perfect for a grab and go breakfast – you can even pop the extras in your freezer, and just defrost / reheat on a busy day.
  • Not a fan of Spinach and/or Mushrooms? Feel free to swap out the veggies for your favorites!
  • Additionally, you can also add extra spices or seasoning blends to these Quiches. I think Rosemary or even some Garlic Powder would be great here!

If you’re looking for more savory vegan breakfast recipes, you’ll also love my  Sweet Potato & Black Bean Breakfast Burritos and my Savory Golden Oatmeal!

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 🙂

Print

Vegan Spinach & Mushroom Crustless Quiches

These Vegan Spinach & Mushroom Crustless Quiches are a perfect savory on-the-go breakfast, and are packed with plant based protein to keep you satiated!

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 12 Quiches 1x

Ingredients

Scale
  • 8 oz Baby Bella Mushrooms, thinly sliced
  • 34 oz Baby Spinach, fresh
  • 1 Small Red Onion, diced
  • 2 cup Chickpea Flour
  • 1/2 cup Nutritional Yeast
  • 1 tsp Baking Powder
  • 1/2 tsp Turmeric
  • 1 tsp Salt
  • 1/4 tsp Black Pepper
  • 2 cup Unsweetened Plant Based Milk

Instructions

  1. First, Preheat your oven to 350F. 
  2. Add a splash of water or oil to a large nonstick pan over medium heat. Add the diced Red Onion into the pan and sauté until almost translucent, then add the Mushrooms and sauté until all of their liquid has evaporated. Stir in the Fresh Spinach, and turn the heat off once it wilts. Set aside.
  3. In a large bowl, add the Chickpea Flour, Nutritional Yeast, Turmeric, Black Pepper, Salt, and Baking Powder. Mix well.
  4. Pour in the Plant Milk, and mix until a thick batter forms. Add the cooked Spinach, Mushroom, and Onion mix to the bowl, and fold into the batter.
  5. Grease or line a standard muffin tin, then distribute the batter evenly across all muffins. It is ok to fill the tins to the top, as the Quiches will not rise very much. Place into the oven, and bake for 28-30 minutes.
  6. Remove the muffins from the oven, and let sit in the pan for an additional 10 minutes. Remove from the tray, and serve warm or let cool completely.
  7. Store any leftovers in the fridge in an airtight container for up to one week. I personally enjoy these most when warmed! 

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Want to save these Vegan Spinach & Mushroom Crustless Quiches for later? Pin it to your Pinterest boards using the following image:

Vegan Spinach & Mushroom Crustless Quiches - High Protein Breakfast Recipe #vegan #mealprep #highprotein #veganbreakfast #glutenfree

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

Learn More

Want to make your own nut milk?
Subscribe and receive a FREE guide!
homemade nut milks in different sized glass jars on white background

You May Also Like

Leave a Comment

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. So yummy! Just made these for some guests and we all enjoyed them. Thanks so much for this easy plant based quiche recipe.

  2. This was delicious! I followed what other people recommended and added 1 tsp of garlic powder and a dash of paprika and it was so good! The texture is amazing. Love that it can be great for breakfast and lunch.

  3. Hey,

    Love your blog and your recipes! I was just wondering, is it possible to substitute chickpea flour with something else? It’s sadly unavailable here (as well as baby spinach, I’ll have to use ordinary one instead).

    Thanks so much for your help!

    1. Chickpea flour is a pretty major component for this recipe due to its texture and flavor! If you can – you could order the chickpea flour online through something like Thrive Market!

  4. This was so good! I tried another recipe a long while ago and did not enjoy it so I never remade it until this recipe. I halved the recipe because I only have 6 muffin cups. I used cooked mushrooms and potatoes as well as raw kale and raw red pepper for the filling. I also added kala namak, Trader Joe’s mushroom umami seasoning, onion and garlic powder, paprika, thyme, oregano and basil. And I also baked it 40 minutes. So light but filling and delicious! I paired it with sunflower seed sauce instead of ketchup and I think that made it more fancy =) Thank you!

  5. Looking forward to making this. I don’t like nutritional yeast so I’m going to use the dried cheese packet from Annie’s vegan Mac n cheese.

  6. Is it possible to substitute the Nutritional Yeast with something? I really want to make these but Nutritional Yeast is unavailable here ????