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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!
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.
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 😉
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 🙂
PrintVegan 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
- 8 oz Baby Bella Mushrooms, thinly sliced
- 3–4 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
- First, Preheat your oven to 350F.
- 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.
- In a large bowl, add the Chickpea Flour, Nutritional Yeast, Turmeric, Black Pepper, Salt, and Baking Powder. Mix well.
- 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.
- 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.
- 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.
- Store any leftovers in the fridge in an airtight container for up to one week. I personally enjoy these most when warmed!
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Has anyone made it in a pie pan? How long did it take to bake?? #toominimalistforamuffintin #iwantquiche!!
Yes, you can make this in a pie pan! I would suggest you follow this recipe (you can omit the crust) instead: https://frommybowl.com/easy-vegan-quiche/
Thanks! I made this but was not a big fan of the taste of the chickpea flour. Maybe if I baked it more until it was totally dry it would taste better, but then it wouldn’t really have the quiche texture.
Made this recipe for my family this evening and they were so good! Thank you, so tasty 🙂 xx
Hello Caitlin!
This recipe looks so good! But I don’t have a muffin tin, do you think I can do this in a pie or regular cake tin?
Hi Pascaline – yes, other readers have done so! You may have to increase the cook time by a few minutes to ensure that the center cooks thouroughly
I can’t wait to try these! Do you think it would be okay to subsistute veggie broth for plant based milk? I have a sensitivity to a lot of nut and seed milks but really want to give these a go!
★★★★★
Sam – yes, I think that would be fine!
Do you have an oil-free crust you would recommend? Also, do you think I could make this in a baking pan instead of a muffin tin? Thank you!
Hi Emma! I am actually currently tested out an oil free crust, it will be coming to the blog soon! Other readers have made this in a baking pan instead – i would just check the center of the quiche to make sure it is fully cooked, as you may need to increase the baking time
Tried this recipe! Good but still a little bland. Would definitely make again but probably add more onion or even sun dried tomato for more flavor.
★★★★
Thanks, Caitlin. This was a fun adventure. I added garlic powder as a couple comments suggested, and had to use 1/4 cup arrowroot powder because I ran short on chickpea flour, but otherwise smooth sailing.
★★★★★
I’m glad you enjoyed them Cara!
I’ve made this recipe for breakfast for the last month! I just tried adding a bit of black salt and garlic and it was super good!
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great idea!
could a white onion work as well?
Yes! 🙂
The minute I read your newsletter I knew I had to make these. It took me a couple stores to find chickpea flour but totally worth it. Your recipe is delightfully simple and I can’t wait to try out different veggie combos. ????
★★★★★
Yay! Thanks for the positive review, Steph 🙂
Lovely recipe! I think that next time i will add garlic powder for a little more flavour but the texture is spot on! Thanks for the amazing idea 🙂
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I’m so happy I found your blog (saw you mentioned on Great Sage’s FB page). I saw your IG video for this recipe and was wondering if you used any other spices in addition to the ones listed in the recipe. I thought I remember seeing something red in the spices you added. Please let me know. Thanks!!
Hi Denise, no I did not use any other spices, but feel free to add some in! The redish-orange spice was turmeric 🙂
I just made them and they are AMAZE. Ahhhh so good!! Thanks a ton
★★★★★
what would you recommend to replace the mushrooms? they look super good but i hate mushrooms 🙁
You can substitute with any other veggie that you would like!
Can I make a bigger batch and freeze it?
Yes!
Made this recipe today! Very tasty, but would definitely add garlic powder or paprika next time. Was super simple and came out just like the pictures! I’ve been trying to make a chickpea “omelette” for a while, but they always stick to the pan, so this was awesome because it’s similar and easy to make. I put half in the fridge and half in the freezer, so I’m curious to see how they are after defrosting. Excited to have non-vegan friends try as well! Thanks for the recipe Caitlin! (@still.becoming)
★★★★★
Was so excited when I saw this recipe so I made it right away! Had it this morning for breakfast, was delicious! I had some green pepper on hand so added that as well, and same with some garlic powder! Great recipe- will be making it again.
★★★★★
Yay!
These savory little vegan protein bombs are now one of my favorite breakfasts! I make a batch and eat two quiches for a meal, topped with black bean salsa. They freeze really well (freeze individually and then put in a container to keep them from sticking together). I thaw two in the refrigerator over night for the next morning. To warm them, I place the thawed quiches directly on the lower rack of my toaster oven, and bake at 375 degrees F for 30 minutes–this gives them a lovely lightly toasty brown outside, while the inside is hot but remains soft. So yummy–thank you for this recipe! As a vegan, I find it difficult to find high-protein, make-ahead breakfast ideas, not being a fan of either smoothies OR overnight oats. Before I became vegan, lite quiches were one of my favorite breakfasts when I had the time to make them. These are a very satisfying substitute–easier to make, and no crust to get soggy sitting in the refrigerator or burnt when re-heating.
★★★★★
Thanks for the detailed review, Eileen! 🙂
These quiches look lovely! And I prefer them to be crustless. Makes them easier to eat!
Can regular whole wheat or white flour be used – chickpea flour is unavailable here. 🙁
No, unfortunately this recipe will only work with chickpea flour.
If you can find *dried* chickpeas, you can make chickpea flour by grinding the beans in a blender into a powder. Super simple!
These look so tasty! After my juice cleanse I am definitely trying these! Love that they are gluten free 🙂