July 29, 2022

Mushroom and Spinach Quiche

Recipe: Hannah Sunderani

This savory tart is made with a flaky pastry and flavorful mushroom and spinach filling, and will please even non-vegans with its cheesy taste and eggy consistency. “I first tried vegan quiche at a plant-based restaurant called La Clairière near our apartment in Lille. It was a welcome dish, especially for my husband, Mitch, who loved the quiches I made before going vegan. This recipe is inspired by the quiches from that go-to restaurant, the mushroom and spinach combo being my favorite.” – Hannah Sunderani, cookbook author


Pastry Crust

  • 1 1⁄2 cups all-purpose flour
  • 1⁄4 tsp fine sea salt
  • 1⁄2 cup+ 1 tbsp vegan butter, cold
  • 1⁄4 cup cold water
  • 1 tsp apple cider vinegar


  • 1 tbsp coconut oil
  • 2 cloves garlic, finely chopped
  • 1 yellow onion, finely chopped
  • 8 oz. cremini mushrooms, thinly sliced
  • 4 cups tightly packed baby spinach
  • 12 oz. silken tofu
  • 1⁄4 cup unsweetened almond milk
  • 1⁄4 cup nutritional yeast
  • 1 tbsp arrowroot powder
  • 1⁄4 tsp ground turmeric
  • 1⁄4 tsp onion powder
  • 1⁄4 tsp garlic powder
  • 1⁄4 tsp fine sea salt
  • 1⁄4 tsp fine black salt
  • 1⁄4 tsp freshly ground black pepper


Yield: 8

Make Crust

  1. In food processor, combine flour and salt. Cut vegan butter into small chunks and add to bowl. Pulse a few times to lightly mix ingredients. Add water and apple cider vinegar and pulse a few more times to form a crumbly dough. (You can also combine all ingredients in a large bowl, except water, and massage with your hands to form crumbly a dough. Add water and massage to form a shaggy dough.) Do not overknead dough.
  2. Transfer dough to work surface and bring together to form ball. Cover with reusable wrap and chill in refrigerator for 60 minutes.
  3. Preheat oven to 425°F. Lightly sprinkle work surface with flour. Using rolling pin, roll out dough into 12″ circle. If needed, lightly sprinkle dough with flour to stop rolling pin from sticking. Roll dough around rolling pin. Gently lift dough and unroll over 11″ tart pan with removable bottom. Press in to bottom and up sides of pan. For clean edge, trim excess dough with knife. Patch any cracks with excess dough. Poke a few holes in base with fork. (This will stop the base from lifting as it cooks. There’s no need to use pie weights with this crust.)
  4. Transfer tart pan to baking sheet and blind-bake for 15 minutes. Remove from oven and let cool. Reduce oven temperature to 350°F.

Make Filling

  1. Heat coconut oil in large skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onion is softened, about 10 minutes. Add mushrooms and cook until juices they release have evaporated and mushrooms have softened and browned, about 10 minutes. Add spinach, cover with lid, and let spinach wilt, two to three minutes. Remove from heat.
  2. In food processor or high-speed blender, combine silken tofu, almond milk, nutritional yeast, arrowroot powder, turmeric, onion powder, garlic powder, sea salt, black salt and pepper. Pulse until smooth.

Assemble & Bake

  1. Pour tofu mixture into skillet and mix together with cooked vegetables to combine. Pour filling into prebaked crust in smooth and even layer. Bake until filling is golden and firm, about 40 minutes. Let cool slightly before slicing.

House & Home June 2022 | Quotes from Hannah excerpted from The Two Spoons Cookbook by Hannah Sunderani ©2022 Hannah Sunderani. Photography by Hannah Sunderani. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved