Vegan Spinach Tomato Quiche

In this video, I show you how to make a Vegan Spinach Tomato Quiche with Mushrooms. It’s pretty easy to make and tastes just like a real quiche. I have made this for brunch many times and it’s always a hit. If you want to make it the night before you need it, it’s just as good. Just pop it in the oven the next morning when you’re ready to eat it. You can be creative with this recipe by adding vegan bacon, broccoli, sun-dried tomatoes, or even vegan breakfast sausage.


1 can crescent rolls
1 tbsp oil
1 onion, chopped
1 1/2 cup mushrooms, chopped
1 tomato chopped
1 large garlic clove, chopped
salt, pepper
1/2 teaspoon seasoning salt
1/2 teaspoon crushed red pepper
2-3 tbsp chives, chopped
1/4 cup basil leaves, roughly chopped
2 cups fresh spinach, roughly chopped
1 block firm tofu, pressed and blended until smooth
1/4 cup vegan cheese (I used Daiya mozzarella style)


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