Spinach Mushroom Quiche
Servings 8
Total time 1h

Spinach Mushroom Quiche

  • Dairy Free Dairy-free
  • Vegan Vegan
large leaves


  • Crust
  • Filling


  1. Preheat oven to 180°C (350°F).
  1. In a medium bowl, whisk together dry ingredients.
  2. Stir in oil and Silk. Stir until mixture sticks together to form a ball.
  3. Press dough evenly onto bottom and sides of a deep, 9-inch pie pan. Bake for 10 minutes. Cool.
  1. Heat 1 Tbsp (15 ml) olive oil in a large sauté pan over medium heat.
  2. Add mushrooms and sauté, stirring occasionally, until they release their moisture and begin to brown, about 7 minutes.
  3. Add 1 1/2 cup of spinach and stir until spinach wilts, about 2 minutes.
  4. Spoon mushrooms and spinach into prepared crust and top with remaining 1/2 cup of fresh spinach leaves.
  5. In a medium bowl, whisk together eggs, Silk, salt, pepper and nutmeg. Pour egg mixture over vegetables.
  6. Bake in preheated oven for 30-45 minutes, until puffed and set.
  7. Cool and serve. Refrigerate any leftovers.
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