Vegan Spanish Quiche

Posted by in Breakfast, Cinco De Mayo, Cooking, Lunch/Dinner | 0 comments







Hello & Happy Friday!!





I know what you’re thinking..

what is that? the color? etc.. 


Well one thing is for sure, you can’t really get a gorgeous huge when it comes to making vegan quiche, but what I will say is.. 



Vegan Quiche is my jam for many reasons. 



I previously made a vegan quiche before and was completely enamored by how good it turned out. So I had to explore other flavor profiles and my all time favorite is anything with spice!








What’s great about quiche is you can make a large pie, takes minimal time, is affordable and can be packed to the max with tons of veggies that add color, flavor, and of course nutrients!



What I love about this recipe is that its very versatile. You can modify all of the ingredients to fit your preferences, top it with avocado (it was raining out and I didn’t have any avocado on hand, tragedy), vegan sour cream or cheese!






If you’re looking for healthier brunch options that don’t disappoint, this vegan Spanish Quiche is it!


Not into spice? Check out this recipe for a classic Vegan Spinach Quiche








Why this recipe rocks: 









Lots of veggies




DSC_0436 (1)










DSC_0455 (1)









DSC_0473 (1)











Vegan Spanish Quiche
Serves 6
Write a review
Prep Time
50 min
Cook Time
15 min
Total Time
1 hr 5 min
Prep Time
50 min
Cook Time
15 min
Total Time
1 hr 5 min
  1. Crust
  2. 1 cup all purpose flour
  3. 1/2 teaspoon salt
  4. 1/2 cup vegan butter
  5. 2 to 2 1/2 Tbsp of water
  6. One 9-inch pie dish
  7. Quiche
  8. 2 cups cooked shredded kale
  9. 1 tbsp olive oil
  10. 2 tsp arrowroot
  11. 1/2 onion chopped
  12. 1 package sliced portobello mushrooms washed
  13. 1 1/2 bell peppers diced
  14. 1 package of tofu - firm
  15. 3 tbsp dijon mustard
  16. 4 tbsp nutritional yeast
  17. 2 tsp turmeric
  18. 4 tbsp Follow Your Heart Vegan Egg mixed with 1 cup ice cold almond milk
  19. 1 1/2 teaspoons kosher salt
  20. 1/4 teaspoon black pepper
  21. 1 tsp cumin
  22. 1 tsp chili powder
  23. 1 tsp spanish spice blend
  24. 2 clove garlic
  25. 2 tbs adobo sauce
  26. 1 adobo chili minced
  1. cilantro
  2. Avocado
  1. Instructions
  2. In a medium bowl, whisk together the flour and salt. Cut the butter into cubes and use your (clean) hands to work the butter into the flour until you have a mixture that looks like a coarse meal with pieces of butter no bigger than a pea. Sprinkle water onto the flour mixture a little at a time, and work the dough with your hands until the dough can be formed into a ball. Flatten the ball into a disk and wrap with plastic wrap. Chill for at least 1 hour.
  3. When you are ready to roll out the dough, remove the disk from the refrigerator and let come to room temp for 10 minutes. Roll out the dough on a lightly floured surface to a diameter 2 inches wider than your pie or tart pan. Drape the rolled out dough over the pie or tart pan and press the dough into the sides of the pan. Trim and crimp the edges. Place in freezer for 30 minutes to an hour. (optional) Poke holes with a fork in the bottom of the pie crust for air to escape and bake on 350 for 10 minutes or until slightly golden.
  4. Filling
  5. In a medium size pan cook the garlic and onion in olive oil for 5 minutes until translucent. Add the chili powder, adobo pepper and sauce along with the rinsed and sliced mushrooms and bell pepper and continue to cook for an additional 3-5 until soft. Lastly, add the massaged/thinly sliced kale and cook for 2-3 minutes until slightly soft, but not all the way cooked. (you will bake it all together and you don't want to overcook it) Remove from heat and set aside.
  6. In a food processor blend together the tofu, faux vegan egg, arrow root, nutritional yeast, dijon, turmeric and add salt and pepper. Once combined place the veggies back on low heat and pour in the tofu mix. Combine and then place in the pre-baked pie shell. Cook for an additional 10-15 minutes. Remove from heat and let completely cool. This will provide a more solid texture the longer you weight.
  7. Top with cilantro, fresh avo and enjoy!
  1. Vegan Cheese optional
Eat. Drink. Shrink.




like112121121 Untitled61121







I’m Gabrielle, the founder & creator of I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food



Subscribe to Eat Drink Shrink Newsletter

Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

*Full discount code provided post email confirmation!

Recent Recipes

Leave a Comment

Your email address will not be published. Required fields are marked *