Mouthwatering Vegan Mushroom Quiche [Video & Recipe]

Vegan Mushroom Quiche

Mouthwatering Vegan Mushroom Quiche [Video & Recipe]

MUSHROOMS! You either love them or hate them. If you love them like I do, you could not have landed on a better recipe than this mouthwatering vegan mushroom quiche!

Feel free to stick to one kind of mushroom, or go on a mushroom frenzy, adding as many types as you like to this cheesy and creamy mushroom quiche.

Also, when choosing the grated vegan cheese for this gorgeous quiche, make sure to get a high-quality, melty brand, and a super-creamy vegan cream cheese for the filling (See our suggestions below).

Mouthwatering Vegan Mushroom Quiche Recipe


2.5 cups flour
3 tbsp. nutritional yeast
1/3 cup coconut oil
1/3 cup canola oil
1/2 cup water
500-800 gr mushrooms
3-4 tbsp. olive oil
1 cup vegan cooking cream
5 tbsp. flour
1/2 tub Vegan Cream Cheese
3 garlic cloves
1 cup grated vegan mozzarella cheese

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Step 1: Mix together 2.5 cups flour, 3 tbsp. nutritional yeast, a pinch of salt, 1/3 cup coconut oil and 1/3 cup canola oil. Add 1/2 cup water gradually and knead till you get a firm dough. Cover in plastic wrap and set to rest while you prepare the filling.

Step 2: Slice your mushrooms of choice and set aside. Chop the scallions, setting some aside to use for garnish. Heat 3-4 tbsp. olive oil in a pan and stir-fry the mushrooms and scallions together for 5-8 minutes.

Step 3: Back to the crust: unwrap the dough and press it into a cake tin with your fingers. Bake for 10 minutes at 356f/180c in a preheated oven.

Step 4: In a separate bowl, mix 1 cup vegan cooking cream, 5 tbsp. flour, 1 tbsp. nutritional yeast, 1/2 package of dairy-free cream cheese, a pinch of nutmeg, salt to taste and 3 pressed garlic cloves. Combine the mixture with the mushrooms and scallion mixture. Add 1 cup of grated vegan mozzarella cheese and mix.

Step 5: Pour and spread the mixture over the crust. Decorate with mushroom slices and bake at 356f/180c for 30-40 minutes.

When taking the quiche out of the oven, let cool for 5-10 minutes. Garnish with the remaining scallions and serve warm.

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Alina Imas

Alina is a recipe developer and the creator of The Vegan Island. She has over 20 years experience experimenting in the kitchen, and is currently working on her debut cookbooks. Mission: veganise the world one recipe at a time.
Alina Imas

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