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  • 2 tbsp non-dairy butter

  • 3 cloves garlic minced

  • 1 medium yellow onion diced

  • 1-1/2 C spinach cooked, drained and chopped (approx 1.5 lbs fresh spinach)

  • 1 C mushrooms sliced

  • 1-1/2 C vegan cheese grated or diced

  • 3/4 C vegan egg replacer* equivalent using JUST egg vegan egg substitute

  • 1 C non-dairy milk (I use rice milk)

  • 1/2 tsp sea salt

  • 1 C Tempeh

  • 1 9" pastry pie shell unbaked

See Instructional Video


  1. Preheat oven to 375º

  2. Using a large skillet over medium-high heat, sauté butter, garlic, and onions until tender. Take care not to burn the garlic.

  3. Add mushrooms & cooked spinach, stirring occasionally.

  4. Add 1 C cheese (set aside remaining ½ C cheese).

  5. In a separate bowl, whisk together vegan eggs, non-dairy milk, salt & pepper.

  6. Pour over spinach & mushroom mixture and combine all.

  7. Pour into a pre-prepared unbaked 9" vegan pastry shell. You can use either a quiche dish or pie plate.

  8. Bake quiche for 15 minutes at 375º.

  9. Sprinkle remaining cheese over quiche and continue baking for another 35-40 minutes, until pie crust begins to brown.

  10. Remove quiche from oven and let cool for about an hour (to set).


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