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Gluten-Free Vegan Quiche Recipe with Mushrooms, Kale, and Sweet Potato

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Gluten-Free Vegan Quiche Recipe with Mushrooms, Kale, and Sweet Potato: An Animal-Friendly Breakfast to Remember

Quiche will always be a deliciously sophisticated feature at brunch, but it doesn’t have to be so indulgent. This gluten-free vegan quiche recipe with mushrooms, sweet potato, and kale speaks for its wholesome self. It is completely devoid of animal-based butter, cream, and, of course, eggs! Don’t believe it’s possible? Try the recipe out for yourself and you’ll soon be making quiche more than just once in a blue moon.

Vegan quiche sounds a lot like toast without bread – huh!? Sure, quiche is based in eggs, but you can now comfortably take the animal byproducts out of just about anything while preserving taste, even for cheesecake, flan, and a “meat” roast. So it shouldn’t come as a shock that quiche, too, has been resurrected by the vegan gods and made into something so much more healthy, inspiring, and delicious!

This vegan quiche is infused with invigorating flavors, such as oregano, thyme, rosemary, garlic, nutritional yeast, tahini, and tamari and textured with sweet potato, tofu, gluten-free flour, and vegan butter. Meanwhile, each bite is packed with a hefty amount of healthy greens (go, kale, go!). Enjoy!

Vegan Quiche Recipe with Mushrooms, Sweet Potato and Kale

Serves 6


For the crust

  • 1 cup quinoa flour
  • 3 tablespoons Earth Balance butter
  • 3 tablespoons cold water
  • 1 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • ¼ teaspoon salt

For the filling

  • 1 sweet potato
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 shallot, diced
  • 1 cup mushrooms, sliced
  • 2 cups kale, chopped
  • 1 package firm tofu
  • 4 tablespoons nutritional yeast
  • 1 tablespoon tahini
  • 1 tablespoon tamari
  • Salt and pepper to taste
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From the Organic Authority Files


Preheat the oven to 450 degrees Fahrenheit. Poke holes with a fork on the sweet potato. Wrap it in foil and pop it into the oven for about 45 minutes. When finished, remove the sweet potato and set it aside to cool. Meanwhile, turn the oven temperature down to 350 degrees Fahrenheit.

For the crust, lightly grease a springform pan. In a bowl, stir together the flour, butter, water, oregano, thyme, rosemary, and salt. Use clean hands to knead the dough, evenly dispersing the butter. Use a clean surface to roll out the dough so that it is wide enough to cover the bottom, corners, and sides of the springform pan. Press the dough into the pan. Set aside.

For the filling, bring a skillet to medium-high heat. Add the olive oil, garlic, shallot, and mushrooms. Stir with a spatula and let cook for about 5 minutes, or until the shallots are lightly brown and the juices released by the mushrooms have cooked off. Stir in the kale and mix while the kale breaks down. Turn the heat off and set the skillet aside.

In a high-speed blender or food processor, combine the sweet potato (skins removed), the tofu, nutritional yeast, tahini, tamari, and salt and pepper. Blend until smooth. Pour the mixture into a large bowl and stir in the cooked veggies. Transfer the filling into the crust. Use a spatula to smoothen the top.

Place the mixture into the oven for about 45 minutes, or until the filling is set and the edges of the crust are lightly browned. Keep an eye on the quiche for the last 10 minutes to avoid burning. Remove from the oven and let cool down slightly before releasing the quiche from the pan and serving. Serve warm or cold!

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Quiche with Mushrooms Image from Shutterstock

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