This egg-free mushroom quiche is my gluten-free, dairy-free, plant-based take on quiche Lorraine, made with a potato crust and a filling of shiitake mushrooms, leeks, and kale. It serves 8, takes about 30 minutes of prep and 1 hour to cook, and keeps in the fridge for up to 4 days.
Key Takeaways
- This egg-free mushroom quiche is gluten-free and dairy-free, with a potato crust and a flax egg mixture in place of eggs.
- The filling is leeks, shiitake mushrooms, red onion, garlic, thyme, oregano, and kale, sautéed in vegetable broth, with a little vegan butter or coconut oil as an option.
- Almond, cashew, or oat milk all work in the egg-free mixture. I personally prefer cashew milk, and oat milk gives the lowest-fat result.
- Quiche comes from Lorraine in eastern France and began as a peasant dish made from everyday ingredients.
- I leave eggs out of this recipe because, within the Medical Medium® framework, eggs are understood to feed pathogens.
- Shiitake mushrooms are the star of the filling, and Medical Medium® Information describes them as supportive for immune health, heart and blood health, and skin, prostate, and breast health.
- The quiche keeps in the fridge for up to 4 days or in the freezer for up to 3 months, and I love serving it with a green salad.
I recently shared this gluten-free, egg-free mushroom quiche recipe I made for my family on Instagram and Facebook and got a lot of requests for the recipe. It is a savory, nutrient-dense, allergy-friendly take on classic quiche Lorraine that serves well as a wholesome option for those on a healing journey, or as a nourishing staple for plant-based kitchens.
A quick history of quiche
Quiche goes back centuries, and it started as a peasant dish in Lorraine, in eastern France. The earliest written references go back to 1605, in the accounts of a hospice in the city of Nancy. It was a way to create food during lean days, combining what basic ingredients were around, cream, eggs, and herbs, and throwing them onto leftover bread dough.
Fast forward to the 19th century, when professional bakers refined the crust into a shortcrust or puff pastry, which made room for a more generous filling and turned quiche from a snack into a full meal. Refugees fleeing the Franco-Prussian War brought this Lorraine favorite to Paris, and it became a classic French dish, traditionally served with a green salad. More on the history of quiche here.
A plant-based mushroom quiche
I have taken this recipe a step further by taking out the gluten, dairy, eggs, and pork and instead making a plant-based quiche that is also gluten-free. Leeks, mushrooms, garlic, onion, broth, kale, and herbs are sautéed together to create the filling and poured over a tasty gluten-free quiche crust made from potato.
An egg-free mixture is then poured over the top, binding everything together, and then baked until browned. It creates an earthy, creamy, tart quiche that is free of eggs and dairy.
If you are looking for more egg-free recipes, my top 16 healing recipes are a good place to start. I have an entire blog dedicated to why I choose to ditch eggs (within the Medical Medium® framework, eggs are understood to feed pathogens in the body). As a side note, this delicious oil-free lentil mushroom burger does not include eggs either.
I typically use almond, cashew, or oat milk for the liquid “egg” mixture. I personally prefer the taste of cashew milk in this recipe, but that is harder to find in stores. Thankfully, it is easy to make at home. All it takes is cashews, filtered water, sea salt (optional), and maple syrup if you want it to have a little sweetness. Here is my quick cashew milk recipe.
Shiitake mushroom benefits: why you should eat more
Immune support
Shiitake mushrooms contain interferons, natural proteins that, according to Medical Medium® Information, support the body in its response to viruses, bacteria, and parasites.
Heart and blood support
According to Medical Medium® Information, these mushrooms support healthy cholesterol and blood pressure and provide a bioavailable form of iron.
Skin, prostate, and breast support
Medical Medium® Information also points to shiitake mushrooms as support for skin, prostate, and breast health. Learn more about shiitake mushrooms in this Medical Medium® article. If you want more ways to cook with shiitake mushrooms, try my Lebanese vegan mushroom shawarma.
Egg-Free and Gluten-Free Mushroom Quiche
Equipment
- 1 Steam basket
- 2 large mixing bowls
- 1 spatula
- 1 sheet of parchment paper
- 1 Rolling Pin
- 1 pie pan
- 1 cutting board
- 1 knife for slicing vegetables
Ingredients
Potato Crust
- 1 cup Bob's Red Mills Gluten-Free Flour Blend
- ½ cup potatoes, half steamed and grated
- ⅓ cup vegan butter (I recommend Monty's)
- 3-4 tbsp cold water
- ⅓ tsp sea salt
- ½ tsp black pepper
- 1 tbsp maple syrup
Mushroom Filling
- 3 cups leeks, chopped
- 1 cup vegetable broth
- 3-4 cups shitake mushrooms, sliced
- 1 cup red onion, thinly sliced
- 1.5 tsp fresh thyme leaves
- ½ tsp dried oregano
- 1 tsp garlic granules
- 1 tsp onion granules
- ¼ tsp smoked paprika
- 1 cup laminate (flat leaf) kale, chopped
Egg-Free Mixture
- ⅔ cup almond or oat mik (I like Malk brand)
- 1 flax egg
- ⅓ tsp sea salt
- ½ tsp black pepper
Instructions
Potato Crust
- I recommend starting this recipe by making the crust first. To get the best results please place the vegan butter in the fridge so when you use it it's cold.
- To half steam the potatoes, I recommend steaming for 15 - 20 minutes only. You can do this step the day before or first thing in the morning, so on the day you have cold potatoes ready to grate into the pie dough. Once the potatoes are half steamed, place them in a covered bowl in the fridge.
- In a bowl add the flour, grated potatoes and vegan butter. Mix with your hands until it starts to form a dough. Add cold water 1 tbsp at a time as neded, to keep the dough sticking together instead of crumbling.
- Add the sea salt, black pepper and maple syrup to the dough and mix evenly. Once it is ready, let it cool in the fridge for about 30 minutes.
- Once ready, roll the pie crust out and transfer it to the bottom of the pie pan. Pan bake it (meaning half bake it) at 350 F for just 20 minutes.
Mushroom Filling
- While the crust is baking, start on the filling of the quiche. Sauté the leeks in 2 tbsp of vegetable broth. You can add 1 tsp of vegan butter or coconut oil for extra flavor but if you are keeping your fats low, just sauté in broth.
- Once the leeks have softened, add in the mushrooms, red onions, thyme, oregano, garlic & onion granules and smoked paprika. Keep adding the vegetable broth to prevent the veggies from sticking to the pan.
- Add the kale right at the very end and cook until it wilts a little.
Egg-free Mixture
- In a mixing bowl add almond or oat milk, the flax egg, add the salt and pepper and whisk together until evenly mixed. If you use oat milk your dish will be even lower in fat than with almond milk. I have also used cashew milk in this recipe and it turns out great. I personally prefer the flavor of cashew milk but it is not easily available as compared with almond milk. If you would like to use cashew milk for this recipe here is the link.
- Make sure you take out the pan baked crust in 20 minutes from the oven. Then once the veggies and the egg-free mixture is ready, please evenly distribute the veggies on the pie crust and then pour the egg-free mixture over the veggies.
- Return the quiche to the oven and bake for another 30 - 40 minutes at 350 F.
- Once golden brown on top, you can remove, slice and serve!
Additional mushroom-based recipes you might enjoy:
Serving suggestions and storage
Traditionally this dish is served with a nice green salad, to balance out the richness of it, and I couldn’t agree more with that. I love to serve any heartier dish along with a green salad as it helps to balance it out, aid in digestion, and incorporate even more healing ingredients.
This quiche is perfect for a brunch, dinner, or meal prep. It can also work as a centerpiece dish for gatherings. Keep it in the fridge for up to 4 days, or in the freezer for up to 3 months. If you would like to read more, here is the USDA guidance on storing leftovers.
Leave a comment below and tell me your favorite way to enjoy mushrooms.
I hope you enjoy this egg-free mushroom quiche. To your health, happiness, and peace,
Muneeza
Frequently Asked Questions
What can I use as an egg substitute in quiche?
I use a flax egg in this recipe, which is 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. I whisk it into almond, oat, or cashew milk with salt and pepper, then pour it over the sautéed veggies, and it binds everything together as it bakes. If you use oat milk, your dish will be even lower in fat than with almond milk.
Is this mushroom quiche dairy-free as well as egg-free?
Yes, this is a dairy-free quiche as well as an egg-free one. The crust uses vegan butter instead of dairy butter, and the egg-free mixture is made with almond, oat, or cashew milk, so there is no cheese, cream, or dairy milk anywhere in the recipe. It is also gluten-free, because the crust is made with a gluten-free flour blend and grated potato.
Can I make this egg-free quiche ahead of time?
Yes. I recommend steaming the potatoes the day before, or first thing in the morning, and keeping them covered in the fridge so they are cold and ready to grate. The dough also needs about 30 minutes in the fridge before you roll it out. Once baked, the quiche keeps in the fridge for up to 4 days or in the freezer for up to 3 months, which makes it a good choice for meal prep.
