Mushroom, Spinach and Roasted Tofu Quiche
Celebrate spring and Easter with this Mushroom, Spinach and Tofu Masala Quiche, a vibrant twist on a classic brunch favorite. Crispy, oven-roasted tofu cubes bring a savory crunch and hold their shape beautifully, while creamy coconut milk adds luscious richness without heaviness. Earthy mushrooms, tender spinach, and sun-dried tomatoes provide fresh seasonal flavor, and a subtle malada-style masala infuses the quiche with aromatic warmth, giving it a uniquely Indian flair.
Perfect for a brunch spread, holiday table, or cozy weekend breakfast, this quiche is light, flavorful, and visually stunning. Serve warm or at room temperature, paired with a fresh salad or spring fruits, and it’s sure to become the centerpiece of your table.
Why this quiche works:
Roasted tofu: Adds protein, texture, and seasoning that holds up in the quiche.
Coconut milk: Replaces heavy cream for silky smoothness and subtle sweetness.
Masala seasoning: Lifts the vegetables with warm, aromatic spice without overpowering the dish.
Every spice in this recipe has a purpose: cumin and coriander bring earthiness and brightness, fenugreek deepens savory notes, garlic powder amplifies umami, oregano adds herbal lift, and just a touch of masala ties everything together with aromatic warmth.
Perfect for Easter brunch, a spring gathering, or a cozy weekend breakfast, this quiche is both visually stunning and packed with flavor.
Mushroom, Spinach and Roasted Tofu Quiche
This savory Mushroom, Spinach and Tofu Masala Quiche combines the creaminess of coconut milk, the warmth of traditional Indian spices, and wholesome vegetables for a brunch-worthy dish that’s both comforting and flavorful. Perfect for breakfast, lunch, or a light dinner, it’s a fusion of East-meets-West cuisine that will impress vegans and omnivores alike.
Ingredients
- 1/3 cup tofu, cubed and oven-roasted until golden
- 4 eggs
- 1/2 cup coconut milk
- 1/4 tsp seasoned salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp fenugreek
- 1/2 tsp oregano
- 1/2 tsp masala seasoning
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/2 small case of cremini mushrooms, sliced
- 1/2 cup spinach, chopped
- 2 tbsp sundried tomatoes, chopped
- 1 pastry pie crust (store-bought or homemade)
- 1/4 cup mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- Blind bake the pastry crust for 8–10 minutes to prevent a soggy bottom.
- Roast cubed tofu until golden and slightly crisp.
- Sauté mushrooms, spinach, and sundried tomatoes until tender. Add roasted tofu and cook 2–3 minutes more.
- In a bowl, whisk eggs, coconut milk, and all spices (salt, pepper, garlic powder, fenugreek, oregano, cumin, coriander, masala).
- Spread the vegetable and tofu mixture evenly in the pre-baked crust. Pour the egg-coconut-spice mixture over the vegetables. Stir in the mozzarella cheese directly into the custard so it melts throughout, rather than sprinkled on top.
- Bake 25–30 minutes, or until the quiche is set and lightly golden.
- Let cool 5 minutes before slicing into 6–8 pieces and serving.
Notes
- Roasted tofu provides texture and flavor that holds in the custard.
- Masala is intentionally subtle; other spices layer depth and balance.
- Pre-baking crust prevents a soggy bottom.
- Garnish with fresh herbs for color and brightness.
- Quiche can be served warm or room temperature, perfect for make-ahead Easter brunch.
Nutrition Facts
Calories
180Carbs (grams)
11 gFiber (grams)
2 gProtein (grams)
10 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Mushroom and Heirloom Tomato Quiche
I don't think you can ever go wrong with quiche. It's another recipe that's super customizable and a great addition to the brunch table.
The only thing challenge with quiche is that there is a risk it will end up tasting bland. How do you avoid that? Make sure you season the egg mixture in addition to your filling well; it will make a huge difference!
If you're tired of omelettes, scrambled, or fried eggs, quiche is a great way to add different flavours and textures while getting your dose of protein and egg differently, with the addition of a delicious buttery, flaky pastry, of course. I used puff pastry because I like the extra flakiness, but you can still use regular pie crust. I also used coconut milk as a non-dairy alternative.
Add this recipe to your brunch spread, weekday breakfast repertoire (go crust-free and use a muffin tray), or any time you have folks over for lunch and need a light fare - you can serve it with a light side salad.
Ingredients
1 puff pastry sheet, thawed (10 minutes before baking)
2 tablespoons olive oil
1/2 cup shiitake mushrooms
1/4 cup corn (canned or fresh from the cobb)
2 tablespoons garlic, minced
1/2 green bell pepper, diced
1 tablespoon spice for rice (or your favorite all-purpose seasoning)
2 shallots, diced
1 1/2 teaspoons salt
2 teaspoons black pepper
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon coriander
1 teaspoon fenugreek powder
1 teaspoon dried thyme
1 teaspoon dried basil
1 tablespoon soy sauce
1 large heirloom tomato, thinly sliced
1/4 cup parmesan cheese, grated
4 eggs
1/2 cup coconut milk
Fresh basil leaves
Instructions
In a non-stick pan, heat the olive oil and saute the mushrooms for about 5 minutes. Add 1 teaspoon salt, 1 teaspoon black pepper, spices and herbs; cook for 1-2 minutes to bring the flavours out. Add the fresh garlic, bell pepper, and scallions; cook for another 3-4 minutes to soften the vegetables.
Deglaze the pan with soy sauce, then add the corn. Cook for about 2-3 minutes, then a set aside to cool.
In a separate bowl, whisk the eggs, milk, parmesan cheese, spice for rice, garlic powder, 1/2 teaspoon salt, and 1 teaspoon pepper until well combined.
Place the puff pastry into a 9-inch pie dish. Since the puff pastry is square, you can trim the edges or fold them slightly. Spoon the mushroom mixture onto the pastry, followed by the tomato slices.
Pour the egg mixture on top, garnish with some additional dried and fresh basil if you please, and bake for 30 minutes at 350F or until the eggs are set - they should no longer jiggle if you move the pan around.
Sprinkle a little more parmesan on top, cool for about 10 minutes, and serve warm.
Mushroom and Asparagus Mini Quiches
Most people are huge fans of quiche, and in the past, I have made them regular size with crust and coconut cream. However, if you are looking for a quick and easy savory breakfast dish and don’t feel like fried eggs or a plate of omelets, these mini quiches with asparagus and mushroom fit the bill. Quiches are flexible and a great way to make use of straddling vegetables in your fridge.
What you need 🛒🛒🛒:
7 large asparagus spears, stems chopped half way
5 eggs
1/4 cup milk
1/2 cup mushrooms, sliced
1 tablespoon soy sauce
1 teaspoon chill flakes
1 tablespoon garlic, minced
1 tablespoon scallions
2/3 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon onion powder
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon black pepper
What you do 🍳🍳🍳:
Step 1
Chop the asparagus and mushrooms. In a pan, heat butter and olive oil and sauté the garlic, seasonings, and scallions until fragrant. Add the vegetables and soy sauce and cook for 3 minutes on medium-high. Remove from heat when softened.
Step 2
In a separate bowl, beat the eggs, cheese, and milk together. Once the vegetables have cooled, mix with the egg mix.
Step 3
Pour the quiche mix into greased muffin pan and top with more vegetables if you wish. Bake at 350F for 12 minutes, check regularly to ensure they do not burn.
Makes about 10 - 12 mini quiches.