Vegan and Gluten-Free Mushroom Quiche Recipe

My wife and I were contemplating what to have for dinner, when we discovered a few mushrooms lying in the fridge inconspicuously. They didn’t look like much at first but at a second look I could’ve sworn one of them winked at me.

I took them out, and asked my wife ‘any ideas for these mushrooms?’. She just smiled at me and gave me this look and I knew…she had something.

I helped her – I washed, peeled, blended…and in the end I even got permission to munch on the first piece. Wow, it was so delicious…you have to try it!

Vegan and Gluten-free Mushroom Quiche

vegan mushroom quiche
A mouthwatering and simple vegan mushroom quiche. Image: courtesy of Chef Avi Jean Levi

Quiche Ingredients

Crust ingredients:

½ cup chickpea flour

1 cup rice flour

½ cup walnuts

½ cup water

1 tbsp olive oil

1 tsp baking powder

Filling ingredients:

2 tbsp olive oil

1 large onion

4-5 medium-sized button (Champignon) mushrooms sliced or diced

2-3 Portobello mushrooms, sliced or diced

½ tsp ground English pepper (Allspice)

delicious mushroom quiche
Pour the mixture on top of the dough in the form and flatten. Image: courtesy of chef Avi Jean Levi

½ tsp salt

1 tbsp dry oregano

Coating ingredients:

1 cup unroasted cashews, soaked for two hours

1 cup water

1 tbsp crushed garlic

½ tbsp salt


Preheat oven to 360 Fahrenheit (180 Celsius).

Crust preparation:

Grind the ingredients in a food processor.

Oil a pie/ quiche form with a bit of olive oil.

Flatten the mixture onto the form.

Mushroom Quiche
The mushroom quiche almost ready to go into the oven! Image: courtesy of chef Avi Jean Levi

Filling preparation:

Heat the oil on pan, add onion and fry until golden.

Add the mushrooms along with the rest of the spices and keep frying until the mushrooms are soft and brown.

Pour the mixture from the frying pan on top of the dough in the form, and flatten.

Coating and baking:

Blend the ingredients with an electric blender until reaching a creamy, thick and even texture.

Pour mixture on top of the mushrooms.

Insert form into the stove for 20-30 minutes, until the cream hardens a bit.


delicious vegan mushroom quiche

All images courtesy of Chef Avi Jean Levy

Chef Avi Jean Levy

Food Columnist

Avi-jean is a Raw Vegan Chef based in Israel; offering cooking workshops, raw vegan courses, and creating vegan recipes presented in an artistic and alluring presentation.

Check out Avi’s vegan food blog – Vegan Food Artistry

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