Potato quiche with mushrooms and spinach

Name: Potato quiche with mushrooms and spinach
Prep time: 30 min
Cook time: 1 h
Yield: 5-6 people
Ingredients: 2.2 pounds potatoes; t.t. salt; 2 cups unsweetened soy milk; 3/4 cup chickpea flour; 1 cup plant-based cream; 1/3 cup nutritional yeast; 1/3 cup plant-based grated cheese, Parmesan-style; half teaspoon kala namak salt; t.t. salt; t.t. pepper; half teaspoon turmeric; 1 cup Mutti Pasta Sauce with Basil; 10 oz champignon mushrooms; 7 oz spinach; 1 clove garlic; 2 tablespoons extra virgin olive oil; t.t. salt; t.t. parsley

This hearty and flavorful dish is inspired by the classic French quiche. Instead of the traditional shortcrust pastry, it features a layer of mashed boiled potatoes. Hidden inside is the Pasta Sauce with Basil, along with mushrooms, and spinach. A rustic and satisfying dish that’s perfect for the whole family.

Made with Tomato & Basil Pasta Sauce

This sauce is crafted from flavorful Rossoro Tomatoes and uniquely delicate and sweet basil. The combination of rich tomatoes and fragrant basil brings magic to any meal.

1h 30 min (COOK TIME: 1h / PREP TIME: 30 min)

Medium

5-6 people

Gluten-free, Vegan, Vegetarian

Ingredients

Base

2.2 pounds potatoes
t.t. salt

Batter

2 cups unsweetened soy milk
3/4 cup chickpea flour
1 cup plant-based cream
1/3 cup nutritional yeast
1/3 cup plant-based grated cheese, Parmesan-style
half teaspoon kala namak salt
t.t. salt
t.t. pepper
half teaspoon turmeric

Filling

1 cup Mutti Pasta Sauce with Basil
10 oz champignon mushrooms
7 oz spinach
1 clove garlic
2 tablespoons extra virgin olive oil
t.t. salt
t.t. parsley

Share the ingredient list

Potato quiche with mushrooms and spinach: Method

First, combine the flour and soy milk in a bowl, then whisk the two ingredients together until the mixture is smooth and free of lumps.
Next, use a spoon to skim off any foam that has formed on the surface.
Let the batter rest at room temperature while you move on to the other preparations.
In a large pot, bring plenty of salted water to a boil, then add the potatoes and cook them for 30–40 minutes, or until tender.
Once cooked, drain the potatoes and transfer them to a greased springform pan. Use the bottom of a glass to mash them down, pressing them firmly onto the base and sides of the pan.
Finally, smooth and compact the potato base using the back of a spoon, then set aside.
For the filling, heat a clove of garlic (with the skin on) in a couple of tablespoons of extra virgin olive oil in a large pan. Add the pre-washed spinach and cook until wilted and all the excess water has evaporated. Season with salt to taste and set aside in a bowl.
In the same pan, cook the cleaned mushrooms, sliced thinly. Season with salt halfway through. They should be soft and have released all their moisture by the end of cooking.
Take the potato base and spread a layer of Mutti Pasta Sauce with Datterini Tomatoes over the bottom. Add a layer of spinach, followed by a layer of mushrooms.
Now, take the batter, season it with the remaining ingredients and mix well. Gently pour it into the pan to cover the filling, and top with some chopped parsley.
Bake in a preheated oven at 350°F for 60–70 minutes.
Once done, let the quiche cool for about 15 minutes before removing it from the pan and serving.

Family, Vegetarian, Main course

A Creative Quiche with a Rich Flavor

Quiche is a beloved classic from French cuisine, known for its delicious taste and endless versatility. This version proves that, with a bit of creativity and a willingness to rethink traditional dishes, you can achieve truly surprising results. Instead of the usual shortcrust pastry base, we’ve created a soft, compact crust made from boiled potatoes. Genius, right? But the real magic is in the filling. The creamy batter, reimagined in a 100% plant-based version, hides a delicious surprise that only reveals itself once you slice into it: mushrooms, spinach, and Mutti Pasta Sauce with Basil. An irresistible combination that takes this dish to the next level.

How to Replace Eggs in a Quiche?

In recent years, more and more people have embraced a fully plant-based lifestyle, and the big question is: how many dishes do you actually have to give up to eat plant-based? Well, this savory pie proves the answer is: very few! Eating plant-based is much easier than you might think. The traditional quiche recipe calls for eggs in the batter, so how do we replace them? The answer is chickpea flour, a wonderfully versatile ingredient that, when mixed with water or plant-based milk, creates a batter that firms up during baking and perfectly mimics the texture of the egg-based original. And if you really want to take it to the next level, adding half a teaspoon of kala namak (black salt) and a pinch of turmeric will give you that familiar flavor and golden color, so you won’t miss the eggs at all!

What is the secret to a good quiche?

A well-crafted base: instead of traditional pastry, this quiche uses a soft mashed potato crust that’s both gluten-free and hearty, offering structure and flavor.
A balanced filling: combining sautéed spinach, tender mushrooms, and the Mutti Pasta Sauce with Basil creates layers of taste and texture that complement each other.
Thoughtful seasoning: salt, pepper, parsley, and turmeric bring brightness, warmth, and balance to the overall dish.
Resting and cooling: Letting the quiche sit after baking helps the flavors meld and ensures a firm, sliceable texture.