Slow Cooker Vegan Quiche

Slow Cooker Vegan Quiche

I love enjoying weekend brunch, but sometimes don’t want to deal with the actual act of preparing it on a lazy weekend morning. This breakfast is the perfect solution. Mix everything up and pour it into the slow cooker. Four hours later you have a delicious and healthy breakfast that is perfect for a crowd.

Slow Cooker Vegan Quiche


  • 14 oz. firm tofu
  • 1 tsp. lemon zest
  • 1 tbsp. lemon juice
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. nutritional yeast
  • 1 tbsp. olive oil
  • 2 minced garlic clove
  • 1/2 cup diced onion
  • 10 oz. frozen spinach, defrosted and drained
  • 8 oz sliced mushrooms
  • 1/2 tsp. dried herbs – basil, thyme, or your favorites
  • 1/4 tsp. red pepper flakes
  • Salt and pepper to taste

Cooking Directions

  1. Spray your crockpot with cooking spray.
  2. Press out the moisture in the tofu using a tofu press or by placing it between two towels and placing something heavy on top. Let rest for 15 minutes.
  3. Meanwhile heat the oil over medium heat in a skillet. Add the garlic, onions, spinach, and mushrooms. Cook until softened. Squeeze out any excess moisture. Season with salt, pepper, dried herbs, and red pepper flakes.
  4. Add the tofu, lemon zest, lemon juice, and vinegar to a food processor and pulse until completely smooth.
  5. Remove and fold in vegetables and nutritional yeast. Taste and adjust seasoning if needed.
  6. Pour into slow cooker and cook for 4 hours on low until set.

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