Vegan Spinach & Feta Quiche

A plant-based classic quiche that’s perfect for summer lunch times

Suitable for dairy-free, vegans and vegetarians

Pre-heat the oven to 175c. Grease or line a pie dish with baking paper and line with your pastry. Pre-bake in the oven for 10 minutes whilst you make your filling.
Dice the onion and chop the leek and add to a large frying pan with a little oil. Cook on a medium heat until soft and brown. Add in the spinach and keep cooking until this has wilted down. Take off the heat. Once this has cooled a little, add the veggies to a few paper towels to squeeze out any extra moisture.
Next, add the silken tofu with the turmeric, corn starch and nutritional yeast to a blender and blend until smooth. Stir in your veggies and ½ cup of quinoa, and crumble in the vegan feta.
Spread this mixture across the pre-baked pastry and cook for a further 20 minutes. Allow to cool for a few minutes before cutting and serving.