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Vegan Spinach & Feta Quiche

Vegan Spinach & Feta Quiche

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


by @Kathryn_Armitage

  • Serves 4

  • 1 hour

  • 3 pans

  • Proficient

Suitable for dairy-free, vegans and vegetarians

Quinoa Red & White



  1. 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.
  2. 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.
  3. 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.
  4. 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.

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