Vegan Spinach and Feta Quiche

This Vegan Spinach and Feta Quiche is a plant-based twist on a classic comfort food, combining wholesome ingredients with rich, savory flavors. The creamy filling is made from protein-packed firm tofu blended with nutritional yeast, black salt (for an "eggy" flavor), and plant-based milk, creating a luscious, dairy-free custard. Fresh spinach, sautéed onions, and crumbled vegan feta add layers of texture and vibrant flavor to the dish, all nestled inside a flaky vegan pie crust. Perfect for brunch, lunch, or a light dinner, this egg-free quiche is both satisfying and versatile. Ready in just about an hour, it’s ideal for entertaining or meal prep, as it can be served warm or at room temperature. Packed with plant-based goodness, this vegan quiche is sure to impress vegans and non-vegans alike!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1 store-bought or homemade Vegan pie crust
• 14 oz Firm tofu
• 1 cup Unsweetened plant-based milk
• 3 tbsp Nutritional yeast
• 2 tbsp Cornstarch
• 1 tbsp Olive oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic, minced
• 6 cups Fresh spinach, roughly chopped
• 1 cup Vegan feta cheese, crumbled
• 0.5 tsp Ground turmeric
• 0.5 tsp Salt
• 0.5 tsp Black salt (Kala Namak, optional, for eggy flavor)
• 0.25 tsp Ground black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

If using a store-bought vegan pie crust, place it in a 9-inch pie pan and set it aside. If making a homemade crust, prepare it according to your recipe instructions beforehand.

Step 3

Drain the tofu and press it with a clean kitchen towel or tofu press to remove excess liquid. Set it aside.

Step 4

In a blender or food processor, combine the pressed tofu, plant-based milk, nutritional yeast, cornstarch, turmeric, salt, black salt (if using), and black pepper. Blend until smooth and creamy, stopping to scrape down the sides as needed. Set the tofu mixture aside.

Step 5

In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.

Step 6

Add the minced garlic and cook for an additional minute, stirring frequently.

Step 7

Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove the skillet from heat and let the mixture cool slightly.

Step 8

Add the cooked spinach and onion mixture to the tofu blend. Stir in the crumbled vegan feta cheese gently until evenly distributed.

Step 9

Pour the filling into the prepared pie crust and smooth the top with a spatula.

Step 10

Bake the quiche in the preheated oven for 40-45 minutes, or until the top is set and slightly golden. The center should be firm to the touch.

Step 11

Remove the quiche from the oven and allow it to cool for at least 15 minutes before slicing.

Step 12

Serve warm or at room temperature, and enjoy!

Nutrition Facts

Serving size	(1645.0g)

Amount per serving	% Daily Value*
Calories	2337.0

Total Fat 139.9g	0%
Saturated Fat 40.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 5770.6mg	0%
Total Carbohydrate 185.0g	0%
Dietary Fiber 23.5g	0%
Total Sugars 15.4g
Protein 92.7g	0%

Vitamin D 100.0IU	0%
Calcium 1497.3mg	0%
Iron 23.8mg	0%
Potassium 3608.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.1%

Protein: 15.6%

Carbs: 31.2%