Vegan Spinach and Feta Quiche
Indulge in the savory perfection of this Vegan Spinach and Feta Quiche, a plant-based twist on the classic dish that's both wholesome and bursting with flavor. Featuring a creamy, egg-free filling made from protein-packed tofu, plant-based milk, and nutritional yeast, this quiche is elevated with a hint of black salt to deliver that signature "eggy" taste. Freshly sautéed spinach, sweet caramelized onions, and tangy vegan feta crumbles add layers of texture and flavor to the velvety base. Perfectly nestled in a flaky vegan pie crust, this crowd-pleasing dish bakes to golden perfection in just 40 minutes. Whether served warm or at room temperature, it's ideal for breakfast, brunch, or a satisfying dinner. Packed with nutrients and free from dairy or eggs, this quiche is a must-try for vegans and non-vegans alike!
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Recipe Information
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
Instructions
Preheat your oven to 375°F (190°C).
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.
Drain the tofu and press it with a clean kitchen towel or tofu press to remove excess liquid. Set it aside.
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.
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.
Add the minced garlic and cook for an additional minute, stirring frequently.
Stir in the chopped spinach and cook until wilted, about 2-3 minutes. Remove the skillet from heat and let the mixture cool slightly.
Add the cooked spinach and onion mixture to the tofu blend. Stir in the crumbled vegan feta cheese gently until evenly distributed.
Pour the filling into the prepared pie crust and smooth the top with a spatula.
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.
Remove the quiche from the oven and allow it to cool for at least 15 minutes before slicing.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
2337 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.9 g | 179% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5771 mg | 251% | |
| Total Carbohydrate | 185.0 g | 67% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 15.4 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1497 mg | 115% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 3608 mg | 77% | |
*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.
