Go Back

Spinach & 'Feta' Quiche

I made this a while ago and shared it on my social media and had a lot positive feedback. It tastes almost exactly like the real thing minus any cruelty, milk or eggs. Still full of protein and can be eaten hot or cold.
Course: lunch, Main Course
Keyword: dairy free, quiche, vegan quiche


  • Use a loose base baking tin 7"/8"



  • 175 g wholemeal flour or use plain/gluten free
  • 75 g vegan butter/spread
  • 1.5 tsp baking powder
  • generous pinch of sea/pink salt
  • 30 ml plant milk/water


  • 300 g silken tofu drained
  • 1 tbsp mixed herbs
  • season with black pepper
  • 1 tbsp corn flour
  • 1/4 tsp black salt gives egg taste
  • 3 tbsp nutritional yeast
  • pinch of sea/pink salt
  • pinch of turmeric
  • 1 small onion chopped
  • 1 clove garlic minced
  • 1/2 cup cooked spinach
  • 6-10 cubes vegan feta/Greek style cheese 2cm cubes
  • 1 tsp tahini
  • 1/4 cup soya/oat cream use milk if you don't have cream



  • Mix the dry ingredients in a bowl then stir in the butter with a spoon or your hands. When you have a breadcrumb like mixture add the milk and mix in with a spoon. Use your hands to knead the pastry for a minute or two (add a little more flour if the mixture is too sticky) and roll into a ball. Pop in the fridge while you prepare the filling.


  • Preheat oven to 200ºc/392ºf
    Gently fry the onions for 3-4 minutes until soften. Add the garlic and fry for another 2 minutes. Turn off the heat.

    Lightly flour a worktop and roll out the pastry to a circle the size of your tin. Push the tin case into the pastry to cut out the base. Oil the tin and gently place the base in the tin. using the rest of the pastry form a rim around the edge. The pastry will increase in size when it cooks so try not to line it too thick.

    In a blender/food processor add the tofu, cream/milk, herbs, salt, pepper, turmeric, cornflour and nutritional yeast. Blend until you have a cream. Should only take a minute. Add the onion and garlic to the base and pour over tofu mixture. make sure it evenly covers the base. Randomly add the spinach and cubes of feta pressing into the tofu mixture. Place in the centre of the oven and bake for 30 minutes. Allow to cool for a few minutes then remove from the tin. Serve warm with new potatoes and veg or cold with a salad.



TIP: Quiche may rise in oven but will shrink once it cools after a few minutes. I used wholegrain seeded flour for health benefits but you can use whatever you wish, including gluten free.