Spinach & Feta Quiche – Vegan

A super flaky, buttery crust, creamy vegan custard, sautéed mushrooms, onions, spinach, sun-dried tomatoes, and some plant-based feta cheese for that extra zing. The best part? No eggs or dairy in sight! Whip up this Spinach and Feta Quiche for your family and friends, and watch them devour it without even realizing it’s vegan! 🥧🌱

Recipe tips:

The Quiche Filling

Quiche filling is all about eggs and cream or milk, creating a rich custard. Now, when it comes to making a vegan version, the real challenge lies in getting that same creamy texture. But don’t you worry, because I managed to crack the code while playing around with chickpea omelettes. It’s all about finding those perfect plant-based substitutes.

Vegan omelettes made with just chickpea flour taste amazing, but sometimes they get all crispy and crack when you try to fold them. Well, I found a solution! I started adding some silken tofu to the chickpea batter, and bam! No more cracking. One time, however, I added a bit too much tofu and ended up with a super soft and creamy omelette. Still delicious but more like a quiche. Voila, problem solved! Gotta love those happy accidents in the kitchen!

Since we’re going bake the spinach in the filling, frozen spinach works great for this recipe. But if you prefer fresh, or want to try out different greens, go for it!

If you want to level up your omelette game, you can make it taste super eggy by adding a touch of Indian black salt, known as Kala Namak, a volcanic black salt that comes from the Himalayas. The special thing about it is that it has a funky sulfuric taste that totally reminds you of eggs. The salt crystals start off dark and then turn all pink when you grind them up. And since this salt is mega strong, you only need a pinch to get that eggy flavor in your recipe.

The Quiche Crust

You can use store bought crust, or try our vegan all-butter pie crust recipe. The crust should be blind baked to avoid an under-cooked, or soggy bottom.


  • Roll out your crust and press it into your pie dish. Refrigerate for about 30 minutes.
  • Preheat oven to 375°F. 
  • Remove your pie pan from the refrigerator and line with parchment paper (not wax paper – the wax will begin to melt in the heat of the oven). Fill with pie weights, dried beans or uncooked rice.
  • Bake until pastry is set and pale golden around the edge, about 15 minutes.
  • Carefully remove parchment and weights and bake shell until pale golden all over, 5 to 10 minutes more. *There’s no need to get rid of whatever you decided to use to weigh down the crust. Save them and use them whenever you blind bake a pie.

You could even skip the crust altogether, and make a crustless quiche to cut some calories. It’s also a great option if you’re going gluten-free.


Vegan Spinach & Feta Quiche

Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Vegan
Keyword: feta, mushrooms, spinach, sun-dried tomatoes
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 slices
Calories: 293kcal
Author: The Vegan Feast
A vegan quiche that's better than the original, with no cream, milk or eggs!
Print Recipe


For the Quiche Batter:

  • 8 ounces silken tofu
  • ½ cup chickpea flour
  • ½ cup water
  • 4 tablespoons nutritional yeast
  • ½ teaspoon turmeric
  • ½ teaspoon oregano
  • pinch kala namak (Indian black salt) optional
  • 1 teaspoon salt
  • ¼ teaspoon pepper

For the vegetables:

  • 1 tablespoon olive oil
  • 1 small onion thinly sliced
  • 1 cup mushrooms sliced
  • 2 cloves garlic minced
  • ½ lb spinach frozen
  • 1 tablespoon fresh dill chopped
  • 4 oz vegan feta
  • 2 tablespoons sun-dried tomatoes chopped
  • dill for sprinkling over the top of the quiche


  • Preheat oven to 375°F.

For the custard filling:

  • In a large mixing bowl, add the silken tofu, and whisk until smooth and creamy.
  • Add the chickpea flour, water, nutritional yeast, turmeric, kala namak (if using), oregano, salt & pepper. Whisk until blended and smooth.
    Set aside while you prepare the vegetables.

For the vegetables:

  • Heat olive oil in a large pan over medium-high heat. Add the sliced onions and mushrooms and cook for about 5 minutes, until golden.
    Add the chopped garlic and spinach and cook for another couple of minutes, until the spinach is thawed and no liquid remains in the pan.
  • Transfer the cooked vegetables, as well as the fresh dill, feta and sun-dried tomatoes to the chickpea and tofu batter.
  • Pour the filling into your blind-baked pie crust.
  • Bake for about one hour. Cool for 10-15 minutes. Sprinkle with more fresh dill before serving.


Calories: 293kcal | Carbohydrates: 15g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 431mg | Potassium: 609mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3644IU | Vitamin C: 14mg | Calcium: 69mg | Iron: 4mg

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