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A slice of vegan quiche on a plate - perfect!

Easy Vegan Spinach & Artichoke Quiche

  • Author: Jasmine @ Sweet Simple Vegan
  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings


Learn how to make the PERFECT vegan quiche! We serve this recipe to a handful of nonvegans and they all LOVED it. It’s definitely a recipe made to impress.


Crust (or use a store-bought crust)

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup solid coconut oil*
  • 45 tablespoons ice water*
  • 2 cloves garlic, finely minced (optional but recommended)


  • 1 (14 oz.) package extra-firm tofu, drained
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon lemon juice
  • 3/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon turmeric
  • 13 tablespoons almond milk, as needed
  • 1/4 teaspoon Kala namak (Indian black salt), to taste (optional, for eggy flavor)
  • 2 tablespoons chopped fresh herbs (we used parsley)
  • 1/3 cup vegetable broth
  • 1/2 medium onion, finely diced
  • 2 garlic cloves, finely minced
  • 2 cups packed baby spinach, roughly chopped
  • 6 oz. marinated artichoke hearts, drained and roughly chopped, patted dry with paper towels

Other Optional Vegetables

  • 1 medium leek, finely chopped (white and light green parts only)
  • 1 cup mushrooms, finely chopped
  • 1/2 bell pepper, finely diced



  1. In a large bowl, mix together the all-purpose flour, salt and minced garlic until uniform. Cut in the coconut oil using either a party cutter or a fork, and continue doing so until the mixture reaches a sand-like consistency. Add in the ice water, 2 tablespoons at a time, until the dough is moist enough to form a ball. We used 8 tablespoons in total. Shape the dough into a disk, wrap it in plastic wrap*, and place it into the refrigerator for at least 30 minutes to set.
  2. Once the dough has set, grab a pie pan. Do not oil the pan. Evenly press the crust into the bottom and sides of the pie pan, being sure to form a crust. If you would like, you can crimp the edges or add a crust design of your choice. Place the crust back into the refrigerator for 30 minutes.
  3. Preheat the oven to 375°F. Remove the crust from the refrigerator. Place a large piece of parchment paper on top of the crust and add pie weights or dried beans to the crust. This will ensure it does not collapse. Place the crust into the oven and blind bake for 15 minutes, or until the edges of the crust start to brown. Remove the crust from the oven and then remove both the pie weights and parchment paper. Using a fork, prick holes all around the bottom and sides of the crust. Return the crust to the oven, uncovered, for 10 minutes more. Remove and set aside.

Filling and Vegetables

  1. In a medium pan over medium heat, add in 2 tablespoons of vegetable broth. Once warm, add in the onions, garlic, and leek. Sauté for 3-4 minutes, or until the onions are translucent and the garlic is fragrant. Add more vegetable broth, one tablespoon at a time, as needed to prevent burning.
  2. Once cooked, add in the mushrooms and bell pepper. Cook for 4 minutes more, or until softened.
  3. Once all of the vegetables have cooked. Remove the pot from heat and add in the spinach. Stir the spinach through, and then cover the pot to allow it to steam for 5 minutes. Mix in the artichokes and set aside.
  4. To a food processor, add in the tofu, nutritional yeast, lemon juice, turmeric, and black salt. Blend until smooth. If the mixture is crumbly, add in almond milk, 1 tablespoon at a time, until smooth. Add salt to taste. Add in the chopped parsley and pulse until combined but not completely broken down. Transfer to a large bowl. Add in the cooked vegetable mixture and mix until uniform.


  1. Transfer the quiche filling into the pie crust, being sure to use a spatula to spread it out evenly. Place the quiche in the oven and bake for 25-30 minutes, or until the crust is golden and the top has darkened in color.
  2. Remove from the oven and cool completely before serving. This quiche is best if refrigerated and served the next day. Enjoy!


Crust Notes

  • You can also use a store-bought crust or any crust of your choice, just be sure to keep in mind that the crusts may need to be blind baked (look at directions on the packaging/recipe). You can even make this quiche crustless!
  • You can opt out of using the plastic wrap and just place the dough into a bowl in the refrigerator. We don’t have plastic wrap, but that is how it is traditionally done so we wanted to share both options.
  • If your coconut oil is not solid, place it into the refrigerator for about 30 minutes before using, mixing halfway through.
  • For easy ice water, we just place a glass half full of water into the freezer for about 30 minutes before using. It is the perfect temperature!

Filling Notes

  • The beauty of this quiche is that you can use the tofu base and add whatever vegetables you would like. Have fun with it!
  • The base should blend up to be a very thick batter. If it appears crumbly, add more almond milk, one tablespoon at a time, until smooth.
  • Kala Namak, also known as “Indian black salt” or “Himalayan black salt”, is formed by heating Himalayan Pink Salt to extremely high temperatures and mixing it with Indian spices and herbs including harad fruit seeds which contain sulfur. It has a distinctive taste due to the sulfur, comparable to hard-boiled eggs.

  • Prep Time: 1 hour
  • Cook Time: 1 hour 15 minutes
  • Category: Breakfast, Brunch
  • Method: Oven
  • Cuisine: Vegan

Keywords: Quiche, Vegan, Crust, Oven, Breakfast, Brunch, Savory, Easy