Vegan Coronation Quiche

Everyone loves a quiche and this one is completely egg-free! Add whatever cooked veg you fancy and share with friends and family over the Coronation weekend, or at a summer time gathering!

Done in 1 hour

Mia Jacobs

Dish by Mia Jacobs



For the 'egg' filling

350gfirm tofu

2 tbspnutritional yeast

1 tbspcornstarch

1/4 tspgarlic granules

1/2 tspblack salt (aka kala namak)

1/8 tspturmeric

90mlplant based milk

1 tspwhite miso

2 tspdijon mustard

1 tspdried taragon

to tastesalt and freshly cracked pepper

For the rest of the filling

200gspinach, wilted

120gmushrooms, sliced and fried

150ggreen beans, chopped and blanched

6shallots, caramalised

200gvegan cheddar, grated

To assemble

320gvegan shortcrust pastry

to servechives, chopped


Preheat the oven to 175 degrees C. Blend all the ingredients for the 'eggy' mixture together until completely smooth. Fold in most of the cooked veg and cheese, saving some of each for the topping at the end.

Line a tart tin (around 23 x 2.5cm) with baking paper, scrunching it up beforehand helps it stay in place. Lower the pastry into the case. Once it's all neatly arranged, trim the edges, ensuring the pastry doesn't drop lower than the sides of the tin. Prick some holes in the base of the pastry using a fork.

Place another piece of parchment on top of the pastry then tip in enough uncooked rice/dried beans to cover the base. Place into the oven for 20-25 minutes then remove from the oven, remove the rice/beans then place back into the oven uncovered for another 15 mins.

Remove the pastry from the oven once light golden brown. Scatter some grated vegan cheese over the base then spoon in the 'eggy' mixture and smooth out the top, making sure it's evenly spread. Scatter over the remaining cheese, then veggies and lightly press them into the top of the quiche. Bake for around 30-35 mins until firmed up. Serve warm or cool down and refrigerate until you're ready to eat.

What do you think of the recipe?

Mia Jacobs

Mia Jacobs

Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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