Savory and satisfying, this fresh spinach quiche is a wonderful spring dish loaded with greens, legumes, and other healthy ingredients. Enjoy it as the recipe dictates or throw in some broccoli, chopped sun-dried tomatoes, or your favorite herbs. The nutritional yeast gives this quiche a slightly cheesy undertone, but if you'd like more of a kick, mix in some red chili flakes or drizzle Sriracha upon serving.

Fresh Spinach Quiche [Vegan]



Cooking Time




  • 1 tablespoon olive or coconut oil
  • 3 1/2 cups leeks, white part only, sliced
  • 4 garlic cloves, minced
  • 14 ounces firm silken tofu
  • 2 cups frozen peas, thawed completely
  • 2 tablespoons nutritional yeast
  • 1 1/2 teaspoons salt, to taste
  • Pepper, to taste
  • 3 cups fresh spinach, roughly chopped
  • 3 tablespoons ground flaxseed, or whole chia seeds


  1. Preheat the oven to 350° F and line a 10-inch spring-form pan or a pie pan with parchment paper.
  2. Sauté the leek slices and garlic in oil or water over medium-high heat until soft, about 5 minutes. Set aside.
  3. Combine the tofu, peas, nutritional yeast, salt, and pepper in a food processor and blend until smooth.
  4. Stir together with the sautéed vegetables and the rest of the ingredients and pour into the pan.
  5. Bake for 40-50 minutes or until the quiche firms up and starts to get golden at the edges.
  6. Serve hot.