Step 1

*Note: Please watch the recipe video and check out the step-by-step pictures in my blog post for visual instruction!

Step 2

To make the flax-egg stir 1 tbsp ground flaxseeds in 3 tbsp water. Set aside for 5 minutes. (If you skip the flax-egg, add a little cold water).

Step 3

In a large bowl, whisk together the flour and salt. Add cubed vegan butter and the flax-egg (or just cold water). Knead with your hands until the dough starts to clump together. Transfer to a working surface and continue kneading until a smooth dough forms.

Step 4

Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes.

Step 5

Roll out evenly on a floured surface, about ⅙-inch (4mm) thick, then transfer into an 8x2-inch (20x5cm) or 9-inch lightly greased pie dish. Shape the edges as you like (or crimp them) and prick the bottom a few times with a fork. (*Read recipe notes if you want to pre-bake your crust).

Step 6

Preheat oven to 425°F (220°C).

Step 7

In a large pan, heat the oil. Add in the leek or scallions, and sauté for about 3 minutes until lightly browned and softened. Add the spinach, and continue cooking until wilted, about 2 minutes (or simply thaw frozen spinach).

Step 8

Transfer into a colander and drain. Then wrap in paper towels and squeeze to remove any excess liquid.

Step 9

Blend the tofu, chickpea flour, nutritional yeast, and seasonings until smooth and creamy.

Step 10

Add spinach mixture and mix to combine. Then, stir in crumbled vegan feta cheese. Taste and adjust seasonings as needed. (If the filling seems too thick, add a bit of non-dairy cream, or if it seems too watery, stir in a bit of flour.)

Step 11

Fill the filling into the prepared crust, smoothing out evenly.

Step 12

Bake for 10 minutes to set pie crust, then turn the temperature down to 356°F (180°C) and bake for further 30-40 minutes until filling is set and light golden brown on top. (*If the crust seems getting too dry during baking, brush with a little non-dairy cream for a shiny golden color, and if it’s getting too dark, cover loosely with aluminum foil or baking paper).

Step 13

Allow the quiche to cool slightly before slicing. Top with toasted pine nuts and serve with dips if you like.

Step 14

Enjoy! 😊