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Vegan “Coronation Quiche” Recipe

Vegan “Coronation Quiche” Recipe

A delicious plant-based quiche made with spinach, onions, and fresh tarragon. Vegan cheddar cheese and white beans make it extra tasty, and the flakey, homemade pie crust will have everyone coming back for seconds! Serve this veggie quiche with a zesty green salad for the perfect brunch or family lunch this Spring!

This recipe was inspired by chef Mark Flanagan’s Coronation Quiche, which was rumored to have been served this weekend at King Charles III’s coronation. And while many people assumed the official coronation quiche recipe would contain lots of garden vegetables and springy herbs, there was much speculation as to what the exact ingredients would be.

Luckily, the royal’s chef shared the recipe in the days leading up to coronation weekend so the secret is out! The quiche will contain garden-fresh spinach, onions, cheddar cheese, broad beans, and tarragon. Well that, and quite a lot of eggs and dairy.

So I thought it would be fun to make a plant-based, vegan-friendly version of this special quiche, made with all of the same flavorful veggies and herbs.

What is Vegan Quiche Made of?

Even though this is an eggless quiche recipe, my vegan quiche version is still packed with protein, and it’s silky-smooth texture is thanks to a combo of tofu, almond milk, and a touch of olive oil to mimic the protein-water-fat ratio of an egg.

It’s light and fluffy thanks to a touch of baking powder and rich with umami from the addition of nutritional yeast.

The filling itself is simply made in a blender and comes together in a matter of minutes. Two minutes, actually, if you remember to get all of your spices out beforehand!

Ingredients to make vegan quiche filling:

  • Firm tofu
  • Almond milk – unsweetened
  • Baking powder – for lift
  • Olive oil – for a rich taste and creamy texture
  • Spices – onions powder, garlic granules, paprika, turmeric, salt, and pepper
  • Nutritional yeast – to create umami and a creamy, cheesy flavor

How to Make Vegan Pie Dough:

Now let’s talk about the crust. Golden, buttery, and flakey pie crust is a must with quiche. It transforms the dish into something extra special and really wows in the center of the table. I make vegan pie dough with all-purpose flour, vegan butter, and cold water, but it’s essential to add a touch of salt and sugar to the crust for flavor and color. It makes all the difference!

Do I need to rest pie dough before baking?

Resting the dough before rolling it out and before baking ensures the flour is properly hydrated (aka relaxes the gluten… aka creates a tender pie crust) and it also prevents the butter from melting inside the dough. If the butter gets too warm, the pie dough won’t be very flakey, so make sure to rest the pie dough as you go to prevent this from happening.

Don’t want to make your own homemade vegan pie dough for this quiche recipe? No problem, simply use a store-bought pie crust and carry on with the recipe below. Pre-made pie dough can often be found in the freezer section of the local grocery store and most of them happen to be vegan. Always double check the ingredients though, just in case!

How to prevent a soggy bottom quiche

The trick to making a great vegan quiche at home is to cook the veggies before adding them to the quiche. This only takes a few minutes and it helps to draw out the moisture from inside the vegetables that would otherwise leak out during baking and create a soggy crust.

Blind baking also prevents a soggy bottom by partially cooking the crust before the filling goes in. This is easy to do, simply place a piece of parchment paper over the chilled dough and pour some dried beans or pie weights on top to weigh it down. Then bake at 425 degrees for 15 minutes. Remove the parchment and the beans (you can reuse the beans so let them cool and the store for next time) then bake for 5 more minutes. At this point, your quiche crust will be partially cooked and ready for the filling.

What is does Tarragon taste like?

Tarragon is often described as having a licorice flavor but don’t let that put you off! The overall flavor is mild, and I think it’s more akin to anise or the subtle spiciness of fennel. I find it to be delicious and though the flavor mellows as it bakes, it really boosts the flavor of any green veggies you pair it with.

In this case the sweet onions, fresh spinach, and fresh tarragon come together to create a mouthwatering combo that perfectly reflects the Spring season.

Want to try this recipe with a different herb?

Swap the tarragon for fresh basil for different, but no less delicious, result.

Ways to Serve this Quiche

Serve this vegetable quiche warm or room temperature alongside a simple green salad. I like a crunchy, refreshing lettuce or a delicate spring mix tossed with a simple lemon vinaigrette. The punchy acidity compliments the butteriness of the quiche and flakey pie crust.

Watch Me Make This Quiche Here!

Vegan “Coronation Quiche” Recipe

Nicole Vranjican
A delicious plant-based quiche made with spinach, onions, and fresh tarragon!
Servings 6 slices


For the Crust

  • cups all purpose flour
  • 1 tsp kosher salt I use Morton's
  • 2 tsp cane sugar
  • 2 sticks cold vegan butter I use Earth Balance sticks, not the tub
  • 6-7 tbsp ice water

For the Filling

  • 8 oz firm tofu
  • ¾ cup unsweetened almond milk
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1 tsp garlic granules
  • ¾ tsp onion granules
  • ¾ tsp paprika
  • ½ tsp black pepper
  • ¼ tsp turmeric
  • ½ tsp baking powder
  • 2 tbsp nutritional yeast


  • ½ medium yellow onion
  • 1 tbsp olive oil
  • 8 oz spinach
  • ½ cup white beans
  • ½ tsp garlic granules
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 1 tbsp chopped fresh tarragon
  • ¾ cup vegan cheddar cheese


Make the Pie Dough

  • Start by cutting the vegan butter sticks into small cubes. Cover and refrigerate until ready to use.
  • Next, combine the flour, salt, and sugar in a bowl. Whisk to combine and then add the cold butter cubes.
  • Use a fork to mash the butter into the flour. You can also use clean hands to gently squish the butter and flour together to incorporate.
  • Stop mixing when a shaggy dough appears with some chunky pieces of butter in pea and almond sized shapes.
    Tip: If the pieces are too small/uniform the crust won't be as flakey.
  • Make a well in the center of the bowl and add the cold water. Start with 6 tbsp and add another if needed. Mix for just long enough to bring the dough together into a crumbly mixture (it doesn't need to stick together yet) and then turn it out on to a clean countertop.
  • Gently knead the dough just long enough to bring it together and then stop. You don't want to over work the dough at this point or the crust won't be tender and flakey. Shape the pie dough into a ball, working quickly so that the butter doesn't get too soft. 
  • Then form the dough into a disk, and wrap tightly with cling wrap. Refrigerate for 2 hours or overnight.

Roll, Shape, Bake

  • Preheat the oven to 425 degrees.
  • Unwrap one of the pie dough disk and allow it to come to just under room temperature so it's easy to roll out without cracking.
  • Then lightly flour the the countertop and a rolling pin and roll the dough into a 14 inch circle. I start with the rolling pin in the middle of the disk and roll forward, backward, to the side and then to the other side. Then rotate the dough 90 degrees and repeat. 
    Tip: Flip the dough over every fourth rotation to prevent sticking. This helps a lot! 
  • For a perfectly flakey crust, roll out the dough then fold it in half. Fold in half one more time to create a stack – this stacking and rolling process will create more layers! – then roll it out into a 13-14in circle. 
  • Place the dough into a 9in pie pan or 9 in round cake pan, press it against the side of the pan to prevent air pockets, and trim off any excess so that only 1 inch of overhang remains. Then fold the dough under itself around the edge of the pie pan to create a crust.
  • Crimp the edges, and poke the bottom of the pie with a fork to allow steam to escape. Cover and chill for 5-10 minutes to harden the butter.
  • Next ,blind bake the dough by placing a piece of parchment paper on top and weighing it down with dried beans or pie wights. Bake at 425 degrees for 15 minutes.
  • Then remove the beans and parchment paper and bake for 5 more minutes. Then remove from the oven and set aside.

Cook the veggies

  • In the meantime, dice the onions, roughly chop the spinach, and finely chop the fresh tarragon.
  • Then drain and rinse the beans from a can or jar, and set aside.
  • In a large frying pan set to medium heat, add 1 tbsp of olive oil and the onions. Cook for 3 minutes and then add the spinach, garlic granules, salt, and pepper.
  • Cook for 2 minutes or until the spinach is wilted and no liquid remains in the pan. The remove from the heat and cool.

Make the filling

  • Drain the water from a package of tofu. Then squeeze the water out of the tofu and cut it into 8 pieces.
  • Add the tofu, almond milk, olive oil, garlic granules, onion granules, paprika, turmeric, salt, pepper, baking powder, and nutritional yeast in a blender. Blend for 30 seconds or until very smooth and creamy. Set aside.


  • Place half of the spinach and onion mixture on the base of the pie crust. Scatter the white beans and half of the cheddar cheese on top and then add the tofu filling.
  • Spread the filling into an even layer, making sure the filling meets the crust, and top with the remaining spinach and onion mixture and remaining cheddar cheese.


  • Bake for 30 minutes or until set in the center.
    Tip: you might want to cover the edges of the pie with aluminum foil to prevent the edges from getting too dark in the oven.
  • Remove from the oven and cool for 10 minutes to allow the quiche to set before slicing. Serve warm or at room temperature and enjoy!
Nicole Vranjican

Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!

I hope you enjoy my recipes and videos :) Happy Cooking!

Find me on: Instagram


  1. Jennifer
    May 13, 2023 / 11:32 am

    Hey Nicole! I’m so excited to try this out. How much of the nutritional yeast good into the filling? I usually cook while watching your video so you guide me through. I see you add a while package of tofu and 2 tablespoons of the nooch, but I wasn’t sure if that was for a double batch of the filing since you were making two quiche. Should it be half a package of tofu and 1 tablespoon for 1 quiche?
    Thank you so much for all of your recipes!

    • Nicole Vranjican
      May 14, 2023 / 6:04 am

      Good question, sorry for the confusion in the recipe! I was making a double batch of the pie crust but for the filling its 2tbsp of nutritional yeast 🙂 I just updated the recipe. Hope you enjoy!

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