GF Vegan Butternut Squash Quiche With Spinach & Feta

October 27, 2020
I made it quiche for the first time a few weeks ago as a clean-out of the fridge recipe. But this quiche ended up being a surprise new favorite meal. And it couldn’t be more perfect for autumn!

As slowly I start to understand how to cook for one (I always used to cook for my family of 5 or for my boyfriends who ate just as much), i can tell you this is enough for two people or you can keep it in the fridge for up to three days, if you want to take it to work with you.

You can use the same ingredients, or if you also want to use it as a clean-out dish, you can use sweet potato instead of the squash, or kale instead of spinach.
butternut squash quiche with spinach and feta on a green plate with a fork

GF Vegan Butternut Squash Quiche With Spinach & Feta

Recipe Type: Breakfast Hearty Entrees
utensils YIELDS 2 servings
herb graphic for recipe card
  • 1 1/2 cup butternut squash. peeled and diced
  • 1/2 cup sweet potato , peeled and diced
  • 1 small shalott, finely chopped
  • 1 small green onion, finely chopped
  • 1/3 ts salt
  • to taste pepper
  • 1/2 cup silken tofu, scrumbled
  • 1/3 ts each oregano, thyme, basil, dreid
  • 1/2 cup vegan sour cream
  • melty vegan cheese, shredded
  • to replace 6 eggs vegan egg replacement or flax eggs
  • 1 cup vegan feta cheese, diced
  • 3 frozen spinach handfuls
  • 1 1/2 cups GF flour blend
  • 1/3 ts salt
  • 1/2 cup melted margarine
  • if needed water
  • 2 tbs olive oil
  • 1/2 cup soy milk
        graphic for recipe card


Preheat the oven to 180°C.

Quiche Crust

1. To make the flax egg, put 6 tbsp ground flax seeds to a small bowl, add 18 tbsp water and mix with a whisk. Set aside for 5 minutes. I used a powder based egg replacement, but frankly any replacer you fancy will do it.
2. Now transfer all ingredients for the pie crust to a food processor and blend until the dough clumps together or if you make it by hand, just knead the ingredients together until it clumps together, in a bowl.  If the dough appears too dry, add a tiny bit of cold water.
3. Roll the dough into a ball, wrap it in plastic wrap and place it into the fridge. Refrigerate for about 30 minutes.
After 30 minutes, remove the dough from the fridge. Roll it out to fit the bottom of the pie pan. Press it into the pan and a few cm up the sides. Pre-bake in the oven for about 10 minutes.


1. Meanwhile, heat the olive oil in a large non-stick sauté pan over medium-high heat.

2. Add the frozen spinach balls, butternut squash and sweet potato and sauté for 8 to 10 minutes, stirring occasionally, until mostly cooked through.

3. Add the white parts of the chopped green onions and shallots.  Sauté for 2 more minutes, stirring constantly, until the onion is fragrant and the veggies are softened.  Stir in the green parts of the scallions, herbs, salt and pepper until combined, then remove the sauté pan from the heat.

4. Arrange the veggie mixture in an even layer in the pre-baked pie crust and sprinkle the crumbled feta cheese evenly on top.  In a separate mixing bowl, whisk together the vegan eggs and soy milk until combined, then pour the mixture evenly over the veggies and cheese. Give the quiche filling a brief gentle stir so that some of the veggies and cheese float to the top.

5. Put it in the oven and bake it for about 45 minutes or until the top is golden and puffy, and a toothpick inserted in the center comes out clean.

6. Transfer the quiche back to the wire rack and let it rest for at least 10 minutes. Let it settle a little before serving.

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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