Vegan Coronation Quiche

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Looking for a vegan twist on the Coronation Quiche? Look no further! OGGS® Whole Egg Alternative, spinach, plant-based cheese and broad beans make this perfect for a Coronation street party. Feel free to mix up the fillings however you want!

PREP TIME 45 mins


  • 200ml OGGS® Whole Egg Alternative
  • 500g plant-based shortcrust pastry block
  • 200ml plant-based milk alternative
  • 1 tbsp olive oil
  • 60g cooked broad beans
  • 180g cooked spinach, lightly chopped
  • 100g grated plant-based cheese (we love Violife!)
  • Salt
  • 1 tablespoon chopped fresh tarragon
  • Side salad, to serve


  1. Place a baking sheet in the oven and preheat to 180°C Fan (200°C / Gas 6).

  2. Roll the pastry to the thickness of 3mm and line a 23 x 2.5cm loose-bottomed, fluted tart tin. Refrigerate for 1 hour.

  3. Fry the beans and the spinach in the oil until the spinach has wilted down.
  4. Whisk together the OGGS® Whole Egg Alternative and milk alternative in a large jug and season with salt and pepper.

  5. Scatter half the plant-based cheese into the quiche, alongside the chopped spinach, cooked broad beans and tarragon.

  6. Pour into the pastry case and top with the remaining cheese.

  7. Bake for 40-50 mins until the quiche has completely set and the top is golden.

  8. Allow to cool slightly, then slice and serve with a side salad!

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