Coronation Frittata (My Version of The Coronation Quiche!)

Hear ye! Hear ye! The coronation of King Charles III will be taking place on May 6, 2023! The palace has released a recipe for The Coronation Quiche which is not vegan and not to my taste. However, always one to be in on the party, I offer you my easy and delicious frittata recipe instead!

A frittata is a crustless quiche which is honestly so much easier to make and just as good. This recipe is based on the one in my book, Wait, That’s Vegan?! in which I use a combination of all kinds of plant-based ingredients that come together to create the familiar taste and texture of a frittata/quiche.

I have served this to vegans and carnivores alike, and it’s an absolute crowd pleaser; there is never any left at the end of the party. It can be served warm, at room temperature or even cold, and it can be made up to two days in advance. Just cover in foil and reheat it for 30 minutes in a 350F oven.

In this version, I filled my quiche with sautéed leeks, Jerusalem artichokes (also called sunchokes), spinach and corn. But you can use whatever you like! The one in my book is filled with broccoli and leeks but you can use any combination of vegetables like mushrooms and shallots, asparagus and onions, or tomatoes and corn, to name a few ideas. Just lightly cook your vegetables on the stovetop and add them to the filling and you are good to go!

Long live the king!

Coronation Frittata



  • 1 cup water
  • 1/2 cup cashews (soaked overnight)
  • 7.5 ounces firm tofu (1/2 a regular package)
  • 5.3 ounces plain unsweetened vegan yogurt (this is usually the size of a regular yogurt package, I like Forager)
  • 1/4 cup chickpea flour
  • 1/4 cup melted refined coconut oil
  • 2 tablespoons nutritional yeast
  • 1 tablespoon tamari
  • 1 tablespoon chickpea or mellow white miso
  • 1/2 teaspoon turmeric


  • 1 tablespoon olive oil
  • 2 leeks, trimmed and cleaned well, cut into rounds
  • 4 medium-sized Jerusalem artichokes (sunchokes), peeled and thinly sliced into rounds
  • 1/3 cup frozen corn
  • 1/2 packed cup fresh baby spinach
  • Salt, to taste


  1. Preheat the oven to 350F.

  2. To make the custard, add all of the ingredients to the blender or Vitamix. Blend until combined and creamy, 1 to 2 minutes depending on your machine. Set aside.

  3. To make the filling, add the oil to a pan with sides over medium heat. Add the leeks and sauté until just softening. Add the Jerusalem artichokes and continue to cook until the Jerusalem artichokes are just al dente. Add the corn and spinach and cook until the spinach is wilted down. Transfer into a quiche/frittata dish.

  4. Pour the custard over the vegetables. Bake for 1 hour to 1 hour and 15 minutes or until the center if firm and the top is golden brown.

  5. As the frittata cools, the top will deflate just a bit and the quiche will continue to firm up. Slice and serve. Enjoy!

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