You can make vegan quiche without eggs by using tofu or chickpea flour. Yes, chickpea flour. Don’t worry, it won’t taste like chickpeas. As for the filling, I love the combination of zucchini, celery, onion, sun dried tomatoes and baby spinach, while topping it with fresh tomatoes, roasted pine nuts and fresh basil. You can use any veggies you like or which you simply happen to have on hand, of course.
- 2 cups plus 2.5 tbsp flour (I used spelt flour) (250 g)
- 2/3 cups margarine (vegan butter) (150 g)
- 1/4 tsp salt
- 2 tbsp water
- 25 oz veggies of choice (my choice: zucchini, celery, onions, sun dried tomatoes and baby spinach) (700 g)
- 1.5 cups plus 3 tbsp chickpea flour (150 g)
- 1 cup water (200 ml)
- 1 cup oat cream (200 ml)
- 2 tbsp Italian herbs
- 1/2 tsp salt
- 1 pinch of black pepper
- 4-5 cocktail tomatoes
- roasted pine nuts
- fresh basil
For the crust, knead together all the ingredients to make a smooth dough. Roll dough a little larger than your quiche tart and place into pan. Press edges into tart pan and cut off protruding dough. Place crust in the fridge whilst preparing veggies and filling.
Cut veggies of choice into fine strips and set aside.
Sift chickpea flour into a large bowl. Add water, cream, herbs, salt & pepper and whisk until smooth.
Spread veggies onto the crust and pour chickpea cream filling on top. Bake at 400° F (200° C) for about 25 minutes, then spread halved tomatoes on top and bake for another 5-10 minutes until golden brown.
Let cool before cutting.
I hope you love this recipe – please let me know in the comment section below! If you make this vegan quiche, make sure to take a photo and share it on my Facebook page or on Instagram, using the hashtag #minamadefood. Oh and don’t forget to tag me (@thisisminamade) so that I can see your creations!