The Most Versatile Vegan Quiche

Jo Hodson

The most versatile vegan quiche!

Prep Time: 20 minutes (approximately)
Cooking Time: 30 minutes
Serves: 4

THERE'S MORE WHERE THIS CAME FROM!

Basic ingredients:
1 cup chickpea flour
1 tbsp flax
½ tsp salt
½ tsp general mixed seasoning
½ tsp baking powder
¼ tsp baking soda
1/2 head of a small-med cauliflower (equal to 1 cup grated)
½ onion sliced thinly
1 cup water
Options- add one of these (or more than one if making mini quiches):
1/2 cup black beans (I teamed this with a smoky chipotle sauce and nutritional yeast)
1/2 cup corn and sliced red onion (I used frozen corn and added paprika)
1/2 cup sliced red pepper and sun-dried tomatoes (I teamed this with fresh basil)
1/2 cup chopped spinach (I teamed this with garlic)
1/2 cup sliced zucchini (I teamed this with dried Italian herbs and fresh rosemary)

The most versatile vegan quiche!

Prep Time: 20 minutes (approximately)
Cooking Time: 30 minutes
Serves: 4

Chop the onion finely and grate/process the cauliflower (to a rice-like consistency) and add both to the dry mix, then add the water and mix through well.

Stir through your chosen additions (add flavors at the same time as the other ingredients in previous steps if more appropriate to do so)

I used an 8” silicone cake pan, but you could also use a metal one with removable bottom, or large silicone muffin cups.

Press the mixture firmly into the pan but leave the top quite rough for some nice texture.

Bake at 350F for approx. 30 mins until the tops are nice and golden, or around 20 minutes for mini quiches (keep an eye on the color).

This quiche holds together really well when cold so would also be great for picnics/lunchboxes.

Chop the onion finely and grate/process the cauliflower (to a rice-like consistency) and add both to the dry mix, then add the water and mix through well.