The Most Versatile Vegan Quiche

Jo Hodson

versatile vegan quiche
Prep Time: 20M
Cooking Time: 30M
Serves: 4

The most versatile vegan quiche!

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

THERE'S MORE WHERE THIS CAME FROM!

Ingredients

  • 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

Preparation

  • Mix the dry ingredients together and set aside.
  • 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.
  • If you are making mini quiches, separate the batter now.
  • Stir through your chosen additions (add flavors at the same time as the other ingredients in previous steps if more appropriate to do so)
  • The mixture should be thick and clumpy but easy to spoon into a pan.
  • 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).
  • Serve either hot or cold.
  • This quiche holds together really well when cold so would also be great for picnics/lunchboxes.
  • It also freezes well and can be reheated in the oven.

Method

  • Mix the dry ingredients together and set aside.
  • 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.
  • If you are making mini quiches, separate the batter now.
  • Stir through your chosen additions (add flavours at the same time as the other ingredients in previous steps if more appropriate to do so)
  • The mixture should be thick and clumpy but easy to spoon into a tin.
  • I used an 8” silicone cake tin, 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 180C for approx 30 mins until the tops are nice and golden, or around 20 minutes for mini quiches (keep an eye on the colour).
  • Serve either hot or cold.

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