The Most Versatile Vegan Quiche

Jo Hodson

vegan quiche

The most versatile vegan quiche!

  1. Basic ingredients:
  2. 1 cup chickpea flour
  3. 1 tbs flax
  4. ½ tsp salt
  5. ½ tsp general mixed seasoning
  6. ½ tsp baking powder
  7. ¼ tsp baking soda
  8. half a head of a small-med cauliflower (equal to 1 cup grated)
  9. ½ a onion sliced thinly
  10. 1 cup water
  11. Options- add one of these (or more than one if making mini quiches):
  12. 1/2 cup black beans (I teamed this with a smoky chipotle sauce and nutritional yeast)
  13. 1/2 cup corn and sliced red onion (I used frozen corn and added paprika)
  14. 1/2 cup sliced red pepper and sun dried tomatoes (I teamed this with fresh basil)
  15. 1/2 cup chopped spinach (I teamed this with garlic)
  16. 1/2 cup sliced courgette (I teamed this with dried Italian herbs and fresh rosemary)

Makes 1 x 8” pie dish or 3-4 single serve jumbo muffin sized.

  • 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 is nice and golden, or around 20 minutes for mini quiches (keep an eye on the colour).
  • 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.

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