half a head of a small-med cauliflower (equal to 1 cup grated)
½ a 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 courgette (I teamed this with dried Italian herbs and fresh rosemary)
The most versatile vegan quiche!
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 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.
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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