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The Most Versatile Vegan Quiche

  • Jo Hodson
  • 
    18 Loves
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45 - 60 Mins
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2
  • Basic ingredients:

  • 1 cup chickpea flour
  • 1 tbs flax
  • ½ tsp salt
  • ½ tsp general mixed seasoning
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 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)

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The most versatile vegan quiche!

Preparation

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

Cooking Instructions
  • 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.
  • Back to British Vegan Recipes

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