Vegan Quiche

Jo Hodson

The most versatile vegan quiche! Perfect for buffets, garden parties or salads, quiche is a delicious addition to any meal. This vegan version certainly doesn’t compromise on flavour and is sure to be a hit with guests.

This vegan quiche holds together really well when cold so would also be great for picnics or lunchboxes. It also freezes well and can be reheated in the oven.

Prep time: 20 minutes

Cook time: 20-30 minutes

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Ingredients

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 an 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)

This vegan quiche holds together really well when cold so would also be great for picnics or lunchboxes. It also freezes well and can be reheated in the oven.

Prep time: 20 minutes

Cook time: 20-30 minutes

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.