Homemade Vegetable Quiche
This vegan quiche is perfect for anytime of the day and will make a great a ready-made meal option for the week! Make your own crust or use a store bought one and just follow the steps for the filling.
Now, how can a quiche taste like quiche without any eggs?! Well, a few months ago, I discovered Kala Namak, also known as sulfur salt. It mimics perfectly the taste of eggs and is truly bluffing. I used it in this recipe and also have been using it to make vegan egg/mayo sandwiches, vegan scramble or as a replacer in egg-based sauces. Now, I’m aware that you may not find it everywhere. Don’t worry, the quiche will still taste amazing even without it. It’s just for the “egg taste” experience. Try it if you can!
Homemade Vegetable Quiche
A delicious egg-free vegan recipe to satisfy your quiche cravings.
Servings: 8 servings
Equipment
- High speed blender
- 30cmø pie dish or pan
- Oven
Ingredients
Ingredients for the crust
- 200 g all-purpose flour
- 100 g vegan butter. Room temperature.
- 40 g unsweetened apple sauce
- 30 g hot water
- 1 large pinch of salt
Ingredients for the filling
- 300 g firm tofu
- 100 g cooked chickpeas
- 20 g olive oil
- 30 g water
- 5 g kala namak salt or regular salt
- 5 g nutritional yeast
- 3 g curcuma for coloring
- Vegetables:
- 8 asparagus
- 1/3 garlic pod optional
- Handful of spinach
- 1 spring onion
- Small handful parsley
Instructions
Method for the crust
- In a large bowl, mix the flour, cubed vegan butter, apple sauce and salt.
- Knead with your hands until the dough starts to clump together. Add water gradually as you knead.
- Transfer to a working surface and continue kneading until a smooth dough forms.
- Flatten dough into a thick disc, cover and refrigerate for 30 minutes.
- Preheat oven to 200°C
- Roll out evenly on a floured surface, about 5mm thick, then transfer into a lightly greased pie dish. Shape the edges as you like and prick the bottom a few times with a fork.
- Prebake the crust for 7-8 minutes. Place baking paper with raw rice grains (or other grains) in the middle of the pie so the dough doesn’t puff up as it prebakes.
Method for the filling
- Preheat oven to 220°C
- In a high-speed blender, mix all ingredients except vegetables. Set aside.
- Peel asparagus and chop into 4-5cm pieces. Stir fry in a pan with finely chopped garlic and olive oil. Cook until lightly golden.
- In a bowl, gently mix all filling ingredients together then transfer to prebaked crust and even out with a spatula.
- Cook for 17 minutes at 220°C or until golden on top. As a test, prick the quiche with a toothpick: if it comes out clean, then the quiche is ready.*
- Take out of the oven and top with vegan ricotta (optional) and herbs. Let cool off for 5-10min then enjoy!
Notes
*Note that baking time also depends on the thickness of your quiche. It might take a little longer if your baking pan is smaller and so your quiche filling will be thicker (thus longer to cook.)
This quiche is best when fresh, though leftovers can be kept covered and refrigerated for up to a week.