Vegan Quiche
This vegan quiche is so easy to make and packed with delicious flavor. With a crisp shortcrust pastry base and vegetables in a flavourful custard filling, it makes the perfect meal on warm summer days served with salad and coleslaw.
Equipment
- 23cm Pie or flan dish
Ingredients
Pastry
- 175 gm Plain Flour
- 85 gm Hard Vegan butter or margarine
Batter
- 300 gm Vegetables such as courgettes, peppers, spring onion, mushrooms, broccoli, any combination
- 135 gm Chickpea flour
- ½ teaspoon Salt
- ½ teaspoon Kala Namak
- ½ teaspoon Tumeric
- 1 tablespoon Nutritional
- 1 tablespoon Dried herbs
- ¼ teaspoon Black pepper
- 360 ml Water
- 60 gm Plain vegan yogurt
- 1 tablespoon Vegetable oil
Instructions
- First make the pastry: tip the flour into a large mixing bowl. Add the margarine or butter and rub in gently with fingertips until the mixture resembles fine breadcrumbs. Add 3 tablespoons cold water until the pastry comes together in a ball.
- Roll out the dough on a lightly floured surface and use it to line a 20cm (8in) loose-bottomed flan tin. Ideally, use a fluted tin.
- Chill in the fridge for 30 minutes. Meanwhile, preheat the oven to 220˚C. Prick the pastry case all over with a fork, to prevent air bubbles forming during baking. Line the base and sides with baking parchment and weigh it down with baking beans. Place on a baking sheet and bake for 10 minutes. Remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned. Trim the overhanging pastry.
- Combine the flour, water, yogurt, salt, kala namak, turmeric, nutritional, pepper, and oil. Whisk the ingredients together in a large bowl until smooth.
- Add the vegetables and herbs to the batter. Pour the mixture into the pastry case. Finish your quiche with lots of toppings. I love pressing cherry tomatoes into the top of the quiche before it goes into the oven as it looks so pretty. Sliced tomatoes, asparagus, or fresh herbs are also great choices.
- Bake for 45 to 50 minutes at 190°C/375°F or until a toothpick inserted in the center comes out almost clean. The top will crack and get golden. Let sit for 10 minutes before serving