This vegan quiche features a chickpea flour filling with seasonal vegetables like potatoes, broccoli, and asparagus. The mixture is poured into a pre-baked shortcrust pastry and topped with tomatoes and optional vegan cheese before baking. It's a versatile dish perfect for a main or starter.
Ingredients
- 1 packet shortcrust vegan pastry
For the quiche mixture
- 120 g chickpea flour this cannot be substituted for any other kind of flour
- 600 ml hot vegetable stock or gluten-free vegetable stock
- 3 heaped tbsp nutritional yeast
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp turmeric
- ½ tsp black salt Kala Namak. Optional, but will give the mixture a taste of egg
- Jersey royal potatoes steamed or boiled until just cooked, and sliced into small pieces
- 4 broccoli florets steamed or boiled until cooked, and cut into quarters
- Spears asparagus uncooked
- 1 large tomato sliced
- Vegan cheese for topping optional
Instructions
- Preheat oven to 180°C/350°F/gas mark 4.
- Grease and line a 20cm/8-inch quiche pan.
- Roll out pastry to 0.5cm thickness and line quiche pan.
- Blind bake for 15 minutes. Remove and set aside for later.
- In a bowl combine the chickpea flour and half the stock. Whisk together well and set aside.
- In a wide-bottomed saucepan, add the remaining stock, nutritional yeast, spices and black salt then bring to the boil. The mixture should begin to thicken quite quickly. When boiling, slowly add the chickpea mixture and stir continuously for 2–3 minutes.
- Remove from the heat. Add vegetables apart from asparagus to the mixture and combine well.
- Pour into the prepared pastry case. Top with asparagus spears and sliced tomato in a spiked flower shape. Add optional vegan cheese at this point.
- Bake in the oven for 30–40 minutes or until cooked. If cooking too quickly place foil on top until cooked through completely.