Quiche is one of those versatile dishes that is great to have in your culinary repertoire, because it can be quick, easy, adaptable and is always a crowd-pleaser at lunch, brunch or simple dinner tables. I’ve tried many a vegan quiche recipe in my time, and in this lunch ‘n’ learn course we will prepare the recipe I find to be a great all-rounder, with inexpensive and nutritious ingredients, quick and easy prep time, and delicious results.
- Chickpea flour
- Starch: corn starch (Maizena) / potato starch / arrowroot, etc. Mixed with soy or oat cooking cream (available in bigger Coop or Migros supermarkets or bio stores) / coconut milk / soy or oat milk + a little more oil.
- Leafy greens: kale, spinach (lightly cooked and chopped)
- Broccoli (raw grated / lightly cooked chopped)
- Asparagus (lightly cooked)
- Carrots, pumpkin, sweet potato (raw grated / lightly cooked cubed / cooked and puréed)
- Peppers (raw / lightly cooked)
- Zucchini (raw grated / lightly cooked)
- Aubergine (cooked)
- Fresh corn (raw)
- Mushrooms (raw or sautéed)
- Leek / onion / caramelized garlic
- Sun-dried tomatoes / roasted peppers / olives / artichokes / capers
- Nutritional yeast (Närhefe or Edelhefe in German, available in bio stores like Egli and big Coop / Migros stores) or Cenovis (Swiss version of Marmite or Vegimite)
- Kala namak (available in bio stores like Egli and Indian shops like Akkara in the Lorraine)
- Fresh / dried herbs (fresh / dried parsley, basil, thyme, oregano, dill)
- Spices (tumeric, paprika, cumin, coriander, chili flakes)
- Your favourite hot sauce
- Lemon zest / juice
- Tahini (sesame paste) / Nut butter of choice (almond, peanut…)
- No crust!: this works well for very firm fillings, like the chickpea flour version. Some recipes with tofu may also work. Avoid the starch and cream option, it is runnier and needs a crust.
- Quick and easy: store-bought vegan puff pastry (Blätterteig)
- Whole-grain and rustic: I love the crust from this quiche recipe. The filling is good too, and quite similar to the tofu quiche recipe linked above, but just a little more involved.
- Traditional pie crust: try this method, replacing the butter by vegan margarine / coconut oil / or a mix of margarine and vegetable shortening
- Gluten-free crust: try the crust from the tofu quiche recipe.
- Fennel coconut tart à la Green Kitchen Stories. Veganized by adding some starch to the coconut milk. I bet it would also be tasty with some cooked cubed / puréed pumpkin in the filling as well.
- Sauerkraut, onion and fried smoked tofu cubes
Chickpea flour quiche recipe
Adapted from the Power Hungry blog recipe. It is also possible to bake this quiche in one dish instead of in the muffin pan, just adjust the baking time until the batter has set in the middle and the top is golden brown. The baked quiche can be frozen.
Makes 12-15 quiche muffins.
- 300g chickpea flour
- 50ml olive oil
- 750ml sparkling water
- 2 teaspoons fine sea salt / 1 teaspoon regular table salt / 1-2 teaspoons black salt* (see note under optional flavourings)
- 1 teaspoon baking soda
- 1 tablespoon apple cider or wine vinegar / lemon juice
- Freshly ground black pepper, to taste
- 1 to 1-1/2 cups vegetables (see workshop notes). Example: 250g lightly cooked spinach and 100g chopped sun-dried tomatoes.
- Optional flavourings:
- 1 to 2 cloves garlic, crushed
- 20g fresh or 10g dried herbs (parsley, basil, oregano…)
- 10g spices of choice (sweet, smoked or spicy paprika / ground cumin / ground coriander / curry powder / pinch of tumeric / tiny bit of saffran…)
- 20g mustard
- 20g nutritional yeast
- Zest of 1 small lemon
- Some of your favourite hot sauce
- *Replace regular salt by kala namak (available in bio stores like Egli and Indian shops like Akkara in the Lorraine)
- Preheat the oven to 220°C. Grease the cups of a 12-count standard muffin tin with oil.
- In a large bowl, whisk the flour, water, 3 tablespoons oil, vinegar, baking soda salt and pepper until blended and smooth. Add any of the optional flavourings, followed by the veggies.
- Divide the batter evenly among the prepared cups.
- Bake for 12 minutes.
- Crack open the oven door to release steam. Close the door and bake for 10 to 15 minutes longer, until golden brown.
- Transfer the pan to a wire rack and cool for 15 minutes. Carefully remove the quiches from the pan. Serve warm or let them cool completely before serving.