Vegan Quiche

15 90 329
Ingredients Minutes Calories
Prep Cook Servings
30 min 1 h 4
Vegan Quiche
Health Highlights


1 crust (20cm) Pie crust, unbaked
300 gm Cauliflower (chopped into small florets)
2 tsp Peanut oil (or canola oil; or olive oil)
1 dash Salt
1 medium Yellow onion (finely sliced)
1 medium pepper(s) Red bell pepper (sliced; or any vegetable you like)
1 medium pepper(s) Green bell pepper (sliced; or any vegetable you like)
1 cup Chickpea flour (for quiche mixture)
2 ml Vegetable stock/broth, low sodium (for quiche mixture)
1/2 tsp Sage, ground (for quiche mixture)
1/2 tsp Turmeric, ground (for quiche mixture)
3 tbsp Nutritional yeast (for quiche mixture)
1 dash Black salt (Kala Namak) (or regular salt; for quiche mixture)
5 slice Tomato (for garnishing)
1 tbsp Butter, vegan (for brushing)


  1. Add 1 tsp of oil to a frying pan and fry the onions, with a pinch of salt, for 3-4 minutes until they start to caramelize.
  2. Add the peppers and continue to cook on a low heat for 7-8 minutes until the onions are very caramelized and the peppers have softened. Set side.
  3. Prick the bottom of the pie crust with a fork and bake blind for 15 minutes. Remove from the oven and put to one side..


To prepare the quiche filling.

      1. In a bowl add the chickpea flour and one cup of stock. Whisk this together well and set aside.

      2. In a wide bottomed saucepan, add the rest of the stock, nutritional yeast, turmeric, sage and black salt (or the sea salt). Bring to the boil.

      3. When the water comes to the boil, slowly pour in the chickpea mixture and stir continuously.


      4. Once all the mixture has been combined, lower the heat and continue to stir continuously for 2-3 minutes until the mixture becomes quite thick and glossy.


      5. Add in the cauliflower and the vegetables and combine everything well. This will be a very thick mixture.

      6. Pour into the prepared pie crust, leveling with a spatula, and top with the sliced tomatoes.


      7. Put into the oven for 20 minutes. Remove from the oven and brush the top with some melted vegan margarine and place back into the oven for a further 5 minutes.

     8. Remove and allow to cool completely before serving. Can be served warm or cold. If you are serving warm, then allow to cool and reheat in the oven for 5 minutes.


Advanced Preparation

1 - 3 days prior [optional], Cauliflower 300 gm

To roast cauliflower: Preheat the oven to 200°C (400°F) Gas Mark 6. Cut cauliflower into florets and place in a bowl with 1 tsp oil and the 1/4 tsp salt and coat well. Place on a foiled baking tray and bake in the oven for 15-20 minutes until softened and slightly charred. Store in fridge until ready to use.

Nutrition Facts

Per Portion

Calories 329
Calories from fat 129
Calories from saturated fat 27.2
Total Fat 14.3 g
Saturated Fat 3.0 g
Trans Fat 0
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 5.2 g
Cholesterol 0
Sodium 439 mg
Potassium 862 mg
Total Carbohydrate 40 g
Dietary Fiber 7.9 g
Sugars 8.8 g
Protein 13.7 g

Dietary servings

Per Portion

Grain 0.8
Meat Alternative 1.1
Vegetables 2.8

Energy sources