vegan quiche

A delicious vegan Chickpea Flour Quiche that is fun and easy to make for any occasion! This recipe is nut-free, egg-free, dairy-free and so perfectly creamy. Gluten-free options if necessary. Both metrics and US customary measurements available.

Chickpea Flour Quiche (egg-free | gluten-free options)

plain flour

olive oil (or any vegetable oil)

tsp salt

70 ml warm water (just above room temperature)

chickpea flour

400 ml canned coconut milk**

yeast

salt

tsp black pepper

tsp turmeric powder***

tsp cumin seeds***

tsp paprika powder***

banana shallots (or 4 small shallots or 1 small brown onion)

red bell pepper

aubergine

Watch the recipe video (scroll down a bit) to see all instruction steps.

Preheat oven to 180.C (356.F)

In a mixing bowl, add all the &quot;for the crust base&quot; ingredients. Mix with the back of a wooden spoon, then knead with your hands until dough is uniform and comes together.

Shape the dough into a crust base using a rolling pin. Place the shaped base on a non-stick tart mould.

For the crust base

In a mixing bowl, add all the &quot;for the filling&quot; ingredients. Mix well with a whisk.

For the filling

Heat cooking pan with olive oil. Meanwhile, peel and cut your shallots; wash and cut your aubergine in small cubes; and wash, deseed and slice your red bell pepper.

Add veggies to the pan and cook on high heat for 2 to 5 minutes. Stir occasionally with wooden spoon.

Empty the stir-fry in the &quot;for the filling&quot; mixture and mix again with a whisk or spatula (recommended).

Empty the filling mixture on top of the crust base. Spread evenly with a spatula.

Optional: top with some sliced red bell pepper to decorate; or top with vegan cheese for some extra taste.

Bake for 25 minutes, or until the quiche is baked on the middle.

Let cool for 5 minutes, serve warm and and enjoy! Optional: serve with unsweetened yoghurt.

For the stir-fry

A delicious vegan Chickpea Flour Quiche that is fun and easy to make for any occasion! This recipe is nut-free, egg-free, dairy-free and so perfectly creamy. Gluten-free options if necessary. Both metrics and US customary measurements available.

FULL RECIPE: https://thedorkyfrench.com/chickpea-flour-quiche/

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CHICKPEA FLOUR QUICHE (egg-free | dairy-free | gluten-free options)

This vegan spinach quiche is creamy, cheesy and totally delicious! It is baked in a flaky homemade pie crust that is very easy to make and can be prepared in under 10 minutes! Impress all your guests with this simple vegan quiche recipe for the ultimate savory breakfast, brunch, or lunch!

Vegan Spinach Quiche

all-purpose flour flour

2.8 oz vegan butter (80 grams)

turmeric (optional for the yellow color)

tbsp non-dairy cream (optional

olive oil

½ stick leek (light green

12.3 oz fresh spinach (350 grams, optional frozen spinach)

12.3 oz silken tofu (350 grams, drained)

chickpea flour (or soy flour, optional sub cornstarch)

yeast (optional)

½ tsp black pepper

¼ tsp turmeric (optional for color)

garlic powder (optional)

4.4 oz vegan feta cheese (125 grams, cheese

pine nuts (optional)

*Note: Please watch the recipe video and check out the step-by-step pictures in my blog post for visual instruction!

To make the flax-egg stir 1 tbsp ground flaxseeds in 3 tbsp water. Set aside for 5 minutes. (If you skip the flax-egg, add a little cold water).

In a large bowl, whisk together the flour and salt. Add cubed vegan butter and the flax-egg (or just cold water). Knead with your hands until the dough starts to clump together. Transfer to a working surface and continue kneading until a smooth dough forms.

Flatten dough into a disc, wrap in plastic and refrigerate for 30 minutes.

Roll out evenly on a floured surface, about ⅙-inch (4mm) thick, then transfer into an 8x2-inch (20x5cm) or 9-inch lightly greased pie dish. Shape the edges as you like (or crimp them) and prick the bottom a few times with a fork. (*Read recipe notes if you want to pre-bake your crust).

Preheat oven to 425°F (220°C).

Prepare Pie Crust

In a large pan, heat the oil. Add in the leek or scallions, and sauté for about 3 minutes until lightly browned and softened. Add the spinach, and continue cooking until wilted, about 2 minutes (or simply thaw frozen spinach).

Transfer into a colander and drain. Then wrap in paper towels and squeeze to remove any excess liquid.

Spinach mixture

Blend the tofu, chickpea flour, nutritional yeast, and seasonings until smooth and creamy.

Add spinach mixture and mix to combine. Then, stir in crumbled vegan feta cheese. Taste and adjust seasonings as needed. (If the filling seems too thick, add a bit of non-dairy cream, or if it seems too watery, stir in a bit of flour.)

Fill the filling into the prepared crust, smoothing out evenly.

Bake for 10 minutes to set pie crust, then turn the temperature down to 356°F (180°C) and bake for further 30-40 minutes until filling is set and light golden brown on top.  (*If the crust seems getting too dry during baking, brush with a little non-dairy cream for a shiny golden color, and if it’s getting too dark, cover loosely with aluminum foil or baking paper).

Allow the quiche to cool slightly before slicing. Top with toasted pine nuts and serve with dips if you like.

Enjoy! 😊

Tofu filling

This Vegan Asparagus &amp; Mushroom Quiche is hearty, fluffy, and full of spring flavor! The eggy texture will leave you wondering how it's made entirely from plants. Vegan, Gluten-Free, Oil-Free, and Soy-Free.

Vegan Asparagus &amp; Mushroom Quiche

3-Ingredient Pie Crust, pre-baked (or sub other crust)

(140 g) cremini mushrooms, sliced

(170 g) asparagus, chopped; about 1/2 bunch

low-sodium tamari

(115 g) chickpea/garbanzo flour

(22 g) nutritional yeast

garlic powder

turmeric

baking powder

sea salt

(135 ml) non-dairy milk

chives, chopped

Preheat the oven to 350F. Line and prepare an 8&#8243; pie tin with the 3 Ingredient Pie Crust, or use another store-bought or homemade version of your choice.

Add 2 tablespoons of water to a medium nonstick pan over medium-high heat (or use 1 tablespoon of cooking oil). Add the asparagus and mushrooms, then sauté for 2 to 3 minutes. Pour the tamari into the pan, then sauté for an additional 5 to 7 minutes, until the mushrooms are cooked down and no liquid remains in the pan.

Prepare the quiche filling while the vegetables are cooking. Whisk the chickpea flour, nutritional yeast, garlic powder, turmeric, baking powder, and salt together in a large bowl until well-combined. Pour in the milk and mix well, until no clumps remain. Finally, fold in the cooked asparagus and mushrooms once they are finished cooking.

Pour the quiche mixture into the pre-baked pie crust and smooth the top out with a spatula. Bake in the oven for 30 to 35 minutes, until a toothpick comes cleanly out of the center. Let the quiche cool for 5 to 10 minutes, then slice and serve as desired. Store leftovers in the fridge for up to one week.

So delicious! Used the extra veggies I had in the fridge, and it turned out lovely! Thanks for the great recipe.

This vegan frittata is a  budget-friendly brunch favorite that will wow your friends and family! It&#039;s  made with veggies and some vegan cheese and you don&#039;t even have to put it in the oven. Simple, delicious, and great for meal prep too. Enjoy!

Easy Vegan Frittata Recipe

olive oil (divided)

onion (chopped)

zucchini (chopped)

cherry tomatoes

tsp kosher salt

block medium tofu

firm tofu

onion powder

paprika

black pepper

tsp baking powder

vegan cheese

Chop the onions and zucchini into small pieces and sautee in a large non-stick frying pan with 1 tbsp of oil. Season with salt and garlic powder and cook for 3-4 minutes.

In the meantime, drain the water from the package of tofu and press it slightly to remove a little of the excess water. Then crumble the tofu into a blender along with the, spices, baking powder, and the remaining tbsp of olive oil. Blend on high until very smooth and creamy. Pause to scrape down the sides as needed. Taste and add salt and pepper if needed. Then arrange th veggies in an even layer and dollop the tofy mixture over the veggies evenly. Gently smooth out the top and edges.

Top with cherry tomaotes and vegan cheese.

Then reduce the heat to medium low (about a 3 out of 10) and cover tigtly with a lid. Set a timer for 10 minutes then reduce the heat to low (2  out of 10) and cook for another 10 minutes or until the frittata is set on top, fluffy in the center, and pulling away from the pan slightly.

Remove from the heat and allow the frittata to rest for at least 15 miinutes before slicing. This is important because it needs some time to set. During this time, the top will become firmer and the edges will pull alway from the sides of pan, making it easier to slice and serve this frittata. In the meantime make some toast and pour yourself a cup of coffee 🍞 ☕️

I like serving this with avocado toast and/or a fresh green salad dressed with a tangy vinaigrette. Lots of ketchup and hot sauce on the side too. Enjoy!

Sunday brunch calls for this incredible Vegan Quiche. Made with cooked vegetables, tofu, and a flaky crust, this classic and customizable recipe is perfect for a crowd! No one will believe it&#039;s 100% vegan.

Easy Vegan Quiche

flaxseeds

water

almond flour

flour

garlic cloves,

mushrooms

baby spinach

block firm tofu, drained (no need to press)

almond milk

nutritional yeast

Preheat the oven to 350 degrees F and lightly grease a 9-inch Quiche Pan or a 9-inch pie pan.

Combine the ground flaxseeds and water in a small bowl and set aside. This is your flax egg.

In a food processor, add the dry ingredients (almond flour, gluten free flour and salt) and pulse to combine. With the food processor running, slowly drizzle in the olive oil and flax egg. Add 2-4 tablespoons water and pulse, as needed, until the dough sticks together when you press it between your fingers.

Crumble the dough into the pan and press the mixture evenly on the bottom and up the sides of the pan. Press firmly and evenly. Poke a few holes in the bottom of the crust, and then bake for 12 minutes. Remove and set aside while you make the filling. Increase the oven temperature to 375 degrees F.

For the crust

In a medium skillet, saute the garlic and mushrooms over medium heat for 3-4 minutes, until the mushrooms soften. Now add the spinach and stir until it wilts. Remove from heat and set aside.

In the food processor, add the drained tofu (no need to press it), almond milk, nutritional yeast, onion powder, turmeric and salt. Blend until very smooth, scraping down the sides as needed. Add the cooked vegetable mixture, and pulse a few times to combine, but don't blend - you want there to be a lot of texture left.

Pour the filling into the crust and spread evenly using a spatula. Press the sun dried tomato pieces or fresh tomatoes into the top of the quiche. Bake for about 35 minutes, until the top is firm.

Cool for 10-15 minutes before slicing. Serve and enjoy! Leftover quiche will save in the refrigerator for 3-4 days.

Black salt or kala namak, which is actually pink in color, can be found in Indian grocery stores for a very reasonable price. Just a little bit gives tofu a very eggy flavor and aroma, so use it if you really want to mimic the flavor of a frittata. If you don&#x27;t have it (or don&#x27;t like the flavor of eggs) just leave it out.

Vegan Zucchini Frittata

shallots (minced)

tofu

black salt (kala namak) (optional)

salt and pepper

oregano

zucchini (about 10-12 ounces, shredded)

12.3-ounce package lite firm or extra-firm silken tofu (drained)

water milk

cornstarch

tahini

garlic

black salt (optional)

Cut a circle of parchment paper to fit an 8- or 9-inch pie pan. Spray pan with non-stick spray and place parchment in bottom. (Spray helps keep sides from sticking; skip this step at your own risk.)

Preheat oven to 400.

Heat a non-stick skillet. Add the shallots and cook, stirring, until they begin to soften but not brown. Add the crumbled tofu, black salt, and a sprinkle of salt and freshly ground pepper. Cook, stirring occasionally, until tofu begins to brown in places. Add oregano and zucchini and continue to cook until zucchini softens, about 5 minutes.

While the zucchini cooks, blend all remaining ingredients well in a blender. When zucchini has softened, remove the skillet from the heat and pour in the contents of the blender. Quickly stir well and pour into the prepared pie pan. Be sure to scrape out any tofu that becomes stuck to the skillet. Smooth the top and place in the preheated oven. Bake for 25 to 30 minutes, or until center is set and top is not yet browned.

Loosen the frittata around the edges. Place a serving plate on top of the pie pan, and using pot holders, carefully invert the pan so that the frittata falls onto the plate. Slowly peel off the parchment paper from the top. (Use a knife to scrape off any tofu the clings to the paper as you pull it away.) Serve hot, cold, or at room temperature.

Have leftovers? Make this no-waste dairy-free vegetable-filled vegan quiche with your seasonal scraps.

No-Waste Vegetable Quiche

130 g whole wheat flour

10.5 oz/300 g silken tofu

120 ml water

tbsp tapioca starch

lemon, juiced

tbsp mustard

tsp white miso paste (optional)

tsp black salt

mixed veggies (see notes)

herbs

tbsp walnuts, chopped

Preheat the oven

Make the dough

Place flour, butter, and salt in a food processor. Pulse a few times, then slowly start to add cold water, 1 tablespoon at a time. Pulse and add water, until a dough ball forms.
Transfer dough to a floured surface, and roll out into a large circle to form the crust.

Turn the dough into a pie crust

Turn dough into a lightly greased 9-inch/23 cm pie dish, and press down lightly with your fingers. Shape the edges and pierce the bottom with a fork a few times. Place in the fridge until you prepare the filling.

Make the filling

For the filling add ingredients to a blender, and blend until completely smooth. Fold in vegetables and herbs.

Pour filling into crust

Pour veggie and filling mix onto the pie crust, smoothing the top out. Sprinkle with chopped walnuts.

Bake the quiche

Cover the quiche with aluminum foil, and bake for 30 minutes, then remove the foil, and bake it for another 15 minutes for a creamy inside, or 20-30 minutes for a firmer filling.


Let cool and enjoy

This vegan quiche is so easy to make and packed with delicious flavor. It's the best thing for breakfast or brunch and you'll love the combination of spinach and mushrooms!

Vegan Quiche

Salt

Tbsp White Granulated Sugar

Coconut Oil ((55 grams) Solid)

Tbsp Ice Water

Firm Tofu ((400 grams))

Tbsp Cornstarch

Tbsp Nutritional Yeast

tsp Turmeric

tsp Onion Powder

tsp Garlic Powder

(Kala

Tbsp Soy Milk

Tbsp Olive Oil

Medium Onion (White, Yellow or Brown, Chopped)

tsp Crushed Garlic

Cremini Mushrooms ((240 grams) Sliced*)

Baby Spinach ((90 grams) Chopped)

Prepare your pie crust: Add the all purpose flour, salt and sugar to a food processor and mix together. Add the coconut oil and process until crumbly.  Add the ice water and process into a dough.

Place the ball of dough onto a flour dusted surface and roll it out into a giant round that can fit over your 9-inch pie dish. 

Carefully lift it and place it over the pie dish and tuck it in along the sides. Cut off any excess dough hanging over the sides of the dish with a scissors. 

Place the pie crust into the fridge while you work on your filling. 

Preheat the oven to 350°F (180°C).

Prepare your filling: Add the tofu, cornstarch, nutritional yeast, turmeric, onion powder, garlic powder, salt and black salt (aka kala namak) into your food processor. Process until well mixed. Add the soy milk and process again until it reaches a smooth consistency. Set aside. 

Add the olive oil to a pot along with the chopped onion and crushed garlic and sauté until the onions are softened. 

Add the sliced mushrooms and sauté with the onions until the mushrooms are softened. 

Add the chopped baby spinach and sauté until just wilted. 

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