Easy Veggie Quiche

A juicy, rustic vegetable quiche is simply a wonderful meal. Different vegetable varieties, fresh herbs and nuts make it possible to conjure new, delicious creations from the base recipe. But for a long time, I did not dare to make a vegan as it’s usually based on loads of eggs & cheese..  But there – with the all-rounder chickpeas and an additional spoon of yeast flakes even a vegan Quiche comes together fantastically. The hearty cheese just gives way to nutty pine nuts. A little leek and some smoked vegan meat give the Quiche the finishing touch. Et voilà, a late summer and vegetable dream, is reflected in the crisp pastry. Bon Appétit!

Prep time Cook time Total Time
15 min 30 min 45 min

Quiche is one of the things I missed many times – I realised soon there was no need to because even my first try turned out so incredibly delicious – that a few days later I feelt the urge to make it again soon, very soon. It works wonders with silken tofu but also with chickpea flour! I usually have it with a large portion of salad. This is super easy to transport and perfect to bring to a summer picnic 🙂


For the crust:

  • 150g vegan margarine
  • 1 3/4 cups spelt/ wheat or gluten free flour (-250g)
  • 1 tbsp salt
  • 3 tbsp cold water

For the filling:

  • 1.5 cups chickpea flour (you can grind it up yourself in your food processor if you have dried chickpeas)
  • 1 cup water
  • 1 tbsp salt
  • 2 tbsp Nutritional Yeast
  • 1 tsp pepper
  • 1/2 tsp nutmeg
  • 2 tbsp garlic powder or 2 cloves of minced garlic
  • 1 finely chopped shallot
  • 2tbsp oregano/thyme/basil
  • 200ml soja cream
  • 700g veggies of your choice ( I used plum tomatoes, peppers, leek, broccoli, carrots, peas, more chickpeas)
  • Optional: smoked vegan ham or cubes of smoked tofu


How to make the crust:

  • Pout all of the ingredients for the crust in a big bowl
  • Use your hands to mix to mix everything together and knead until you have a smooth batter
  • Grease a cake/ quiche tin and sieve a teaspoon of flour in it to prevent the dough from sticking
  • Use a rolling pin or an oil bottle to roll the dough until the diameter is a bigger than the tin and place in the tin
  • Press the ends of the dough to form an even trim and place in the fridge for 30 mins.

How to make the filling:

  • Preheat the oven to 200C
  • Clean and then cut the veggies in small chunks/ stripes
  • Mix chickpea flour, nutritional yeast, water, muscat, salt, pepper and herbes and whisk together for 2 mins
  • Pour half of the filling into the tin and then sprinkle the veggies, minced onion & garlic over it and pour the other half on top
  • Bake for 30-45mins until golden brown.

Feel free to share this with your friends:

  • Facebook
  • Google
  • LinkedIn
  • Twitter
  • Yummly

Wait, there is more to try for yourself:

Breakfast & Snacks
Lunch & Dinner
Baking & Shaking

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s