I couldn’t image a quiche without the eggs or cheese but after a lot of experimenting I have invented a delicious vegan version. I did not add any cheese at all but if you have a vegan cheese that you like then by all means add some cheese but I personally don’t think it needs it.
For the base you will need some short crust pastry.
For the pastry:
8ozs of self raising flour or plain flour with a teaspoon of baking powder.
4ozs vegan butter or cold coconut oil
1/2 teaspoon salt
A little water to combine.
Rub dry ingredients together until it resembles bread crumbs
Add a few drops of water, (mix in with a metal knife as this keeps the air in the pastry), then a few drops more until the mixture comes together.
If you like a very short pastry then add less water but do not make a wet mix as this will create tough pastry. If it comes out too wet then add more flour or better still start again.
Once made, use to line a greased quiche pan, prick well with a fork and bake at 180 for about 15 minutes.
Take out of the oven and press down the bottom of the quiche base as this will have risen and you want to have room for your filling.
8ozs chick pea flour
1 vegetable stock cube
Your choice of lightly cooked vegetables like onions, broccoli, cauliflower, red peppers, mushrooms, all cut into bite sized pieces.
1 tomato very thinly sliced, keep for decoration.
Mix the chick pea flour with half the water until smooth.
Put all the cooked vegetable in a pan with the other half of the water.
Bring to the boil, then turn off immediately.
Slowly add the chick pea mixture to the vegetables until well combined.
Check the seasoning, at this stage I may add some herbs, pepper, chilli or some grated vegan cheese if liked.
Pour the mixture into the quiche pastry case then put the sliced tomatoes on the top.
Cook for about 45 minutes at 180.
The quiche is cooked when it is not wobbly and the top is nice and brown.