We always loved quiche, but how to make a vegan quiche? Baking a quiche without egg is a challenge. At least, that’s what I thought. Because a quiche exist of eggs and they play a very important role. But I found out baking a vegan quiche is not difficult at all. This recipe is even easier than the original quiche with eggs in it that we used to make.
Not too long ago we switched from a vegetarian to a vegan diet and I have to say, we find it quite easy. There is a lot of choice in vegan products and so many alternatives for dairy and meat nowadays. There’s even substitute cheese on the market.
Reading recipes online, I found out you can use tofu instead of eggs. But I wanted something else and while I was searching, I ended up on the website lisagoesvegan.com. She used a mixture of chickpea flour, water and yeast flakes in a quiche. I found that very interesting and for our recipe I also wanted to try chickpea flour, but instead of using water I chose Alpro soy cream for a slightly fuller taste. This is a plant-based alternative to dairy cream and it’s perfect for pouring on desserts and in everyday cooking.
For this recipe you don’t have to prepare a dough to cover the baking dish and that saves a lot of time. The quiche is crustless and it looks more like a savoury tart.
For the filling you can choose the veggies you like. Since my friend recently bought a 5-kilo bag of white onions, I had a good reason to use a lot of onions. The sweet taste of onions is incredibly delicious in this vegan quiche. Furthermore, I used mushrooms and Naturli plant based mince. This combination together with Italian flavors must be delicious. We also used the Naturli meatless mince for making meatballs and we really liked the taste and structure. We highly recommend you to try it some time!
The result of this quiche without egg turned out incredibly tasty. I will certainly use the mixture of chickpea flour with cream and yeast flakes for other oven recipes as well. I’m already thinking about scalloped potatoes with leeks.
- Naturli plant-based mince
- 5 large white onions, sliced in halve moons
- 250 grams mushrooms, chopped
- 4 cloves of garlic, minced
- 1,5 teaspoon thyme
- 1 teaspoon oregano
- 150 grams chickpea flour
- 300 ml Alpro Cuisine plant-based soy cream
- 2 tablespoons yeast flakes
- Violife, grated cheese mozzarella flavor
- 10 cherry tomatoes, halved
- pepper and seasalt
- Preheat the oven to 200 degrees.
- Mix in a large bowl the chickpea flour, plant-based cream and yeast flakes and set aside for at least 20 minutes.
- Heat some oil in a large pan on medium heat. Add the onions and mushrooms. Stir occasionally and cook until the onions are translucent. Squeeze the garlic and add the thyme and oregano while cooking the last 2 minutes.
- Heat olive oil in a second skillet and fry the mince. I noticed the Naturli mince sticks together. You must pull apart the mince in pieces, the easiest way to do this is with two spatulas.
- Add the onion-mushroom mixture in the chickpea batter and mix all ingredients and make sure all ingredients are covered with the chickpea-soy cream.
- Pour the mixture in a quiche baking dish covered with parchment paper.
- Press the cherry tomatoes in the pie with the sliced side above.
- Sprinkle the quiche with the grated cheese and bake for 30 minutes, it depends on your oven. Check after 25 minutes and decide if longer baking is necessary. Transfer the quiche out of the oven and cool for about 10 minutes on a rack before slicing.
- This vegan quiche is meant for 4 persons, but I advise you to serve a filling salad as a side dish.