Eggless Vegan Quiche

Vegan eggless quiche recipe
vegan, vegan recipe, eggless quiche

Before going vegan, one assumes that being vegan means restrictions. No meat (burgers), no cheese (pizza), no milk (ice-cream), no eggs (cakes/quiches)… how will I survive? This might have been a relevant question a decade ago but now it’s pretty easy to transition. Because ‘veganism’ or a plant based lifestyle is growing rapidly, so is a whole industry focused on making vegan ingredients and products, and their availability is widespread.

The internet has amazing recipes from super creative people out there who are all contributing to making this a lifestyle of abundance. Free to explore a range of ingredients you would usually never try and to get you to consciously think about what you eat. Not only will your body love you for it, but so will the environment and all the animals.

So while you think about think about that, fancy a quiche without the egg? Because I challenge you to try something new, you might even like it 😉

Eggless vegan quiche

This is for all those who miss having a quiche in their life. A simple savory option which keeps you full and just happens to be gluten free too. Take this with to any tea party and you are bound to impress.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Vegan, Vegetarian
Keyword: eggless, gluten free, quiche, vegan quiche, vegan recipe
Servings: 9 servings

Ingredients

  • 1.5 Cups Chickpea flour
  • 1/2 block firm organic tofu
  • 1 Cup almond milk
  • 1/2 Cup water
  • 2 Tbsp nutritional yeast
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 clove garlic
  • 1 tsp onion powder
  • 2 tsp sriracha
  • 5 small peppers or 1 large bell pepper
  • 1/2 punnet mushrooms
  • 1/2 cup vegan cheese optional
  • 2 Tbsp tamari
  • 3 Tbsp coconut oil

Instructions

  • Pre-heat oven to 350 degrees.
  • Heat 1 Tbsp of coconut oil in the pan. Slice your mushrooms and fry them. Add a few drops of water if necessary and a dash of smoked paprika and salt.
  • While your mushrooms are cooking, add water, almond milk, 2 Tbsp coconut oil, chickpea flour and tofu to a blender along with the salt, sriracha, nutritional yeast and spices. Blend until smooth.
  • Chop up peppers and if you have any other vegetables feel free to use them too. I had leftover roasted sweet potato and zucchini so added that, but it’s completely up to you.
    Mushrooms in a quiche
  • Spray you baking dish with oil, pour some of the mixture into the dish, add a layer of veggies and pour the remainder on top.
    vegan quiche, bell peppers, recipe
  • Add the remaining vegetables and top with grated vegan cheese (optional)
    vegan, vegan recipe, eggless quiche
  • Bake for 30-40 minutes until golden brown on the surface and the sides look well cooked.

Notes

You might need to bake for an extra 10 minutes depending on the size of your dish. I used an 8 inch pan and cooked it for 35minutes. 

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