Vegan quiche

Course Main course, Veganistisch, Vegetarian
Cuisine World
Servings 1 quiche



  • 300 g Bloem
  • 1/2 theelepel Zout
  • 1/4 theelepel Bakpoeder
  • 2 eetlepels Olie
  • 160 g water


  • 1 eetlepel Olie
  • 700 g bloemkool small parts
  • 1 stuks Ui chopped
  • 1 stuks rode paprika chopped
  • 1 stuks groene paprika chopped
  • 550 cl kop water
  • 500 ml Groentebouillon
  • 1 eetlepel vegan margarine
  • 105 g Kikkererwtenmeel
  • 3 eetlepels edelgist
  • 1/2 theelepel gedroogde salie and tyme and/or basil
  • 1/2 theelepel Kerriepoeder
  • 1/4 theelepel peper
  • 1/4 theelepel zout of kala namak
  • 1 stuks Tomaat slices
  • olijfolie spray



  • Meng bloem, zout en bakpoeder in een grote kom. Voeg het water en de olie toe en roer tot er een samenhangend deeg ontstaat. Kneed het deeg met de hand een minuut of drie door. Vorm het deeg tot een bal en zet het afgedekt weg.


  • Preheat the oven to 200 degrees Celsius. Begin by roasting the cauliflower. Place in a bowl with 1 teaspoon of the oil and the ¼ teaspoon salt and coat well. Place on a foiled baking tray and bake in the oven for 15-20 minutes until softened and slightly charred. Remove and put to one side. Whilst the cauliflower is roasting, add the other teaspoon of oil to a frying pan and fry the onions, with a pinch of salt, for 3-4 minutes until they start to caramelise. Add the peppers and continue to cook on a low heat for 7-8 minutes until the onions are very caramelised and the peppers have softened. Put to one side. Line an oiled quiche dish with the pastry, prick the bottom with a fork and bake blind for 15 minutes. Remove from the oven and put to one side as you prepare the filling.


  • In a bowl add the chickpea flour and one of the cups of water. Whisk this together well and put this to one side. In a wide bottomed saucepan, add the final 1.5 cups of water and the stock cube, vitalite, nutritional yeast, turmeric, sage and black salt (or the sea salt). Bring to the boil. When the water comes to the boil, slowly pour in the chickpea mixture and stir continuously. Once all the mixture has been combined, lower the heat and continue to stir continuously for 2-3 minutes until the mixture becomes quite thick and glossy.
  • Add in the cauliflower and the vegetables and combine everything well. This will be a very solid mixture.


  • Pour into the prepared pastry case, leveling with a spatula, and top with the sliced tomatoes. Put into the oven for 20 minutes. Remove from the oven and brush the top with some melted vegan margarine and place back into the oven for a further 5 minutes.
  • Remove and allow to cool completely before serving. Can be served warm or cold. If you are serving warm, then allow to cool and reheat in the oven for 5 minutes.
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