Seasonal veg (no soya) vegan quiche

This quiche is something that never ceases to pleasantly surprise my omni friends and acquaintances. It says “yes it is vegan, and yes, vegans eat nice food too”. I took it to multiple workplaces a few times and made it for potluck-type events. It is simple and you can use any vegetables you like: caramelised red onions, mushroom and onions, asparagus and spinach, bell pepper… combinations are endless.



I usually don’t bother pre-baking the pastry, it comes out of the oven perfectly cooked together with the filling.

Ingredients for a caramelised onion quiche:
1 short crust pastry block of your choice (or homemade)
5 small red onions
1 cup chickpea flour
2 cups water
a pinch black indian Kala Namak salt (optional, but it gives the filling eggy flavour)
1 veggie stock cube
1 tsp turmeric
1 tsp sage
3 tbs olive oil
1 tbs Pure spread or olive oil for brushing the top

– Preheat your oven.
– Preheat a frying pan, chop the onions, sweat them in olive oil in the frying pan with sage until caramelised.


– Mix chickpea flower with a cup of lukewarm water, whisk until bubbly and well mixed and set aside.
– Prepare the base for the quiche lining the quiche form with baking paper and spreading the pastry on it.


– Prepare the “egg-base”: preheat the saucepan, place stock cube with the rest of the water, add turmeric and bring to the boil. Reduce the heat, add the chickpea mixture and stir until it starts thickening up. Reduce the heat and keep stirring not allowing the mixture to go lumpy until glossy and “eggy-thick”.
– Add caramelised onions, mix well and pour everything onto the pastry. Spread evenly and bake in the oven. Check in about 20-30 minutes, the pastry edges should look cooked.
– Brush the top with Pure spread and let the quiche cool down before serving.img_20180602_121152

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