Vegan Quiche

Vegan Quiche

3 August, 2017
A recipe to nourish
The perfect vegan mushroom and spinach quiche from scratch

We are true believers of nourishing our bodies with delicious, natural and whole food. Though it may be more time-consuming to prepare dishes from scratch and costlier to purchase organic ingredients, nothing beats the feeling of knowing exactly what goes into your body.

Ecozine previously introduced VeganEgg in our review of this egg substitute. This vegan, gluten-free, soy-free and non-genetically modified egg replacer resembles eggs in both taste and texture. Incorporating it in the crust and filling, this egg-less and gluten-free quiche recipe will cure your insatiable cravings without any sacrifice in flavour, fragrance or texture. Tofu quiche just doesn’t do the trick any more? Give this recipe a try!


For the crust
1 VeganEgg (2 level tablespoons VeganEgg + 118 millilitres ice cold water)
140 grams ground almond
90 grams rolled oats, ground into flour
1 teaspoon oregano, finely chopped
1 teaspoon parsley, finely chopped
1/2 teaspoon salt
1 tablespoon vegetable oil
1-2 tablespoons water, if necessary

For the filling
1 tablespoon vegetable oil
3 large garlic cloves, minced
1 leek, thinly sliced
225 grams mushrooms, sliced
225 grams baby spinach
25 grams fresh basil leaves, finely chopped
1 teaspoon oregano, finely chopped
3 VeganEggs (6 level tablespoons VeganEgg + 355 millilitres ice cold water)
170 millilitres coconut cream
a pinch of ground nutmeg
1 teaspoon sea salt
Black pepper, to taste


Preparing the crust
1. Preheat the oven to 175 degrees Celsius.
2. Add the ice cold water to the VeganEgg powder, and whisk vigorously until combined. In a separate bowl, mix together the ground almond, oat flour, oregano, parsley and salt.
3. Add the "egg" mixture and oil gradually into the dry ingredients. Stir until mostly combined, then knead by hand to form a dough. If the mixture is too dry, add water little by little until it resembles a cookie dough that doesn’t stick to your hand.
4. In a lightly greased 10-inch tart pan, crumble the dough over the base. Gently press the dough, starting from the middle then working up the side, until it is evenly spread across the base of the pan.
5. Poke holes across the tart base with a fork, then put a layer of baking paper over the crust and weigh it down with baking beans. Blind-bake at 175 degrees Celsius for 13–16 minutes until slightly golden brown and firm.
6. Turn the temperature of the oven down to 160 degrees Celsius after the crust is pre-baked.

Preparing the filling
7. As the crust bakes, heat up the vegetable oil in a pan and sauté the leek, mushroom and garlic over medium-high heat. Salt lightly, and make sure the moisture of the mushroom is mostly cooked off. Add in the spinach, basil and oregano. Cook until the spinach has wilted, then set aside to cool.
8. In a bowl, combine 6 level tbsp of VeganEgg powder with nutmeg, salt and pepper. Pour in 355 mL of ice cold water and whisk vigorously. Then, mix in the coconut cream.

Now bake!
9. Spread the vegetables across the pre-baked crust evenly, and pour the “egg” mixture over. Bake the quiche at 160 degrees Celsius for 50-55 minutes until the custard is set and lightly golden.
10. Enjoy you egg-cellent quiche!

Top tips

1. Before you add extra water to the dough, make sure to knead it thoroughly. Sometimes it looks dry and crumbly only because the liquid is not mixed in evenly.
2. Blind-baking with baking beans helps the crust stay flat in the oven. If you don’t have baking beans, keep an eye on the crust as it bakes and deflate any part that puffs up with a fork.
3. Make sure you use ice cold water when preparing the “egg” mixture for the best results.
4. If there is excess moisture from the vegetables, drain before placing into the crust to avoid a soggy bottom!

This recipe is inspired by the sun-dried tomato, mushroom and spinach tofu quiche recipe by chef, blogger, author and food photographer Angela Liddon, and the quiche Florentine recipe by Follow Your Heart, the creator of VeganEgg.

By: Nicole Tang


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