The Best Vegan Quiche Ever
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
35 mins
-
Total Time
40 mins
-
Servings
6 servings
-
Calories
279 kcal
-
Course
Main Course, Appetizer
-
Cuisine
European
The Best Vegan Quiche Ever
Description
This vegan quiche begins with a crust made from whole wheat flour, salt, olive oil, and cold water, kneaded and prebaked to provide a sturdy base. The filling is a smooth blend of soaked raw cashews, water, marmite or nutritional yeast, garlic, lemon juice, nutmeg, cayenne, and fresh herbs, pureed to a hummus-like consistency that bakes into a firm yet creamy texture.
Vegetables such as asparagus are blanched prior to assembling the quiche, ensuring tender but crisp pieces throughout. The quiche bakes in a rectangular or compatible pan, developing a golden top and a rich, savory flavor that highlights the herbs and nutty filling.
This versatile dish suits vegan diets and can be served warm or cold. Leftovers store well in the refrigerator for up to three days, making it useful for prepared meals or entertaining.
Ingredients
FOR THE CRUST:
- 260 grams or 2 cups whole wheat flour
- 1 teaspoon salt sea salt
- 80 ml or 1/3 cup olive oil
- 100 ml or 0.4 cup water cold
FOR THE FILLING:
- 125 grams or 1 cup raw cashews soaked in water over night (see notes above)
- 160 ml or 2/3 cup water
- 1 teaspoon marmite or nutritional yeast
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1/2 teaspoon nutmeg
- a pinch cayenne pepper
- 2 tablespoons herbs I used wild garlic, oregano and thyme, freshly chopped
- salt freshly ground, to taste
- black pepper freshly ground, to taste
FOR THE QUICHE:
- 7 pears asparagus (alternatively, you can use other veggies - see notes above)
Instructions
PREPARE THE CRUST:
- Preheat the oven to 180 ℃ or 355 F. Combine whole wheat flour, salt, olive oil and water in a medium mixing bowl. Knead until the dough forms a ball. Roll it and transfer to a rectangular quiche or tart pan (mine is 25 x 20 cm or 10 x 8 inch). You can also use other sizes like 14 x 6 inches, 12 x 12 inches or even round-shaped ones. Bake for 15 minutes.
MAKE THE FILLING:
- Place soaked cashews, garlic, water, lemon juice, nutmeg and a pinch of cayenne in the bowl of your food processor or blender. Pulse until smooth and silky. Add more water if you think it's too thick (it should have the consistency of hummus or a bit thinner). Add chopped herbs, salt and black pepper to taste.
PREPARE YOUR VEGGIES:
- If you choose to use asparagus in your quiche, blanche it first. Trim the ends and put asparagus in salted boiling water vertically (stems down) for 5 minutes. This way you will pre-cook the thickest parts of your stems while the tops will be nice and crunchy.
- If you make your quiche with any other vegetables from the list above (except of dried tomatoes), you should pre-cook them too. The quiche takes 20 minutes to bake, so the veggies won't be completely done if you put them raw into the pan. Therefore, stir-fry or steam them before adding.
ASSEMBLE THE QUICHE:
- Spread the filling over the crust. Arrange asparagus on top and gently press it, so that it's half drown in the filling.
- Bake for 20 minutes or until he top is golden. The middle should be a little unset, but if you want it to be rather firm, increase the baking time to 30 minutes. Let it cool and enjoy!
Notes
- The crust is made with whole wheat flour and olive oil, prebaked for structure before adding filling.
- Soak cashews overnight to create a creamy, smooth filling when blended.
- Blanch vegetables like asparagus briefly in boiling salted water to soften without overcooking.
- Store leftover quiche refrigerated up to three days and enjoy warm or cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 279 kcal
% Daily Value*
| Calories | 279kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Sodium | 422mg | 18% |
| Potassium | 315mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 1g | 2% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
