Vegan Quiche

I've been experimenting with soy free and gluten free foods for a while. This quiche recipe doesn't taste like eggs, but definitely satisfied my cravings for a quiche. I don't usually make recipes to replace animal products and I understand I could call this a savory tart, but hey my inspiration was from many quiches I've had in my life, so thats why I'm calling it Vegan Quiche. 

Egg Filling
1 cup of soaked cashews
1 1/4 of a cup of boiled cauliflower
2 tbsp of nutritional yeast
2 tsp of turmeric
1 tbsp of mustard powder
2 tsp of black salt or to taste
2 tsp of black pepper
4 roasted garlic cloves or 1 tbsp of garlic powder
1/4 of a cup of water
2 tbsp of lemon juice 

Veggies plus toppings
1 cup of chopped cauliflower
1 diced zucchini
1/2 a cup of coconut bacon (optional)
1/3 of a cup of olives

1 cup of Maskal teff flour
1 cup of almond flour
3 flax eggs
1/4 of a cup of water
2 tsp of pink salt
1 tbsp of garlic powder
1 tbsp of dried oregano
2 tbsp of coconut oil  


1) Preheat oven to 350 F, then take your raw cauliflower and boil for 20 mins on high or until semi-soft then set aside.

2) For your flax egg take a small bowl, add 3 tbsp of grounded flax seed and 1/3 + 1 tbsp of water mix well and let it sit. While you let that sit, in a large bowl take all your dry crust ingredients and mix well, then add your liquids + the flax eggs. 

3) In a 10-inch tart mold, lay the crust and bake for 10 min.

4) While that's baking away, add your soaked cashews (soaked overnight), boiled cauliflower, and the rest of egg filling ingredients in a high-speed blender. Blend until you get an eggy look and consistency. Do not blend until smooth, the texture won't turn out the same. Make sure it has some chunks of cauliflower still in the filling (1 centimeter in size) 

5) Take the crust out the oven and let it cool, as you let that cool down, take another bowl and add your egg filling and your veggies and toppings in a bowl. Mix well and then add that into the crust, make sure to spread everything well. Bake for 45 minutes at 350 F. 

6) Take it out of the oven, let it cool for 10 minutes and its ready to serve. 

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