I never really used to make quiches, but when I lived in London one of my housemates was a French-educated girl, and whenever we had a party she’d whip up a quiche. So I started making a goat’s cheese, red pepper and caramelised red onion quiche which was delicious, if a little time consuming.
After I stopped eating eggs and dairy, quiches looked like they were off the menu. Until I stumbled across this vegan quiche recipe by Hannah at the Bittersweet blog. I’m not going to lie to you and say you’ll never know the difference – you will. But it’s still great. It’s filling, easy and packed with protein thanks to the chickpea flour.
This particular recipe is a twist on my old goat’s cheese favourite, but I also make a quiche lorraine with onions and ham (not bacon – bacon is too fatty and it makes the mixture go weird), a vegetable quiche and a caramelised onion tart. It’s a fantastic base that you can customise however you want.
This quiche has a lot of elements, but don’t let that put you off! Each can be assembled at a different time if needed. I recommend making more of the caramelised onions and ‘cheese’ than you’ll need and using them in other recipes. The onions keep for about three weeks in the fridge and can be used in other quiches, on pizza, on burgers or with fava. The miso cheese will be okay for about a week and you can use it in wasabi pork bao, on pizza and as the final layer in lasagne.
For the crust, you can use the pastry from my treacle tart, just blind bake it for 20 mins at 400ºF/200ºc before adding the filling (or use shop bought!).
Eat this quiche warm if you can, with a large leafy salad dressed with olive oil and balsamic vinegar.
1 tbsp olive oil
1 large or 2 small red onions, sliced thinly
1 tbsp brown sugar
1 tbsp balsamic vinegar
7 sun dried tomatoes (dried or in oil)
1 tbsp olive oil
1 tbsp tomato purée
1 tsp dried basil or a small handful of fresh leaves
About 250g firm silken tofu
1 tbsp white miso (add more to taste)
1 tbsp nutritional yeast
A splash of plant milk
80g chickpea flour
1 1/2 tbsp cornflour
1/2 tsp baking powder
2 tbsp nutritional yeast, ¼ tsp kala namak (b
Salt and pepper
A pinch of thyme
1 1/2 tbsp olive oil
1/2 red pepper, thinly sliced lengthways
Heat the oil in a large pan over a low-medium heat. Add the onions and cook gently for 20 minutes, until softened. Do not allow to brown.
Add the sugar and balsamic vinegar and cook until caramelised and sticky – about 20 minutes, stirring occasionally.
Sundried tomato paste:
If using dry tomatoes, rehydrate in boiling water for 10 minutes. Remove the tomatoes, reserving the draining water.
Put the tomatoes in a blender with the oil, tomato purée and basil. Blend and add a little water if necessary to get a spreadable consistency.
Put all of the ingredients in a blender and blend. Taste and add more miso if necessary. If the cheese is too thick, add a little more milk. You want it to be the consistency of hummus.
Preheat the oven to 200c.
Make some gluten-free and vegan pastry (like this one) or use shop-bought. Bake the pastry for 15-20 minutes.
Meanwhile, mix the chickpea flour, corn starch, baking powder, thyme, salt and pepper together in a medium mixing bowl.
Add the water a little at a time, whisking after each addition. If you used dry tomatoes for the sundried tomato paste, you can use the reserved soaking water.
Mix in the oil. If you used tomatoes in oil, you can use some of that oil to give a nice flavour.
Once the potato crust is cooked, spread the tomato paste gently over the base and add a layer of caramelised onions. Pour over the quiche batter and arrange the pepper on top. Finish by dolloping on a few tablespoon blobs of the miso cheese.
Bake in the preheated oven for about 35 minutes, until the quiche is set.
Leave to cool for 15 minutes before tucking in!
Recipe adapted from Real Vegans Eat Quiche on the Bittersweet blog.