This Vegan Quiche Recipe Will Be A Forever Staple For Your Recipe Book

There are some recipes, which despite taking very little time and being super easy to master, turn out so good that you wonder why it took you so long to give them a go!

This fluffy, protein rich quiche is one of those. Cutting the gluten pastry base and the dairy overload that a standard quiche would provide you with - this dish is completely vegan, gluten-free and packed with protein.

Using chickpea flour (or gram flour) as its sometimes called, is a fantastic substitute for eggs. Personally I eat eggs, pretty frequently - but I love cooking with chickpea 'batter' (chickpea flour mixed with water) to create egg free versions of quiche, scrambles, omlettes and frittatas.  

Give this one a go - i'm pretty sure it'll end up being a weekly standard once you realise how easy and tasty it is!

INGREDIENTS: 

For The Crust:
+ 2 large Sweet Potatoes
+ 3-5 tbsp Rapeseed oil

For The Batter:
+ 300g Chickpea / Gram flour
+ 3 cups Filtered Water
+  1 tbsp Mixed Herbs
+ 1 tsp Turmeric
+ 1 tsp Chilli Flakes
+ 1/2 tsp Celtic Salt
+ 1/2 tsp Black Pepper
+ 1/2 tsp Garlic (freshly chopped or dried)
+ 3 tbsp Rapeseed Oil

Other Optional Additions We Love:
+ 2 cups Spinach
+ Chopped Mushrooms
+ 1/2 chopped Avocado
+ 2 chopped Spring Onions
+ Large sprig of Coriander
+ 1/2 cup chopped Sundried Tomatoes

WHAT YOU'LL NEED TO DO:

+ Drizzle 2 tbsp of rapeseed oil into a pie or flan dish and wipe round, ensuring the dish is covered with a thin layer of oil
+ Thinly slice the sweet potatoes and layer them over the bottom of the dish. Cut some in half and place them around the sides of the dish to create an edge
+ Drizzle another think layer of rapeseed oil over the top and bake this in the oven at 190 degrees for 20 minutes
+ Mix up the batter ingredients in a blender, or with a hand whisk. If you don't have all of the seasoning ingredients to hand... don't worry - just improvise! Try adding other herbs and spices, or simply just salt and pepper is just as tasty.
+ Once the 'crust' has part baked, remove it from the oven and create a layer with 2 cups of spinach, sprinkle in some chopped spring onion, mushrooms and avocado, before pouring over the batter mix, ensuring you cover the whole of the pie dish*
+ Bake for a further 40 - 45 minutes at 190 degrees
+ Similar to a cake - check the middle of your quiche is firm and not wet before removing from the oven

+ Leave to cool before slicing and serving
*Remember, these are just optional yummy extras - try throwing on your own, or simply keeping it plain with a sweet potato crust and your batter mix. You could even throw in extra sweet potato chunks and red onion for a frittata version!
 

 

 

Written by: Chelsea Parsons
Photography: Kate Forster