Quiche | The Vegan Society


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Quiche is a savoury dish, mainly eaten cold. It consists of a pastry base with a thick filling.


For the crust

  • 1 cup (127g) of buckwheat flour
  • 1 cup (132g) of plain white gluten-free flour 
  • 1/2 tsp of baking powder
  • 100g of water
  • 50g of light olive oil
  • 1/2 tsp of salt
  • 1 1/2 tbsp of dry coriander

For the quiche filling

  • 124g of silken tofu
  • 2 1/2 tsp of tikka curry powder
  • 1 tbsp of corn starch
  • 1 tbsp of tahini paste
  • 1 can of coconut milk
  • 1 large carrot (finely diced)
  • handful of fresh, baby spinach
  • 120g of vegan sour cream
  • 2 tbsp of light olive oil
  • 6 baby corn (diced)
  • 1 white onion (diced)
  • 1/4 tsp of chilli flakes
  • 1 red pepper (diced)
  • 1 orange pepper (diced)
  • Pinch of salt to taste

For the sour cream

  • 225g of cashew nuts
  • 200ml of water
  • 2 tsp of apple cider vinegar
  • 1/2 tsp of salt
  • 1/2g of lemon (juice)


For the sour cream

  1. Place the cashew nuts into a food processor and whizz up until smooth.
  2. Add in the lemon juice, water, apple cider vinegar and salt.
  3. Whizz up again until fully combined and silky smooth.
  4. Carefully pour the sour cream into a bowl or container and place into the fridge to thicken.

For the crust

  1. Pre-heat your oven to 180 degrees Celsius, Gas Mark 4.
  2. In a large mixing bowl, combine the flour, salt, baking powder and dried coriander. Mix with a wooden spoon until combined.
  3. Pour the water and oil into the dry mixture.
  4. With clean hands, kneed until the mixture forms a dough.
  5. If your mixture is too dry, add in water until you can form it into a ball. 
  6. Wrap the dough in some cling-film and place into the fridge for 25 minutes.
  7. After 25 minutes, lightly dust some flour on to a clean worktop and begin to roll out the dough to the size of your flan case.
  8. Smear a thin layer of vegan margarine around the flan case. 
  9. This prevents the base from sticking to the pan.
  10. Prick the base with a fork then place the crust into the oven and cook for 5 minutes, until golden.

For the tikka quiche filling

  1. In a large wok, heat up the oil on a medium heat.
  2. Add in the onions and cook for 2-4 minutes.
  3. Add in the peppers, carrot, spinach and baby corn and stir fry for 5-10 minutes, until the vegetables begin to golden in colour.
  4. Sprinkle in the tikka powder and fully coat and combine.
  5. Turn off the heat and set aside.
  6. In a food processor, whizz up the tofu, sour cream, coconut milk, tahini paste, salt and cornstarch until smooth and stir using a wooden spoon.
  7. Carefully pour the mixture into the part-baked crust and even out using a spoon. Sprinkle some chilli flakes and pepper over the top for an added kick
  8. Bake the quiche for 20-35 minutes until the quiche is crusty and golden.
  9. The colour will darken when cooking, and will end up a lovely gold/orange colour. 
  10. Once cooked, leave to stand for 5-10 minutes before serving.

Recipe taken from Holly Jade at The Little Blog of Vegan


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