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Simple Vegan Quiche
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Simple Vegan Quiche

Prep Time 15 minutes
Cook Time 40 minutes
Servings 8 slices

Equipment

  • 1 x 25cm Quiche Tin

Ingredients

  • 2 sheets of shortcrust pastry (or however much is needed to cover a pie tin )
  • 1 cup/ 120g of chickpea flour
  • 1 cup/ 250ml of water
  • 1/4 cup/ 15g of nutritional yeast
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1 tsp of baking powder
  • 1 tsp of dried basil (or oregano)
  • 2 cups of chopped veggies* (we used 1 handful of baby spinach, 10 cherry tomatoes, 1/2 an onion & 1/2 a zucchini, squeezed to remove excess liquid)
  • 1/2 cup/ 40g of shredded vegan cheese
  • A few cracks of salt and pepper (omit for babies under 12 months)

Instructions 

  • Preheat the oven to 200c/390f.
  • Allow the shortcrust pastry to defrost on the bench for five minutes until it is soft enough to be shaped with your hands into the tin. You may need just over 1 sheet to cover all the edges, tearing bits off to cover the whole tin and pressing around the edges to remove any holes or gaps.
  • Place the pastry into the oven to blind bake for 10-15 minutes until very lightly golden (this will avoid having a soggy crust).
  • Add all of the dry ingredients and the water to a large bowl and mix together with a whisk to remove any lumps. 
  • Add the vegetables & cheese and stir to combine. 
  • Remove the pastry base from the oven, and then pour in the quiche mix, gently spreading with a spoon to evenly spread it.
  • Place back in the oven to cook for a further 40-45 minutes until golden on top and a skewer comes out clean (if yours isn't fully cooked at 45 minutes, keep checking every 2 minutes, and keep in mind that it will firm up as it starts to cool down).
  • Once cooked, remove from the oven and allow to cool in the tin for 5 minutes before removing and serving.

Notes

Make sure to finely dice all your veggies first babies under 12 months.
Store in the fridge for 5 days or freeze for up to 3 months.