Simple Vegan Quiche

Print Pin

Prep Time 15

Cook Time 40

Total Time 55

Servings 4

Suitable For 6m+

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

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 slicing in to 8 slices.

Store in the fridge for 5 days or freeze for up to 3 months.

Make sure to finely dice all your veggies first babies under 12 months.