The original recipe for the Quiche’s batter can be found at Vegalicious Recipes. I’ve altered a few things from the original recipe and added a few of my favourite Quiche vegetables. I’ve also used a vegan, gluten-free pie crust. I found it really difficult to develop a gluten-free pastry recipe that was similar to a wheat crust (and tender and flakey like a wheat crust). In the end, I chose to use a flour mix from the Gluten Free Pantry that was formulated for a pie crust. It worked beautifully and took the guess-work out of the flour ratios.
1 x 9″ wheat free pie crust
1/4 cup pesto
2 cups wild mushrooms
1/2 lb fresh asparagus
1 tablespoon grapeseed oil
8 tablespoons chickpea flour
5 tablespoons non-dairy milk (I’ve used unsweetened almond)
1/2 cup water
1 tablespoons apple cider vinegar
2-3 tablespoons nutritional yeast
1 tomato, sliced
salt and pepper to taste
3/4 cup Daiya cheddar cheese
Slow roasted Garlic Cherry Tomatoes for the top
Preheat the oven to 400 (F).
For the slow roasted tomatoes, slice 2 baskets of sweet cherry or grape tomatoes and place in a roasting pan. Chop 6-8 cloves of garlic and toss into the tomatoes with a little olive oil. Slow roast at 250F for about 2 hours.
In a saute pan, saute the asparagus until al-dente. Season with salt and pepper and set aside. Santee the mushrooms until they start to sweat and lose their liquid.
In a blender, mix the chickpea flour, water, soy milk, vinegar, salt and pepper, nutritional yeast, and tomato. Puree until it is a smooth batter.
Cover the bottom of the raw pie shell with a layer of fresh pesto. Place the sautéed vegetables in the bottom of the pie shell and sprinkle with Daiya cheese. Pour the batter over the vegetables.
Bake in the oven for 25-30 minutes or until the pastry is golden and the batter becomes solid.
Top with roasted cherry tomatoes and enjoy!
I love quich! And Im always so happy to find new vegan once! This looks really good, hopefully Ill get the chance to try it soon!
It’s an awesome recipe. Give it a try….even the carnivores’s loved it – so you know it’s good!
Wow, that looks great. And it holds its shape when cut! Very impressive. Thanks for sharing.
holds its shape well. I served it at a brunch full of carnivores and it was gone….just crumbs in the pan.
What could I use in place of chick pea flour? I’m not GF, so I tend to just keep regular flour in the house. (And I love the fact that this is soy-free!)
Thanks
You could use regular all purpose flour, but the chickpea flour does have a distinct taste, which kind of adds to the flavour of the filling. I would suspect that using regular flour would be a bit bland. You may have to adjust the seasonings a bit?
I guess I’ve always eaten quiche with the white cheeses (pre-vegan days)… gruyere, mozzarella, etc.. and I’m a bit surprised you’re not using the Daiya mozza for a stronger flavor. Any thoughts? The recipe looks amazing and I can’t wait to try it. Thanks for sharing.
Thanks for your comment Caroline! For me, I always think of Mozza as a milder cheese. To me the cheddar has a sharper flavour…which is why I’ve used it (and sometimes i’ll use the pepperjack here too for a spicier version)! BUT…feel free to swap out any flavour of cheese or veggies for that matter! The possibilities are endless!!
[...] filling for this quiche is unabashedly inspired by SwapMeat’s Wild Mushroom and Asparagus Quiche. I usually even make it with that lovely tomato sauce on top now, too (albeit on the stovetop, so [...]