Vegan Chickpea Quiche

greenelephantcooki

May 31

2 min read

An entirely egg free version of a quiche!

Equipment You'll Need

Spatula
Saucepan
Saute pan
Scales or measuring cups
Whisk
Cutting Board
Quiche tray
Air fryer or Oven
Quiche Tray with removable bottom

Ingredients You’ll Need

For the crust:

2 cups (360g) plain flour
1 1/2 Tbsp sugar
1/2 tsp (3g) salt
1/2 cup (125g) Nuttelex
3 Tbsp (45g) rice bran oil
3 Tbsp (40ml) water

For the filling:

1 1/2 cups water
1 cup (150g) Chickpea Flour (besan)
2 tsp (6g) Egg Replacer
2 Tbsp (30g) Nuttelex
15g Nutritional Yeast
1.5g ground nutmeg
.8g White Pepper
1g Turmeric
1g Dried sage
.5g Dried parsley
1g Dried chives
4g Celery Salt
3g Black Salt
.5g Black pepper
½ tsp Truffle oil
½ tsp Vegeta vegetable stock powder

Vegetables:

200g mushrooms sliced or diced
50g spinach chopped and blanched
1 tomato sliced for topping
1 red onion sliced
100g zucchini grated
40g capsicum diced

Step-by-Step Method

Preparing the Crust

Measure out the dry ingredients in a large mixing bowl. Make a well in the middle, and pour in the wet ingredients.
Combine with. a spatula by stirring in the dry ingredients.
When it is almost together, take it out and place it on a floured surface to knead gently.
Knead until the crust is a soft dough.
Roll the dough out and then place into a greased quiche pan. Flatten into the edges using your fingers, cutting off excess dough around the edges.
Bake the crust for 10 minutes on 120 degrees just to brown the pastry until light golden brown.

Preparing the Vegetables

First prepare all vegetables as described.
In a frying pan or casserole pan, melt a tsp of nuttelex or olive oil, and begin to saute the mushrooms.
When they have released their moisture, add in the capsicum, then the red onion, and lastly the zucchini and baby spinach.
Cook until the baby spinach is wilted, making sure there is very little water/moisture left in the pan, as this will affect the final texture.

Preparing the Filling

In a saucepan bring 1 and half cups of water to the boil with the nuttelex and all of the spices and seasonings (excluding the chickpea flour and egg replacer).
When the stock is at a rolling boil, keep the temp on low-med, and begin to whisk in the chickpea flour and egg replacer as you slowly pour it in.
Whisk fast, as it will start to get thick very quickly, at which point you can remove from the heat and continue whisking until it's all combined.
Using a spatula, fold all the pre cooked vegetables into the chickpea mixture.
Then transfer this to the cooled pie crust. Top with the tomato slices, then bake in the oven for 20 minutes at 160 degrees or until the tomatoes are cooked.

An entirely egg free version of a quiche!

Equipment You'll Need

Spatula

Saucepan

Saute pan

Scales or measuring cups

Whisk

Cutting Board

Quiche tray

Air fryer or Oven

Quiche Tray with removable bottom

Ingredients You’ll Need

For the crust:

2 cups (360g) plain flour

1 1/2 Tbsp sugar

1/2 tsp (3g) salt

1/2 cup (125g) Nuttelex

3 Tbsp (45g) rice bran oil

3 Tbsp (40ml) water

For the filling:

1 1/2 cups water

1 cup (150g) Chickpea Flour (besan)

2 tsp (6g) Egg Replacer

2 Tbsp (30g) Nuttelex

15g Nutritional Yeast

1.5g ground nutmeg

.8g White Pepper

1g Turmeric

1g Dried sage

.5g Dried parsley

1g Dried chives

4g Celery Salt

3g Black Salt

.5g Black pepper

½ tsp Truffle oil

½ tsp Vegeta vegetable stock powder

Vegetables:

200g mushrooms sliced or diced

50g spinach chopped and blanched

1 tomato sliced for topping

1 red onion sliced

100g zucchini grated

40g capsicum diced

Step-by-Step Method

Preparing the Crust

Measure out the dry ingredients in a large mixing bowl. Make a well in the middle, and pour in the wet ingredients.

Combine with. a spatula by stirring in the dry ingredients.

When it is almost together, take it out and place it on a floured surface to knead gently.

Knead until the crust is a soft dough.

Roll the dough out and then place into a greased quiche pan. Flatten into the edges using your fingers, cutting off excess dough around the edges.

Bake the crust for 10 minutes on 120 degrees just to brown the pastry until light golden brown.

Preparing the Vegetables

First prepare all vegetables as described.

In a frying pan or casserole pan, melt a tsp of nuttelex or olive oil, and begin to saute the mushrooms.

When they have released their moisture, add in the capsicum, then the red onion, and lastly the zucchini and baby spinach.

Cook until the baby spinach is wilted, making sure there is very little water/moisture left in the pan, as this will affect the final texture.

Preparing the Filling

In a saucepan bring 1 and half cups of water to the boil with the nuttelex and all of the spices and seasonings (excluding the chickpea flour and egg replacer).

When the stock is at a rolling boil, keep the temp on low-med, and begin to whisk in the chickpea flour and egg replacer as you slowly pour it in.

Whisk fast, as it will start to get thick very quickly, at which point you can remove from the heat and continue whisking until it's all combined.

Using a spatula, fold all the pre cooked vegetables into the chickpea mixture.

Then transfer this to the cooled pie crust. Top with the tomato slices, then bake in the oven for 20 minutes at 160 degrees or until the tomatoes are cooked.

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