This is based off of Gourmandelle’s quiche recipe with my own adaptations to make it easier/faster! It was featured at our Beauty and the Beast vegan feast!
Ingredients
Dry Ingredients
1 cup chickpea flour
2 tbsp nutritional yeast
1 tsp turmeric
1 tsp pepper
1/2 tsp mustard powder
1/2 tsp paprika
1/4 tsp nutmeg
1/8 tsp kala namak salt (optional, adds eggy-flavor)
3 tbsp egg replacer (It has salt, so don’t use extra salt if you are using this)
Wet Ingredients
2 tbsp olive oil
2 1/4 cups water
1 cup shredded vegan mozzarella (plus 1-2 tbsp to sprinkle on top)
2 tsp fresh thyme, reserve a little for garnish
Other Ingredients
Vegan pie crust (make sure to thaw it ahead of time) (or vegan gluten free pie crust)
1 cup of small diced Vegan bacon (I recommend Light Life, or tempeh bacon)
3 cups of fresh spinach
1 large leek, sliced (white part)
4 cloves of garlic, minced
Instructions
Make sure the pie crust is thawed (or will be in time). Preheat the oven to 400 degrees Fahrenheit.
In a frying pan with 1-2 tbsp oil on high heat, saute the leeks, vegan bacon, and garlic for 2 minutes. Then add spinach and put a lid on it for a few minutes until wilted. Turn off the heat and set aside.
In a large mixing bowl, add the Dry ingredients. Whisk together until smooth.
Add the Wet ingredients to the same mixing bowl. Whisk together until smooth.
Add the vegan bacon, spinach, leek, and garlic mixture to the mixing bowl and fold in until evenly combined.
Pour the mixture over the pie crust. Sprinkle some extra vegan cheese on top.
Cover the quiche in foil and bake for 20 minutes covered. Remove the foil and then bake for an additional 10 minutes. Serve after 15-20 minutes so it has time to set, and don’t forget to garnish with the extra fresh thyme. Bon Appetit!
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