Go Back Email Link
–+ servings
slice of bright yellow and green vegan spinach pumpkin quiche being taken from whole quiche in red ceramic pie dish
Print Recipe
4.41 from 5 votes

Vegan Quiche

This summer tart is made with an almond flour and chickpea flour pastry crust and filled with a creamy butternut squash and spinach filling. Gluten-free, flourless and vegan.
Prep Time1 hour
Cook Time1 hour 10 minutes
Course: Appetizer, Main Course
Cuisine: English
Keyword: pastry, tart
Servings: 5
Calories: 407kcal
Author: Reena Sharma

Ingredients

Gluten-Free Pastry:

  • 100 g almond flour
  • 45 g chickpea flour
  • 60 g cornstarch
  • 7-10 tbsp water/milk
  • Baking beans

Vegan Quiche FIlling:

  • 250 g butternut squash roughly chopped
  • 6 cloves garlic
  • 1 tbsp rapeseed oil
  • 250 g baby spinach
  • 100 g cashews soaked in boiling water for 1 hour
  • 2 tbsp cornstarch
  • 1 tbsp miso paste
  • 2 tbsp yeast flakes
  • 100 ml plant milk
  • Salt and pepper to taste

Instructions

  • Preheat oven to 180℃.
  • For the gluten-free pastry recipe, combine the flours, add the water slowly whilst continuing to mix until a smooth dough results. Leave in a bowl covered with clingfilm in the fridge for 30 minutes.
  • To blind bake the pastry, line a greased 9 inch pie tin with the rolled out pastry dough, allowing excess pastry to hang over the edges of the tin or dish.
  • Place a large sheet of greaseproof paper on top of the pastry, covering all areas inside and fill with baking beans.
  • Bake for 15 minutes.
  • Remove the beans and greaseproof paper and bake a further 5 minutes.
  • Remove from the oven and allow to cool to room temperature.
  • For the filling, add the oil, whole, unpeeled garlic cloves and squash to a baking tin or oven dish and bake for 25 minutes at 220℃.
  • Remove from oven and peel skins from garlic.
  • Preheat oven to 180℃
  • Add garlic, pumpkin and all ingredients for the filling, except spinach, to a blender and blitz to a smooth cream and leave aside.
  • Steam the spinach for 3-5 minutes until wilted and set aside.
  • Pour the cream filling into the prepared pie case.
  • Evenly distribute the cooked spinach into the squash filling and bake for 30 minutes.
  • Allow to cool for 20 minutes before serving. You can also serve it chilled.

Notes

  • Almond flour can be subbed with another type of flour
  • Pumpkin can be used instead of butternut squash
  • Other flavour combinations can be used such as vegan sausage and onion or sundried tomatoes and basil

Nutrition

Calories: 407kcal | Carbohydrates: 41g | Protein: 15g | Fat: 23g | Saturated Fat: 3g | Sodium: 189mg | Potassium: 773mg | Fiber: 7g | Sugar: 5g | Vitamin A: 10082IU | Vitamin C: 27mg | Calcium: 161mg | Iron: 5mg