Vegan Quiche

Vegan Quiche

This recipe is magic & I’m very excited to share it with you. I haven’t really missed eggs since turning to the plant based side. I missed the ease of being able to make a quick omelette before teaching. And I also missed having a quiche in the fridge to pick at with salad for a quick lunch.

Both my Nan and my Mum were cooks at different times and they made legendary quiche. So any vegan version was always going to have to meet a very high bar. I’ve tried lots of recipes with no success. And then I found this by accident on a website called It’s awesome, just like the real thing, and I’m so happy to be sharing it with you.

The original recipe didn’t give a dish size but through trial and error this works for 22-25cm. The recipe uses Gram (chickpea) flour and this can’t be substituted – it’s protein dense and it’s that quality that’s going to give you the egg consistency. The filling is up to you. Even though it’s optional I would definitely recommend you get hold of Kala Namak (black salt) for that “eggy” sulphur smell.


JusRol Shortcut Pastry – enough to line your quiche dish

Quiche Mix

1 Cup (105g) Gram / Chickpea Flour

2.5 Cups (600ml) Water

1 Vegetable Stock Cube (I like Kallo)

1/2 Tsp Turmeric

3 Tbsps Nutritional Yeast

Kala Namak to taste (you can use ordinary salt)


I use whatever I have in the fridge – some cooked and sliced new potatoes, spinach, onion and red pepper work well. But you could use broccoli, asparagus, mushrooms, sweetcorn, leeks….



Heat the oven to 200C / GM6 / 400F.

Prepare your filling – washing, chopping, boiling or baking the vegetables you are going to use. (Some like pepper or spinach you might prefer to add raw).

Line your oiled quiche dish with the pastry, prick the bottom with a fork and bake blind for 15 minutes. Remove from the oven and set aside.

In a bowl, add the gram / chickpea flour and one cup of water – whisk together until smooth and well-combined.

In a wide-bottomed saucepan, add 1.5 cups of water, the stock cube, nutritional yeast, turmeric and Kala Namak. Bring to the boil.

Once the mix is boiling, add in the gram flour mixture, stirring continuously – this is where the magic happens. The mixture will thicken and turn glossy after about 2-3 minutes. Add your veg and stir through – don’t be freaked out, this mixture will be pretty thick and solid.

Put the mixture in your pastry case, level with a spatula. You can add some tomatoes to the top if you like. Bake for 20 minutes – if you want it to brown, at this point brush some melted vegan butter or spread across the filling and then bake for a further 5 minutes.

Remove from the oven and allow to cool. It’s great hot or cold. For that authentic egg smell, sprinkle a pinch of Kala Namak over the quiche just before you serve it.  Enjoy!



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