🔻Mixed vegetable Quiche (vegan)

 

 

Guess what? You don't need eggs to make quiche! Actually, you don't need any animal products at all!

This Quiche is delicious, super easy to make, and you can adjust the filling to fit whatever you have in your fridge! Perfect for picnics on the beach, to take to a party or just to enjoy at home! 

 

To make this low fodmap friendly, use a gluten free pastry (check the ingredients are suitable first!) and use lowfodmap veggies such as the ones I used.

 

I love to see your creations! Tag me @carrotsncashews 

 

 

 

 

 

You will need:

 

Jus Rol puff pastry

Any veggies you fancy. I used a handful of green beans, half a courgette and a red pepper.

 Drizzle of Garlic olive oil

Tsp mixed herbs

Pinch of chilli flakes

1/2 tsp smoked paprika

2 large tomatoes, thinly sliced for the topping

For the eggless filling:

Flax egg (1 tbsp flaxseed mixed with 2 tbsp water and left for a few minutes)

Block of tofu

Plant milk (roughly 300ml, you may need more or less!)

1/4 tsp turmeric

Tsp mixed herbs

Handful of plant based cheese (I used grated violife)

Tbsp nutritional yeast

Salt and pepper

Dash of oil (I used truffle, you can use garlic, olive oil, anything!) Plus extra for topping if you like.

 

 

Here's how to make it!

 

 
 
 

Preheat oven to 185C
Serves 4
 
First, mix your flax egg together and leave to set.

chop your veggies into thin slices, add some garlic oil to a hot pan and stir fry your veggies on medium heat, adding the herbs and spices. Season with salt and pepper to taste.

Roll your pastry out to fit your greased quiche tin. lay it in and trim off any excess. prick bottom a couple of times.

Next, make the eggless filling. put everything in a blender apart from the plant milk, then blend slowly adding the plant milk until it reaches the desired consistency. You want it to be smooth and still fairly thick. about the same consistency as custard rather than thin like cream.

Mix your eggless filling with the veggies, and pour into the pastry in the quiche tin.

Top with sliced tomato, some black pepper and drizzle over an oil of your choice (optional)

Bake in the oven for 20 minutes, then check it to make sure the pastry isn't burning, (if it's looking too brown then cover with foil) then bake for another 20 minutes. After that check the filling. If your eggless mixture is still runny it needs longer in the oven. You know when it's done if it's soft but set and the pastry is nice and brown.

Take out and leave to cool for 10 minutes, your quiche will set even more during this time.

Serve with, whatever you like! Potato salad, green salad, rice, roasted veggies, whatever you fancy! enjoy!