Whole Food Plant Based Quiche

Dairy free egg free quiche Today I came across a recipe of quiche and I decided to try it. The recipe was from Cooking with Plants and the idea was great. I love quiches. It was one of my comfort foods, but since I started following a whole food plant based diet, I have not had quiches.

So when I saw this recipe, I decided to do it today. The recipe somehow did not come as expected so, I had to do some changes.

You can see the original recipe here. Thank you Anja for your recipe.

I must say I am not the best cook, so not sure if this recipe came right or not.

The crust of the recipe is made of potatoes.
I used a larger dish than the original recipe suggested, so I got to use almost 4 potatoes.
I sliced them thinly and distributed the potatoes all around the dish until it cover the dish completely. Then I added potato slices around the edge.

I put the potatoes in the oven at 200 degree C or 400 F, as directed by the original recipe. I cooked it for ten minutes and took it out the oven.

 Quiche Filling

For the filling I put in a blender the following:

1tbsp Nutritional Yeast
1/3 cup Chick pea flour
3 tbsp lemon
1/2 cup oats
1 cup of non-dairy milk. The original recipe saya use any non-dairy milk. I had a bit left of soya milk which I used, and then I had a bit of oats milk left. The oats milk was home made and it was sweetened with dates and honey.
1/4 cups of cashew nuts.
1 1/2 tsp of sea salt
1 tsp of dijon mustard.

I omitted the garlic from the original recipe as we are not big on garlic.


Vegan No Oil QuicheAt first, I was not going to add the cashew nuts because I am trying to lose weight. But as I was tasting this the mustard had a strong flavor which I knew my kids would not like. It was really strong. (I think my dijon mustard is a bit old, don’t tell anyone).

So I ended up adding the cashew nuts, but nothing changed. The strong flavor was still there.

So to soften this strong taste. I added one and a half medium potatoes which I had previously cooked. The filling became quite thick and the strong taste was still there. So I added more oats milk and 1 1/5 tablespoons of tomato sauce (ketchup).

I blended everything and then added 2 cups of spinach (mine was frozen baby spinach). I did not have artichokes like the original recipe calls for so I left them out.

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I blended everything. I poured over the potatoes crust. I then added some mushrooms on top. I did not add many mushrooms because I was not sure if this was going to work out or not. I sprinkled some paprika and some black pepper, and I cooked it in the oven for another 30 minutes.

When I took the quiche out of the oven the quiche had darkened a bit. I think perhaps the mushroom gave it that color.

I tested it, and it was quite good. Some of the potatoes were not properly cooked, but some were really crispy. So maybe I should cook the crust a bit longer.

The filling was not as bad as I thought it was going to be. My son tried it and he actually liked it.  My husband had a piece and he said it was okay.

I enjoyed it. I am sure the original recipe tasted a bit different than this one. Anja has some lovely recipes, so I think the combination of oats milk and soya milk plus my strong mustard were the culprit of this not being a total success. But I am definitely going to try it again.

Update: Actually the quiche is almost gone, and I ate it mostly cold. It was delicious.



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