This wholesome vegan quiche is packed with healthy vegetables, and a decadent pie crust- yet the recipe is entirely egg-free, dairy-free, gluten-free, and even soy-free (no tofu)! Not to mention that this veggie quiche has an extremely customizable filling and can be enjoyed at breakfast, brunch, lunch, and special occasions! 😍
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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My cookbook "Simple and Delicious Vegan" is out! I poured my heart and soul into this cookbook, and it contains many of my best recipes that I created over the last 7 years! It has:
🌱 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
🌱 Metric and imperial measurements (cups, ounces, and grams).
🌱 Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
🌱 Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!
You can order it here: [ Ссылка ]
Ingredients
Pie crust:
1 cup (140 g) gluten-free flour
1/2 cup (60 g) almond flour
1 flax egg (1 tbsp ground flax seeds + 3 tbsp water)
4 tbsp (56 g) margarine or vegan butter
1/3 tsp sea salt
cold water if needed
Chickpea Batter:
1 cup (120 g) chickpea flour (garbanzo bean flour)
1 cup (240 ml) plant-based milk or water
2 cups (480 ml) vegetable broth
1/2 tbsp onion powder
1 tbsp nutritional yeast
1/2 tsp smoked paprika
1/3 tsp black pepper
A pinch of turmeric
A pinch of chili powder (optional)
Veggies:
1/2 onion (chopped)
3 cloves garlic (minced)
1/2 pepper (chopped)
1 cup fresh spinach chopped
1 stalk leek
Pinch of sea salt
A handful of cherry tomatoes (halved)
1 tsp vegetable oil for frying
Fresh thyme to garnish
Pinch black salt (optional)
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Cast iron pan: [ Ссылка ]
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If you create one of my recipes I would love to see it. Tag me on Instagram with @elavegan and also use #elavegan
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