Quiches are such a great invention! They can be served hot or cold in summer or winter and so filling! Unfortunately, traditional quiche recipes call for gluten, egg and dairy…But what if this didn’t have to be true..?!
Well we can tell you, it doesn’t have to be! Gluten, egg and dairy filled quiches are a thing of the past. Our Gluten Free Vegan Quiche Recipe was originally developed and sold at the Eighth Day Coop, Manchester UK, from 2012 to 2015 when we first started.
Some of the comments we had are:
I’m vegan and usually I am always so hungry, but your quiche kept me going until dinner! It was amazing!
I bought your quiche from 8th Day and it was so delicious! I can’t wait to get another one tomorrow 🙂
So without further ado, here’s a great Gluten Free Vegan Quiche Recipe we know will keep you going!
Gluten Free Vegan Mediterranean Roast Vegetable Quiche Recipe – Dairy Free, Egg Free, Nut Free too!
Makes: 4 x 5’’ diameter quiches or you can make mini quiches using a muffin pan
For the filling:
- half a courgette, cut into 1cm by 1cm cubes
- half an aubergine, cut into 1cm by 1cm cubes
- 1 small red onion, cut into 1cm by 1cm cubes
- half a red pepper, cut into 1cm by 1cm cubes
- half a yellow pepper, cut into 1cm by 1cm cubes
- Glug of olive oil
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 300ml water
- 150g chickpea flour
- 3.5g quick action gluten free yeast (make sure to check the ingredients)
- 1 tbsp garlic puree
- 1/2 tsp salt
- 1/2 tsp ground black pepper
For the Pastry:
- 225g rice flour
- 100 tapioca flour
- 1 tsp xantham gum
- 125g vegan margarine
- approx. 100ml water (Approximate value is used because some vegan margarines have a high water content than others. Pour water in slowly and a little at a time.)
- 2-4 fresh tomatoes, cut into slices
- Preheat your oven to 180C/160C fan. If making mini quiches, grease your muffin pan.
- Cut your raw vegetables and put into a baking tray. Pour over a glug of oil and sprinkle with half your dried basil, oregano and thyme. Mix together so that the vegetables are evenly covered in oil and herbs. Pop into the oven and roast for 40 minutes. (Remember to set your timer.)
- Prepare the pastry: If you have a food processor, put all the dry ingredients in and pulse until well mixed. Now add the vegan margarine. Pulse until the mix resembles fine bread crumbs. Now pour in the water a little bit at a time and pulse. Keep adding water until a dough is formed. If you are making pastry by hand, in a large mixing bowl add the dry ingredients and blend thoroughly. Now add the margarine and rub into the flour with your hands. Once it looks like fine bread crumbs, add a little bit of water at a time and mix with a spoon. Continue to add water until a dough has formed.
- Separate the dough into 4 equal pieces if using 5” diameter quiche tins. If you are using a muffin tray separate the dough into 8 to 12 equal pieces.
- Use your hands to press the dough on the base and sides of the tins. Try and make it an even thickness all the way round. Once all the pastry has been used, take a fork and prod the base of the pastry a couple times. This will stop it from rising when you pre-bake it.
- Put the prepared pastry cases/muffin tray into the oven and pre-bake for 10 minutes.
- In a large jug add 100ml water and the chickpea flour and leave to stand.
- Now pour 200ml of water into a large saucepan, add the garlic puree, the yeast, rest of the herbs and the salt and pepper to the pot.
- The vegetables and the pastry cases should be ready to come out of the oven now. Leave them to the side to cool.
- Now turn the flame on underneath your big saucepan and bring the water, herb and yeast mixture to boil.
- While the pan is heating, used a fork to mix the water and chickpea flour mix together until smooth. Make sure there are no lumps!
- Once the water, herb and yeast mixture has started to boil, add the chickpea and water mix and immediately turn the heat to low. Stir continuously while the mix becomes thick.
- Once thickened, add the roasted vegetables and mix until evenly distributed. Turn the heat off under the saucepan. Your quiche filling will have a very thick sauce consistency.
- Spoon your quiche filling into your pastry cases and then decorate with slices of tomato.
- Put your quiches into the oven and cook for a 30-40 minutes for 5” diameter, or 20-25 minutes for muffin size.
These quiches are great served hot or cold! Add a side salad for a filling lunch or snack!
They will also keep in the fridge for up to a week. Be super organised and pack them in a lunch box and take to work or school.