Eco Lesbo Vego

Friday Feast: Vegan Quiche

I was reading my local Vegsoc forum and came across a thread about vegan chickpea omlettes. The thread included a recipe for a batter based on chickpea flour (rather than eggs), plus a tonne of rave reviews. Apparently, this batter can be used to make lots of things: omlettes, fritters, faux scrambled eggs, pizza bases, frittatas and quiches. Considering I hadn’t had any of this eggy stuff for at least 6 years, I thought I might give it a go. I made a quiche, and it was pretty good! I thought it tasted quite quiche-like. Yankee Elv, who still eats eggs, didn’t think it tasted exactly like quiche, but she liked it a lot anyway.

I made mine in a pie dish, so it was quite shallow. If you wanted a thicker quiche, you could put it in a smaller dish or double the mixture. You might have to increase the cooking time too. I didn’t make mine with pastry, but other people have made it with vegan puff pastry and it worked well. I might try that next time.

Vegan Quiche

My very first vegan quiche (no longer an oxymoron) - made primarily with chickpea flour and topped with pine nuts.

Ingredients

**batter**

• 1 cup besan (chickpea) flour
• 1.5 cups water
• 2 tabs olive oil
• salt/pepper to taste (be generous)
• vegan margarine (to grease the dish)

**my filling** (this is all optional, change as you like – you want to add flavourful stuff though or it will be bland)

• sun-dried tomatoes, finely diced
• roasted capsicum, finely diced
• black olives, finely diced (consider the strong flavour of these when deciding how many to add)
• shallots (green onions), finely diced
• nutritional yeast (I used about 1/8 cup)
• garlic powder
• onion powder
• Italian herbs
• pine nuts (to sprinkle on top)

Method:

1. Preheat oven to 200°C (390°F).
2. Sift besan flour into a bowl. Add other batter ingredients (aside from vegan margarine) and combine very well.
3. Add filling ingredients (except pine nuts) and combine.
4. Pour mixture into a greased dish. (Use vegan margarine to grease.)
5. Bake for 25 to 30 mins, then sprinkle pine nuts on top and return to the oven.
6. Continue to bake for about another 10-15 mins, or until set and golden brown around the edges (and on top, if you want).

June 4, 2010 at 8:24 pm 4 comments