How To Make Vegan Quiche Mary's Test Kitchen
This vegan quiche combines a tender whole wheat crust with a chickpea flour filling cooked to golden perfection and packed with sautéed veggies and plant-based flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 ½ cups Whole wheat flour 190g
- ½ cup Vegan butter or shortening 115g
- 1 teaspoon Sugar
- ½ teaspoon Sea salt
- 2 to 4 tablespoons Ice water
- 1 cup Mushrooms, diced 80g
- ¼ cup Red bell pepper, diced 35g
- 1 tablespoon Shallots, minced 9g
- 1 Garlic clove, minced
- 1 cup Chickpea flour 120g
- 1 cup Room temp water 235ml
- 2 cups Water or broth 470ml
- 1 Vegetable bouillon cube optional
- ¼ teaspoon Ground turmeric
- Sliced tomatoes, basil chiffonade, scallions, black salt (kala namak) for finishing
Instructions
Instructions
- Preheat your oven to 375°F (190°C).
- Mix whole wheat flour, vegan butter, sugar, and salt in a bowl until crumbly. Add ice water gradually until dough forms.
- Press dough into mini muffin tins for crusts. Set aside.
- Sauté mushrooms, red bell pepper, shallots, and garlic in a skillet over medium heat for 5–7 minutes until soft. Let them cool.
- Whisk chickpea flour and water in a bowl until smooth. Stir in sautéed veggies and season with salt and pepper.
- Spoon batter into crusts, filling each cup to the top.
- Bake for 25 to 30 minutes until firm and golden on top.
- Let quiches cool slightly before removing from tins.
- Top with sliced tomatoes, basil, scallions, and kala namak to serve.
- Serve warm or at room temperature and enjoy!
Notes
Refrigerate leftovers up to 4 days. Freeze for longer storage and reheat before eating. Great for prepping ahead and quick meals!