Vegan Spring Vegetable Quiche (Soy and Nut Free)

Quiche! Friends and family tend to be pretty impressed when you can whip up a good vegan quiche. Lucky for us, they don’t know how easy it is. This spring vegetable quiche not only looks delicate and impressive, but tastes it too! The simple flavors of veggies, garlic, fresh cilantro and lemon lighten the French tart and make it much healthier than the original. The traditional recipe you’ll find at most brunch spreads is usually filled with eggs, meat, cheese and heavy cream or milk.

This recipe also employs a fun trick I love - vodka in pastry dough! I often use vodka in pie or shortcrust pastry dough - it helps get that super flaky crust we all love. If you don’t want to use vodka, I recommend using ice cold water to achieve a similar effect.

The last secret weapon in this recipe is optional, but highly encouraged. Kala namak, also known as Indian black salt, is a spice that gives a great “eggy” flavor. It takes this recipe from a delicious chickpea flour tart to a pretty authentic quiche. If you can’t find it at your grocery store or local Indian market, order ahead of time from Amazon. This is a great ingredient to have on hand for vegan cooking, so I recommend getting some!

Will you be joining me in making this quiche? Let me know in the comments and tag me on Instagram!

vegan spring vegetable quiche

SHORTCRUST PASTRY

1 cup flour, plus extra for rolling
1 stick (½ cup) cold vegan butter, diced
3 tbsp chilled vodka or ice water

QUICHE FILLING

Olive oil
1 lb asparagus, thinly sliced on a diagonal (set the spear tops aside)
1 leek (white and light green parts), halved and thinly sliced
4 cloves garlic, minced
½ cup cherry tomatoes, thinly sliced
¼ cup fresh cilantro, chopped
Salt & pepper
1 cup chickpea flour
2½ cups veggie broth and/or water
½ cup nutritional yeast
1 tsp kala namak (optional)
Juice of 1 lemon
1½ tbsp dijon mustard

  1. Preheat your oven to 350 degrees F. Grease a 9 inch pie dish with vegan butter and flour.

  2. In the base of a food processor, pulse the flour, salt and vegan butter until the mixture looks crumbly and you have no large chunks of butter. Continue to pulse and slowly add the vodka or ice water, one tbsp at a time. Keep pulsing until your dough forms a soft ball (this should happen pretty quickly). Wrap the dough and chill until you’re ready to use it.

  3. Add 1 tbsp of olive oil to a skillet over medium high heat. Once hot, add the asparagus and leeks. Allow to saute for about three minutes, then add the garlic to the pan. Stir in and cook for another 4-5 minutes, until the asparagus is tender but still has some bite. Remove from the heat, and add in most of the tomatoes (save a handful to decorate the top of your quiche), cilantro and season with salt and pepper. Set aside.

  4. Roll your pastry dough onto a lightly floured surface. Roll until you have a round shape, about 13-14 inches in circumference. Carefully place the dough into your greased pie dish. Press the dough into the dish, making sure it clings to the sides well. You may want to press the dough up and over the edges like a true pie so that the crust doesn’t shrink down into the pan while it bakes. Patch up any holes you may have created along the way (it happens). Using a fork, gently pierce your dough to create a handful of little holes. This will prevent your crust from rising while it pre-bakes. If it does rise a little, that’s okay - just gently poke it to let the steam release. Pre-bake the crust for about 20 minutes.

  5. While the crust bakes, whisk together the chickpea flour, nutritional yeast and kala namak. Combine with one cup of the water or broth and whisk until smooth. Heat the remaining 1½ cups water/broth in a medium-sized saucepan over medium heat. Bring the liquid to a simmer, reduce the heat to low and add in the chickpea flour mixture. Whisk until completely smooth, and continue to whisk as the mixture thickens. Allow the mixture to heat and thicken, about 3-5 minutes. If it gets too thick, you can add a little more broth/water. This should resemble a pancake-like batter. Remove from the heat and mix in the lemon juice and mustard.

  6. Once the crust is ready, add the veggies on top, scattering to create an even layer (don’t forget to save the asparagus spears and tomato slices for the topping). Pour the chickpea batter over the veggies, and smooth it all out to ensure it’s evenly distributed and all the veggies are covered. Finish the top of your quiche by decorating with your asparagus tops and tomato slices. Sprinkle these veggies with an extra pinch of salt.

  7. Bake the quiche for about 45 minutes or so, checking on it after the first 30 minutes. Your end result should yield a delicious golden crust, and the chickpea batter should be set (not runny or too jiggly). Let cool about 10 minutes before slicing into it.

  8. Enjoy!