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Soy-Free Vegan Quiche

  By JustGreen  , ,     

February 3, 2016

I love the hearty spelt crust dotted with flaxseed meal and dried rosemary. I wanted the filling to have a bounty of vegetables - leek, mushrooms, broccoli and kale all suited for the purpose. Most vegan quiches tend to have tofu in the filling, to give it that creamy texture, but I opted for a soy-free alternative. Vegetable broth, along with some flour and nutritional yeast work really well to bind the filling together. I can imagine that addition of firm tofu would also be really delicious.

  • Prep: 50 mins
  • Cook: 45 mins
  • Yields: 8-10 portions


1Start by making the crust. Combine all dry ingredients in a bowl. Mix together water and oil and whisk into the dry ingredients. Knead lightly to combine, then roll into a round disk, big enough to reach across the bottom and the sides of a 26cm pie dish. Refrigerate while making the filling.

2Heat olive oil in a frying pan and add finely chopped leeks. Cook for a few minutes, then add mushrooms and broccoli florets. Season with thyme, salt and pepper and continue to cook for 5-7 minutes or until the vegetables start to soften. Fold in the chopped kale and let it soften slightly. Remove from the heat and set aside.

3Preheat the oven to 180C.

4In the mean while, put vegetable stock, flours and nutritional yeast in a blender and blend until smooth. Set aside.

5Blind-bake the base for 10-15 minutes. Remove from the oven and add the vegetable filling. Pour the vegetable broth mixture evenly on top of the vegetables. Bake for 30 minutes or until the top feels firm to touch and the crust is crisp. You may need to cover the quiche with some baking paper whilst in the oven, to avoid the top from browning too much. Leave the quiche to cool slightly on a wire rack before serving. Serve warm.

Credit to http://www.scandifoodie.blogspot.com.au/



250g whole grain stone ground spelt flour

3 tablespoons organic raw ground golden flaxseed

1 tablespoon organic dried rosemary

1/2 teaspoon aluminum free baking powder

a good pinch of himalayan salt

a good pinch of freshly ground organic black pepper

125ml water

125ml organic extra virgin olive oil


1 tablespoon organic extra virgin olive oil

250g finely chopped organic leek (about 2 leeks)

150g organic brown button mushrooms

250g organic broccoli florets

125g roughly chopped organic kale

1 teaspoon dried organic thyme

tiny pinch of himalayan salt

freshly ground organic black pepper

250ml organic vegan vegetable stock

70g organic gluten free sorghum flour (or chickpea or quinoa flour)

1 tablespoon organic gluten free potato flour

1 heaped tablespoon gluten free vegan nutritional yeast


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