Vegan Quiche Filling Recipe | Chocolate & Zucchini (2024)

A few weeks ago, I had a special guest over for dinner: my American pen friend Amy, whose family hosted me in their Michigan home the summer I turned fifteen.

This was a life-defining trip for me: it was my first time in the US, a.k.a. the coolest country in the world in the eyes of this French teen, and Amy’s parents made it count in a way I’ll forever be grateful for, taking us on roadtrips in their minivan (with a television and VCR inside!) to Canada and to New York City (New York City!), and generally making sure I had a grand time.

Everything was a source of gleeful amazement to me, from the size of the backyard to the whole-house air-conditioning, from the gigantic malls to the extra frilly decorations in every girl’s room I visited, from the frozen waffles I was allowed to have every morning (every morning!) with bottled chocolate syrup to my first PB&J (which I did not “get” at the time), from the powerful smell of popcorn in movie theaters to the different kinds of fast food (burgers! tacos! pizzas!) Amy’s father picked up on his way home from work most nights.

Nobody would mistake it for the classic egg-and-cream quiche filling, but it hit all the right notes: creamy but pleasantly set, richly flavorful on its own but subtle enough to let the other ingredients shine.

Amy and I got along famously, but we lost touch as teenagers will — and probably did even more easily in that pre-Internet era. In recent years I searched for her on Facebook every once in a while, but turned up empty. Eventually it is she who wrote in, letting me know she’d soon be traveling through Europe and stopping for a few days in Paris. Would I be up for a little reunion?

The least I could do was invite her to dinner and she said yes, noting that she was now a vegan. I wanted to make her something homey and French, something I would serve to any of my old girlfriends, and decided on a quiche filled with greens, in the style of this greens and walnut quiche.

Obviously the egg-milk-and-cream filling would not do, so I looked for a vegan alternative and was intrigued by this idea of a filling based on chickpea flour, thickened to a custardy consistency on the stove, and flavored with spices and nutritional yeast, the go-to vegan ingredient when a cheesy note is needed.

The filling was very easy to prepare — I made it and my olive oil tart crust the day before — and it garnished the quiche in the most satisfying way. Nobody would mistake it for the classic egg-and-cream custard of course, but it hit all the right notes: creamy but pleasantly set, richly flavorful on its own but subtle enough to let the other ingredients shine.

Join the conversation!

Have you kept in touch with your foreign exchange friends, and what would you serve if you had them over for dinner now? Have you ever made a vegan quiche, and what type of filling did you use?

Vegan Quiche Filling Recipe | Chocolate & Zucchini (2)

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Vegan Quiche Filling Recipe

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

For one 30-cm (12-inch) quiche.

Vegan Quiche Filling Recipe | Chocolate & Zucchini (3)

Ingredients

  • 100 grams (1 cup) chickpea flour (available from natural foods stores and Indian markets, also labeled as gram flour or besan)
  • 15 grams (1/4 cup) nutritional yeast (available from natural foods stores)
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground nutmeg
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon Dijon mustard

Instructions

  1. In a medium bowl, combine the chickpea flour, nutritional yeast, salt, nutmeg, and turmeric. Add the mustard and whisk in 240 ml (1 cup) fresh water.
  2. Vegan Quiche Filling Recipe | Chocolate & Zucchini (4)

  3. Pour 360 ml (1 1/2 cups) fresh water in a large saucepan and bring to a simmer. Whisk in the chickpea mixture and bring back to a simmer.
  4. Vegan Quiche Filling Recipe | Chocolate & Zucchini (5)

  5. Cook over low heat for 5 to 8 minutes, stirring constantly, until thickened.
  6. Vegan Quiche Filling Recipe | Chocolate & Zucchini (6)

  7. The quiche filling is now ready to use, but you can also pour it into a container and refrigerate until the next day. It will thicken and separate, but that's okay: simply whisk it back into shape.
  8. To use, combine it with the other quiche ingredients and pour into a blind-baked quiche shell, such as my olive oil tart crust, parbaked for 10 minutes at 180°C (360°F).
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  10. Bake at 180°C (360°F) for 25 minutes, then brush the top with olive oil (this gives a nice sheen to the otherwise matte finish of the filling) and return to the oven for another 5 minutes. Serve hot or just slightly warm.
  11. Vegan Quiche Filling Recipe | Chocolate & Zucchini (8)

Notes

Adapted from The Gourmet Vegan.

https://cnz.to/recipes/vegetables-grains/vegan-quiche-filling-recipe/

Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.

Vegan Quiche Filling Recipe | Chocolate & Zucchini (2024)

FAQs

What is vegan quiche made of? ›

For starters, the crust is just hash browns (making the whole thing naturally gluten-free)! And the filling is loaded with roasted veggies (any you have on hand), and a mixture of silken tofu, hummus and nutritional yeast to give it that perfect egg-like flavor and texture.

Why did my quiche curdle? ›

Quiche should not be cooked at too high of a temperature to avoid curdling the eggs. Many recipes call for baking quiche at temperatures between 325° F and 375° F. If you are baking at a high altitude, the temperature and bake times will need to be adjusted.

What can I substitute for eggs in quiche? ›

I have used silken tofu to good effect as a substitute for eggs but lately my favorite substitute for eggs in quiche is the egg substitute Just Egg - it is made from moong beans. It gives a perfect texture and taste (I think … ) and I have had omnivores eat my quiche without realizing it is vegan - and they loved it.

What is quiche filling made of? ›

Quiche is a savory egg custard baked in a flaky pie crust shell. Though you can certainly make a crustless quiche, too! The base of quiche filling are milk, cream, and eggs. The add-ins vary and can include meats, seafood, cheese, spices, and vegetables.

What not to put in quiche? ›

Avoid Fillings That Are Too Wet

"Some vegetables, such as sliced large tomatoes or raw zucchini, have a high water content and will make your quiche soggy (even if you follow all steps to avoid this!)," Davila notes.

What can I use instead of cream in quiche? ›

To replace 1 cup (237 mL) of heavy cream in your recipe, add 2 tablespoons (19 grams) of cornstarch to 1 cup (237 mL) of milk and stir, allowing the mixture to thicken. You can use whole milk or opt for skim milk to help slash the calories and fat content of your recipe.

What can go wrong when making quiche? ›

5 Mistakes to Avoid When Making Quiche
  • Not blind-baking the crust. ...
  • Using too many eggs in the custard. ...
  • Using fillings that are too wet. ...
  • Baking it on the top rack. ...
  • Leaving it in the oven too long.
May 1, 2019

What is a non dairy substitute for heavy cream in quiche? ›

Blend 1 cup of cashews with ¾ cup of water in a high-speed blender until super smooth, and voilà: You're left with a versatile heavy cream substitute that complements countless dishes.

What are 3 main differences between a frittata and a quiche? ›

Origin: Frittata is an Italian dish whereas quiche is a French dish. Crust: A quiche has crust while a frittata does not. Sometimes, quiche is baked without crust. Base Ingredients: While both frittatas and quiches are made with eggs, quiche is made with an egg custard, which also includes cream or milk.

Is quiche healthy or unhealthy? ›

Is quiche healthy? Quiche is bad news when it comes to a healthy diet. It's usually made with cheese and cream in the filling as well as butter in the pastry case, so it's often high in saturated fat and calories. Ingredients like bacon will add salt and more saturated fat.

What is a frittata vs quiche? ›

A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.

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