Vegan quiche with green vegetables and creame

A 100% vegan quiche without eggs or dairy products, very tasty, which can be eaten hot or cold. You can follow the recipe below for the crust dough or simply buy a ready-made crust dough at the store and follow the recipe for the filling.


Ingredients for the dough

  • 200 g flour (with or without gluten)
  • 100 g vegan butter at room temperature
  • 40 g no-sugar-added applesauce
  • 30 g hot water
  • 1 large pinch of salt

Ingredients for the filling

  • 300 g firm tofu
  • 100 g cooked chickpeas
  • 150 g creame plain
  • 20 g olive oil
  • 30 g water
  • 5 g sulphurous salt kala namak or coarse salt
  • 5 g nutritional yeast
  • 3 g turmeric


  • 8 asparagus
  • Handful of spinach
  • 1 spring onion
  • Small handful of parsley
  • 1/3 clove of garlic


Method for the dough

  1. In a bowl, combine flour, butter, applesauce and salt. Gradually add the water and knead the mixture until you have a smooth dough.
  2. Flatten the dough into a thick disk and let it rest in the refrigerator for at least 30 minutes.
  3. Preheat oven to 200°C
  4. Roll out the dough to about 5mm thick on a floured surface, then transfer to a lightly greased 30cmø pie dish. Shape the edges as desired and prick the bottom several times with a fork.
  5. Pre-bake the pastry for 8 minutes. Place parchment paper with raw rice grains (or other grains) in the middle of the pie so that the dough does not puff up during pre-baking.

Method for the filling

  1. Preheat oven to 220°C
  2. In a high-speed blender, blend all the filling ingredients – except the vegetables – until smooth and homogeneous.
  3. Peel the asparagus and cut it into 4 to 5 cm pieces. Sauté in a pan with finely chopped garlic and olive oil. Cook until golden / brown.
  4. In a bowl, gently mix all the filling ingredients, then transfer to the pre-baked crust and level with a spatula.
  5. Bake for 17 minutes at 220°C or until golden brown on top. As a test, prick the quiche with a toothpick: if it comes out clean, the quiche is ready. *
  6. Remove quiche from oven and top with creame plain. Let cool for 5 to 10 minutes and then enjoy!
  7. Notes

* Note that the cooking time also depends on the thickness of your quiche. It may take a little longer if your baking dish is smaller and your quiche filling is thicker (and therefore takes longer to cook).

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