No-fuss, no unnecessary extras and no need to share. The perfect way to use up vegetables and odd bits in the fridge

This wonderfully basic recipe will do the trick as a plain quiche, but where's the fun in that? The best add-ins are kala namak (black salt), basil pesto and sun-dried tomatoes. Other fool-proof additions include dairy-free cheese, sautéed leek and onion, jalapeño or whatever's on hand.

Easy Quiche

Easy Quiche

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings

Ingredients

    • 1 cup chickpea flour
    • ¼ cup nutritional yeast
    • 1 ¼ cup water
    • 2 tablespoons olive oil
    • 2 teaspoons kala namak
    • 2 sheets of dairy-free shortcrust pastry
  • Fillings (optional, highly recommended)

Preparation

  1. Preheat oven to 250 degrees celsius, and reduce to 220 degrees once you’ve put the quiche in the oven. Reserve 1 teaspoon kala namak and blend all other ingredients except for the shortcrust pastry.
  2. For the crust, spray an oven-safe dish with a light coating of oil and fill it with a whole sheet of shortcrust pastry. If needed, use the second sheet to fill in the gaps and smooth this out to make a crust.
  3. Pour the blended mixture into your crust and add any fillings you’ve chosen. Top with shredded cheese if desired. Bake for 30-45 minutes (until a skewer inserted comes out mostly clean). Serve with remaining black salt on top.

This recipe was republished with permission from Zacchary Bird. Find the original recipe on his website.

Vegan Junk Food

A Down & Dirty Cookbook

Like this recipe? Preorder Zacchary's upcoming cookbook "Vegan Junk Food" here.

Nutrition Information

  • Serving Size: 6

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