Easy Quiche - Vegan News, Plant Based Living, Food, Health & more
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


    • 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)


  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.

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

Nutrition Information

  • Serving Size: 6

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