This creamy, crumbly Vegan Quiche screams summer. A cheesy butternut squash filling entwined with succulent baby spinach, all encased in a crisp, gluten-free pastry shell. Whether you serve it hot or cold, it tastes immense.
The gluten-free pastry base is flourless and has been adapted from my Cheese and Onion Pasty. It is made from almond flour, chickpea flour and cornstarch giving it a significantly higher protein content than its conventional pastry counterparts. The fat content naturally present in the almonds allows the pastry to maintain a buttery texture without becoming dry.
The filling is lusciously creamy with umami tones coming from the yeast flakes and miso paste. The addition of butternut squash gives it a mild sweetness and when combined with creamy, earthy spinach, the diversity of textures and flavours is simply out of this world.
Questions about Vegan Quiche
How to make Vegan Quiche?
To make Vegan Quiche, you will need almond flour, chickpea flour, cornstarch and plant milk for the pastry, and butternut squash, garlic, spinach, plant milk, miso paste, cornstarch and yeast flakes for the filling.
For the pastry shell, combine flours and slowly add the milk whilst mixing with the blunt knife. When it starts to stick, knead briefly to make a smooth dough, wrap in clingfilm or place in a covered bowl and chill for 30 minutes in the fridge. For the filling, transfer the pumpkin, whole unpeeled garlic cloves and oil to a baking tray and bake at 220℃ for 25 minutes. Remove the skins from the garlic before adding into a blender along with the cooked squash and all ingredients, except spinach, to a food processor or blender and blitz into a smooth cream. Leave aside. Wash the spinach and steam for 3-5 minutes until wilted and leave aside.
Remove pastry and roll out to fit a greased 9 inch pie tin or dish. Fill with greaseproof paper and pour in the baking beans. Bake at 180℃ and blind bake for 15 minutes. Remove the beans and paper and bake a further 5 minutes. Remove from oven and allow to cool. Pour in the cream filling and slowly add the spinach, swirling around to achieve and even finish. Bake for 35 minutes. remove and allow to cool for at least 20 minutes. Serve hot or cold.
How to make gluten-free pastry?
To make gluten-free pastry combine almond flour, chickpea flour and cornstarch in a bowl. Slowly add in the milk whilst mixing with a knife to form a dough. Wrap in clingfilm and chill in the fridge for at least 30 minutes. Roll out on a lightly dusted surface before bakings.
How to blind bake pastry?
To blind bake pastry, roll out the pastry dough and line your greased pie dish or tin with it. Using a fork, lightly prick the base several times. Next, add a sheet of greaseproof paper on top of the pastry, ensuring all areas are covered and no inner areas of the pastry are left exposed. Add baking beans as though you would add the filling, to weigh down the pastry – this prevents it from rising or separating from the tin during the baking process. Bake at 180℃ for 15-20 minutes. Remove beans and greaseproof paper then bake a further 5-10 minutes. Allow to cool to room temperature before adding filling.
Do I need to blind bake pastry?
It is necessary to blind bake pastry in many recipes, especially due to the nature of the filling. If the filling is quite wet and is poured on to a raw pastry base, the pie or tart will result in a soggy bottom. Blind baking achieves a better result because it eliminates (reduces anyway) the chance of ending up with a soggy pastry base and gives a more crisp shell.
Can you reheat a quiche?
You can reheat a quiche. Place in the oven at 220℃ for 20 minutes to retain the crisp pastry texture or you can heat in the microwave, though the pastry will be softer rather than crisp.
Can you freeze a Quiche?
You can freeze a quiche, both with or without the filling. Store in a freezer bag and/or airtight container for up to 2 months. When ready to eat remove and bake for 20 minutes at 220℃.
Vegan quiche fillings
There are several fillings you can use in vegan quiche. Some of my favourite combinations include:
- Cheese and onion
- Vegan sausage and mushroom
- Curried vegetables
- Sundried tomatoes and basil
This vegan quiche is:
More Recipes to Try…
Save for Later
If you don’t have time to cook mince pies now, click on any image on this page to add it to your Pinterest list. Fancy more inspo? Come see me on Pinterest for breakfast, lunch, dinner and dessert ideas.
- 100 g almond flour
- 45 g chickpea flour
- 60 g cornstarch
- 7-10 tbsp water/milk
- Baking beans
Vegan Quiche FIlling:
- 250 g butternut squash roughly chopped
- 6 cloves garlic
- 1 tbsp rapeseed oil
- 250 g baby spinach
- 100 g cashews soaked in boiling water for 1 hour
- 2 tbsp cornstarch
- 1 tbsp miso paste
- 2 tbsp yeast flakes
- 100 ml plant milk
- Salt and pepper to taste
- Preheat oven to 180℃.
- For the gluten-free pastry recipe, combine the flours, add the water slowly whilst continuing to mix until a smooth dough results. Leave in a bowl covered with clingfilm in the fridge for 30 minutes.
- To blind bake the pastry, line a greased 9 inch pie tin with the rolled out pastry dough, allowing excess pastry to hang over the edges of the tin or dish.
- Place a large sheet of greaseproof paper on top of the pastry, covering all areas inside and fill with baking beans.
- Bake for 15 minutes.
- Remove the beans and greaseproof paper and bake a further 5 minutes.
- Remove from the oven and allow to cool to room temperature.
- For the filling, add the oil, whole, unpeeled garlic cloves and squash to a baking tin or oven dish and bake for 25 minutes at 220℃.
- Remove from oven and peel skins from garlic.
- Preheat oven to 180℃
- Add garlic, pumpkin and all ingredients for the filling, except spinach, to a blender and blitz to a smooth cream and leave aside.
- Steam the spinach for 3-5 minutes until wilted and set aside.
- Pour the cream filling into the prepared pie case.
- Evenly distribute the cooked spinach into the squash filling and bake for 30 minutes.
- Allow to cool for 20 minutes before serving. You can also serve it chilled.
- Almond flour can be subbed with another type of flour
- Pumpkin can be used instead of butternut squash
- Other flavour combinations can be used such as vegan sausage and onion or sundried tomatoes and basil
Made this Vegan Quiche?
If you had a go at this Vegan Quiche please feel free to give me a shout on Instagram at @food_flaneur – would love to see your pics!