Vegan Quiche Filling Recipe

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.

Mini Cookbook of Vegan Staples

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?

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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

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 Mix
  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 Cooking
  5. Cook over low heat for 5 to 8 minutes, stirring constantly, until thickened.
  6. Vegan Quiche Filling Cooked
  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).
  9. Green Quiche (pre-baking)
  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. Green Quiche (baked)

Notes

Adapted from The Gourmet Vegan.

http://chocolateandzucchini.com/recipes/vegetables-grains/vegan-quiche-filling-recipe/
  • Kim W

    One of my all-time best friends in the world is the pen pal I started writing to when we were both twelve. She lived (and still lives) in Ireland, we’ve been to visit each other a couple times and she is fantastic.

    We’ve made noises in the past couple years about trying to arrange another trip where we both meet up in a different American city – I live in New York, and she’s visited me there twice and has been interested in meeting somewhere else. I’ve been trying to sell her on New Orleans, in fact (and I think it’s just a matter of finding time for us both), and it seems to make the most sense for us to share on an apartment rental for the week.

    And so as I’m already a big fan of Cajun and New Orleans Creole cuisine, I’d probably want to cook something “at home” one night. Except she’s not a fan of overly-spicy food, which – Cajun cooking being what it is – would present a bit of a challenge. Possibly a gumbo, then – a gumbo z’herbes is definitely milder, and uses plenty of leafy greens so it’d probably be a healthy foil to all of the jambalaya, red-beans-and-rice, shrimp etouffe and all the other rich things we’d no doubt be having in the restaurants.

    • What a wonderful friendship story! I hope you both make it to New Orleans and that you report back on your adventures.

  • Annabel Smyth

    Alas, we have long since lost touch with my French exchanges (I did two); one of them, we found the old house, in Moissac, but as we couldn’t remember her name we couldn’t quite ring the doorbell and say was this the home of Martine X back in the day? Even if it had still been her parents living there, without remembering the name it wasn’t possible.

    Gram flour is one of my favourites – I love making it into savoury pancakes for a quick lunch. Although my vegan friends tend to be served soup and maybe Lidl’s Indian party snacks, if they are in season, as they are extremely delicious, much nicer than from the other supermarkets.

    • I have to say I’ve lost touch with all my other foreign exchanges, but still remember my stays vividly (the good and the bad! ;), which I think is what matters more.

  • Wow this looks amazing! I love your step by step instructions. Normally I’d be scared to attempt something like quiche, but you’ve inspired me to give it another try. Definitely pinning on my ‘to try’ list :o)

    • It’s funny because quiche is often among the very first thing French cooks learn to make in their teens, so it definitely isn’t seen as intimidating territory. I hope you try this one soon and see how easy it really is!

  • What an interesting twist on a quiche! I love your creativity! Thanks for sharing!

  • Voahangy Steen

    How timely! Was about to make quiche for dinner tonight and looking for a variation on the usual shortcrust pasty+cheese+bacon combo (nothing wrong with it, just feeling bored with it!). Anyway, your recipe looks easy and I happen to have all ingredients on hand…off to the kitchen then. Thanks for a great post, as usual

    • Happy to hear it! I love that it uses just pantry ingredients, too, which means an improvised quiche is just minutes away.

  • Giovanna Lewis

    The Gourmet Vegan is a great website. I love the recipes for roast vegetable farinara and the broccoli & chickpea burgers. Both of these recipes use gram flour too.

    • Good to know, thanks! This was my first intro to the website, but I’ll be visiting again.

  • So so nice of you to make a vegan-quiche filling for your friend! Very touching, because you picked a classic French recipe to adapt for her taste.

    My first time in the US – I was older than you, at 26 – but was equally overwhelmed by many things in California. PBJ sandwiches? Never quite warmed up to them, even now. Actually, if you make it cashew butter, it is much better (hint, hint)

    great post! I shall send your link to my niece in Brazil, who is totally in love with your cooking…. ;-)

    • Thanks Sally! A CB&J sandwich sounds really good, as does an AB&J one with almond butter. In truth, I could do away with the jelly and just keep the nut butter. :)

      • Oh, that is funny! I meant to say ALMOND butter because that is my favorite, but somehow got cashew in there…. I think what I prefer about the almond butter is its creamier texture, less gooey than PB

        • I’m especially fond of *whole* almond butter as I love the slightly gritty consistency.

  • Jim Corcoran

    Delicious vegan food is one reason why the number of vegans has doubled in less than 3 years. Here’s a video to help everyone understand why so many people are making this life affirming choice: http://www.youtube.com/watch?v=fKr4HZ7ukSE

    Join the revolution! http://www.onegreenplanet.org/vegan-food/step-by-step-guide-how-to-transition-to-vegan-diet/

  • ALPHA.MALE

    I am an American man, and I have decided to boycott American women. In a nutshell, American women are the most likely to cheat on you, to divorce you, to get fat, to steal half of your money in the divorce courts, don’t know how to cook or clean, don’t want to have children, etc. Therefore, what intelligent man would want to get involved with American women?

    American women are generally immature, selfish, extremely arrogant and self-centered, mentally unstable, irresponsible, and highly unchaste. The behavior of most American women is utterly disgusting, to say the least.

    This blog is my attempt to explain why I feel American women are inferior to foreign women (non-American women), and why American men should boycott American women, and date/marry only foreign (non-American) women.

    BOYCOTT AMERICAN WOMEN!

    http://www.boycottamericanwomen.com

    ./ /../.. /. > /. > / ./

  • Marry

    The flavor of this “quiche” is really good BUT don’t make the mistake I did. My filling never quite set enough because I think I did not cook it long enough on the stove top. It looked thick to me after just about 1 min so I stirred in my greens and baked it. I had to over bake it which made the crust too hard and the filling is still a little runny but we’re eating it anyway. I used mizuna, kale, pea tendril leaves and a little basil, yum!

    • Thanks for reporting back, Marry, and sorry your filling didn’t thicken enough on the stove. I’ve adjusted the recipe instructions to thicken the filling for 5 to 8 minutes, rather than just “a few”. Thanks again for your feedback.

      Your choice of greens sounds absolutely lovely!

  • Clotilde I love this quiche I always make I love them.This sounds amazing with chickpeas flour, but if I dont find this flour what flour can use dear? maybe quinoa? what you think?

    • I’ve given this some thought and did some research, and in truth if you can’t find chickpea flour I think it would be best to use a different recipe, as it is unique in its flavor and behavior in cooking. However, if you have access to quinoa flour, I’m 100% sure that same shop will have chickpea flour available also.

  • michtravels

    My friendship story takes place a little closer to home – I grew up in Los Angeles, and found my pen-pal friend through Barbie magazine. She lived in a tiny town in Nevada, and we met up when our parents took us to Disneyland that year. We eventually lost touch (it was long before the internet existed!) but I found her on Facebook a few years ago, and we share stories and photos. She still lives in Nevada with her husband, children, grandchildren and homemaking skills, and I’m still in L.A. with husband, cat and city girl vegetarian lifestyle, but we both enjoy sharing the special moments in our lives. And she still loves Disneyland! Maybe next year we can finally meet up and get our pictures taken with Mickey again (-:

    • Love this story! And what would you serve if you had her over for dinner? Barbie-shaped pancakes? ;)

  • helen jupiter

    Hi! I’m excited to try this, with the hope of serving it at my son’s 2nd birthday party. :-) Can you please share the quantity of greens I should use, and also at what point they should be added to the batter? And, would this work with a mix of spinach and mushrooms? Thanks in advance!

    • I can point you to this recipe for greens and walnut quiche for more precise instructions.

      And you can definitely do a greens and mushroom combo. I recommend you cook the mushrooms first, and make sure you drain them well as needed so they won’t make the filling too moist.

      Let me know how it turns out, and a very happy birthday to your boy!

      • helen jupiter

        Wow, you are fast! Thank you so much for your prompt and thoughtful reply. I will definitely let you know how it turns out. Best, Helen in Los Angeles :-)

  • Karen Beth

    I made this tonight with a premade crust and spinach, broccoli, bell pepper and onion. Honestly, I was pretty concerned as I was putting the filling together. I thought it tasted a bit bland and it got way too thick. BUT, when it was all baked together and said and done… WOW! This is a keeper. So delicious! I can’t wait to have the leftovers and then… make it again. Thank you!!

  • Could you substitute a plant based milk such as almond milk for the water for a creamier quiche?

    • Actually, plant-based milks are typically not very fatty so I dont think it would make the filling much creamier. But it would add to the flavor, so I would give it a try!

  • JCCraves

    I think my tart shell was too big. It’s in the oven now but I’m hoping that I had enough to fill in between veg (chopped asparagus, tiny broccoli florets, and some torn up baby chard) I found I had only a 10″ tart shell. Maybe a recommendation as to size of tart shell and volume of filling ingredients? Will post if it comes out!

  • JCCraves

    Meh. Too strong a mustard taste, Ratio off. Layer of underbaked tartshell. Layer of veg. Layer of mustard custard. Unhappy husband. Oh well.

    • I’m sorry this didn’t turn out for you, Jacqueline. Did you blind-bake the crust?

      • JCCraves

        Of course. I follow new recipes as written. I wound up separating the layers, Rebaking shell, adding eggs and had something I could eat. I know eggs make it not vegan, but I’m not vegan, just dairy allergic so always looking for something to replace cheese.

        I love soca so I’ll just keep my chickpea flour for that. Or maybe try again in mini tart format.

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