Vegan Quiche Recipe – Yes, Quiche without egg!

I was a fussy Omni. I wouldn’t eat fish, beans, peas, game, pulses.. the list goes on and on. Becoming vegan was almost a relief as it meant I didn’t have to explain that I’d eat eggs in a cake but not in an omlette, for example! One of my Mum’s staple recipes when I was growing up was for Quiche. I’ve mentioned before on the blog that we’d invite our older relatives round on a Sunday and my Mum would bake up a storm for afternoon tea. Alongside my childhood favourite (Corned Beef Pie) would be one of her eggy creations. To this day I have never tried it, put off by the thought of its taste and texture. Mr. Canny, on the other hand, had no such hang ups about food.

When I started talking about the ways I could use up the Follow Your Heart Vegan Eggs we were gifted (see post here about my initial thoughts on them) I suggested a Quiche. He thought it was a great idea but for me it was quite daunting. Was I going to want to try my own food if I never liked the ‘real deal’? Would it have an overwhelmingly eggy taste and texture using the substitute product? I decided to give it a go and I was pleasantly surprised by the outcome. Mixing with vegan cheese and spinach definitely made the filling less offensive than I expected and I was surprised by how much I actually enjoyed eating it!

You can use whatever dairy free cheese you like but I used Violife’s Smoked Cheese variety. It seemed to melt well and gave a hint to the filling. This recipe is great for those with allergies and could be made in individual portions if adjusted.

Vegan Quiche

1 pack of ready made Shortcrust pastry (I used Jus-Rol, which is suitable for vegans)
1 tbsp. vegan butter
1/2 red onion, finely chopped
6 tbsp. of Follow Your Heart Vegan Egg
1 1/2 cups of cold water (I put mine in the freezer while I was prepping)
3/4 cup of vegan crème fraiche (I used Oatly which is available in supermarkets like Tesco)
1/2 tsp salt
Pinch of Nutmeg
Pinch of Cayenne Pepper
1 cup of grated vegan cheese
1 bag of fresh spinach, wilted and any excess water squeezed out

  • Heat the vegan butter in a pan and cook the onions until soft on a low heat. You don’t want to fry them, just cook them through. Transfer to a bowl to cool.
  • On a floured surface roll out the shortcrust pastry so it is big enough to fill you ovenproof dish. You can buy pre-rolled pastry if you wish.
  • Allow an overhang of pastry on the dish as the pastry can shrink when cooking. I blind baked mine to avoid a soggy bottom. To do this I pricked the base of the pastry with a fork. This was put in the oven for 15 mins at 160 degrees.
  • In the same pan as the onions wilt the spinach. Once cooked squeeze out any water so the spinach is almost dry. You can do this while the pastry is baking.
  • In a mixing bowl add the Vegan Egg, nutmeg, salt and pepper. Add the cold water and whisk until smooth.
  • Remove the pastry case from the oven and allow to cool.
  • Add in the vegan crème fraiche and whisk well so all of the ingredients are combined.
  • Once the base has cooled evenly spread the onion mixture onto the base first.
  • Sprinkle the grated vegan cheese on top, followed by the spinach.
  • Pour over the Vegan Egg mixture.
  • Bake in the oven at the same temperature for 50 mins or until the egg mix is golden. I removed the overhanging crusts to neaten the quiche up before serving.
  • Serve hot or cold with a side salad.

For a woman who was never keen to try quiche I really like the vegan alternative!

Thanks for reading,

Pip x

We have a great recipe for Vegetable Stroganoff for you to try at home using Alpro Soya Cream. See more here.

2 Comments

  1. Kristina

    I used to make vegan quiche a few years ago and used soya cream and no egg replacer – it seemed to take a long time to cook though and to ‘set’. Do you think Oatly cream would work instead of crime fraiche? Just cos I’ve not been able to get any Crewe fraiche. Tia

    Reply
    1. Emma Phillips (Post author)

      I think cream would work too. I think the idea of the crème fraiche is to perhaps ‘pad out’ the egg replacement.

      Reply

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