April 26, 2012

Soy-Free, Vegan Quiche

It was a beautifully sunny Anzac Day here in Sydney - perfect weather for long walks and time outdoors. It felt much like one of those sunny and dry winter days, albeit warmer. I had a hankering for a warming quiche for lunch and using vegetables I had in my fridge, this was vegan quiche was born. 

I love the hearty spelt crust dotted with flaxseed meal and dried rosemary. I wanted the filling to have a bounty of vegetables - leek, mushrooms, broccoli and kale all suited for the purpose. Most vegan quiches tend to have tofu in the filling, to give it that creamy texture, but I opted for a soy-free alternative. Vegetable broth, along with some flour and nutritional yeast work really well to bind the filling together. I can imagine that addition of firm tofu would also be really delicious.

Soy-Free, Vegan Quiche
(8-10 portions)


250g wholegrain spelt flour
3 tablespoons ground flaxseed
1 tablespoon dried rosemary
1/2 teaspoon baking powder
a good pinch of salt
a good pinch of freshly ground black pepper

125ml water
125ml extra-virgin olive oil 


1 tablespoon extra-virgin olive oil
250g finely chopped leek (about 2 leeks)
150g brown button mushrooms
250g broccoli florets
125g roughly chopped kale
1 teaspoon dried thyme
tiny pinch of salt
freshly ground black pepper

250ml vegetable stock
70g sorghum flour (or chickpea or quinoa flour)
1 tablespoon potato flour
1 heaped tablespoon nutritional yeast

1. Start by making the crust. Combine all dry ingredients in a bowl. Mix together water and oil and whisk into the dry ingredients. Knead lightly to combine, then roll into a round disk, big enough to reach across the bottom and the sides of a 26cm pie dish. Refrigerate while making the filling.

2. Heat olive oil in a frying pan and add finely chopped leeks. Cook for a few minutes, then add mushrooms and broccoli florets. Season with thyme, salt and pepper and continue to cook for 5-7 minutes or until the vegetables start to soften. Fold in the chopped kale and let it soften slightly. Remove from the heat and set aside.

3. Preheat the oven to 180C. 

4. In the mean while, put vegetable stock, flours and nutritional yeast in a blender and blend until smooth. Set aside.

5. Blind-bake the base for 10-15 minutes. Remove from the oven and add the vegetable filling. Pour the vegetable broth mixture evenly on top of the vegetables. Bake for 30 minutes or until the top feels firm to touch and the crust is crisp. You may need to cover the quiche with some baking paper whilst in the oven, to avoid the top from browning too much. Leave the quiche to cool slightly on a wire rack before serving. Serve warm.


  1. A wonderful quiche! Great choice of toppings.



  2. I have to try this. Maybe some cashew cream could also be good in the filling?

    1. I'm sure cashew cream would work really well, Cathy! I'll try that next time, thanks!


  3. This looks amazing and would make the perfect breakfast/brunch!

  4. this looks absolutely fresh and delicious. lovely idea

  5. Thank you so much for posting things that are soy-free - it's an allergy that is surprisingly common, but not many people seem to cater for! Much appreciated, I will definitely give this recipe a try.

  6. it looks great.
    I will try it this weekend.

  7. Your quiche looks gorgeous and I bet this looks delicious too. You have so many vegan free recipes and my friends have been silently following you. :-)

  8. Yum this looks amazing! I'm so glad I have found your blog, I'll be sure to come back often

  9. mmm now I don't know whether I should make the power balls from your post at The Wellness Warrior or this first! Thanks :)

  10. Looks so appetizing and reads so healthy - a few of the flours you have used are not 'quite there' for the weekend, but am certain the picture portayed will become a reality!

  11. A fantastic quiche Maria, that pastry sounds fantastic :)

  12. Hey Maria,
    This looks amazing!!
    Do you have any tips for making it gluten free as well as soy free?

  13. hi! i dont have potato starch, can i replace with egg replacer? or tapioca starch? i never use potato flour and dont want to buy a whole bag just for one recipe.

    i appreciate any ideas, hugs and thank you!

    1. Hi Diana,

      Thank you for a very good question! I am so sorry, but I'm not exactly sure if either would work the same way. I have never used egg replacer, but I think tapioca starch might be a close match!

      Sorry I can't help further!

      Warm regards,


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