Oil Free Vegan Quiche Recipe – (egg, dairy, nut and tofu free!)

Vegan Oil Free Quiche Recipe

Preheat oven to 475f.

Batter ingredients:
1 1/2 cups chickpea flour
1/2 cup apple sauce
1 cup water
1 tbsp black salt
1 tsp black pepper

1 bag broccoli
1 half onion
1 brick frozen spinach
2 diced fresh tomatoes
3 cloves garlic
1 tsp salt sautéed with veggies

(use any veggies you like -mushrooms, peppers, onion powder, fresh basil are great options as well)

Sauté veggies in pan before adding them into batter. Add sautéed veggies into quiche batter and mix well. Transfer into baking pie dish or muffin tray.

Sprinkled nutritional yeast on top for an extra cheesy flavour!

Bake in oven for 45 minutes (additional time oven may be required depending on individual stove). Let cool in fridge for half hour at least to help with binding.


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  1. Cooking food kills most of the nutrients 🙁 So 150 g of spinach after cooked actually turns to 40 g more or less. The high heated oil is really bad too. Turns to hard clumps because your body cant really digest it. Im not down with cooking high heated oils. Grapeseed oil is best to do that with but dehydrating the food is much better and safer

  2. It would be nice if the lady making this quiche would respond. I haven’t seen her respond to any of the questions that have been replied to. When you cut into this quiche, does it have a pan eggy, quiche-y texture, where you can just use a fork to cut into it when you are eating it, or do you need a knife to cut each bite you eat? I’ve made several things with besan, and the only thing I’ve made that turned out with an eggy texture is scrambled eggs. Everything else I made, I have had to really cut into it with a fork if I didn’t have a knife handy.

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