How to Make Vegan Quiche | Recipe by Mary's Test Kitchen

This vegan quiche is super easy to make and easy to customize with your choice of fillings. When I first went vegan, I tried lots of vegan quiche recipes that really let me down. But once I tried Burmese tofu, a soy-free traditional food from Burma, I knew I had the perfect eggless filling for quiche. This recipe was made especially for Cherie Stokes who won the last "secret word" game. I hope you like your prize, Cherie! Links mentioned: Burmese Tofu: https://www.youtube.com/watch?v=0Mv5jGrJw_A&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE&index=13 Mushroom Dumplings: https://www.youtube.com/watch?v=J4TwlMg3fhM&list=PL6QDlGTnYxpG6_BXIGKnpzQxRqWVbDYCE&index=27 Gunkan Sushi: https://www.youtube.com/watch?v=IYLn0svJADs&index=4&list=PL6QDlGTnYxpEIp687lPF0-dWswlH3C8ZQ _________________________________________________________ Chickpea Quiche with Mushrooms & Peppers in a Whole Wheat Crust Recipe Ingredients (US)---------------- Whole Wheat Crust: 1 1/2 cups all-purpose whole wheat flour 1/2 cup vegan butter or shortening (1 stick) 1 teaspoon sugar 1/2 teaspoon sea salt 2-4 tablespoons ice water Vegetable Filling: 1 cup mushrooms, diced 1/4 cup red bell pepper, diced 1 tablespoon shallots, minced 1 clove garlic, minced Chickpea Filling: 1 cup chickpea flour (chana/besan/garbanzo/etc) 1 cup room temperature water 2 cups water or broth 1 cube vegetable bouillon (if using water)* 1/4 teaspoon ground turmeric Optional: sliced tomatoes basil chiffonade sliced scallions black salt (kala namak) Ingredients (Metric)---------------- Whole Wheat Crust: 190g all-purpose whole wheat flour 115g vegan butter or shortening (1 stick) 1 teaspoon sugar 1/2 teaspoon sea salt 30-60ml ice water Vegetable Filling: 80g mushrooms, diced 35g red bell pepper, diced 9g shallots, minced 3g garlic, minced Chickpea Filling: 120g chickpea flour (chana/besan/garbanzo/etc) 235ml room temperature water 470ml water or broth 1 cube vegetable bouillon (if using water)* 1/4 teaspoon ground turmeric Optional: sliced tomatoes basil chiffonade sliced scallions black salt (kala namak) Full recipe + blog post: http://www.marystestkitchen.com/make-vegan-quiche/ NOTES I use bouillon cubes in place of broth. 1 cube makes 2 cups of broth. Use your preferred paste, powder, or cubes of vegan bouillon concentrate. Alternatively, use 2 cups of vegetable broth and do not add additional concentrate. Chickpea flour is also sold as garbanzo bean flour. You can also use chickpea flours labelled as chana or besan flour. *********************************************** Connect with me! ADD ME ON SNAPCHAT: marystestkitchn Instagram: http://instagram.com/marystestkitchen Twitter: http://www.twitter.com/marystestktchn Facebook: http://www.facebook.com/marystestkitchen My blog: http://www.marystestkitchen.com Support me on Patreon: https://www.patreon.com/maryvlin?ty=h

Comments

Kalleidoscape: This is one of the best vegan recipes I've ever tried, and everybody LOVES it. The use of chickpea tofu here is just genius. Thanks Mary!

slowfire2: Can I use waxed cloth or something else instead of plastic cling wrap for the dough ball?

slowfire2: Could I use a food processor for blending in the fat in the crust dough?

LetsSaboogi: If I wanted to make these in a mini muffin tin, how would I go about that?

LetsSaboogi: This girl is brilliant and funny... jeez, you get 'em 😂😂😂😂

tissy newintown: I know this video is like a year old, but I am so lucky to find it... before going vegan I had never had a quiche before..Wasn't a fan of that eggy taste...So this was such a delight...thank you so much Mary..

Tharoun Adamu: Hi. In the absence of chickpea flour, can cooked chickpea (from the can for instance) work?

Danii: Your videos are so cute that make me smile

Soorya Townley: Could I love you any more?

Paul Sengkhammee: you had me at craptastic

Sonja Ilmes: Is there any chance you'd still add the written instructions? I've made this many times already, but I always have to watch the video again to find out the oven temperature and cooking time 🙂

Jessica Marshburn: "kinda craptastic" LOL! Great video, new follower from watching this!

Jaiven: Thank you so much. :)

Nikki Jones: I will try the new egg sub by Follow Your Heart or try a tofu version. This is very high in carbs.

CayC Wolff: Craptastic I love that, thanks!

Molly B: I love this idea! It looks like the kind of meal that could win my omni boyfriend over! :D
Is there a way I could substitute half the chick pea flour for another type though? He's having to go Low FODMAP for a while and he can only have 1/4 cup of chickpeas a day :(
Thank you!
P.S. I love your videos! They're making my transitioning from omni to Vegan so much easier and less scary! :D <3

Odinthorsen: Lovely as always, Mary! :) Can you turn this curd into a eggyolk curd for sweet pastry by adding sugar and vanilla? :)

Daisy Hart: That pie dough was too dry and possibly too cold. Add less flour and let it warm up on the counter slightly before rolling. 👍

Hippabellita1: I am baking quiche since 30 years and have never seen anyone use the same pie crust I use ;-))))) - only difference: I mainly use partially whole wheat and corn starch and prebake my trust, so that the quich does not get soggy afterwards when cooked with the veggies and the soycream/ tofu mixture I use as a filling. One little tipp: you can flavour also the pie crust by adding dried herbs etc. ;-))) I feel like I found a soulmate after a long time, someone across the globe who bakes quiche like me happy

kamiko70: i have absolutely none of these ingredients in my house, but they look like they would also taste phenomenal with regular staples i do have available.

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