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 470 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) WRITTEN INSTRUCTIONS COMING SOON 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
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 :(
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.
Elise Wyatt: Could I just sautee some spinach? I love spinach <3
AshleenWoods: Holy crap, my pie crust is ALWAYs like that. I love this woman--she's so mellow :P A person after my own heart :)
kemuna p: I wish I had checked this vid out before making my quiche yesterday. It is rather dense and took 2 and a half hours to cook out that raw chickpea flavor. It is tolerable now but I could have made two with the amount of strained chickpea mill I used. I am just glad the filling isn't more dense than the crust. Yours looks fantastic. Next time I am doing it this way. Thank you
chisapic: The chickpea filling was a lot like polenta, it was thick but a bit runny. I did not wait for it to cool down though :o\
I liked the flavour but for my next quiche, I´ll try tofu for a harder filling consistency.
Also, the amount of filling was double of what was needed for the 9' frozen pie crust.
MrFelipoda: A quick tip for butter cutting: you can grate frozen butter. Happy cooking.
telamindel: Being a vegan must suck. I do understand vegetarians, but veganism is beyond my understanding.
Stephanie Renee: I tried this recipe twice, spent hours in the kitchen, and the quiche did not set. 😠
Video on this topic
How To Make Soy Milk [ new & improved tutorial! ] | Mary's Test Kitchen
Making your own soy milk is super easy and super cheap! All you need is some dried soy beans, water, a blender, a pot to cook it in and something to strain the ...
VEGAN MOZZARELLA // Sliceable + Grateable Aquafaba Cheese | Mary's Test Kitchen
Thanks to Lacey from AvocadosAndAles.com for letting me demonstrate her fantastic sliceable, grateable vegan mozzarella cheese! It's super easy to make: ...
HOW TO MAKE STUFFED CRUST PIZZA VEGAN - BREAKFAST PIZZA!| Mary's Test Kitchen
Ooey gooey stuffed crust pizza goes vegan in this recipe tutorial. With all the vegan cheeses you can make or buy nowadays, you can make your vegan pizza as ...
Vegan Broccoli Salad | Recipe by Mary's Test Kitchen
Broccoli salad is probably old news to many of you, especially in north america but it's pretty new to me and I'm obsessed with it! This delicious salad is creamy, ...
How to Make Milk Bread VEGAN | Recipe by Mary's Test Kitchen
This Chinese Milk Bread recipe was inspired by a viewer who wanted to veganize the fluffy buns and loaves from Chinese Bakeries like Maxim's. Japanese Milk ...
HOW TO MAKE VEGAN CHEESECAKE [WITH BLUEBERRY] | Recipe by Mary's Test Kitchen
This vegan cheesecake recipe is super easy and super delicious. Just blend, throw it in a pan and bake! No coconut, no tofu, no freezing and thawing. But you ...
How To Make Burmese Tofu [soy-free & gluten-free]
Burmese Tofu (aka Shan Tofu) is a nice soy-free alternative to regular tofu. The taste and texture is like a cross between scrambled eggs and silken tofu. Curious ...
Vegan Spaghetti Carbonara with Carrot Lox | Recipe by Mary's Test Kitchen
Creamy spaghetti carbonara with smoked salmon used to be one of my favourite pasta dishes. And now, it's easily veganized with the help of carrot lox. What the ...
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 ...