Vegan Quiche filled with Sunflower Hache on a wooden table with a slice on a plate and decorative sunfowers.

Vegan Quiche

  • Prep Time30 min
  • Cook Time30 min
  • Total Time1 hr
  • Cuisine
    • French
  • Course
    • Appetizer
    • Breakfast
  • Suitable for Diet

For the crust

  • 9oz flour
  • ½ tsp salt
  • 5oz cold vegan margarine
  • 3 tbsp cold water
  • vegan margarine for the mold (form)
  • Flour for the mold

For the filling

  • 1 pack of Sunflower Haché
  • 3.5 oz chickpea flour
  • 10 fl oz oat milk
  • 14 fl oz vegetable broth
  • 2 cloves of garlic
  • 1 tbsp yeast flakes
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp black pepper
  • pinch of turmeric
  • pinch of chili powder
  • 2 fl oz water
  • 1 onion
  • ½ paprika
  • 1 leek
  • pinch of sea salt
  • Garnish with: cherry tomatoes, fresh thyme

For the crust, put the flour, margarine, water, and salt in a bowl and mix the ingredients.


Let the dough rest for 30 minutes in a cold place.


Afterwards, roll the dough out with a rolling pin and place it in a greased pan.


For the filling, heat some oil in a pan and add sunflower haché, water, onions, leek, peppers, and salt. Sear everything well.


Now put all of this into the mold and spread evenly.


Put oat milk, garlic, yeast flakes, smoked paprika, salt, pepper, chili powder, turmeric and, chickpea flour in a mixing bowl. Mix everything up well. 


Boil the vegetable broth in a saucepan and then add the mixture from the mixing bowl. Then let it simmer for 5 minutes while stirring. 


Place the finished mixture into the mold as well and spread evenly.


Top your quiche with cherry tomatoes, if desired. 


Bake the quiche at 400 degrees Fahrenheit  for 30 minutes.

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