The Great Vegan Quiche Experiment! (and trying out a new vegan egg mixture)

chickpea flour

🥗Healthier: lentil flour

💰Cheaper: all-purpose flour

Lentil flour is high in protein and fiber, while all-purpose flour is more economical.

nut milk

🥗Healthier: oat milk

💰Cheaper: water

Oat milk is a creamy alternative, and water is the most cost-effective.

Welcome to the episode about making a vegan quiche.

Decide to use yellow mung beans instead of chickpea flour for the egg mixture.

Prepare the pastry first, which needs to chill in the fridge.

Combine 300 g strong wholemeal bread flour, 2 tablespoons nutritional yeast, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.

Add 70 g toasted and chopped walnuts and 30 g mixed seeds to the bowl and mix well.

Add 150 g softened vegan butter to the dry ingredients and combine with a fork until it resembles sand.

Gradually add cold water, starting with 3 tablespoons, mixing until it comes together into a solid piece.

Shape the pastry into a disk, wrap it in cling film, and refrigerate.

In a frying pan, heat 1 tablespoon of olive oil over medium heat.

Add the vegan bacon pieces and fry for a couple of minutes.

Prepare 2 leeks by slicing off the tough dark green parts, splitting them in half, and rinsing them in cold water to remove grit.

Add the leeks to the pan with the bacon and cook until softened, then remove from the pan.

Slice 750 g baby potatoes, toss them with olive oil, salt, and pepper, and air fry at 170°C for 5 minutes, stirring halfway.

Preheat the oven to 180°C (350°F).

Roll out the chilled pastry on a silicone sheet to about 0.5 cm thick and transfer it to a baking dish lined with baking paper.

Patch any thin areas of the pastry as needed.

Trim the excess pastry and blind bake the shell by placing baking parchment and blind baking beans inside.

While the pastry is blind baking, prepare the egg mixture using 300 g yellow mung beans blended until smooth in a high-speed blender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens