This quiche is the perfect picnic star! It’s also great for packed lunches as you can make it in advance and store in the fridge. The chickpea flour create that “eggy” texture without using any egg! I love using peas and asparagus as they are in season right now and they taste great together. For the crust I have used Flora Original Spread which creates that perfect buttery taste.


For the crust:

1 cup of white flour 

1/2 cup of ground almond 

4 tbsp of Flora Original Spread 

1 tbsp of ground flaxseeds mixed with 2 tbsp of water 

1/2 tsp of salt 

For the filling:

4 spring onions – finely chopped 

2 garlic cloves – crushed 

5-6 asparagus – chopped 

1/2 cup of peas 

1 cup of cherry tomatoes – cut in half

1 cup of chickpea flour 

1 cup of unsweetened plant milk of your choice ( I have used soy)

2 cups of vegetable broth 

1 tbsp of nutritional yeast 

1 tsp of salt 

1/2 tsp of smoked paprika 

1 tbsp of mixed dried herbs

Mix the flaxseeds with the water and set it onto one side for 5 minutes until they become gloopy.

Place all the ingredients for the crust into a food processor and blitz until you have a crumbly mixture. If the mixture is too dry add a dash of water. Roll the dough into a ball, cover it with some long film and place it in the fridge to set for 30 minutes. After 30 minutes remove it from the fridge and roll it out to fit the quiche tin. With your hands press it around the edges until it’s evenly spread out. Pierce the base with a fork so it won’t puff up during the baking time.

To a large frying pan add a touch of oil and add I the spring onion and garlic. Cook for few minutes until soft. Add in the chopped asparagus and peas and cook for another 5 minutes. Leave the veggies onto one side. In a bowl mix the chickpea flour with the plant milk. Add in the nutritional yeast, spices, herbs and salt and whisk well. 

In a large pan bring to boil 2 cups of veggie stock. As soon as it starts to boil pour in the chickpea flour mixture. Keep wishing and cooking until you have a custard kind of consistency, about 5 minutes. Spread the sautéed veggies on the bottom of the quiche and pour the chickpea filling on top.Dot the cherry tomatoes halves on top. Bake the quiche in the oven at 180 degrees Celsius for 25-30 minutes until the top starts to crack. Its best to let it cool down completely before slicing it.

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