Quiche - Soy Free Vegan

Vegan MoFo Theme: Healthy Vegan Brunch and Breakfast from A to Z.

Quiche is such a quintessential brunch item that there was no way I could leave it out of my A to Z theme. Once upon a time when I did eat soy, quiche and frittata was something that I made with tofu. However, when I went soy free, I became obsessed with creating a soy free vegan quiche. I have posted this soy free vegan quiche recipe before, but it's just so good that it's worth a second post. So good, in fact, that I have even taught classes on how to make this quiche.

This time of year, I like to add things like parsnips, beet greens and butternut squash. Really you can't go wrong with any fillings, so I say have fun with it!

Veggie Quiche

1/2 C garbanzo flour
2 T potato starch (arrowroot or tapioca are fine)
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp turmeric
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp curry powder
2 T nutritional yeast
dash of white pepper
dash of cayenne
1/8 tsp tarragon (optional)
1 C water or vegetable stock
1/4 tsp dijon

Prepared tart crust, optional 

Chopped veggies of your choice

Directions
1. Pre-heat oven to 350 degrees. Prepare your tart crust, or grease a 9" round pie pan. For individual quiche, use a cupcake pan or mini tart pan.

2. Whisk together all the dry ingredients in a medium sized bowl. Add water and dijon and whisk until smooth. It will resemble a slightly thin pancake batter.

3. Pour half of the batter into the prepared pan, then layer with your veggies. Smooth evenly throughout the pan. Top with remaining batter. If making mini quiche, mix veggies and batter together first, then fill 2/3 to the top.  

4. If making a full quiche, bake for 45 minutes, or until lightly browned on top and firm to the touch, if making mini quiche, check after 25 minutes and bake longer if needed. Allow to cool 5 to 10 minutes before slicing.