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Courgette, Mushroom & Red Onion Vegan Quiche

Courgette, Mushroom & Red Onion Vegan Quiche

Pie Crust:

  • 200g gluten free flour
  • 100g (scant 1/2 cup dairy free butter)
  • 6 Tbsp cold water

'Eggy' filling:

  • 100g chickpea/gram flour
  • 360ml water
  • 3 Tbsp nutritional yeast
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt + pepper to taste


Veggie filling:

  • 1 Tbsp oil
  • 1 x red onion, thinly sliced
  • 2 x cloves of garlic, minced
  • 1 x small courgette, sliced
  • Handful of mushrooms, sliced
  • Handful of spinach
  • Small bunch of fresh herbs: coriander/chives/parsley
  • Salt + pepper to taste



  1. Preheat oven to 180 C.
  2. Sieve the flour into a large bowl and rub in the dairy free butter with your finger tips, until the mix resembles bread crumbs. Add the cold water, stirring with a knife until the mix forms a rough dough. Bring it together into a ball with your hands.
  3. Place the dough in a pastry tin and push it outwards with your fingers until you have covered the bottom and sides of the tin.
  4. Prick the pastry base with a fork and cook for 10-15 minutes until firm to touch.
  5. While the pastry base bakes make the veggie filling. Heat the oil on a medium heat. Add the onion and fry until soft. Add in the garlic and fry until the aromas are released.
  6. Add in the mushroom and courgette and fry until soft and golden.
  7. When all the veggies have softened and browned, turn down the heat, add the spinach and cook until wilted. Turn off the heat and set aside.
  8. On to the 'eggy' filling: Whisk dry ingredients together in a large bowl. 
  9. Add in 240ml of the water and whisk until all lumps are removed.
  10. Heat this mixture on a low-medium heat until it starts to thicken. 
  11. Slowly add in the remaining water (120ml) stirring continuously so no lumps form.
  12. Once this has thickened, take it off the heat and add in the cooked vegetables and herbs. Stir to combine.
  13. Take the pie crust out of the oven and fill it with the 'eggy' vegetable mix. 
  14. Bake for about 30 minutes, until the filling is just firm to touch and the crust is golden brown.
  15. Remove from the oven. The filling will continue to firm up as it cools. 
  16. Serve hot or cold with a fresh green side salad and our delicious Supergreens with Spirulina Superkraut.

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