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Vegan Quiche



320g Shipton Mill biodynamic wholewheat flour
½ tsp baking powder
¼ tsp salt
1 tsp mustard powder
¼ tsp cayenne pepper
2 tsp oregano
black pepper
90ml sunflower oil
90ml water or non-dairy milk


1 small onion, finely diced
75-100g spinach, finely shredded
1 tsp olive oil
Pinch freshly grated nutmeg
2 ½ cups water
1 veg stock cube
2 tbsps nutritional yeast
1 tsp sage
1 tsp turmeric
½ tsp salt
1 cup gram (chickpea) flour
1 tomato, sliced


For the pastry, put the dry ingredients in a bowl. Add oil and rub in until it resembles fine breadcrumbs. Add water and mix to form a smooth dough, but do not overwork it. Place in the fridge for 15 mins to rest/chill.

After resting, roll out the dough and transfer to a 9 inch flan dish. (If the pastry breaks then just patch it back together.) Prick pastry with a fork, then blind bake for 15-20 mins at 180C.

Meanwhile, heat olive oil in a frying pan. Saute onion for 2-3 mins until it turns clear. Add the spinace and freshly grated nutmeg. Saute until spinach is wilted and remove from heat.

Put 1 ½ cups of water in a pan with stock, nutritional yeast, sage, turmeric and salt and bring to a boil.

Whisk gram flour together with remaining 1 cup of cold water and then whisk this into the pan with the simmering stock mixture. Reduce heat, switch to a wooden spoon and stir continuously for 2-3 mins until thick. Add spinach and onion and combine, then pour into pastry case and top with slices of tomato.

Bake for 20 mins at 200C, then brush the top with non-dairy milk and bake for a further 5 mins. Allow to cool slightly before serving.