Vegan mushroom, broccoli and spinach quiche

IMG_2787I have been back in the kitchen again working on a new recipe and after getting approval from my non vegan family members I’m happy to share my Vegan quiche recipe. This one does require a bit more time than my usual recipes, although it is totally worth every minute!

I have kept the recipe quite simple and it doesn’t require many ingredients that you wouldn’t  find in your cupboard already (hopefully). There are certain foods essential for the vegan diet and if you don’t have these in then you need to consider them for future shopping trips.

Gram flour (chickpea flour) is an absolute blessing for Vegan cooking. It is a great egg replacer and I use it frequently to make things such as pancakes, onion bhaji’s and omelettes.
Not only is gram flour a great source of protein for Vegans providing 22g per 100g! This versatile flour also has many nutritional benefits. It is rich in fiber, iron, potassium, manganese, copper, zinc, phosphorus, magnesium, folate, vitamin b-6.

This is a hearty, fulfilling meal that is great for anytime of the day and for any occasion, not to mention it is absolutely Delicious! Enjoy!

Vegan Mushroom, Broccoli and Spinach Quiche.


1/2 cup organic plain or spelt flour (plus extra for surface)
70g Vegan butter
Pinch of pink salt


1/2 Onion
2-3 cloves of Garlic
3-4 Mushrooms
2-3 pieces Broccoli
1/2 cup Spinach leaves
1/2 tsp thyme
Sprinkle of rosemary
5tbs Gram flour
7 tbs Water
100 ml Plant milk
1/2 cup Vegan mozzarella
1-2 tbs Nutritional yeast
Salt and pepper



1. In a bowl sieve plain flour then add the butter and salt.
2. Mix ingredients together and add water if necessary (dough is too dry).
3. Knead dough and roll into a ball. Cover in cling film and put in the fridge for 30 mins.
4. Preheat oven to 180c
5. Roll dough on a floured surface.
6. Use butter to grease the pastry dish and cover the dish with the rolled pastry and trim the edges.
7. In a jug combine the gram flour and water until smooth.
8. Prick the base of the pastry with a fork all over. Brush pastry using some of the gram flour/water mixture (save the rest for filling)
9. Put in oven for 15 minutes.
10. While base is cooking make filling.


1. Chop the onion, garlic, broccoli and mushrooms.
2. Fry in preferred oil, I use olive oil on a medium to low heat.
3. Add thyme and cook for roughly 10-15 mins stirring occasionally.
4. Add oat milk to jug with gram flour mixture then add salt, pepper and nutritional yeast.
5. When the onions etc are done cooking add them to the jug along with chopped spinach.
6. Remove base from oven and add vegan mozzarella, filling, sliced tomatoes, and more vegan mozzarella on top.
7. Bake on a lower heat of 160c for upto 30 mins or until golden brown.

Keep refrigerated upto 3 days.

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3 thoughts on “Vegan mushroom, broccoli and spinach quiche

  1. Hello, Jenny
    I am looking forward to trying this recipe. I was wondering if it’d make much difference if I substituted plain flour for whole wheat flour. Do you think it would still work?
    Thanks for sharing your recipe and also
    for your help

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