A.Vogel search
When the internal search is activated, personal data such as your IP address is transmitted to our search engine Cludo. Data is thus transferred to a third country. Please click here if you want to display the internal search. You can find more information on data protection here: Privacy policy.
Healthy & delicious recipes from A.Vogel
Vegan Tikka Quiche (Gluten Free)
- Preparation: min
Time: min - Medium
- Serves 4
- Prep: 20 min
- Time: 30 min
- Medium
- Serves 4
Quiches are usually thickened with eggs, but this is my vegan take on this traditional savoury dish. It’s gluten-free, contains no eggs or dairy and it’s made with some of my favourite vegetables. It’s also so creamy, with a light spicy kick to it thanks to the Tikka curry powder.
Holly Jade
Ingredients
Vegan Tikka Quiche (Gluten Free)
Ingredients for sour cream
- 225g of cashew nuts
- Juice of 1/2 a lemon
- 200ml of water
- 2 tsp of apple cider vinegar
- 1/2 tsp of salt
Ingredients for crust
- 1 cup of buckwheat flour
- 1/2 tsp of salt
- 1/2 tsp of baking powder
- 1 & 1/2 tblsp of dry coriander
- 100g of water
- 1 cup of plain white gluten-free flour (I used Doves farm)
- 50g of light olive oil
Ingredients for quiche filling
- 2 tblsp of light olive oil
- 1 white onion, diced
- 1 red pepper, diced
- 1 orange pepper,diced
- 6 baby corn, diced
- 2 & 1/2 tsp of Tikka curry powder
- 124g of silken tofu
- 120g of vegan sour cream
- 1 can of of coconut milk
- 1 tblsp of Tahini paste
- Pinch of salt to season
- 1 tblsp of corn starch
- Handful of fresh, baby spinach
- 1/4 tsp of chilli flakes
- 1 large carrot, finely diced
How to make Vegan Tikka Quiche (Gluten Free)
1. To make the Sour Cream. Place the cashew nuts into a food processor and whizz up until smooth.
2. Add the lemon juice, water, apple cider vinegar and salt. Whizz up again until fully combined & silky smooth.
3. Carefully pour the sour cream into a bowl or container and place into the fridge to thicken.
4. To make the crust. Pre-heat your oven to 1800 degrees, gas mark 4
5. In a large mixing bowl, combine the flour, salt, baking powder and dried coriander. Mix with a wooden spoon until combined.
6. Pour the water and oil into the dry mixture.
7. With clean hands, kneed until the mixture forms a dough. If your mixture is too dry, add in water until you can form it into a ball. Mine took 10 teaspoons of water.
8. Wrap the dough in some cling-film and place into the fridge for 25 minutes.
9. After 25 minutes, lightly dust some flour on to a clean worktop and begin to roll out the dough to the size of your flan case.
10. Smear a thin layer of vegan margarine or butter around the flan case. This prevents the base from sticking to the pan.
11. Prick the base with a fork then place the crust into the oven and cook for 5 minutes, until golden.
12. To prepare the Tikka quiche filling. In a large wok, heat up the oil on a medium heat.
13. Add the onions and cook for 2-4 minutes.
14. Add in the peppers, carrot and baby corn and stir fry for 5-10 minutes, until the vegetables begin to golden in colour.
15. Sprinkle in the Tikka powder and fully coat & combine.
16. Turn off the heat & leave to one side.
17. In a food processor, whizz up the tofu, sour cream, coconut milk, Tahini paste, salt and cornstarch until smooth then add in the chopped spinach & stir using a wooden spoon.
18. Carefully pour the mixture into the part-baked crust and even out using a spoon. I sprinkled some chilli flakes over the top for a added kick!
19. Bake the quiche for 20-35 minutes until crusty & golden. The colour will darken when cooking, and will end up a lovely gold/orange colour! The cooking process really helps to bring out the delicious flavours!
20. Once cooked, leave to stand for 5-10 minutes before serving! I served my quiche with rocket salad and tomatoes.
I hope you give this delicious tikka quiche a try! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
This recipe is full of goodness
- Good source of protein
- Low in saturated fats
Tofu is well-known for its high protein levels, and as it is good protein, this has been found to lower high blood pressure, and reduce the risk of cardiovascular disease.
About Holly
Hello I am Holly Jade & I am the owner of The Little Blog of Vegan. I post yummy recipes, advice & beauty tips daily. Everything I talk about is vegan & cruelty-free. I love to be as healthy as possible, but I do love to make the odd sweet treat recipe. I also love to post my own adorable & pastel daily photos on Instagram, why not check it out & come on the journey with me :)
Want more delicious recipes straight to your inbox?
More tasty recipes you'll love
How healthy are you?
Take our quick quiz to discover just how healthy your immune system is, as well as some useful information about your general health and wellbeing!
Supporting a healthier happier you
