• asher

Spinach & Caramelised Onion Vegan Quiche w Quinoa Crust

Remember to play around with your own flavours and fillings to help you build confidence in the kitchen. This version is refined sugar free, oil free, gluten free, vegan and full of nutrients, protein and iron.


Quinoa Crust

3 Cups Cooked Quinoa

4 Tbsp Ground Flaxseed

1 Tsp Turmeric

1 Tsp Stock Powder



500g Soft Tofu

2 Tsp Cumin

100g Fresh Herbs

400g Chickpeas

200g Cooked Spinach


1 Medium Zucchini

1/2 Medium Brocolli

6 Tbsp Nutritional Yeast

1 Tbsp Vege Stock


3 Onions

4 Clove Garlic

1/2 Red Chilli

1/3 Cup Apple Cider Vinegar

1/3 Cup Water

2 Tbsp Date Syrup or brown sugar


How to make


Cook quinoa by combining seasonings in a pot covered with water up to your first knuckle on index finger. Bring to boil and stir before reducing to minimum heat to finish cooking. Roughly 10 minutes or until water has been absorbed.

Turn into large mixing bowl and mix in ground flax. Press mixture into flan dish using wet hands about 5mm thick. Bake at 180 degrees celcius for 30 minutes or until golden brown and crispy.


Cook all ingredients on medium heat until onion is tender and caramelised.


Grate zucchini into a cloth or milk bag and ring out to remove excess moisture. Grate broccoli. Combine these with all remaining filling ingredients in blender and process until smooth. Adjust seasoning to taste. Pour filling into quinoa crust and top with the caramelised onion mixture. Bake at 180 for 40-50 minutes until filling begins to set and caramelise on top.

Rest for 10-15 minutes before serving.

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