Vegan rose quiche 

Using a 24 cm spring-clip tin


For the batter:

  • 2 tbsps ground flaxseed + 4 tbsps water
  • 1 cup sunflower seeds
  • 1 cup spelt flakes
  • 2 tbsps herbs de provence
  • 1 tbsp dried basil
  • 4 tbsps water
  • salt
  • pepper
  • coconut oil

For the filling:

  • 350g firm smoked tofu
  • 2 cloves of garlic
  • 1/4 cup of sundried tomatoes
  • juice of 1/2 lemon
  • 3 tbsps almond milk
  • 1tbsp rosemary
  • 1 courgette
  • 4 carrots
  • 1/2 celeriac
  • 1 beet root
  • 2 tbsps extra virgin olive oil


Preheat oven to 180C.

Mix the flaxseeds with water and let them soak for about 10 minutes .

Put sunflower seeds and spelt flakes into a blender and mix it until it becomes flour. Add herbs de provence, dried basil, salt and pepper and blend it again. Finally add flaxseeds and water and blend it until it becomes homogeneous. Grease the spring-clip tin with some coconut oil, then place the batter in the tin and spread out evenly the bottom of the tin and form a 1-2cm high rim. Bake it for about 15 minutes.

While the batter is baking, blend all ingredients left except for courgette, carrots, celeriac and beet root, until obtaining a homogenous dough. Then cut the vegs into thin stripes – I used a grater to get equal stripes. After the crust having baked for 15 minutes, let it cool down for a while (like 10 minutes) and add the filling by spreading it out equally over the just baked crust.

Heat up oven to 190C.

It’s time for placing our vegetable stripes. Starting from the centre of the quiche, take a stripe and roll it, then press it into the filling. The filling will give a certain stability. Continue placing stripe by stripe, repeating the same sequence until the whole quiche is covered by vegetable stripes. Finally grease the vegetables with a grease brush and some extra virgin olive oil and bake the quiche for about 15-20 minutes.

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