Vegan Zucchini Quiche

Being French, I had to publish a quiche recipe!

Honestly, I’ve made this recipe so many times that I couldn’t count how many. It’s a success everytime I make it and people always want the recipe.

It’s pretty easy to make and so delicious. I usually make a nice salad to go with it.

The flavors are so good and sublte. The quiche is creamy, hearthy and warm-feeling. It will definitely satisfy your quiche craving.

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This recipe is very simple and consists of just a few steps :

• Make the crust using a blender and a few simples ingredients.

• Make the filling

• Assemble the two and put in the oven!

The quiche has beautiful golden top and is very nutritious. It’s also filling and is in my feel-good food list!

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Ingredients :

For the crust

• 1 1/4 cup of oat flour

• 3 tablespoons of cornstarch (or tapioca starch)

• 1/4 teaspoon of sea salt

• 1/3 cup of solid coconut oil

• 2 tablespoons of maple syrup

• 3 tablespoons of cold water

For the filling

• 2 zucchinis

• 1 onion

• 2 tablespoons of olive oil

• 1 tablespoon of mustard

• 40 cl of plant-based cream*

• 3 tablespoons of cornstarch

• 2-3 tablespoons of nutritional yeast

• 1 teaspoon of Herbes de Provence*

• Salt

• Pepper

Directions

1. Preheat the oven to 360° F (180°C).

2. Start by slicing the zucchinis and the onion.

3. Heat up the olive oil in a pan, add the vegetables and cook for 15 min on medium heat, stirring often.

4. To make the crust : blend the oat flour, cornstarch, salt and coconut oil together. Don’t blend too much to keep the coconut oil solid. The mixture should look crumbly. Add the maple syrup and cold water. Once it’s solid enough to be formed into a ball, stop blending.

5. Put the ball in a pie tin and using your fingers, spread the dough all around the tin and up the sides.

6. Salt the vegetables and stir. Set aside when you see that they are transparent and soft.

7. In a bowl, put the cornstarch with a little bit of the cream and mix. Then, add the rest of the cream, a pinch of each salt and pepper, a teaspoon of herbes de provence, and mix well.

8. On the crust, spread the mustard, place the vegetables and pour the cream/cornstarch mixture on top. Sprinkle some nutritional yeast on top.

9. Bake in the oven for 30-45 min.

10. Let the quiche rest for a few minutes before serving.

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Notes :

• The cream can be replaced by plant-based milk. The consistency won’t be as thick but it will still be very good.

• Herbes de provence often contain dried savory, marjoram, rosemary, thyme, oregano and sometimes lavender.

• The zucchinis can be replaced by 2 leeks.