This is a great vegan quiche recipe for those who do not want to use tofu/soy. Just make sure your vegan butter is soy free.
Vegan Ratatouille Quiche
1 batch vegan shortcrust pastry
1/2 recipe of ratatouille
For the quiche mixture;
1 cup ( 105 g ) chickpea flour
2.5 cups ( 600 ml ) water
1 vegetable stock cube ( A cube that makes 500 ml stock ~ I used Kallo )
1/2 teaspoon sage
1/2 teaspoon turmeric
3 tablespoons ( 10 g ) nutritional yeast
1/2 teaspoon black salt ( Kala Namak ), this is optional but it will give more of a taste of egg if used or 1/4 teaspoon of sea salt
Melted vegan margarine for brushing.
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.
Line an oiled quiche dish with the pastry (I used a spring form pan for easy removal!), prick the bottom with a fork and bake for 15 minutes.
Remove from the oven and put to one side as you prepare the filling.
Now prepare the quiche filling.
In a bowl add the chickpea flour and one of the cups of water.
Whisk this together well and put this to one side.
In a wide bottomed saucepan, add the final 1.5 cups of water and the stock cube, nutritional yeast, turmeric, sage and black salt (or the sea salt).
Bring to the boil.
When the water comes to the boil, slowly pour in the chickpea mixture and stir continuously.
Once all the mixture has been combined, lower the heat and continue to stir continuously for 2-3 minutes until the mixture becomes quite thick and glossy.
Add in the cauliflower and the vegetables and combine everything well. This will be a very solid mixture.
Pour into the prepared pastry case, leveling with a spatula, and top with the sliced tomatoes.
Put into the oven for 20 minutes.
Remove from the oven and brush the top with some melted vegan margarine and place back into the oven for a further 5 minutes.
Remove and allow to cool completely before serving.