How to Make Vegan Pumpkin Quiche

Recipe Author

This recipe is from plant-based chef beba bexter.

Instagram: @bebaveganbaxter

Website: https://www.iss-es-einfach.de

Watch the full recipe on YouTube

Ingredients

For the crust

125 g (4.41 oz) spelt flour

63 g (2.22 oz) margarine/ plant-based butter

1 1/2 tbsp ice-cold water

A pinch of salt

For the filling/sauce

1 tbsp oil (olive, coconut, or sunflower)

20 g (0.71 oz) red onions

1/2 tsp thyme (fresh or dried)

1 tsp rosemary

1/4 tsp paprika powder

50 ml (1.69 fl oz) dry white wine

(or a shot of vinegar - but then use more water instead!)

26 g (0.92 oz) cashews or sunflower seeds (soaked for 4 hours)

200 ml (7.04 fl oz) water (or more if using vinegar to deglaze)

24 g (0.85 oz)almond butter (1 generous tbsp)

1 1/2 tsp freshly squeezed lemon juice

2-3 pinches of black salt (Kala Namak)

Some freshly grated nutmeg (to taste)

Some freshly ground black pepper (to taste)

2 tsp nutritional yeast flakes

For the filling/vegetables:

1 small piece of Hokkaido pumpkin

optional: some leek/swiss chard/spinach or mushroom

Prepare the crust

Knead the ingredients quickly and thoroughly. This kind of dough (short pastry) should not be kneaded too much. 

Divide the dough into 5 equal pieces (each should have around 40 g, or 1.41 oz).

Then, fill each piece evenly into a muffin baking tray. Cover the baking tray with a wet kitchen towel and leave it for at least 1 hour in the fridge to rest.

Prepare the filling

Before you start to prepare the filling, preheat the oven to 170° C (338° F) using the fan oven option.

The cashews or sunflower seeds should have been soaked for at least 4 hours. 

Drain and rinse them, then blend them with 200 ml (or a little more) water to get creamy milk.

Heat up a pan, add the oil. Add the finely diced onions and fry them while stirring occasionally until they get glassy. 

Then, add the chopped herbs. Stir for another minute. 

Add the white wine (or a shot of vinegar) to deglaze. Cook until the wine has nearly evaporated, then add the cashew/sunflower seed milk.

Reduce the heat. Stirring frequently, add the almond butter, paprika powder, salt, black salt, black pepper, and nutmeg.  

Let the sauce cook for a few minutes until it has thickened. Add the lemon juice and the nutritional yeast. Stir well, remove from the heat, and season to taste.

Fill and bake the quiche

Cut the pumpkin into small cubes (optionally, you can add leek, swiss chard, etc.). 

Take the muffin tray with the shortcrust pastry. On each, fill 1 tbsp of the filling sauce, then add the pumpkin dices (or other vegetables) on top. 

Fill up each form completely with the rest of the sauce until the pumpkin is completely covered.

Bake in the oven at 170 °C (338 °F) for 35 minutes. After 20 minutes, cover the quiches with baking paper to prevent them from turning too brown.

When they are ready, let them cool down a little before flipping them out of the baking tray.

Serving suggestion: Serve the quiches with a mixed green salad or wild herbs salad with a fig-mustard vinaigrette and shallots.