Vegetarian for Life
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Asparagus, Potato & Broccoli Quiche

A great way to use up seasonal vegetables in this protein-packed quiche that can be enjoyed by all! Because gram flour is gluten-free, this recipe can be adapted to be fully gluten-free if the pastry is swapped.

Serves: 6
Time to prepare: 40 mins
Time to cook: 45 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan


  • 1 packet shortcrust vegan pastry, e.g. Jus-Rol TM (*or gluten-free vegan pastry)
  • 120g chickpea flour (this cannot be substituted for any other kind of flour)
  • 600ml hot vegetable stock
  • 3 heaped tbsp nutritional yeast
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • ½ teaspoon turmeric
  • ½ tsp black salt (Kala Namak). Optional, but will give the mixture a taste of egg
  • 5 jersey royal potatoes, steamed or boiled until just cooked, and sliced into small pieces
  • 4 broccoli florets, steamed or boiled until cooked, and cut into quarters
  • 10 spears asparagus, uncooked
  • 1 large tomato, sliced
  • Vegan cheese for topping (optional)


1. Preheat oven to 180°C/350°F/gas mark 4.

2. Grease and line a 20cm/8-inch quiche pan.

3. Roll out pastry to 0.5cm thickness and line quiche pan.

4. Blind bake for 15 minutes. Remove and set aside for later.

5. In a bowl combine the chickpea flour and half the stock. Whisk together well and set aside.

6. In a wide-bottomed saucepan, add the remaining stock, nutritional yeast, spices and black salt then bring to the boil. The mixture should begin to thicken quite quickly. When boiling, slowly add the chickpea mixture and stir continuously for 2–3 minutes.

7. Remove from the heat. Add vegetables apart from asparagus to the mixture and combine well.

8. Pour into the prepared pastry case. Top with asparagus spears and sliced tomato in a spiked flower shape. Add optional vegan cheese at this point.

9. Bake in the oven for 30–40 minutes or until cooked. If cooking too quickly place foil on top until cooked through completely.


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