Mediterranean Vegetable & Cheeze Quiche 🥦🍅🧅☀️

  • Prep time: 15 mins
  • Cook time: 20-45 mins depending on how you pre cook veggies
  • Oven temperature 180°c 356°f 20 mins

Here’s a delicious vegan quiche recipe for you to try. It’s made with a vegan Béchamel sauce, so it doesn’t contain tofu like many online recipes do. If you make your own pastry, you can also ensure its Gluten Free.

I’ve made two quiches this year, one with a tofu base & this one, with a cheesey bechamel sauce.

Out of the two, I personally prefer this cheezey Béchamel sauce thickened with chickpea flour.

Boom – this is moist, creamy & honestly delicious.

Béchamel Sauce:
🥄28g Vegan Butter / Marg
🥄480ml Plant-based Milk
🥄2 tbsp Chickpea flour
🥄Sea Salt & Pepper to taste
🥄Pinch of Nutmeg

(Optional Extras)
I used all of them for this quiche –
🥄2 tbsp Nutritional Yeast Flakes
🥄1 tsp Onion Powder
🥄1 tsp Garlic Powder
🥄Vegan cheese (3 slices chopped finely or equivalent grated).

Béchamel Method:

I heated it until simmering & everything melted into a smooth loveliness.
It should be pourable, but not too runny.

Shortcrust Pastry Base:
I made my own gluten free, but you can buy ready pastry made in the shops.

Vegetable filling Ingredients:

Sautéed or tray baked veggies: Onions, red pepper, peas, cherry tomatoes and olives. Cooked in Mediterranean herbs.


🔪Blind bake the pastry for 10 mins.

🔪Make the Béchamel sauce.

🔪Sauté or tray bake the onions, peppers & then stir in the peas. I added, but didn’t pre-cook: cherry tomatoes & olives. Also some Mediterranean herbs & seasoning.

🔪Once pastry is part baked, add a layer of cheese sauce, add veg, add another layer of cheese sauce.

🔪Agitate the mix so everything is covered & the sauce blends through the veg.

🔪Bake until pastry looks cooked – mine took 20 mins but depends on the oven.

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