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spring vegetable quiche

“Encased in a delicate coconut flour pastry, this quiche is a perfect celebration of spring seasonal produce”

 what you need:

for the pastry:

½ cup coconut flour
½ cup desiccated coconut
½ tsp baking soda
1 tsp baking powder
½ tsp sea salt
2 eggs, beaten
1/3 cup coconut or olive oil

for the tart:

6 eggs, beaten
¼ cup plant based milk
½ to 1 tsp sea salt (depending how much of a salty tooth you have )
2 Tbsp coconut oil
½ eggplant, cubed into 2cm pieces
1 large zucchini, halved lengthwise and diced
1 large carrot, cubed into 2cm pieces
1 beetroot, cubed into 2cm pieces
1 capsicum, quartered
300 grams of pumpkin, diced into small chunks
2 large onions, chopped into medium chunks
1 tsp mixed dried herbs
50 grams of grated parmesan

  what to do:

for the pastry:

Combine all ingredients in a bowl and mix to form a dough. Place in refrigerator for at least 15 mins until very firm.

Using a well-greased round or rectangular quiche/pie dish, press the dough into the dish to evenly cover the base and the sides.

Bake for 5 to 10 mins in a moderate oven before filling.

for the tart:

Preheat oven to 180 degrees Celsius.

Combine all vegetables with coconut oil (excluding the capsicum) and then layer evenly into a large baking tray.

Roast vegetables in the oven for approximately 45 mins until cooked through and very lightly browned.

Place the quartered capsicum onto a tray on a separate shelf of the oven and roast until the skin has bubbled (approximately 15 mins). Cool slightly then remove the skin from the capsicum and slice into strips.

Beat eggs with salt and herbs then combine with  all roasted vegetables.

Pour mixture into pie shell and sprinkle with parmesan cheese.

Bake for approximately 45 minutes or until cooked through.


Experiment with a mix of seasonal vegetables to get your own tasty version of this beautiful tart.
Replace the mixed dried herbs with your own mix of fresh herbs (fresh parsley tastes amazing) or any other dried herbs you prefer.
If you prefer dairy free, replace the parmesan cheese with nutritional yeast or dollops of cashew cheese.

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