This easy recipe shows you how to make the best potato crusted vegan quiche in the world! Or at least I think so 🙂 It has an egg texture and delicious creamy mouth feel.
It’s simple to customize and add whatever fillings you like eg. steamed broccoli, mushrooms, fried onions etc
Personally I love the combination of spinach, artichokes and pumpkin in this eggless quiche recipe. The flavors combine so well and taste amazing!
Potato Crusted Vegan Quiche
Servings Prep Time
6Slices 10minutes
Cook Time Passive Time
Votes: 26
Rating: 3.81
You:
Rate this recipe!
30minutes 10minutes
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POTATO CRUSTED VEGAN QUICHE
Servings Prep Time
6Slices 10minutes
Cook Time Passive Time
Votes: 26
Rating: 3.81
You:
Rate this recipe!
30minutes 10minutes
Print Recipe
POTATO CRUSTED VEGAN QUICHE
Ingredients
Servings: Slices Units:
Instructions
Creating the crust
  1. First of all you are going to need a 9.5" or 24cm round pie dish lightly oiled and a high quality blender or food processor. Set the oven to 200 degrees C or 400 degrees F so it can get up to temperature.
  2. Once your pie dish is lightly oiled place the potato slices around the base to make the crust. (Refer to the video if you have any trouble.)
  3. Place the pie dish in the oven for approximately 10 minutes until the potato edges are starting to brown and the flesh has softened.
The Quiche Filling
  1. While the crust is cooking place all the filling ingredients except the artichokes, spinach and pumpkin in your blender/processor and blend until smooth and creamy.
  2. Now add the spinach and artichoke and pulse the blender/processor until they are coarsely chopped.
Making the Quiche
  1. Once the crust is ready, take it out of the oven and onto your bench top. Pour the quiche filling into the dish leaving approximately 2cm (3/4") at the top, then smooth the mixture out nice and evenly.
  2. Now pour the steamed pumpkin over the top over the mixture and gently work the pieces in making sure some of the pumpkin is left exposed. The exposed pieces will slightly caramelise adding delicious flavour to the quiche!
  3. Sprinkle the top of the quiche with your favourite seasoning, I used nutmeg and pepper!
  4. Finally, place the quiche dish back in the oven at the same temperature for approximately 30 minutes or until the exposed potato and pumpkin tips are golden brown.
  5. Once cooked, set the quiche out on a bench to cool for 5-10 minutes so it can firm up.
  6. Serve the quiche with your favourites sides. I like a nice garden salad with a little balsamic vinegar!
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