Mushroom spinach vegan “quiche”

Is a quiche a quiche if there are no eggs and cream involved? Is pastry dough pastry dough if zero butter was used in the making of it? Maybe I should call this recipe a vegan vegetable tart, instead of a quiche, just to be safe from all the people complaining about veg*n calling dishes the same as their not veg*n counterparts, just because it’s easier to convey what kind of dish it is.

Mini vegan veggie tart

Mini vegan veggie tart

In any case, this vegan tart can be adapted to whichever (seasonal) vegetables you want to use. The base can be used for sweet as well as savory tarts. Fruit pies, frangipane tart, veggie tarts! The uses are pretty much endless. I tried this crust a couple of times, to make sure the first time wasn’t just a fluke. And it wasn’t. The next step will be finding a gluten-free flour mix with which the recipe works well.


For the crust:

  • 275 grams all purpose flour
  • 1/2 tsp salt
  • 120 grams refined coconut oil (solid)
  • 6-8 tablespoons (90-120 ml) cold water

For the vegetables:

  • 250 grams mushrooms, cleaned
  • 1 onion (±125 grams) onion, peeled and finely chopped
  • 300 grams frozen spinach, thawed and liquid squeezed out
  • olive oil
  • salt & pepper to taste

For the “custard”:

  • 400 grams silken tofu
  • 240 ml water
  • 140 grams chickpea flour
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon turmeric
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/4 – 1/2 teaspoon cayenne pepper (to taste)


For the crust:

  1. In the bowl of a food processor or stand mixer with paddle attachment, mix the flour and salt. Add the coconut oil in small(ish)1 pieces, and mix or process until only very small pieces of oil are left and it looks like a crumble.
  2. With the machine still running, add the cold water, one tablespoon at a time, until a cohesive dough forms. Not all water might be needed.
  3. Remove dough from processor / mixer, give it a quick knead to bring it all together, and start rolling out.
  4. For individual / mini quiches, cut the dough in pieces2 before rolling each individually about 3 mm thick.
  5. Line each tart mold, carefully pushing the dough into the crimps.
  6. Set aside in the fridge3 before filling and baking.

For the vegetables:

  1. Preheat oven to 180°C.
  2. Chop the onion. Cut the mushrooms in quarters. Mix both and spread in a (lined, for easier cleaning) baking tray. Spray some olive oil, season with salt and pepper.
  3. Bake mushrooms for 20 minutes, until golden brown. Remove from the oven and let cool.
  4. Meanwhile, thaw the spinach. Squeeze as much liquid as possible and chop finely. If using fresh spinach, chop & saute in a bit of oil until wilted and the liquid has evaporated.
  5. Allow spinach to cool. Then mix with the mushrooms.
  6. Note: this tart can be made with any vegetables you want. Calculate 700-750 grams of vegetables in total.

For the custard:

  1. In a blender, mix tofu and water together.
  2. In a bowl, mix chickpea flour & spices with a whisk.
  3. Add the mixed tofu to the chickpea flour and mix to combine. Let it rest about 10 minutes before proceeding.

Assembly and baking:

  1. Preheat oven to 175°C.
  2. Take the lined tins out of the fridge, divide veggies between the tins, then pour custard to fill the crust4.
  3. Place the tins on a baking tray.
  4. Bake 20-25 minutes until set and golden.
  5. Remove from tins and serve.


8-10 servings


  1. about a tablespoon worth
  2. With this recipe I had enough for 9 10 cm tarts, or 1 24 cm + 1 15 cm
  3. The crust can easily be made the day before baking. Just keep it in the fridge until filling & baking time
  4. If making one big quiche, mix veggies with custard, then pour into crust

Pumpkin muffins (lactose & gluten free)

Lately I am experimenting with dairy / gluten / egg free baking. Having friends that are allergic / intolerant to one of more of those, and me liking a challenge, baking for them is a good opportunity.

Pumpkin Muffins Photo credit: Nadege

Pumpkin Muffins
 Photo (c) Nadege Biojout


These muffins are both dairy & gluten free, but do contain eggs. I will experimenting with the egg part next. I am happy to say that they have a nice earthy spicy flavour, and a fantastic soft moist crumbly texture. Texture wise, they are faboulous, to be honest!


  • 1 1/2 cups pumpkin puree (to make: cut sweet pumpkin in quarters, scoop seeds out, and steam pumpkin for 25-30 minutes, or until the flesh starts to separate from the skin, scoop the flesh from the skin, mash, and measure) (to be updated with metric measurement)
  • 2 eggs
  • 175 grams cane sugar
  • 75 ml olive olive (use a mild one)
  • 60 grams corn-based all purpose gluten free flour (basically a mix of corn starch, corn flour, guar gum)
  • 60 grams quinoa flour (ground quinoa flakes works well)
  • 60 grams (white) rice flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2  tsp each cinnamon, ground ginger, all spice & chinese 5 spice


  1. Preheat oven to 175°C. Place rack in middle of oven. Line 12 cavity muffin tray with paper liners or silicon liners.
  2. In a big bowl mix pumpkin puree, eggs, sugar and oil very well with an immersion mixer. Alternatively you can use a blender.
  3. In a small bowl mix all flours, baking soda, baking powder, salt & spices. Add to wet ingredients and mix with a spatula until no blobs (very technical name) of flour are left.
  4. Divide batter among the cavities of the muffin tray.
  5. Bake in oven for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.
  6. Let muffins cool enough to remove from tray, transfer to cooling rack and let cool (or enjoy warm, if you cannot wait).

Open muffin showing the texture

I really couldn’t wait to eat them so I forgot to take a picture before I started. Here you can see the nice crumb & fluffy texture of the muffins.