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Vegan Quiche

With Vegetable Broth
recipe-difficulty
Not too tricky
recipe-serves
6
ready-in
2 hours
Vegan Quiche

This Vegan wonder is an excellent addition to your weekly meal prep, super easy to prepare (especially with store bought vegan quiche base), and easy to portion up and enjoy throughout the week. Roasted pumpkin, caramelized onion and flavourful herbs will make this quiche a favourite that you'll go back to again and again.

Main Meals
Modern Wellness Cuisine
Pantry Items
View in metric
  • 2 tbsp Vegetable Broth Garden Veggie
  • 1x Vegan quiche base
  • 3 cups cashews, soaked (30 minutes boiling water, 4 hours cool water)
  • 1/2 cup nutritional savory flakes
  • Half a pumpkin
  • 2x red onions
  • Extra Virgin Olive Oil
  • Balsamic vinegar
  • 1 cup finely sliced fresh basil
  • 1 tablespoon finely chopped fresh rosemary
  • 2 tablespoons finely chopped fresh thyme
  • Handful of pine nuts
  • 2 garlic cloves, minced
  • 2 tablespoons apple cider vinegar
  • Juice of 1 lemon
  • 1/4 cup water
  • Pink Himalayan Salt1x Vegan quiche base
  • 3 cups cashews, soaked (30 minutes boiling water, 4 hours cool water)
  • 1/2 cup nutritional savory flakes
  • Half a pumpkin
  • 2x red onions
  • Extra Virgin Olive Oil
  • Balsamic vinegar
  • 1 cup finely sliced fresh basil
  • 1 tablespoon finely chopped fresh rosemary
  • 2 tablespoons finely chopped fresh thyme
  • Handful of pine nuts
  • 2 garlic cloves, minced
  • 2 tablespoons apple cider vinegar
  • Juice of 1 lemon
  • 1/4 cup water
  • Pink Himalayan Salt
  1. Preheat your oven to 350°F (180°C).
  2. Grease a 20x5 inch baking dish and place your vegan quiche base inside before blind baking as per instructions.
  3. Slice your pumpkin into crescents, drizzle with olive oil, and sprinkle salt on top. Turn to ensure pieces are coated before placing them on another baking dish and roasting in the oven for 20 minutes. (You don't want your pumpkin to burn, just become nice and tender so that it will finish cooking when once you've assembled your quiche).
  4. While your pumpkin is baking, slice your onions and caramelize over low heat with a dash of balsamic vinegar and salt.
  5. To make the Cashew Cream Cheese filling, add cashews, Vegetable Broth, garlic cloves, apple cider vinegar, vegan nutritional savory flakes, lemon juice, water, and salt to a high-speed blender and blend until smooth. Taste and adjust the salt if needed and add more water if a runnier consistency is desired. Add basil, rosemary, thyme, and mix by hand until combined.
  6. Smear your caramelized onion onto the quiche base, spoon in your cashew cream cheese, and carefully place your pumpkin crescents. Top with herbs.
  7. Bake the quiche for 15 minutes then sprinkle with pine nuts and return to the oven until nuts are golden.