Admin • 27 July 2024
Gluten Free Vegan Quiche
Discover our new favorite, topped with vegan cheese, this gluten-free vegan quiche is delicious, wholesome and satisfyingly hearty. The crust, made from a nutritious blend of rice flour, buckwheat flour, and gram flour, is bound with flax seed ‘egg’, creating a crisp and golden base. The creamy silken tofu filling and mix of vegetables – we’ve included onions, squash, green beans and mixed herbs – can be customized with whatever you have on hand. Served warm for brunch or cold as a light dinner, it’s a delightful and versatile dish.
Ingredients
Base:
- 480 grams glutinous rice flour
- 180 grams buckwheat flour
- 180 grams gram flour
- 25 grams xanthan gum
- 4.5 grams salt
- 170 grams butter
- 20 grams ground flaxseed soaked in 120 grams water for at least
- 10 minutes
- 210 grams ice cold water
Filling (egg):
- 425g silken tofu
- 270g plant-based milk
- 40g nutritional yeast
- 3 cloves garlic
- 5g black salt
- 10g turmeric
- 5g paprika
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 45 grams chickpea flour
- Filling (vegetable options):
- Use up whatever you have around, such as:
- 1 red onion
- half summer squash
- 200g beans – fava, green beans etc
- cherry tomatoes
- plenty of mixed herbs
- 1/2 block smoked applewood vegan cheese
Method
- Combine dry ingredients in a bowl (rice flour, chickpea, buckwheat) and mix in the butter
- Add the soaked flaxseed “egg” and cold water until it forms a dough. Chill in the fridge for a minimum of 20 minutes
- While the dough is chilling, prepare the filling. Add all the “egg” ingredients together in a hi-speed blender until smooth. You’re looking for a texture without grittiness.
- Choose your vegetable filling. If using squash, cut thin slices or cube and roast after tossing in oil, salt and pepper. Any other vegetables can be cut as you choose
- Roll out the dough on a sheet of parchment paper, you’re aiming for a thickness of 1cm.
- Butter and flour your chosen quiche tin. Flip the pastry onto the quiche tin, tuck it into place. Use a fork to make a few rows of holes in the pie crust.
- Pour in some of the tofu egg filling and arrange your vegetables, topping with more tofu egg, and finally, cheese it up!
- Bake in.a preheated oven of 180C for 40 minutes. Check with a toothpick in the centre to see if its done. It shouldn’t jiggle too much in the middle.
This recipe was provided by our brilliant retreat chef Aimee Walker. See Aimee on Instagram for more delicious recipes.
If you try this recipe, please leave a like, comment or message!
A New Chapter: Yoga, Food & Connection This week marked a beautiful milestone for us. We hosted our very first Yoga & Seasonal Supper Evening and Day Retreat. What a joy it was! Both events were filled with warmth, laughter, movement, and the most wonderful mix of local students, retreat guests, and dear friends. These gatherings felt like more than just events, they were a chance to reconnect, recharge, and simply be. Sharing yoga and nourishing food in a mindful, welcoming space reminded us just how powerful these small moments of togetherness can be. The evening was very mellow, with a relaxed yoga flow with myself followed by a 3 course seasonal meal, where conversation and laughter flowed. Our Day Retreat at The Barn gave our guests time to really settle in. it was an opportunity to show off our wonderful North Wales venue and for us to try out our new business idea. We began with a strong yoga practise to help ground and relax the guests. We walked into the hills, breathed deeply in the fresh air, and even dipped toes into the newly renovated woodland pond, complete with a jetty! It felt like stepping into a secret sanctuary. We also had the pleasure of welcoming chef Kelly Mason, who generously shared some of her favourite cooking tips and seasonal inspiration with us all. And of course, what’s a retreat without something delicious to nibble on? I had the fun job of making energy balls for our guests, and I wanted to share this quick, zesty recipe with you. It’s perfect for busy weekends or a midweek pick-me-up. They're easy, bright, and full of goodness, just like the events themselves. Both events were a great success, and we’ll be offering them every quarter going forward. They’re a beautiful way to honour the changing seasons and to reconnect with yourself, with nature, and with each other.
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