Broccoli, Courgette and Sundried Tomato 'Quiche'

When it comes to vegan baking, eggs are the one food that poses the biggest challenge in replacement. Being a food that is primarily based around eggs, quiche is not an exception to this. However, this gram flour filling is delicious, being soft and moist, less sloppy than quiche, and contributes both protein and dietary fibre, making it healthy too! Whether I ate a vegan diet or not, I think I would be reluctant to return to a traditional egg-based quiche. Give it a try and hopefully you'll understand why!

Recipe - Makes 1 (18 inch tart tin)

For the pastry:

• 120g plain flour
• 1/4 tsp salt
• 50g margarine, cubed
• 1 tsp lemon juice
• 1-2 tbsp water

For the filling:

• 100g courgette, sliced thinly
• 100g broccoli florets
• 1 tbsp sundried tomato paste
• 70g chickpea flour (gram flour)
• 350ml water
• 1 tsp dried basil
• Salt and pepper, to taste
• 10g margarine, melted

Make the pastry by putting the flour and salt in a bowl and adding the margarine. Rub in to form breadcrumbs, then stir in the lemon juice and enough water to bring the mix together to a dough. Knead briefly to bring together then chill in the fridge for 30 minutes. 

Roll out the pastry to a circle large enough to line the base and sides of an 18 inch tart tin. Carefully lift the pastry in, pressing it up the sides and over the edges. Chill for a further 30 minutes. 

Preheat the oven to 180C with a baking tray inside. Remove the tart tin from the fridge, prick the base of the pastry, line with baking paper and fill with baking beans. Bake on the preheated baking tray for 15 minutes. Remove from the oven, take out the baking beans and baking paper, and return to the oven to bake for 10-15 minutes or until set and browned. Remove from the oven and use a sharp knife to trim the edges to neaten, then leave to cool.

Meanwhile, cut the courgette slices in half to make semi-circles and cut the broccoli florets into smaller pieces then steam until tender. Set aside. Bring the water to the boil in a pan, then slowly whisk in the chickpea flour and stir for 2-3 minutes or until thickened. Add the basil and season with salt and pepper.

Spread the sundried tomato paste in the base of the pastry case, then top with courgette followed by broccoli. Pour over chickpea mix then bake in the oven for 20 minutes. Remove, brush the margarine over the top, then bake for a further 5-10 minutes until lightly browned and set. Cool briefly before serving.