for the crust:

  • 2 tbsp ground flaxseed + 4 tbsp water
  • 1 c sunflower seeds
  • 1 c oats
  • 2 tbsp herbs de provence
  • 1 1/2 tbsp psyllium husk
  • 4 tbsp water
  • salt pepper

for the filling:

  • 350g firm tofu
  • 2 large gloves of garlic
  • 1/4 c sun dried tomatoes
  • 2 tbsp nutritional yeast
  • juice of half a lemon
  • 3-4 tbsp almond milk
  • 2 tbsp herbs of choice (I used parsley, basil and chives)
  • 1 small zucchini
  • 4 carrots
  • 1/2 celeriac
  • 3/4 beetroot
  • 2 tbsp olive oil


Preheat the oven to 175C. Mix the flaxseeds with the water and set aside until a gel forms. Next wrap the tofu in a clean kitchen towel, place in a flat dish and weigh down with some heavy books. This will drain the tofu from any excess liquid.

Then place the sunflower seeds and the oats into a food processor and process until they form a flour. Next add the remaining dry ingredients and pulse a few times so everything is well combined. Finally add the flaxseeds and the water and process until a crumbly dough forms. Transfer the dough into the springform and spread out evenly on the bottom and about 1-2 cms up on the sides. Bake for about 15 mins.

While the crust is baking add all the ingredients for the filling except for the zucchini, celeriac, carrots, beetroot and oil into the food processor and process until a smooth batter forms. Next cut the vegetables into thin and about 1 1/2 wide strips.

When the crust has baked for 15 mins, let it cool down a little bit then add the batter. Turn the oven up to 190C. Now its time to assemble the vegetables. Find the exact center of the quiche and take your first vegetable strip, roll it up and press it down into the batter. Now wrap the next vegetable strip around the first one, press down and continue until the whole quiche is covered in vegetable strips. Finally brush with some oil and bake for 15-20 mins.



Bon Appetit!


Inspired by: AboutThatFood