Vegetarian Eggless Quiche


This is an outstanding vegetarian quiche, and easy to make even for the beginner.

Turn the oven on to Bake at 400 degrees.

You will need one quiche pan or a large pie plate. I use the wrapper off the butter to grease the pan.

You’ll need about three or four cups of cooked veges. I sauté leaks, add some chopped carrots, peppers, cauliflower or broccoli. Things like that. Pick what you like but end up with about three or four cups cooked. I usually add a little hing ( asfoetida), or garlic, some Mrs. Dash, or any particular seasoning you like.

Once the veges are done, throw the lot into a big bowl.

-Add 12 oz. of sour cream (roughly two-thirds of a medium size container),

 -a cup or more of your favourite grated cheese—though I would stay away from mozzarella

-2 tbsp of cornstarch,

-I usually add a couple of tsp of egg replacer as well

-½ tsp of hing which is a substitute for garlic so use whichever you want

-a tsp of turmeric for colour and flavour

-1/2 tsp of black salt (Indian /asian store) – gives you the egg like flavour

-salt and pepper to taste

Mix it all together and let it sit while you assemble the crust.


In a medium sized mixing bowl:

-1 ½ cups of whole wheat or regular flour – if you use spelt cut the liquid back

-1/2 cup of melted butter

-1/3 cup of grated parmesan cheese

Mix with your fingers. It will be sand like. Then start adding water one tbsp at a time and pull the dough together. When it is a ball, dump it out onto a lightly floured board and roll it out. It doesn’t have to be perfect at this time. Don’t worry about holes or tears or misshapen edges. Not a problem.

Plunk your rolled out dough into the quiche pan or pie plate and then press it out with your fingers until it looks the way you want it to. Patch as necessary and wiggle and push it around till you are happy with the results. Here’s a picture of mine at this point. It started out looking like a ripped and torn shape.


Now put the cooked vege mix into it and spread it out. Put a little grated cheese on the top and pop it into the oven. Keep your eye on it. Cook at least 40 minutes or more until it is browned.  It could take an hour. Let it sit before eating.

It is of course fattening because of the cheese but it sure is tasty. Just don’t eat it at your evening meal and your body can handle it.

I serve it with a salad. I also like to make one and let my husband have it in slices for his breakfast.


Hedgewytch Lynne


About V.L.M.

Author, Editor, Poet, Composer, Environmental Activist, Spiritual Activist
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