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Vegan Roasted Pepper & Spinach Quiche

This quiche is 100% plant-based, serve it with some fresh salad or prepare it for a sunny picnic outside. It's up to you if you want to eat it hot or cold, because both taste delicious!

Preparation Time: 20 mins

Cooking Time: 70 mins

Total Time: 90 mins

Portions: 1 quiche



3 red peppers

200 g fresh spinach

75 g leek

1 garlic clove

1 puff pastry


100 g chickpea flour

200 g oat milk

400 g vegetable stock

2 tsp corn starch

2 tbsp yeast flakes

1 pinch ground turmeric

1/2 tsp ground nutmeg

2 tsp smoked paprika powder

1 tbsp parsley





1. Preheat the oven to 200 °C.

2. Slice the peppers in half lengthwise, remove the stem and seeds, and place on the baking sheet cut side down. Roast the peppers for 40 minutes until they are blackened. After baking, put immediately into a plastic bag and seal for 15 minutes. Once, the peppers are cooled, remove the skin and cut in thin slices.

3. Finely chop the leek and garlic. Heat some olive oil in a pan and fry the leek and garlic for 5 minutes. Gradually add the spinach until it has shrunken.

4. Put the puff pastry into a tart form and pierce some holes in the base using a fork. Cover the base with the spinach and roasted pepper slices.

5. Put all the ingredients for the filling into a food processor and mix until smooth (or mix well with a whisker). Transfer to a pot and bring to a boil while stirring until the filling becomes thick. Season with salt and pepper, pour the filling over the vegetables and bake for 30 minutes. Let it cool completely before eating warm or cold.


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Vegan Roasted Pepper & Spinach Quiche
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