Amazing wholesome vegan quiche with almond chickpea crust and creamy tofu pumpkin and sage filling.
You’re in for a plant-based treat, this Vegan Pumpkin Sage Quiche is absolutely amazing! This was my birthday cake this week and I’m already planning to make it again.
Yes, for the first time in years I haven’t made myself a birthday cake! I don’t even know why except that I just didn’t feel like anything sweet. Luckily this quiche was as good as the best birthday cake.
This quiche is not a complicated recipe to make but there are few elements to prepare before pulling it all together. The flavors are amazing, I absolutely love pumpkin/squash and sage combination and it’s fabulous with the creamy tofu and creme fraiche. I use vegan creme fraiche from Oatly. And I’ve used my favorite almond chickpea crust that I’m slightly obsessed with.
The recipe is a variation of my Beetroot Chard Vegan Quiche recipe that I’ve made this summer. And if you haven’t yet tried that one, maybe this one will be the one that appeals to you.
I’ve used Hokkaido squash in the filling but you can use any of your favorite roasted pumpkin/squash in here. I tend to keep the skin on but you can peel it if you prefer.
Hope you love it as much as me!
Vegan Pumpkin Sage Quiche (gluten-free)
Amazing wholesome vegan quiche with almond chickpea crust and creamy tofu pumpkin and sage filling.
Ingredients
Crust:
- 1 1/2 cup ground almonds (150 grams)
- 1/2 cup chickpea flour (60 grams)
- 1/4 cup tapioca flour (30 grams)
- 1 tablespoon coconut sugar
- good pinch sea salt
- 4 tablespoons solid coconut oil
- 2-3 tablespoons water as needed
Filling:
- 10.5-ounce firm tofu (300 grams)
- 3.4 cup vegan creme fraiche (200 ml)
- 2 tablespoons chickpea flour
- sea salt & black pepper to taste
- pinch of nutmeg
- 1 red onion
- 4 cups Hokkaido squash, chopped into small pieces (500 grams)
- small bunch of sage to taste
Instructions
- Preheat the oven to 350 °F (180 °C)
- Prepare 9" tart tin with a removable base. You can grease and line the base, but the pastry is quite greasy and it's not necessary. It will easily come out.
- In a medium bowl whisk together ground almonds, chickpea flour, tapioca flour, coconut sugar and sea salt.
- Using your hands rub in the coconut oil until mixed in. Now add 1 tablespoon of water at time until you have a smooth soft dough. Don't overwork it, rather just bring it together.
- Press the dough directly into the tart tin and work your way around the base and up the sides to form a crust.
- Pierce the base few times with a fork and bake for 10 minutes.
- Remove from the oven and leave to cool down. If the base puffed up gently press it down.
Filling:
- Preheat the oven to 400 °F (200 °C)
- Halve the squash, scrape out the seeds and chop into small pieces. I left the skin on. Place onto a baking tray, drizzle with olive oil, season with sea salt, add a few sprigs of thyme and roast for about 30 minutes until soft. Set aside.
- Peel and thinly slice red onion and saute with little oil for about 5 minutes. Set aside.
- Place well drained tofu into large bowl, add creme fraiche, chickpea flour, sea salt, freshly ground black pepper and nutmeg and blend until smooth. Set aside.
- Pick and finely slice the sage leaves.
- Mix all the filling ingredients together. Check for seasoning. Add extra tbsp of chickpea flour if needed.
- Spoon into the crust and smooth out the top.
- Bake for about 45 minutes until set.
- Remove from the oven and leave to cool down for about 20 minutes before removing from the tart tin.
- Serve warm or cold.
- Enjoy!
Notes
If you can't find creme fraiche you can use little extra tofu and add 2 tablespoons or so plant-based milk to help with the blending.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving:Calories: 375Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 31mgSodium: 194mgCarbohydrates: 19gFiber: 4gSugar: 6gProtein: 11g
Thank you for this amazing recipe Hana! I really feel I’ve had a gluten free pastry breakthrough thanks to you – this recipe is just perfect. I’ll let you know how I get on with your beetroot & chard version… I’m very excited about trying that one too! Especially using lovely chard grown in my own garden :-) Thanks for the continued plant-based inspiration & for helping to keep me happy & healthy!! X
You’re so welcome Teresa! I’m so happy you’ve made this recipe and even happier you loved it! I’m so happy with this pastry, I’ve been raving about it since I’ve made my Apricot Frangipane Tart this summer, this is my third recipe using it because I love it so much too! xxx
Tus recetas increiblemente ricas !!! Delicadas. Gracias por compartirlas. Sos muy generosa!!! Te envio un abrazo !!!
Thank you so much Marcela! Big hug back lovely :)
Dear Hana, do you use real grounds almonds or almond flour (defatted) for the crust? If using regular almonds, the one with skin or the peeled ones? I’m from Germany and there are so many different types. Thank you :)
Hi!
Thank you for this recipe! I made vegan crema fresca using pumpkin seeds and a store bought gf pie crust. I sauteed onion, garlic, chard and artichoke hearts and mixed them into the filling instead of the pumpkin and sage. Also sub’d coconut flour for chickpea as I’m following the type A blood type diet. The texture and flavor is divine. I’m eating it right now and it is so yummy! I’m going to make it again with pumpkin and sage very soon and can’t wait to try more ofyour recipes.
Blessings!