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Cauliflower and Leek Vegan Quiche

  • Total: 1.75 hours
  • Serves: 4-8


1 small head of cauliflower

2 leeks

1 small brown onion

1.5 cups all purpose flour, plus additional for dusting

1.2 tsp fine sea salt

4 tbsp vegan margarine plus additional for greasing

3-5 tbsp water

2 cups chickpea flour

1 tsp black salt*

3/4 tsp baking powder

3/4 tsp baking soda

3/4 tsp ground turmeric

3/4 tsp smoked paprika

3/4 tsp garlic powder

Juice of 1 small lemon

1 cup Cocobella Natural coconut yoghurt

1 cup water

Generous handful of chopped fresh herbs such as parsley, basil, rosemary, thyme

oregano, or a combination of all of the above

Freshly cracked black pepper


*Black salt will impart an eggy flavour but if you don’t have any, don’t stress. It will

be just as good with standard salt.



  • Preheat oven to 180°C and grease a pie dish with margarine.
  • Break the cauliflower into florets and then cut into bite sized pieces.
  • Place in a medium sized saucepan and cover with water and a teaspoon of salt. Bring to a boil and then lower to a simmer and cook for about 15 minutes or until easily pierced with a fork.
  • Thinly slice the leeks and finely chop the onion.
  • Coat the bottom of a large frying pan with oil and place on a medium heat. Add the leeks and cook, stirring every now and again, for 15 minutes or until nice and soft.
  • While these are cooking, make your pastry. Place the flour and salt in a large mixing bowl. Work in the margarine with your fingers and then add the water, little by little, until a soft dough is formed. Transfer to a lightly floured surface and knead until smooth, then roll into a ball.
  • Using your fingertips, press the dough into a circle and then use a rolling pin to roll flat. Place in the greased pie dish. Trim the edges of the dough with kitchen scissors, leaving a 1.5cm overhang.
  • Fold the edges of the overhanging pastry under itself and then crimp the edges using your thumb and forefinger. Gather the pastry scraps into a ball, roll flat and then cut into little shapes to decorate the top later.
  • Combine chickpea flour, spices, lemon juice, coconut yogurt and half of the water in a large mixing bowl and whisk, adding more water if necessary to get a smooth batter.
  • Add the cooked cauliflower, leeks and onion, as well as the chopped herbs, and stir to combine.
  • Pour into the crust and top with little shapes made from leftover pastry.
  • Grind some black pepper over the top and then place the quiche in the hot oven and cook for 50-60 minutes or until an inserted skewer comes out clean. If it starts to go brown before it’s cooked, cover with foil. It’s important to ensure the quiche is entirely cooked before you eat it because uncooked chickpea flour is truly one of the worst tasting things in the world, but properly cooked chickpea flour is one of the best.
  • Allow to cool before eating. Serve at room temperature with additional coconut yoghurt and rocket to garnish.

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