Vegan Quiche is a delicious recipe ideal for a light lunch. Chef Nikos Nezeritis prepares a dish with saute cherry tomatoes and parsley oil.
The word is first attested in French in 1805, and in 1605 in Lorrain patois. The first English usage—“quiche Lorraine”—was recorded in 1925. The further etymology is uncertain but it may be related to the German Kuchen meaning “cake” or “tart”.
Quiche is considered a French dish; however, using eggs and cream in pastry was practiced in English cuisine at least as early as the 14th century and Italian cuisine at least as early as the 13th century.
Recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to Crustardes of flesh and Crustade in the 14th-century The Form of Cury and in 15th-century cookbooks, such as the Italian Libro de arte coquinaria.
Vegan quiche with sautéed cherry tomatoes & parsley oil
Ingredients
- 300 gr vegan cream cheese
- 170 gr almond yogurt
- 300 ml almond drink
- 40 gr corn flour
- 4 egg substitutes based on chickpea protein
- 250 gr fasting yellow cheese
- salt and pepper
- melted coconut butter
- 1 tart from vegetable margarine
- 200 gr cherry tomatoes cut in half
- Half bunch parsley
- 100 ml olive oil
Cooking instructions
Add in a tart pan coconut butter or olive oil and place the tart on it. Cut the edges and cover the gaps of the tart.
Add the vegan cream cheese, almond yogurt, almond drink, corn flour, egg substitutes, vegetable yellow cheese, salt and pepper in a bowl. Mix everything together and pour the mixture into the tart pan.
Bake the vegan quiche in the oven for 35-40 minutes at 180 degrees. Finally, decorate with the cherry tomatoes after cooking them for a short while in a pan, with a few drops of olive oil.In a blender, melt the parsley with the olive oil, let it rest for 5-10 minutes and strain to get the flavored olive oil. Pour olive oil on top for extra garnish.
English (UK) 
Ελληνικά