Vegetable Quiche

Actually, I’m not such a big fan of sweets. Of course, I like them. But if I had to choose between a sweet and a savory meal, I would probably take the savory one in 90 % of the cases. This is why I love the idea of making savoury cakes… Making the vegetable quiche I present you today is a perfect way to use up the vegetables in your fridge. You can use any kind of vegetables you like. The quiche contains a nice selfmade cream with hazelnuts and sunflower seeds. A taste of summer, I love it for outdoor picnics. But as it is so delicious and easy to prepare, I also make it for dinner at home from time to time. Are you also in love with quiches? Do you prefere the sweet or the savoury ones? Which is your favourite topping?

Anyhow, here is the basic recipe for my savoury quiches.


Cover the hazelnuts and sunflower seeds with water and soak them for half an hour. Blend them with a pinch of salt, some Italian spices and pepper. You can either use a mix of Italian spices or make your own composition. Oregano, basil, sage, rosemary and savory would be suitable.

I like to make the quiche with a mix of wholegrain spelt flour and amaranth flour. If you don’t have amaranth flour, you can replace it with more spelt flour or just any other kind of flour. Of course, you can also make your quiche with wheat flour.

Make a dough with 2 tbsp of the mash you’ve prepared with the hazelnuts and sunflower seeds, 1 tbsp oil, a pinch of salt and 150 ml water.

Cut the vegetables into small pieces and turn them in 1 tbsp of oil and a pinch of salt. Afterwards, you can put the dough on a round baking tin of 22 cm in diameter covered with baking-paper. Add first the mash of hazelnuts and sunflower seeds and then the vegetables.

Now you can sprinkle some more Italian spices on your quiche and bake it in the oven at 170 °C for approximately 40 minutes.



plant-based (vegan), soy-free, lactose-free, wholegrain

6 servings

Preparation time:

Level of difficulty: easy


  • 150 g/5.3 wholegrain spelt flour (see alternatives above)
  • 100 g/3.5 oz amaranth flour (see alternatives above)
  • 3 tbsp hazelnuts
  • 3 tbsp sunflower seeds
  • 2 tbsp olive oil
  • vegetables (eg. 2 carrots and 1 zucchini)
  • Italian spices, pepper


Put the hazelnuts and the sunflower seeds in a high vessel and cover them slightly with water. After half an hour, add some salt, Italian spices as well as pepper and blend it well. Knead a dough with 2 tbsp of this mixture, the flour, 1 tbsp olive oil, a pinch of salt and 150 ml water. Grease a round cake tin of 22 cm in diameter or cover it with baking-paper before pouring the dough. Pour the prepared mixture of hazelnuts and sunflower seeds on. The vegetables should be cut into small pieces. Turn them in oil and a pinch of salt. Then, pour them on your quiche and sprinkle some more Italian spices on it. The quiche should bake in the oven for approximately 40 minutes at 170C/338F.

Doesn’t this quiche look perfect for being einjoyed at a sunny place outside?

Here is the recipe as a PDF for download:

Download the PDF Recipe

Who has tried this amazing basic recipe for vegan vegetable quiches?
Which sweet or savoury toppings do you prefer for your quiches?

Kind regards


P.S. We would be glad if you share the recipe on social media in case you like it.

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