One Serves All: The Quiche For Both Vegan and Omnivore

I challenged myself today: I wanted to create a quiche that lived up to my vegan standards (am testing vegan eating this week), but satisfy my boyfriend’s meat- and cheese-loving tummy all the same. Solution: A combination of the two! Yeah, it’s not rocket science, but the result not only tasted swell, it looked so pretty:


This is great for everyone who is not only cooking for themselves,  but still wants to incorporate healthier eating into their life-style! One half is filled with bacon dices, leek, and topped off with cheese, the other half is filled with roasted walnuts, leek, and topped off with tomatoes. Both yummy (at least according to my boyfriend), and, with a wheat-gluten-free and vegan crust! It was so amazing we actually finished off the entire thing for dinner. THE ENTIRE QUICHE! Yes, it’s that kind of dish…one of those you can’t bear to stop eating until it’s all in your overly filled stomach, and you feel way too full but are guiltily grinning into your imagined double chin.

The One-Serves-All Quiche


(makes one quiche)

for the crust:

  • 230g whole-spelt flour (1 3/4 cups)
  • 1 tsp. salt
  • 1 – 1 1/2 Tbs. olive oil, cooled down in the freezer
  • 125 ml cold water
  • 1/4 tsp. coriander
  • 1/2 tsp. baking powder

IMG_0647 IMG_0648

for the vegan filling:

  • 2 tomatoes
  • 1/2 leek, sliced
  • 2 Tbs. chopped and roasted walnuts

If you are making a quiche wholly vegan, simply double the amount!


for the cream:

  • 250ml soy cream
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • 1/2 tsp. pepper

for the non-vegan filling:

  • diced bacon, roasted
  • 1/2 leek, sliced
  • grated cheese


1. Prepare the dough by first mixing and then kneading all the ingredients to make  smooth dough. Roll out using a rolling pin, and then press into a quiche tin. Using a fork, puncture the dough (prevents airbubbles).


2. Mix together the ingredients for the cream, and preheat the oven to 200°C. Spread out about 2 Tbs. of the cream on top of the dough.


3. On one half, spread out half of the roasted walnuts, on the other half, spread out the diced bacon.


4. On top, spread out the leek. Make sure you remember which half is which! Then add the tomatoes on the walnut-half, and pour the cream over both halves. Spread out the other half of the walnuts on the tomatoes, and the cheese on the bacon half.




5. Bake for 15-20 minutes.


So, those of you who struggle to fix something for both your (vegan/vegetarian) self and your meat-eating better half: this is the dish for you! You’re welcome! 🙂


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