The Gourmet Vegan “Can’t tell the difference” Quiche

Called the “Can’t tell the difference” quiche because this is indeed as close in both taste and texture as a dairy based quiche. I have never missed eggs, in fact, even before becoming vegan they were something i ate very infrequently, but I did miss the light and fluffy texture of a quiche.

Making this quiche was not something I had been planning on doing. I had not been working for weeks experimenting and this quiche is only in existence by chance because I happened to change channels on the TV by accident. As I flicked over, a programme on Burmese cooking was just finishing, but i happened to catch the last recipe. It was a recipe for Chickpea Tofu.

Never having heard of Chickpea Tofu, I reached straight for my tablet and googled it. What I found was the most incredible recipe by Cate at Girl Cooks World. I made her recipe (great in a stir-fry) and started to think about the process of making the dish which calls for mixing chickpea flour with water to form a thick and glossy mix and allowing to cool. Being inquisitive as I am, I started to think if there were other uses for this mixture and this led me to stage 2 of the making of my quiche.

Still researching Chickpea Tofu I then came across another recipe on the website I-40 Kitchen, and a posting by Vegan MoFo – Chick-Fu Reloaded. Reading through this post there was a mention of the writer liking to use this mixture in quiches, and being a huge lover of quiche, this was what caught my eye. I tried to use the original recipe as a base for a quiche but it just didn’t seem to work, there was something missing, the taste, texture, there was just something not quite right.

I went back to the drawing board with all the ideas from these other wonderful writers, played with the recipe a little, added other textures and flavours and finally came up with what I am sure you will agree is the most wonderful “can’t tell the difference” quiche.