Vegetable Rose Quiche | Vegan

I know, isn’t she beautiful? I made her all by myself and she is delicious too, I named her Vegetable Rose Quiche (I’m not very good at coming up with creative names for dishes, sorry).

Apart from the assembling part, its a very straight forward and quick recipe. Just throw some stuff into the food processor, bake and repeat. Lets get started!


I used a 24cm spring form.


for the crust:

  • 2 tbsp ground flaxseed + 4 tbsp water
  • 1 c sunflower seeds
  • 1 c oats
  • 2 tbsp herbs de provence
  • 1 1/2 tbsp psyllium husk
  • 4 tbsp water
  • salt pepper

for the filling:

  • 350g firm tofu
  • 2 large cloves of garlic
  • 1/4 c sun dried tomatoes
  • 2 tbsp nutritional yeast
  • juice of half a lemon
  • 3-4 tbsp almond milk
  • 2 tbsp herbs of choice (I used parsley, basil and chives)
  • 1 small zucchini
  • 4 carrots
  • 1/2 celeriac
  • 3/4 beetroot
  • 2 tbsp oil


Preheat the oven to 175C. Mix the flaxseeds with the water and set aside until a gel forms. Next wrap the tofu in a clean kitchen towel, place in a flat dish and weigh down with some heavy books. This will drain the tofu from any excess liquid.

Then place the sunflower seeds and the oats into a food processor and process until they form a flour. Next add the remaining dry ingredients and pulse a few times so everything is well combined. Finally add the flaxseeds and the water and process until a crumbly dough forms. Transfer the dough into the springform and spread out evenly on the bottom and about 1-2 cms up on the sides. Bake for about 15 mins.

While the crust is baking add all the ingredients for the filling except for the zucchini, celeriac, carrots, beetroot and oil into the food processor and process until a smooth batter forms. Next cut the vegetables into thin and about 1 1/2 wide strips.

When the crust has baked for 15 mins, let it cool down a little bit then add the batter. Turn the oven up to 190C. Now its time to assemble the vegetables. Find the exact center of the quiche and take your first vegetable strip, roll it up and press it down into the batter. Now wrap the next vegetable strip around the first one, press down and continue until the whole quiche is covered in vegetable strips. Finally brush with some oil and bake for 15-20 mins.


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  • Reply foodbycamilla February 3, 2016 at 5:18 pm

    Beautiful! This looks so delicious 🙂

  • Reply Fortnightly Recipe February 3, 2016 at 7:59 pm

    Wow… That is beautiful!

  • Reply thecakearchitect February 4, 2016 at 11:42 am

    This is absolutely gorgeous! Looks delicious! 🙂

  • Reply flavors of Art February 15, 2016 at 10:37 am

    Does this taste as beautiful as it looks?

  • Reply ido April 18, 2016 at 3:04 am

    Wowee! Were your herbs dried or fresh? This is beautiful 🙂

    • Reply aboutthatfood April 20, 2016 at 9:00 pm

      I use dry, but of course fresh ones work as well!

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