Are you looking for a crowd-pleasing dish to impress at your next brunch event or simply craving a delicious homemade meal? Look no further than this delightful Carrot Tops Pesto & Broccoli Coconut Cream Vegan Quiche! Nutritious and packed with vibrant colors, rich flavors, and healthy ingredients, this easy dairy-free, vegan and zero-waste recipe can be easily be adjusted depending on what you have in your fridge. Easily gluten-free, it will quickly become one of your favorite go-to recipes!
Jump to RecipeWhy choose a vegan quiche?
I’ve been trying to cut out dairy lately and follow the low glycemic and gluten-free diet advised by my doctor. As I am vegetarian, the change has been difficult as it basically meant for me to go vegan. But it has challenged me to go out of my comfort zone in the kitchen and I’ve been loving it! For this quiche recipe, I decided to go entirely vegan and using no eggs as I eat a lot of them daily already. Although the flour used here is not gluten-free, feel free to use one that is naturally gluten-free, such as buckwheat flour. I wouldn’t recommend almond flour or chickpea flour, as I’ve found them to be “too crumbly” and they don’t hold as well. I personnally used wholegrain flour, as my doctor advised me to gravitate towards wholegrain flours if I was going to use flour with gluten!
The difficulty of this recipe was curating a vegan quiche crust recipe without butter. I am so happy to share with you my vegan crust recipe as it is absolutely delicious, crumbly and has that buttery feeling 🙂 This plant-based recipe doesn’t compromise on taste or texture and is dairy-free!
A versatile recipe : Vegan quiche for every occasion and all ingredients
This vegan quiche recipe is perfect for every occasion and adaptable to a variety of ingredients. Whether you’re hosting a brunch, planning a cozy dinner, or simply exploring creative plant-based cooking, this recipe offers endless possibilities. But you are also free to customize with whatever you have lying around in the fridge 🙂 Don’t hesitate to use whatever leftovers you have and throw them on! Embrace the freedom to customize with your favorite vegetables, herbs, and vegan cheeses, making each quiche unique. I assure you that this recipe promises satisfaction, no matter the ingredients at hand.
For example, I used leftover ingredients I had from a dinner I hosted! I had leftover oven roasted broccoli on a cream of coconut and almond butter, and some carrot tops, pistachio and fresh chili pepper pesto. I spread the carrot tops pesto at the bottom of my prebaked vegan quiche crust, and poured the mixed broccoli with the coconut and almond butter cream over. I let it cook for around 15 to 20 minutes at 180°C ventilation! You can honestly add anything you have laying around but just make sure to not put ingredients susceptible to burn on top. For example, I put my pesto at the bottom because it was more likely to burn!
Nutritious, healthy and sustainable : zero-waste vegan quiche
The combination of fresh carrot tops pesto, creamy coconut, and deliciously roasted broccoli creates an original burst of flavors in every bite! Packed with nutrient-rich ingredients, this quiche is as healthy as it is delicious.
My carrot tops pesto recipe is a great example of zero-waste cooking made easy and being budget-friendly. By valuing ingredients fully, reducing waste, and maximizing flavor and nutrients, you become not only more sustainable in the kitchen but you also lower your monthly food budget! By incorporating zero waste habits into meals, such as buying local, reducing packaging, and meal planning, you promote sustainability daily. Try this budget-friendly approach and start turning overlooked ingredients into culinary delights, all the while reducing your carbon footprint!
How to make this dairy-free vegan quiche?
Carrot Tops Pesto and Broccoli & Coconut Cream Vegan quiche
Difficulty: Easy4
servings20
minutes40
minutes1
hourAre you looking for a crowd-pleasing dish to impress at your next brunch event, or simply craving a delicious homemade meal? Look no further than this delightful Carrot Tops Pesto & Broccoli Coconut Cream Vegan Quiche! Nutritious and packed with vibrant colors, rich flavors, and healthy ingredients, this easy dairy-free, vegan and zero-waste recipe can be adjusted depending on what you have in your fridge. Easily gluten-free, it will quickly become one of your favorite go-to recipes!
Ingredients
- For the crust
200 grams (1 3/4 cup) wholewheat flour, or any naturally gluten-free flour (except almond flour or chickpea flour)
60 ml (4 tablespoons) olive oil
60 ml (4 tablespoons) cold water
A pinch of salt
- For the filling
1 whole broccoli roasted in the oven
45 ml (3 tablespoons) almond butter
500 ml (2 cups) coconut cream
Salt & pepper to taste
Nutmeg
- For the carrot tops pesto
Refer to the recipe card below this one
Directions
- Prepare the filling
- Preheat your oven to 190°C (375°F).
- Roast your entire broccoli (or cut it in small pieces to cook it faster) coated in olive oil for around 20 minutes (or until fork tender)
- In a mixer, combine your coconut cream, almond butter, nutmeg, salt and pepper, and roasted broccoli.
- Prepare the carrot tops pesto
- Refer to the recipe card below
- Prepare the crust
- Turn your oven on at 180°C (356°F) on fan oven mode.
- In a bowl, combine the flour and salt.
- Add the cold water and olive oil and form the dough with your hands.
- Roll it out on a baking sheet as it will be quite sticky, and add it to your quiche pan.
- Pierce the bottom a couple of times with a fork and pre bake it for around 5 minutes.
- Assemble, bake and enjoy!
- Coat generously the bottom of your quiche with your carrot tops, pistachio and fresh chili pesto.
- Add your coconut cream and broccoli mixture on top.
- Bake for 15 to 20 minutes, or until the crust is golden brown.
- Allow the quiche to cool slightly before slicing and serving.
- Enjoy during a fun brunch or a cosy dinner!
Notes
- Don’t hesitate to use leftovers you may have as toppings. Be creative!
Carrot Tops, Pistachio and Fresh Chili Pesto
Course: Breakfast, Lunch, DinnerCuisine: Italian, zero waste, sustainable, healthyDifficulty: Easy8
servings10
minutesAre you looking to add a burst of flavor, health and nutrition to your meals while also embracing sustainable cooking practices? Look no further than my carrot tops pesto! Not only is it creamy, nutritious, and easy to whip up, it also checks all the boxes for zero waste and sustainable cooking. Add this versatile sauce to any dish and keep it stored in your fridge for up to two weeks!
Ingredients
Fresh carrot tops from 10 small carrots, thoroughly washed and pat dried
4 garlic cloves
90 ml (6 tbsps) olive oil
100 ml (2/5 cups) of water
- Optional
1/2 fresh chili pepper
50 grams (1/3 cup) pistachio nuts
Directions
- On medium heat, add 30 ml (2 tbsps) of olive oil to a pan. Add 4 peeled and crushed garlic cloves. Let the oil infuse and be careful to not let the garlic burn.
- When the garlic is goldened, let the oil cool down.
- Add carrot tops (with the stems), garlic cloves and their oil, salt and pepper and 100 ml of water to a food processor. This is the step where I added my pistachios and fresh chili pepper.
- As it’s blending, slowly drizzle into the food processor the rest of your olive oil. Blend until smooth.
- Adjust water and oil to desired consistency, and salt and pepper to taste.
- Add it to your salads, pasta, quiche, tacos, roasted sweet potatoes, … and enjoy this healthy and nutritious zero-waste pesto!
Notes
- Note : Store in a sealed jar and cover the top of your pesto with olive oil. If you make sure it’s properly sealed and oil covered, it can be kept at the refrigerator for up to two weeks.