This is really a hash together of two other recipes, but it's so yummy I have to share.
The chick cheez is from Joanne Stepanik's Uncheese book, and just gives the zing this recipe needs, the base quiche recipe is from Vegan with a Vengeance by Chandra Moskowitz, and was just too bland for me (though it warns it's a bland one)
To make up, take one recipe of
2 cups cooked chickpeas
3 tbs nutritional yeast
2 tbs tahini (or raw cashew butter)
2 tbs fresh lemon juice (or white wine vinegar)
1 ½ tbs light or chickpea miso
1-2 tbs extra-virgin olive oil
1 tsp onion powder
¾ tsp salt
½ tsp paprika
¼ tsp garlic powder
¼ tsp dry mustard
Combine all ingredients in a food processor and whiz into a smooth paste.
Chill several hours before serving to allow flavours to blend. (You can omit this part it doesn't matter when you are cooking the quiche)
Note: I have made the chick cheez without tahini, paprika, replaced the garlic with garlic oil and used stronger miso without any problems, so the recipe is pretty forgiving.
Add to this -
1 small onion, chopped
1/2 head of broccoli chopped
1 1/2 carrots grated
2 Tbps chopped chives (optional - just if you have them)
1/4 cup bread crumbs, wholemeal for preference.
1/4 cup water
1 tsp Massel chicken style stock
Fresh ground black pepper
Mix the Chick Cheez and vege mix together and press into a greased quiche pan and cover with tin foil, cook 180c in a preheated oven for 30-45 mins, and then uncover and cook a further 15 mins or until golden on top and looks cooked.
I have yet to try it, but I think you could use any combo of quiche type veges - courgettes, tomatoes, potato, whatever you have on hand.