Quiche Provençale

by Edward Daniel
Caption of Quiche Provencale. Image by Edward Daniel (c).

Quiche Provençale rustic look and taste too. It makes for a wonderful picnic addition too. This gluten-free version of Quiche Provençale uses a combination of flours which lifts this quiche.

Caption of Quiche Provencale. Image by Edward Daniel (c).
Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Pastry
  • Dry ingredients
  • 85g chick pea flour
  • 50g buckwheat groats
  • 60g millet
  • 25g oats
  • 25g flaxseeds
  • 1tsp unrefined cane sugar
  • Pinch of salt
  • 50g tapioca
  • 1tsp bicarbonate of soda
  • Wet ingredients
  • 40g olive oil
  • 100ml filtered water
  • ½ lemon, juice
  • Filling
  • 100g oats
  • 400ml filtered water
  • 2tsp agar agar
  • 2 shallots
  • 1tbs olive oil
  • pinch of salt
  • 2 cloves of garlic, chopped
  • 300g variety tomatoes
  • 15g nutritional yeast


  1. Make the dough my placing the buckwheat, millet, oats, flaxseeds, salt and sugar into a high-speed blender and blend until fine. Place in a large mixing bowl with chick pea flour, tapioca and bicarbonate of soda. Then add the wet ingredients, the water, oil and lemon juice. Mix well. Leave to rest for about 20 minutes.
  2. Preheat oven to 180 degrees Celsius or if a convection oven to 160 degrees Celsius.
  3. Line a 9-inch flan tray with olive oil.
  4. Roll the dough by placing between two sheets of parchment paper and roll into a circle and slide into the flat dish and press around with the fingers. Prick the dough with a fork. Bake in the oven for 10 minutes and set to one side.
  5. For the filling, place the almonds with water, agar agar and salt in a high-speed blender to form a cream. Blend until fine. Transfer to a sauce pan and over a light heat. Gently stir until it starts to thicken. Set to one side.
  6. Sauté the onion in olive oil until translucent. Add in the garlic and 10g of nutritional yeast to the cream. Stir and pour onto the base of the flan.
  7. Slice and litter the tomatoes evenly on top and back in the oven for about 25 minutes. After 20 minutes sprinkle the nutritional yeast.
  8. Remove from the oven and set to one side at room temperature.
  9. Serve at room temperature.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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