Purple Sprouting Broccoli and Leek Quiche

This flavourful quiche is packed with purple sprouting broccoli, tender leeks, sweet onion and aromatic rosemary, encased in a chickpea ‘custard’, and a crisp vegan pastry. Perfect served with a simple salad or a side of vegetables.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6 people


For the pastry

  • 1 cup chickpea flour
  • 1 cup ground almonds
  • 1 tbsp nutritional yeast
  • A pinch of salt and pepper
  • 1/3 cup coconut oil, melted
  • 1/4 cup filtered water

For the filling

  • 1 1/2 cups chickpea flour
  • 2 tbsp nutritional yeast
  • 100g purple sprouting broccoli, tough ends discarded
  • 1 clove of garlic, thinly sliced
  • 1 small white onion, thinly sliced
  • 1 tbsp coconut oil
  • 1 cup filtered water
  • 2 tsp fresh rosemary, finely chopped
  • 1 medium leek, sliced
  • A generous pinch of salt and pepper


  • Preheat the oven to 180 °C/ 160°C/ for fan assisted oven.
  • To prepare the pastry, add the ground almonds, chickpea flour, nutritional yeast, salt and pepper to a mixing bowl. Stir to combine.
  • Add the melted coconut oil and rub the mixture together with your fingers.
  • Slowly drizzle in the water a little at a time, kneading until well combined and a dough forms. Add more or less water as required to get a dough consistency.
  • Press the dough into the base and sides of a 7-inch loose bottom tart tin, so that it is an even thickness.
  • Transfer to the oven to bake for 10 minutes whilst you prepare the filling.
  • Add the chickpea flour, salt and pepper, and nutritional yeast to a mixing bowl. Stir well to combine.
  • Add the water and whisk together until smooth. Set aside.
  • Melt the coconut oil in a frying pan over a low/ medium heat. Add the broccoli, leek, onion, rosemary and garlic. Sweat gently for 6-7 minutes to soften.
  • Spoon the vegetable mixture into the base of the part cooked pastry case. Pour over the chickpea custard so that everything is covered in an even layer.
  • Transfer to the oven and bake for 25 minutes until cooked through and golden brown. Set aside to cool a little before serving.


CNM recommends the use of organic ingredients. Allergens: Nuts (almonds)
Recipe by Emma Carter for the CNM Natural Chef Diploma Course