Vegan quiche tarts with wild garlic

Vegan quiche tarts with wild garlic

vegan quiche tarts baked close up

Come on dear Sun, show your face again pleeeeaassseee! After some short lived (3 days!) summer-like weather, we are back to ‘way too chilly for May’ again. I now understand why the British spend so much time discussing weather. It’s because it always keeps you on your toes. As soon as you’ve unpacked all your summer clothes again, you’ll need your winter parka again, no doubt!

So while the weather is way too cold for a picnic, let’s practise making come picnic-appropriate food so that we are ready when the sun graces us with its presence again. As for the rest of the world readers, I know, I know, these are very British problems indeed, but this stuff is real…Sun is life.

My today’s offering to you is a tray of vegan quiches with wild garlic. They can be made into one large vegan quiche, of course, but as I have a penchant for small things, I made several small ones instead.

The filling is made with wild garlic that I picked in the Wye valley over the weekend. I put it in a glass of water and into the fridge and it kept well for 3 days, so don’t worry if you pick more than you can immediately use up. If you are not into foraging, you can always make the filling with garlic cloves and a bunch of herbs (fresh basil or mint leaves will work) and some asparagus as it’s very much in season.

I’m loving foraging for food and I’m planning to school myself on wild mushroom picking so that come autumn, I am ready to pick the nicest and most harmless 😉 mushrooms around. This is where living in a wet climate pays off.

If anyone has recommendations on essential mushroom foraging literature, I’m all ears as I’m well aware that I really need to know what I’m doing. If the blog suddenly grinds to a halt and you hear nothing from me for a while, that probably means that I did not know my mushrooms after all…

vegan quiche tarts ingredients

vegan quiche tarts pastry

vegan quiche tarts prep

vegan quiche tarts baked

vegan quiche tarts salad

40 min
40 min
40 min
40 min

  • 240 g / 2 cups all purpose flour
  • ½ tsp fine sea salt
  • 6 tbsp mild olive oil or mild coconut oil



  • 10 ml / 2 tsp olive oil
  • 4 spring onions, sliced thinly
  • 60 g / 2 oz wild garlic, chopped small
  • 15 g / 0.5 oz fresh basil or mint leaves, chopped small
  • 300 g / 10.5 oz silken tofu (I used Clearspring)
  • zest of 1 lemon + 3 tbsp lemon juice
  • 1 heaped tbsp capers, chopped
  • 2 tbsp nutritional yeast
  • ¼ tsp herbs de provence
  • ¼ tsp nutmeg
  • ¼ tsp fine sea salt, adjust to taste
  • black pepper, to taste
  • 2 tbsp chickpea flour
  • 8 cherry tomatoes, halved
  • 2 tbsp pine nuts, to decorate


  1. Place the flour, salt and xantham gum (if using a gluten-free flour mix that does not contain it already) in a large bowl. Mix well.
  2. Add the oil and incorporate it into the flour with a fork or your fingers until all the flour is coated in oil and resembles little pebbles.
  3. Slowly trickle in some cold water, start with 60 ml / ¼ cup and add more if needed, but proceed with caution, adding a tiny bit at a time.
  4. Bring all the dough together, but do not knead if you are working with gluten flour (overworking the dough will make the pastry tough). Form the dough into a ball and refrigerate for about 30 minutes.
  5. Remove the dough from the fridge and let it sit at room temperature for about 5 minutes.
  6. Divide the dough into 6 parts. Roll each part into a ball, flatten and roll out flat between two sheets of baking paper to prevent sticking. When it comes to gluten-free dough, you may find it easier (I did) to simply mould it to the inside of the tart tins with your fingers.
  7. Line the tart tins with the dough and trim the excess pastry off with a knife. Pierce the dough-lined pastry cases with a fork and refrigerate while the oven is heating up.
  8. Heat up the oven to 160° C / 320° F fan forced (180° C / 355° F no fan) and cut little squares of baking paper a touch bigger than your tart tins.
  9. Remove the dough from the fridge, place a square of baking paper inside each tin and fill with baking beads (or dry beans). Blind bake for 15 minutes.
  10. Carefully remove the beads and the baking paper inserts and return the tins to the oven for another 5 minutes. Remove from the oven and set aside.
  11. Increase the oven temperature to 200° C / 390° F fan forced (or otherwise 220° C / 430° F).


  1. Heat up 2 tsp of olive oil in a medium frying pan.
  2. Once hot, add the sliced spring onions and chopped wild garlic leaves. Fry on a gentle heat until the spring onions become soft and fragrant and the wild garlic leaves wilt, stirring frequently.
  3. Place all the filling ingredients apart from the cherry tomatoes and pine nuts in a food processor. Process until super smooth. Taste and adjust the seasoning to taste.
  4. Fill the pre-baked tart cases with the tofu filling so that the filling is level with the crust.
  5. Stick the tomato halves and pine nuts into each tart.
  6. Bake in a 200° C / 390° F fan forced (220° C / 430° F no fan) oven for about 20 minutes, until the tops are nicely browned. If your oven bakes unevenly (like mine), I recommend rotating the cases after 15 minutes or so.
  7. Remove the tarts from the oven and allow them to cool down completely to give the filling a chance to set fully.

These are the mini tart cases I used.

You can also make one large 26 cm / 10 cm diameter tart instead of 6 small mini tarts, but you’ll need to up the amount of filling by about 50%. Increase the baking time accordingly.

The filling has been roughly adapted from this recipe.

2 g
24 g
3 g
11 g
70 g
*per tart
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7 reviews, 25 comments
I used this for my Christmas meal recipe - I often do a tart instead of the turkey for me. I can't speak to the pastry on this recipe because I just use a shortcrust I've been making for years as I'm not actually vegan, but the quiche filling was insane. So so good. Very lemony - if you're not a fan of lemon, I guess leave out the zest rather than the juice, as I'm imagining the juice does more for the make up of the end result than the zest. But this quiche stole the show. I had the meat eaters asking for slices (I did one big quiche), and all of them requested I do it again. I'm interested to explore different flavours now! This is definitely the best recipe I've tried from this amazing site!
    Thank you so much, Henry. I am delighted to hear that this recipe has gone down so well with you and your guests. With regards to the amount of lemon used - the juice is used for tang so using less would make the filling less sour. The zest is used for fragrance/aroma. Thank you for coming back to review – I really appreciate it. x Ania
Hello. What is the carb number if you do the gluten free flour route? I see the carbs but I'm guessing it is for the regular flour option.
    Hi Tina,
    When I calculate the recipe's nutritional information I only have the option to input one set of values so I go with the gluten version as it's the more popular one. Also, the calculation will depend on the composition of the gluten-free flour mix you are using (they are all different) so I'd encourage you to calculate it yourself (there are free apps like MyFitnessPal out there) if it's something you need to stay within particular targets. Ania
Fabulous recipe! I tried it out first time yesterday, Easter Sunday, and they went so fast that I hid one for me to enjoy later! Enjoyed by vegans and non vegans! Thank you so much.
    Thank you Amanda, I am delighted to hear that these went down so well with everyone, including non-vegans! Hahaha, what a shrewd move to save one for later. x Ania
Hii, do you think this recipe would work with Cashews and Potatoes and a replacement to the Tofu?
We made this last night, and although it was good, I think the tofu was a bit strong for us (we're new to the tofu-wagon!) but I make a delicious cheese sauce with cashews, potatoes and carrots. I wonder if that would work here too? I've never baked it though.
Thanks for the recipe! We can't wait to try again!
    Hi Gracie,
    Yes, I do think so, a mixture of both sounds great. I do use cashews in dessert baking (like in this and that dessert, for example) and it works really well so it will totally work in savoury context too. I assume you used nutritional yeast, wild garlic, etc. in the tofu version - it's these additions that conceal tofu's flavour (I am not keen on it myself if I can taste it). x Ania
I'm catering a lunch for a friend's intimate afternoon wedding, and these tarts will be a delightful complement to the spread. Thanks for the great recipe!
    My pleasure and I hope they will go down well. Ania
If you were making this a part of a buffet, could it be made the day before successfully?
    Hi Jackie,
    Yes, I suspect so. Absolutely! Ania
Ian Wilson:
You wouldn't get wild garlic where I live 'down under'- recently no rain for 4 months! Used normal garlic. I thought it might be a bit short of texture so added some corn kernels. My 26cm loose bottomed tart tin is fairly deep so I had to double the recipe to fill it and cook getting on for an hour.. The result was very good.
    Hi Ian,
    Great thinking, I am glad to hear that it worked out so well! Ania
Made these recently and they were amazing! A little time consuming to make (mainly cause I'm bad at prep) but so easy and delicious! I could not source the wild garlic here so used fresh garlic clove but it still turned out really well. Looking forward to making them again and experimenting with different veggie fillings! ♥
    Thanks, Lizzy! I'm delighted to hear that! x Ania
I've never heard of wild garlic. Can you suggest any substitutions? They look delicious.
    Hi Sherrie,
    Sure, you could use a mixture of spinach and maybe some herbs (if you like) - basil, for example? Just make sure to add a clove of garlic to the mixture to compensate for the lack of garlic flavour. Hope that helps! Ania
Kyleigh Anne Malkin:
Do you have to use the pastry right away or can you refrigerate/freeze it for a few days? Which would you recommend?
    I usually use it straight away (or at least on the same day) so I am unsure whether storing it in the fridge / freezer for longer would negatively impact the taste or texture. Ania
Hi, would it be ok to replace the chickpea flour with another type of flour? If so, what would you recommend? Can't wait to start cooking, it looks so delicious x
    Thanks Tahlia,
    I'm really glad to hear you are planning on making this. I haven't tried using a different flour, but I reckon that rice flour would also do well. Hope that helps! Ania
Any idea what could work to replace tofu? I can’t eat it and tarts look sooooo good :)
    Hi Vesta,
    I'm not 100% sure as I haven't tried this, but I reckon cooked and blended millet will also give you a good result or maybe a mixture of millet and cashews. Millet will give you creamy texture and it sets nicely once baked! Hope that helps! Ania
Pollyanna Whitehead:
Such a great recipe!! I made this with peas and fresh garlic because I couldn’t find any wild garlic and it was really tasty. I made a large tart and ended up cooking it for 45 mins. Will definitely be making this again. Thanks 😀
    I'm really glad to hear that!! And thank you for taking the time to leave such a lovely piece of feedback! Ania
Do you think this recipe is freezer friendly ?
Thanks :)
    Yes, I am pretty sure they will freeze well, although they won't be as nice as when eaten fresh, of course. Ania
These look so cute and yummy!
These would be perfect for a work potluck (putting this recipe in my back pocket for later) - Thanks for sharing!
    Thanks, Stef! Hope you'll enjoy them if you decide to make them! Ania
For some reason I don't associate garlic, wild or otherwise, with Britain. Do you think some homesick Roman soldier, or cook, might have planted it as they tramped through the mud and dark woods while dreaming of warmer climes? 😉
    Ha ha! Although actually, wild garlic does like it shady and wet so I reckon it's pretty at home here, as opposed to me! I'm considering moving to a warmer climate again! ;) Ania
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