Sunflower Seed Vegetable Quiche

Oil free, grain free, gluten free, soy free, nut free, dairy free and egg free, this fluffy, light and satisfying sunflower seed vegetable quiche makes a perfect meal eaten with salad or steamed vegetables.

Makes One Quiche



  • 60 g + 110 g sunflower seeds
  • 110 ml water
  • 195 g tapioca flour


  • 1 tsp Himalayan salt
  • 1 tbsp garlic powder
  • 40 ml lemon juice
  • 50 g leek
  • 60 g broccoli florets
  • 90 g chestnut mushrooms
  • 175 g sunflower seeds
  • 470 ml water


In a food processor or high speed blender, process 110 g sunflower seeds with the tapioca into a flour. Transfer to a bowl.

Blend 60 g sunflower seeds with 110 ml water until the seeds have started to release their oil and a thick cream has formed.

Add to the bowl and mix or knead together to create a dough. Roll out or press into a 25 cm flan dish. Bake at 180°C for 20 minutes.

Blend 175 g sunflower seeds with 470 ml water until smooth and set aside.

Slice the broccoli, leek and mushrooms, add them to a bowl and dress them with the garlic powder, salt and lemon juice and then mix with the sunflower seed milk.

Pour into the cooked base and bake at 180° for 30 minutes.