To make the crust
Lightly grease a non-stick baking tray with olive oil or coconut oil.
Prepare the crust mixture by combining the ingredients together in a bowl until the mixture is a sticky consistency between your fingers. Set aside for a few minutes.
Start to press the crust mixture into the pan and up the sides or shape the mixture into patties and form a lip around the edges to hold in the filling. Use a fork to poke a few air holes in it.
Set the oven to around 190°C/375°F/gas mark 5 or for 15-20 minutes until it is golden, and it feels firm to touch. Set aside and let it cool.
To make the filling
Finely chop the red pepper, onion and the broccoli florets. Bake them in the oven with 1 teaspoon of oil and a pinch of sea salt for 10–15 minutes until tender and slightly golden. Set aside until you make the rest of the filling.
Mix the chickpea flour with 500 ml of water until it is mixed well together.
Combine the rest of the ingredients in the vegetable stock water – the sage, oregano, nutritional yeast flakes, turmeric, parsley, sea salt and pepper, and then combine the chickpea flour mix with it.
Stir and gently simmer for a few minutes until the mixture thickens and becomes creamy in texture. Then add the vegetables into the mixture, stir it all together.
Pour it onto the prepared crust base, put on the tomatoes and bake for 20 minutes until golden brown.
Paste over a little coconut oil or vegan butter over the crust and bake for a few more minutes until the crust is golden.
Serve and enjoy!
Tip: You could either slice the tomatoes to put inside the quiche mixture, or slice them on top.