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Shepherd’s Quiche- Vegan Mashup Recipe

A Shepherd’s Quiche is a vegan egg tart with a fluffy mashed potato topping! It’s an ideal savory breakfast or no-meat-and-potatoes dinner. You feel fancy making it, but the method is so simple and the result is egg-squisite! 

This recipe was born from a bag of soon-to-be-forgotten taters and an open pack of tofu. Since I’d be away from home the next day, the ingredients needed to join forces to fight food waste. That night, the kitchen whirred, buzzed, blended, smashed, sizzled, and, well, “cooked.”

You can substitute the kale for spinach, chard, or collard greens. Or mix and match your favorite vegetables. The fennel seed is optional, but always adds a complimentary sausage flavor. I don’t specify the varieties of certain ingredients, such as onion, mustard, vinegar, et cetera. It’s unnecessary and limiting, unless you’re serving Gordan Ramsay. This recipe is not picky, although it has a pretentious air;)

Shepherd’s Quiche- Vegan Mashup

Yield: 1 9-inch pie, serves 6-8 people

For the quiche base:
  • 2 garlic cloves
  • 1/2 onion, any color
  • 2 cups (120g) kale
  • 1 tbsp red wine vinegar
  • 1/2 cup (60g) chickpea flour
  • 1/3 cup (40mL) water or veggie stock
  • Spices: 2 tsp kala namak/black salt, 1 tbsp oregano, 1 tsp fennel seeds, 1 tsp white/black pepper, 1 tsp turmeric
  • 10 oz. (240g) firm tofu
  • 3 tbsp (15g) nutritional yeast
  • 1 tbsp (10g) mustard, any kind
  1. Preheat oven to 375F.
  2. Sautee the garlic and onion in a vinegar-swirled skillet. Add kale, cover, and cook over medium-low heat.
  3. While the kale wilts, whisk together chickpea flour, water, and spices in a large bowl.
  4. Blend tofu, nooch, and mustard. If the mixture is too thick, add a splash of water or soy sauce.
  5. Pour tofu puree into chickpea batter. Mix well. Stir in the kale. It’s okay if you had to set the greens aside and they cooled down a bit.
  6. Smooth quiche creation into a 9-inch pie pan that has been lined with parchment paper or is silicone.
  7. Bake for 30-35 minutes.
For the mash topping:
  • 3 fist-sized (300g) potatoes
  • 1 cup (85g) cauliflower
  • Splash of veggie stock
  • 1 tbsp (5g) nutritional yeast
  • Hefty amount of salt/pepper/garlic powder
  1. While quiche is baking, cube and boil the potatoes for 15 minutes.
  2. Add the cauliflower in the last 3 minutes of boiling to soften it.
  3. Drain the white veggies and add to a food processor with remaining ingredients.
  4. Blend until you have attained uniform mashy taters.
  5. Spoon and spread the mashed potatoes onto the quiche. Garnish if you want, then serve. Leftovers must be covered and refrigerated.

Key Health Benefits: High Protein, Gluten-Free, High in Vitamin B12, Niacin, and Iron. No sugar, no oil!


Fellow Frenchies, do not get mad at me. Experimentation can and should be fun! Plus, Parisian cuisine is too animal-based. Let’s make it animal-friendly!

Best Dishes,

The Hippie Happy Foodist™

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The Hippie Happy Foodist