Vegan Ackee Quiche

I grew up enjoying ackee and saltfish and since changing my diet, I have learned how to cook ackee without saltfish, like my and Jamaican Ackee Pizza recipes. Ackee is so versatile due to it's delicate it makes the perfect vegan egg replacement for making quiche.

What Is Ackee?

Ackee is a fruit that is popular in Jamaica, actually being the native fruit of the island. Although it is not a native fruit, it was brought there from West Africa in the 18th Century, probably on the slave ships.

It has since been enjoyed in the island especially paired with saltfish to make the flavorful national dish called, 'ackee and saltfish.'

Ackee is a member of the soapberry family, like longan berry and lychee. The pinkish red-skinned fruit has yellow flesh attached to glossy black seeds. The creamy yellow flash is the only edible part of the ackee, the seed and membrane are highly toxic.

The fruit must naturally ripen on the tree and split open exposing the yellow flesh clinging to the black seeds before it can be eaten. For this reason, only canned ackees are allowed on the USA market.

Ackee has a lot of protein, essential fatty acids, zinc, and vitamin A. 

What Does Ackee Taste Like?

Ackee, when cooked, looks a lot like scrambled eggs, it is creamy with a bland flavor. For that reason, ackee is usually cooked with seasonings like onion, garlic, Scotch Bonnet Pepper, scallion, and thyme. Ackee can also be eaten raw but it is not as flavorful. 

The fact that cooked ackee looks like a scrambled egg, I decided to make a vegan quiche recipe, the result was amazing. Chickpea flour combined with water made the perfect gluten-free vegan batter. I also added nutritional yeast flakes for a cheesy flavor.

The batter was baked in muffin pans for the cutest, mini quiche or vegan breakfast muffin. They are perfect to serve for the holiday such as Easter, Mother's Day Brunch or a grab and go breakfast. You can also try my other delicious Easy Vegan Quiche recipe. 

How To Make Vegan Ackee Quiche?

Preheat oven 400 degrees F. Prepare a 6 cavity muffin pan with cooking spray or muffin liners, set aside. Make a batch of and set aside.

In a large bowl, mix chickpea flour, nutritional yeast flakes, salt and water into a smooth batter. Add cooked ackee and stir. Spoon mixture into prepared muffin pan and bake for 30 minutes.

Transfer muffin pan to a cooling rack. Serve on a plate, garnish with chopped tomatoes, avocado, and cilantro.

For Other Muffin Ideas Try

• Potato And Peas Samosa Muffins
• Blueberry Vegan Cheesecake
• Hummingbird Muffins