I’m Holly Dyson + welcome. I provide plant-based catering for events and retreats in the Byron Bay region & beyond. Please visit ‘Work with me” for more information. I also upload delicious plant-based recipes.

Enjoy xx

Vegetable quiche

Vegetable quiche




1 flax egg (1tbsp ground flax seeds mixed with 3 tbsp water)

1 cup ground almonds 

1 cup gluten-free oat flour 

2 tsp Italian herb mix 

1/2 tsp sea salt 

1/4 tsp black pepper

1 tbsp olive oil

1-2 tbsp cold water 


1 cup chickpeas flour 

1/4 cup nutritional yeast 

1 tsp salt 

1/2 tsp pepper

1/2 tsp oregano 

1 tsp baking powder 

1 1/2 cups water 

1 yellow onion 

4 cloves garlic 

1 medium sized leak 

2 portobello mushrooms (2 cups cut up) - you can use any kind of mushroom

1 cup broccoli florets 


Mix the flax egg together and place in the fridge until use. 

Add the oats to the food processor and blitz until it resembles flour consistency. 

Add in the almond flour, herbs, salt and pepper and blitz to combine. 

Pour in the flax egg, oil and 1 tbsp water. 

Pulse to combine, the mixture should stick together with your fingers. If it still feels a little dry add in the other tbsp water and pulse to combine. 

Line a tart pan with oil. 

Pre-heat oven to 107 degreesC

Tip mixture into pan and start spreading the dough out with your fingers, starting in the middle and working your way to the edges and up the side of the pan pressing down firmly so the dough stick together and pressing into the corners. 

Poke little holes with a fork along the base. 

Place base in the oven for 15-17 mins, until golden crispy.

When this is baking you can prepare the filling. 

For the filling; 

Sieve the chickpea flour into a large bowl. Add in the rest of the dry ingredients and mix together. Pour in the water and whisk until smooth. Allow mixture to rest while you prepare the vegetables. 

Cut up the onion, garlic and rest of the vegetables small. 

Add 1 tsp olive oil to a frying pan on med0low heat. 

Add in onions with a pinch of salt to help break them down. 

Once they start to look translucent, add in garlic and leak. 

Sauté for a few minutes until adding the mushroom and broccoli. Adding a pinch of salt and pepper to season. 

Once cooked add the vegetables into the chickpea flour mixture and stir to combine. 

Add the filling into your base evenly distributing. 

Place back in the oven for 22-25 minutes. Use a knife to poke to see if it comes out clean. it may need a couple more minutes depending on oven temperatures. 

Allow to cool before serving, as this helps the filling set. 



*You can really vary with what vegetables and spices you use. you can really throw in any vegetables you have in your kitsch at the time… you can't go wrong! ;) 



Green pasta salad (oil-free)

Green pasta salad (oil-free)