This recipe works! By all means use your own pastry (I did), or add veggies your family loves/leave out what you hate but - and this is a huge but - you MUST use the chickpea flour (aka gram flour). Unless you do this you won't get an egg substitute batter. One other idea is to make it as a pastry-free frittata - I love those. In other words, just the innards. Watch the timing carefully in the oven (test a little more frequently with the skewer) but I've often done quiches this way. Or - one of our favourites - use filo pastry and line muffin trays with it to make individual quiches (or individual frittatas - terrific picnic food!) http://www.theveganhousehold.com/mains/the-gourmet-vegan-cant-tell-the-difference-quiche/ You'll see it uses roast cauli - I love that idea. Particularly roasted with garlic salt/powder sprinkled on it.