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Vegan quiche recipe without soy and eggs
This quiche with a decadent pie crust and healthy veggies is a winner in my book. The best part is that it’s soy-free and completely egg-free. You probably know how many eggs a normal quiche contains. Plenty… Most recipes I found online contain 6 large eggs… But not this one. This vegan quiche with a gluten-free pie crust is free of cholesterol and it still tastes heavenly. Don’t believe me? Try it out.
Use your favorite veggies
I’ve used the veggies which you can see in the photo above. I was actually going to use fresh mushrooms as well but then sadly found out that I don’t have any in the fridge. And I didn’t want to use canned ones (or go to the store), that’s why this recipe turned out to be mushroom-free. However, if you love mushrooms (as much as I do) then definitely add them.
If you don’t like any of the veggies which I used, simply leave them out. You can add any of your favorite veggies to your vegan quiche, feel free to experiment.
Gluten-free pie crust
You can use a store-bought pie crust for this recipe but I normally always make all my recipes from scratch. This gluten-free pie crust is very easy to make and most likely much healthier than any store-bought pie crust. It can be easily made nut-free. Check the recipe notes below to find out how.
Amazing for meal prep
The great thing about quiche is that it tastes awesome when it’s warm but also very good when it’s cold. I really don’t know what I prefer more. You can take it to work, uni or school, it’s really great for meal-prep!
The secret ingredient
How to make a vegan quiche which has almost the same texture as regular quiche without eggs? The secret ingredient is chickpea flour, also known as garbanzo bean flour or besan flour. I really like chickpea flour, it’s gluten-free, high in protein and so versatile. I love using it for my gluten-free tortillas which are very popular on my blog.
Also, there is no need to use tofu for this quiche, it turns out amazing without soy! I learned on Mary’s Kitchen blog (https://marystestkitchen.com) that cooking the chickpea batter for 5 minutes will make a difference, tastewise and texturewise. It’s an amazing tip and I am grateful for her inspiration!
This vegan quiche recipe is:
- Plant-based
- Gluten-free
- Egg-free (cholesterol-free)
- Dairy-free
- Soy-free
- Can be made nut-free
- Hearty
- Comforting
- Pretty easy to make
- Perfect for lunch or dinner
- Also great as meal prep
If you give this recipe a try, please leave a comment below and don’t forget to tag @elavegan #elavegan on Instagram or Facebook if you take a picture of your dish.
Vegan Quiche
Ingredients
Pie crust
- 1 cup gluten-free flour (140 g) (*see recipe notes)
- 1/2 cup almond flour (60 g) (*see recipe notes)
- 1 flax egg (1 tbsp ground flax seeds + 3 tbsp water) (*see recipe notes)
- 4 tbsp margarine or vegan butter (56 g)
- 1/3 tsp sea salt
- cold water if needed
Chickpea Batter
- 1 cup chickpea flour (garbanzo bean flour) (120 g)
- 1 cup plant-based milk or water (240 ml)
- 2 cups vegetable broth (480 ml)
- Spice mix: 1/2 tbsp onion powder, 1 tbsp nutritional yeast flakes, 1/2 tsp smoked paprika, 1/2 tsp sea salt, 1/3 tsp black pepper, a pinch of turmeric, pinch of chili powder (optional)
Veggies
- 1/2 onion (chopped)
- 3 cloves garlic (minced)
- 1/2 pepper (chopped)
- 1 cup chopped fresh spinach
- 1 stalk leek
- Pinch of sea salt
- A handful of cherry tomatoes (halved)
- 1 tsp vegetable oil for frying
- Fresh thyme to garnish
- Pinch black salt (optional)
Instructions
Pie Crust
- To make the flax egg, put 1 tbsp ground flax seeds to a small bowl, add 3 tbsp water and mix with a whisk. Set aside for 5 minutes.
- Now transfer all ingredients for the pie crust to a food processor and blend until the dough clumps together. If you don't have a food processor, simply add all ingredients for the pie crust in a bowl and use your hands to knead the dough until it clumps together. If the dough appears too dry add a tiny bit of cold water. With the flour blend which I am using (see recipe notes) no water is needed!
- Roll the dough into a ball, wrap it in plastic wrap and place it into the fridge. Refrigerate for about 30 minutes.
- After 30 minutes, remove the dough from the fridge. Roll it out to fit the bottom of an 8 or 9-inch pie pan. Press it into the pan and about 2 inches (5 cm) up the sides. Put it back into the fridge.
Veggies
- While the dough rests in the fridge, you can prepare the veggies. Heat a little bit of vegetable oil in a saucepan, add the onion and fry over medium heat for about 1 minute. Add garlic, pepper, leek, spinach, and a pinch of salt. Sauté for a few minutes until all the water evaporates. Let cool. If there is still water left, then squeeze it out as much as possible.
- Preheat oven to 430 degrees F (220 degrees C).
Chickpea batter
- In a bowl mix the chickpea flour, 1 cup of plant-based milk or water and the spice mix with a whisk.
- In a saucepan bring two cups of vegetable broth (or water) to a boil. As soon as it boils, slowly pour the chickpea mixture into the broth while stirring.
- Let simmer on low heat for 5-6 minutes and make sure to keep whisking frequently. It will get quite thick which is normal.
Assemble
- Add sautéed veggies into the bottom of the pie pan.
- Now pour in the chickpea batter on top of the veggies and add the halved cherry tomatoes on top.
- Bake in the oven for 25-30 minutes. It's best to let the quiche cool completely (preferably in the fridge) to set. It can be served cold or warm (you can heat it up in the microwave or in the oven). Garnish with fresh thyme leaves or basil and sprinkle a pinch of black salt (kala namak) on top for an eggy taste. Enjoy!
Notes
- I've used the following gluten-free flour mix: 1/2 cup rice flour (80 g) and 1/2 cup tapioca flour (60 g). However, you can use 140 grams (about a cup) of 1 to 1 Bob’s Red Mill baking flour (gluten-free) instead.
- To make the recipe nut-free, you can use ground shredded unsweetened coconut or ground sunflower seeds instead of almond flour.
- You can use ground chia seeds instead of ground flax seeds.
If you are using Pinterest, feel free to pin the following photo:
Alexandra Armeni says
October 28, 2018 at 9:35 amHello Ela and thank you for the recipe! Because of my daughter’s allergies I can’t use vegan butter. Is olive oil a possible choice? Will it work? Thank you very much!
Ela says
October 28, 2018 at 1:39 pmHey Alexandra, I would rather recommend coconut oil since it’s getting hard at cold temperatures and will make the pie crust flaky. Olive oil probably won’t work. 🙂
Much love, Ela
Annemarie van Montfort says
November 21, 2018 at 2:27 amWhat about thinly sliced sweet potatoes layered in the pan and overlapping a little. I have done this and once they cook they fuse and can be cut like pastry.
Ela says
November 21, 2018 at 2:44 amThat’s awesome! 🙂
Leslie says
January 26, 2019 at 4:46 pmIs there another flour I can sub for chick pea flour, with or without gluten?
Ela says
January 26, 2019 at 7:38 pmYou could use polenta (cornflour). It should work the same!
Bianca Zapatka says
October 29, 2018 at 8:17 pmThis vegan quiche looks so delicious, Ela! I love that it’s without tofu ❤️Will definitely try it! ????
Lots of love,
Bianca
Ela says
October 30, 2018 at 1:07 amThank you very much, Bianca! I am glad you like it. ????
Much love, Ela ❤️
Shannon says
October 30, 2018 at 10:59 amCan you freeze this?
Ela says
October 31, 2018 at 6:01 pmYes, that should work without problems. Just make sure to put each piece into a ziplock bag.
Jess @choosingchia says
October 31, 2018 at 5:54 pmThis filling looks epic Ela! I’ve made chicpkpea flour omelettes but love the idea of chickpea base for a quiche!
Ela says
October 31, 2018 at 6:07 pmThank you, Jess! Yes, chickpea flour is amazing, I love using it for so many different recipes. 🙂
Valerie says
November 7, 2018 at 10:41 pmHi! This looks delicious! Do you think I can make it without the pie crust? (More like a Spanish tortilla)
Ela says
November 8, 2018 at 12:50 amNot sure but if you give it a try please report back. 🙂
Cat says
January 29, 2019 at 5:08 pmHi! I made mini quiche cups with no crust and it worked great! I just mixed the veggies into the batter instead of layering them underneath to make sure they wouldn’t fall apart.
Ela says
January 30, 2019 at 3:20 amSounds lovely! Thanks for your feedback, Cat! 🙂
Sonia Gomez says
November 12, 2018 at 1:51 pmHi ???? I just want to thank you for this delicious recipe. I made it yesterday and my family ( they are not vegan like me ) but they loved it. I put the picture on Instagram and I tagged you. Love all your recipes. ????
Ela says
November 12, 2018 at 10:36 pmThat’s wonderful, Sonia! Thanks so much for your great feedback. 🙂
Sonia Gomez says
November 13, 2018 at 4:51 amI’m planing of doing it again but this time as a dessert. Maybe add some maple syrup to the crust and instead of veggies add apples and in the chickpea batter add cinnamon , stevia , brown sugar and maybe decorate it with some pecans ¿what do you think ? ????
Ela says
November 13, 2018 at 1:22 pmHey Sonia, sure you can give it a try. 😀 But you can also check out my apple pie: https://elavegan.com/vegan-apple-pie-streusel-gluten-free/
Happy baking! 🙂
Annemarie van Montfort says
November 21, 2018 at 2:24 amI like your recipe and made it but substituted thinly sliced sweet potatoes for the crust. I thinly sliced them and overlapped them in the pie dish. Once baked they fused together and cut just like pastry.
Ela says
November 21, 2018 at 2:44 amGreat idea! Thanks for sharing. 🙂
Sheree says
December 6, 2018 at 3:38 pmI made this to see if it’s something I want to bring to our family holiday party. Simple enough to follow. And tasted great. The only thing that happened was the garbanzo mixture did not mix with the vegies and i didn’t realize. So, it took longer to bake and was seprated. Next time I will be sure to mix the batter into vegie mixture. Thanks again. It should be a hit at the party.
Ela says
December 6, 2018 at 10:31 pmThanks a lot for your feedback, Sheree. 🙂
Ashley says
December 11, 2018 at 10:34 pmI’m on my second round of this great recipe! I’m definitely adding it to my arsenal, it didn’t last 24 hours in this house! This time around I’ll be adding the veggies into the batter, only because it fell apart a bit with all of the veggies on the bottom. I also found Kala namak at a nearby Indian grocer and I can’t believe it, most egg flavor I’ve gotten out of anything since going vegan. A little goes a LONG way, I used a tiny pinch in the batter and it was perfectly eggy!
Thanks again!
Ela says
December 23, 2018 at 5:03 pmThat’s awesome, Ashley. Thank you very much for leaving such a kind feedback. Much love, Ela
Noori says
January 26, 2019 at 11:28 amHi Ela,
Is there any other gluten free flour I can use instead of rice flour? Also, the chickpea flour is same as gram flour used mostly in Indian cooking?
Ela says
January 26, 2019 at 12:46 pmHi Noori, sorghum flour could be a substitute for rice flour. And yes, chickpea flour/gram flour/garbanzo bean flour is all the same.
Portia says
January 26, 2019 at 5:07 pmHello! My chickpea base isn’t very thick. Is that normal? I need to pour it onto the veggies but I’m worried it’s too thin and the tomatoes will sink
Ela says
January 26, 2019 at 7:40 pmDid you cook it for 5-6 minutes? My mixture always gets pretty thick within a minute or so. I hope it still turned out delicious. 🙂
Corine says
January 28, 2019 at 8:23 pmI made this tonight, cooked the chickpea base for 6 minutes and it was quite thick. But when I took it out after 30 minutes the top was cooked but the inside was completely liquid! Any ideas why?
Ela says
January 30, 2019 at 3:23 amThat’s weird. Did you squeeze out the water from the veggies?
Carmen says
January 31, 2019 at 4:30 pmHello thank you for the recipe. Could you tell me how many calories ?
Ela says
January 31, 2019 at 6:05 pmHello, that’s difficult to answer because it depends on the gluten-free flour blend you use (the brand etc). But you can easily calculate the calories and everything on cronometer.com 🙂
Ariel says
February 1, 2019 at 4:00 pmHi, Can I sub all-purpose flour or whole wheat flour instead of gluten-free for the crust?
I have no gluten free flour on hand 🙁
Ela says
February 1, 2019 at 7:31 pmYes, that should be totally possible! 🙂
Elizabeth says
February 18, 2019 at 10:47 pmHI Ela! Just wondering at what temperature and for how long you would recommend putting it in the oven to warm up?? Trying it out this weekend for a family gathering!
Ela says
February 19, 2019 at 1:53 amI would recommend 180-200 degrees Celsius and about 10 minutes. 🙂
Paula says
February 19, 2019 at 3:17 amHi, Ella. Thanks for the great recipe. I used the exact same ingredients you did for the crust but it was super hard to roll out — it kept breaking apart, cracking at the edges. And there was no hope to move it from the rolling surface to the pan, so I had to roll it on some foil and bake it with the foil underneath, between the crust and the pan. What could have been the issue? Is it lack of moisture or too much moisture? I experimented with adding water for a more moist crust but it kept on cracking. I am baking at high altitude, could that have something to do with it, in that there is very little moisture in the air and the dough cracks easily? Thanks!
Ela says
February 19, 2019 at 3:42 amHi Paula! It sounds like a lack of moisture. I actually live close to the ocean and it’s always very humid here. Wow, I never thought it could make such a huge difference, to be honest!
Melinda Salamon says
April 4, 2019 at 8:00 pmThis is so very good!
I baked it yesterday,tasted it today,until half of the quiche was gone😀😀😂😂
I used sunflower seeds instead of the almonds and I put the dough tight away in the pie dish then put it in the fringe.Somehow i missed reading the step cooling it in the fridge first then in the piedish.Anyhow it turned out delish:))
Is there any chance you know about how much calories/slice?
Ela says
April 6, 2019 at 2:06 amThat’s awesome! So happy you loved the recipe. Sorry but no, I don’t know. You can check out https://cronometer.com/ 🙂
Kyle says
May 22, 2019 at 3:54 pmHi! This is an amazing recipe for my girlfriend who has intense SIBO. Quiche is her favorite food and having a dairy-free, gluten-free recipe is just incredible.
We made this together yesterday and it came out great! I do have a couple of questions:
1) How long do you usually leave in the fridge to cool? It seemed to take a very long time for the batter to deliquify!
2) The inside of the quiche was very liquidy even after it cooled – any idea why that might happen? I know I measured out the batter correctly!
Ela says
May 22, 2019 at 7:23 pmHi Kyle! It’s best to wait for a few hours or even overnight. Was your batter thick when you poured it into the Quiche form or rather thin? Did you measure the ingredients in grams or cups? It could also depend on how fine the chickpea flour is. 🙂
Kyle says
May 24, 2019 at 1:26 pmThe batter was quite thick so I was surprised! We’ll do it overnight next time 🙂 After we let the quiche sit even longer the inside turned out just how we wanted so it looks like we just got inpatient!
I measured the ingredients in cups – but I just saw above that someone didn’t squeeze the veggies and had the same problem. I also forgot to do that so we are going to try again and NOT squeeze the water out and see how it goes!
Thanks so much 🙂 Kyle
Ela says
May 25, 2019 at 2:17 amThanks for getting back to me, Kyle! 🙂