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 (http://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:
- Egg-free (cholesterol-free)
- Can be made nut-free
- 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.
- 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
- 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)
- 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)
- 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.
- 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).
- 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.
- 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!
- 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: