This wholesome vegan quiche is packed with healthy vegetables, and a decadent pie crust- yet the recipe is entirely egg-free, dairy-free, and even soy-free (no tofu)! Not to mention that this veggie quiche has an extremely customizable filling and can be enjoyed at breakfast, brunch, lunch, and special occasions!
Delicious, Vegetable-packed Vegan Quiche Recipe
If I were to do a poll to ask what people miss the most when first starting to eat a vegan diet, I’d hedge my bets that the answers would often include eggs and cheese.
However, there’s absolutely no reason that anyone should miss out on their favorite ‘eggy’ dishes, regardless of their chosen diet. With a carefully selected combination of ingredients, you can achieve a delicious eggless quiche that is still light and fluffy, with the familiar ‘eggy’ flavor that you love.
Not to mention that this veggie quiche is such a wonderful dish to pack in lots of healthy vegetables. Within this recipe, I’ve used onion, peppers, leek, and spinach to make a delicious spinach quiche. However, feel free to swap them out for your favorites, or whatever you have to hand.
What Is Quiche?
Traditionally, quiche is similar to an omelet (or omelette) or frittata that has been baked into a rich and flaky pastry crust. They can contain all varieties of fillings, including lots of vegetables, cheese, meats, and other proteins.
Unfortunately for vegans and those with dairy allergies, even the vegetarian versions are packed with eggs, cheese, and milk/cream. When it comes to vegan quiche, there are tons of tofu-based options available. However, for those who avoid soy-based products, then chickpea flour is your new best friend.
This chickpea flour quiche recipe is not only super delicious, but it is also wholly dairy-free, egg-free, and free of tofu. Plus, I even made a gluten-free quiche crust too!
The Secret Ingredient
This eggless quiche is completely transformed from the use of chickpea flour.
Chickpea flour, also referred to as garbanzo flour, besan flour, or gram flour is gluten-free, high protein, and creates a beautiful texture for the vegan quiche. When using chickpea flour, you also get to avoid the high cholesterol and fat levels found in eggs.
The results are a healthy tart that is super filling but still light- Precisely what I’m looking for!
Another ingredient that can completely transform this dish is Kala Namak ( AKA black salt). This Indian spice has a delicious sulphuric ‘eggy’ flavor and is a wonder within a variety of vegan dishes.
In fact, the spice is so flavorful that it takes just a tiny pinch in a recipe. I talk more about this fantastic ingredient in this recipe for Vegan Tofu Scramble.
How To Make A Vegan Quiche
This easy quiche recipe is made up of just four simple steps. For the full ingredients list, measurements, and nutritional information, then please find the recipe card below.
Step 1: Prepare The Pie Crust
- Begin by preparing your flax egg by combining 1 tbsp of ground flax seeds and 3 tbsp of water into a small bowl and mixing well. Leave this aside for 5 minutes.
- When ready, add the flax egg, along with all other pie crust ingredients to a food processor and blend until a dough forms and is clumping together. Alternatively, add the ingredients to a large bowl and knead into a dough with your hands. Add a splash of extra cold water, if it feels a little dry.
- Next, roll the dough into a ball, wrap it in plastic wrap, and chill in the fridge for around 30 minutes. During this time, you can move on to Step 2!
- Once chilled, remove the dough from the fridge, roll it out to fit the bottom of an 8-9″ Pie Pan. Press it into the pan without around 2 inches ( 5cm) of pastry up the sides of the tin. Place back in the fridge.
Step 2: Prepare The Vegetable Fillings
- While the dough rests in the fridge, you can prepare your veggies of choice.
- Heat a little vegetable oil in a large pan and saute the onion over medium hear just for a minute, to soften. Next, add the garlic, pepper, leek, spinach, and a pinch of salt.
- Saute the vegetables for a few minutes to soften and allow the vegetables to release their juices, then remove from the heat and leave to cool slightly.
- Squeeze the vegetables lightly to remove any remaining excess water. You can do this with your hands, within cheesecloth, or even through a sieve.
Step 3: Prepare The Chickpea ‘egg’ Batter
- Before you prepare the chickpea batter, turn on the oven to preheat to 430F ( 220C).
- To prepare the chickpea batter, mix the chickpea flour, 1 cup of plant-based milk or water, and the spices and mix well.
- In a medium saucepan, bring two cups of vegetable broth ( or water) to a boil and then slowly pour in the chickpea mixture while stirring continuously.
- Leave it to simmer over low heat for around 5-6 minutes, stirring frequently. During this time it will thicken up and is the key to the best taste and texture (an excellent tip I learned from Mary’s Kitchen Blog)
Step 4: Assemble & Bake
- When assembling, begin by adding the sautéed vegetables to the pie crust first (You could also mix them directly into the chickpea mixture, if preferred).
- Next, pour over the chickpea batter and top with halved cherry tomatoes.
- Bake in the oven for between 25-30 minutes ( this may take longer, depending on your oven- up to 45 minutes). It’s best to leave the quiche to cool completely as the chickpea batter will further solidify when cooling.
- You can then serve the eggless quiche warm or cold and garnish with your favorite herbs such as thyme, basil, or even a small pinch of Kala Namak ( black salt) for additional eggy flavor.
How To Store
This vegan quiche will last well for between 5-7 days when stored in an airtight container in the fridge. It is also freezer-friendly and can be stored in the freezer (wrapped in freezer bags) for around 3 months.
When ready to eat, this vegan spinach pie can be eaten cold or reheated in the oven or microwave.
Whether eating this veggie quiche hot or cold, it is a wonderful addition to a hearty breakfast (breakfast quiche is a thing, right?!) / brunch spread alongside Chocolate Chip Pancakes or Savory Crepes, or Gluten-Free Waffles.
Useful Tips & Variations:
- It is important to squeeze the liquid from your veggies before adding it to the quiche crust. Otherwise, you run the risk of a soggy crust.
- Baking time will vary depending on the oven used (electric vs. gas) and the size/ depth of the pie dish used.
- You can prepare the quiche crust in advance (for example, the night before). Just make sure that you wait until just before cooking to add the filling to avoid a soggy crust.
- If you’re running short on time, then you can use a pre-bought pie crust!
- Another crust substitution includes thinly sliced layers of potato. Alternatively, you can go completely crust-free like this veggie-filled Vegan Frittata.
- Rather than a single large vegan quiche, you could make this recipe into smaller mini quiches, using a muffin tin.
- This veggie quiche is incredibly versatile. Swap out any of the vegetables mentioned for your favorites. These include Mushrooms, broccoli, sweetcorn, asparagus, zucchini, potato, kale, etc. Just make sure to use the same amount of vegetables overall.
- You could also add some of your favorite vegan cheese or meat alternative.
- For an additional layer of flavor, spread a thin layer of tomato passata/sauce at the bottom of the quiche before adding the vegetables.
- This recipe is incredibly meal-prep friendly, perfect for preparing in advance and serving at gatherings, or taking to school/college/work.
THIS VEGAN QUICHE RECIPE IS:
- Egg-free (cholesterol-free)
- Can be made nut-free
- Meal-Prep friendly
If you give this tasty 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.
- 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 (don't knead too long). 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 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 the sautéed vegetables to the pie crust first (or mix them directly into the chickpea mixture, if preferred).
- 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 (depending on your oven it might take longer). 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!
Video Of The Recipe
- 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 sunflower seeds instead of almond flour.
- You can use ground chia seeds instead of ground flax seeds.
- Watch the video above in the blog post.
- Recipe serves 8. Nutrition facts are for one serving.
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