This delicious vegan quiche recipe is a great comfort meal which is not only plant-based but also gluten-free. The egg-free quiche is furthermore soy-free and can be made nut-free!
- 1 cup (140 g) gluten-free flour (*see recipe notes)
- 1/2 cup (60 g) almond flour (*see recipe notes)
- 1 flax egg (1 tbsp ground flax seeds + 3 tbsp water) (*see recipe notes)
- 4 tbsp (56 g) margarine or vegan butter
- 1/3 tsp sea salt
- cold water if needed
- 1/2 onion (chopped)
- 3 cloves garlic (minced)
- 1/2 pepper (chopped)
- 1 cup fresh spinach chopped
- 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 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.
- Recipe serves 8. Nutrition facts are for one serving.
Amount Per Serving
Calories from Fat 108
% Daily Value*
Saturated Fat 2g10%
* Percent Daily Values are based on a 2000 calorie diet.
Calories: 222kcal | Carbohydrates: 24g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Potassium: 170mg | Fiber: 5g | Sugar: 3g