Real Vegans Eat Quiche

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by Hannah (BitterSweet)
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I’ll be the first to admit, it sounds like the punchline to a joke: Soy-free, vegan quiche.  Far from what the crunchy-granola name would lead one to believe, this simple brunch staple has a lot going for it in the flavor department.

Ever since that fateful day when Melisser burst into my kitchen and whipped up the most amazing tofu-based quiche I had ever apologetically stuffed into my mouth, I’ve been a tad preoccupied with the idea of these dainty little pies. A savory, satisfying, and highly adaptable filling all neatly contained in a tender, flaky crust- What’s not to like? Well, for some, I understand that the inevitably soy-filled vegan versions can be a turn off, since nearly everyone seems to be concerned about that controversial little bean these days. Thus, I felt we have been long overdue for a revised alternative. This was a job for… Chickpeas!

I have yet to meet anyone who could claim to dislike chickpeas, and considering that they make up the bulk of some of my favorite foods like hummus and falafel, they seemed to hold great potential within their modest tan skins. Perhaps the best thing about this recipe, however, is that it’s infinitely changeable, depending on availability of produce, or your mood. Just switch out any veggies that don’t appeal, or spice it up if you so desire. Basically anything goes here!

Yield: Makes 6 - 8 Servings

Chickpea-Veggie Quiche

Chickpea-Veggie Quiche

Consider this your end-all, be-all vegan quiche recipe. Infinitely adaptable, you can switch out any veggies you like based on the season or personal preference. No matter what, the eggless savory pie will alway be delicious.

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Additional Time 15 minutes
Total Time 1 hour 45 minutes

Ingredients

Whole Wheat Crust:

  • 3/4 Cup White Whole Wheat Flour
  • 1/3 Cup Barley Flour
  • 1/4 Teaspoon Salt
  • 1/4 Cup Olive Oil
  • 1/4 Cup Cold water

Quiche Filling:

  • 1 Medium Zucchini, Chopped into Half-Rounds
  • 1/2 Medium Red Bell Pepper, Chopped into Short, Thin Strips
  • 1/2 Cup Peas, Fresh or Frozen and Thawed
  • 3 Scallions, Thinly Sliced
  • 2 - 3 Cloves Garlic, Minced
  • 1/2 Cup Garbanzo Bean Flour
  • 1 Tablespoon Potato Starch
  • 2 Teaspoons Nutritional Yeast
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Dried Thyme
  • Pinch Dried Sage, Powdered
  • 1/8 Teaspoon Paprika
  • 1/8 Teaspoon Baking Powder
  • 1 Cup Vegetable Stock or Water
  • 1 Tablespoon Olive Oil

Instructions

  1. Preheat your oven to 350 degrees, and lightly grease a 9-inch round fluted tart pan with removable bottom.
  2. The easiest way to make the crust is in a food processor, but if you don’t have one, you can also make it by hand. Just combine both flours and salt in a large bowl, and add in the oil. Mix well, and then drizzle in water until it comes together in a cohesive dough. Otherwise, you can simply toss everything in the food processor, and drizzle in water until it comes together in a cohesive dough. One method saves you time and the other saves you dirty dishes to wash later, so pick your poison.
  3. Move the dough into your prepared tart pan, and use your fingertips to press it evenly into the bottom and up the sides. If it seems sticky, lightly moisten your hands to make it easier to handle. Bake for about 10 – 15 minutes, just to help it set up a bit and very, very lightly brown. Let cool.
  4. For the filling, toss your chopped veggies, scallions, and minced garlic together to achieve and even distribution of everything, and then transfer it into your par-baked crust. You want to just about fill the pan to the top with veggies.
  5. In a separate bowl, whisk together the chickpea/garbanzo flour, potato starch, nooch, salt, herbs, spices, and baking powder. Pour in the vegetable stock or water and oil, and whisk until smooth. It should be about the consistency of pancake batter.
  6. Pour this batter on top of your veggies situated in the quiche pan, making sure to fill all of the gaps. Lightly tap the pan on the counter a few times to release any air bubbles.
  7. Bake for 45 – 55 minutes, until the filling appears set and every so lightly golden brown on top. Let cool for at least 15 minutes before slicing. (The leftovers also taste great cold, in my opinion!)

Recommended Products

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 183Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 298mgCarbohydrates: 21gFiber: 4gSugar: 2gProtein: 5g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

© Hannah Kaminsky
Cuisine: American / Category: Main Dishes and Entrees

 

86 thoughts on “Real Vegans Eat Quiche”

  1. This looks great, albeit more veggie heavy than I’m used to. Using chickpeas is a brilliant idea that I’ll have to try out soon.

  3. That looks great. I have been wanting to make a quiche but did not want to use tofu. Thanks to your creativness I can now make it. :)

  5. That looks really WONDERFUL! I will definitely be giving this a shot sometime. Thanks for your ingenuity!

  9. Aaaawww! *-*
    Jeez, it looks SO SCRUMPTIOUS!
    Thanks for sharing this recipe! Wonderful! I heart quiche!
    But… here in Brazil we don’t happen to have this garbanzo bean flour :(
    Any ideas on subbing it?

    xoxo ♥

  10. I bet this tastes awesome! Chickpea flour sounds perfect for a quiche, now that I think about it.

    P.S. I gave in and used your brownie booklet as an excuse to finally buy coconut flour. Looking forward to the first recipe.

  16. I love the texture of chickpeas and think that they would be awesome in a quiche. I love how colorful this is! It takes my breath away to look at it.

  17. Interesting! I’ve tried the walnut white bean quiche from Veganomicon, but I found it a bit so-so and not awfully quichey. This one might be better.

    Lovely colors, by the way. :->

  18. Sounds unique. I know there is “controversy” over soy, but still definitely love my soy products. I’m curious how this compares in the texture dept as tofu does a pretty darn good job of replicating the real thing. Is this more grainy?

  19. Oh Hannah, what a nice quiche…love the veggies in it and how interesting…you used garbanzo bean flour…I am sure that it tastes as good as it looks ;-)

  22. YES!!!

    I have been working a gluten & soy free quiche but wasn’t happy with white beans but your recipe using chickpeas sounds and looks PERFECT and delicious! Thanks for sharing it with us :D

  23. Oh. My gosh. I recently purchased chickpea flour from the Asian grocery store because I remembered seeing some recipes in my Indian cookbook that used it. I still haven’t tried it out, but this looks so fantastic I just may have it for dinner this week!

  24. Hmm, that looks delicious, I’m not a big quiche fan but I love vegan quiche, I love chick peas too so this is bound to be a winner. Intriguing to see barley flour. In the indian grocery, chick pea flour is sometimes called gram flour…

  28. Absolutely gorgeous creation! Love the vibrant green and red veggies.

    I don’t eat eggs much anymore, so this would be a great alternative to those delicious frittatas and quiches that I used to love as a child.

  30. WOW! I love vegan quiche but I have never seen one that beautiful. You’ve really outdone yourself with this one, Hannah. I have been looking for new recipes to add to our weekend brunch mix and now I know what will be next on the menu. Thank you for this.

  33. As a French blogger, I feel concerned by this Quiche post… And find it very interesting. It is the first time I read a vegan quiche recipe without tofu. Bravo!

  34. We really are on the same cooking wavelength–I almost used that exact title when I posted my (tofu-based) quiche last week! I love that this one has no soy in it, and it looks terrific. I’ll have to sub something for the crust, but I think I can make this even with my dietary restrictions–yay! :D

  35. Wonder if I could make this and fool the parents and hubby? if they know I used tofu, they immediately say NO WAY without trying it. Drives me nuts.

  37. Yum, that looks great and I’ve never had a quiche before! p.s. you won the hedgehog pin giveaway on my blog, if you e-mail me your address I’ll get him in the mail for you:)

  38. Hannah, you’re so sweet to comment on my blog even though my desserts aren’t vegan. Despite my caloric blog posts, I actually do eat very healthy and I eat vegan and raw quite a bit. I make a delicious vegan lunch everyday that you might enjoy too: steamed broccoli, white beans and sundried tomatoes tossed in your favorite balsamic vinaigrette (I make mine with Meyer lemon olive oil). Also, I love your book! I’ve made the fruit crisp with cocoa powder in the topping every Thanksgiving since discovering it! Keep up the great posts!

  39. This is really pretty and very tasty. It looks more tart like than quiche but still tasty looking. I’ve only used fresh chickpeas along with nuts for an alternative to a soy quiche. Is this custard like as well?

  40. That looks amazing and great idea to add the chickpeas! (I actually do know someone who does not like chickpeas, but then I think the only thing she does like is pasta, so that maybe doesn’t count) I love the veg heavy pie…

  45. What a brilliant idea! I love playing around with tofu-based quiches because they’re just so versatile and now that you’ve opened my eyes to a “flour”-based quiche, there’s a whole new world of possibilities out there!

  46. Had this for dinner last night! Was a bit runnier than expected, but still quite tasty. It’s possible that our yeast is different than the one called for… But I’m glad I’ve finally tried one of your recipes. :)

  47. Oh Hannah so sweet of u
    It looks delicious

    I can eat this because I am allergic to soy…thanks for bringing a vegan fav back into my radar
    You are amazing

  48. Hannah, I baked it for an additional 20 minutes, which did thicken it quite a bit more. The yeast is the only thing I can suspect is different! But, in any case, it was very yummy. If my batter is watery the next time I make it, would you recommend adding more starch or yeast?

  50. I love quiche and I loooooooove this creation of yours! I’ve been wanting to try a vegan quiche and most of them seem to be made with silken tofu, but now you’ve given me another delicious looking option. Gorgeous.

  51. I made this for brunch yesterday with a couple of omnis and it was a hit! They even asked for the recipe. Good work! I made mine as mini-tarts (it made 5) and baked for a little less time – worked great and tasted amazing! Thanks for the recipe!

  52. The crust alone sounds fantastic – I had some barley flour awhile back and after making some crackers, wasn’t entirely sure what to do with the remainder. Wish I’d had this recipe then!

  54. Chickpea flour! Who would have thunk it?! I’ll have to give this a go soon – I was thinking the other day how I should try some Daiya (allergen free vegan cheese) in a quiche, and I log into google reader to see this today. :) Nice coincedence!

  55. This was so good! I used yellow squash in place of the zuke (as it was what I had on-hand), halved the amount of water in the batter, baked it for slightly over fifty-minutes and proceeded to eat half of it in one sitting. Perfection.

  61. I’ve been looking for this recipe! Thanks so much. I intend to use the Bob’s red mill, gluten free flour for the chic pea flour; It’s chic pea flour with potato starch already in it. In order for my non-vegan family to eat it I’ll have to grate the zucchini and peppers. I’d also have to replace the peas with mushrooms and top it with thin sliced tomatoes. It makes my mouth water just thinking about it! Thanks!

  62. I made this tonight and it is really good. I was skeptical b/c the veggies aren’t cooked before going into the crust, but it works just right. Due to previous comments about runniness, I lowered the water to 1/2-3/4 cup. Worked great. Thank you!!!

  63. […] Hannah Kaminsky, author of My Sweet Vegan, has a delicious recipe-filled blog called Bittersweet.  And Hannah makes a soy-free quiche using chickpea flour!  I have made a few changes like usual, but the original recipe can be found HERE. […]

  64. Ah thank you so much – I have a flatmate who is allergic to dairy and also gluten so through research and desperation have started looking at Vegan diets, but up in Brisbane it’s not so easy. Am definately going to try this one out – and thank god someone said how to make it gluten free because to be honest I have no idea, as i’ve never had to deal with allergies before.

  70. I found this recipe via Pinterest and made it the other day — so good! I’m in the process of transitioning over from vegetarian to vegan and this is a great recipe to have in your back pocket — you can use up whatever veggies you have hanging out in your fridge and get a few lunches out of it. Thanks!

  71. I used this recipe as a base for a spinach quiche and the result was amazing. I feared it would taste too much like chickpeas but the result tasted exactly as a standard non-vegan one. I couldn’t detect a chickpea taste at all. (not that I don’t love chickpeas) Thank you so much!

  75. I would love to try this. However some years ago after eating chick peas I was sick 9 times (I counted!) I used to love them and eat them often. I did recognise a sensitivity to chick pea flour though much earlier. I find if I eat them I feel very ill, even if I haven’t actually been sick again. I think I might try it with some other kind of beans. Not sure about the chick pea flour though :(

  76. I’ll put it out there- I am not vegan. I have never been vegan, and never will be. Probably. But my favorite food may just be vegan quiches. They are amazing. And who needs ham, anyways? I hate ham. So this is just my cup of tea. Thanks for sharing with me!

  78. See this is why I HAVE to find time to trawl your back catalogue of recipes! You were hiding this amazing creation from me and I thought we were friends!!! ;) Seriously though, this looks amazing Hannah and I am going to make one STAT. I don’t even think that Steve would mind a nice big slice of this :)

    1. Ha! Well I’m glad you were persistent enough to dig this one out of the archives! It seriously makes my day that you discovered one of my older recipes, and I hope both you and Steve love the end results. Please tell me about it! And next time I’ll try to let you in on my other recipe secrets sooner. ;)

      Sent from my iPhone

      >

      1. I didn’t find it the “usual” way either, I was hunting for recipes made with chickpea flour and a link directed me to your site! Vegan bloggers are such good sharers :)

  79. Looks much impressive and yeah no doubt about the taste as in a way you use all the ingredients step by step and the perfection it seems bit tough for me to try, but i will surely try it today.

  81. I used a different vegetable combination of sauteed, onion, leeks, and mushrooms, green peas, and wilted, fresh spinach. For flavor some sumac, lemon juice, S+P. WOW!!! It was fab! Thanks for the great idea and delish dinner.

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