Vegan Quiche

This Vegan Quiche recipe is sure to be a crowd-pleaser! Packed with plant-based protein, veggies, and healthy fats, it’s the perfect vegan breakfast, lunch, or dinner option! This blog post has been kindly sponsored by Bob’s Red Mill. 

Okay, I’m so excited to bring you this Vegan Quiche recipe. I dreamt up this recipe when I was attending a virtual event with Bob’s Red Mill making their Nooch Crackers– they’re so delicious, I started thinking about what I could pair them with. Instantly this idea of a Vegan Quiche came to me, adapting the nooch cracker recipe as the base, and using my Chickpea Omelet recipe as the filling (plus vegetables, of course). I knew the idea was a good one in my head, but I was nervous to execute the recipe to see how it would turn out. Well, let me tell you, I was absolutely thrilled that the recipe turned out even better than I imagined.

What is a Quiche?

Quiches are pantries typically filled with eggs, cheese, and vegetables. Obviously, since we’re making a vegan quiche, I made sure that the crust was made dairy, egg, and meat-free. I even made this recipe gluten-free to suit even more dietary needs or preferences. We use the base base in my Sundried Tomato and Broccoli Vegan “Egg” Bites!

So what did I use if I wasn’t using eggs, dairy or meat?

The main ingredients in this vegan quiche are Bob’s Red Mill almond flour, chickpea flour, and nutritional yeast! I love using Bob’s Red Mill products in my recipes because they’re easily accessible at most grocery stores, they’re high quality, and they create products for those with dietary restrictions like vegan and gluten-free. Plus, they’re delicious!

This Vegan Quiche is savory, fluffy and has a cheesy flavor (from nutritional yeast!), and is the perfect breakfast, lunch or dinner option. It’s perfect to serve with my Mango Lime Smoothie for breakfast! Since the recipe makes 8 servings, this is the perfect vegan recipe to make when guests come over or to bring to a potluck, especially with the upcoming holiday season. If you need a delicious pairing with it, may I suggest my Vegan Caesar Salad recipe?

For more tips, tricks and seasonal recipes, check out BobsRedMill.com!

Main ingredients:

Almond Flour: Almond flour is simply blanched almonds that are blended into the consistency of flour. I love Bob’s Red Mill Super-Fine Almond Flour because it really is a flour-like consistency, whereas other almond flours tend to be a bit chunkier. This almond flour mixes perfectly with the other ingredients in the Vegan Quiche crust and lends a delicious nutty flavor and moist texture. This almond flour is the base of the quiche crust. Almond flour is high in protein, fiber, iron, and calcium.

Chickpea Flour: Chickpea flour (also known as garbanzo flour) is made by blending whole chickpeas until they’re a flour-like consistency. What you’re left with is a high protein, high fiber, high iron flour that’s perfect for cooking and baking! If you’ve made my Vegan Omelet or my Vegan Egg Bites recipe before, you know that we use chickpea flour and plant-based milk to create an egg-like consistency. Chickpea flour has been popular in Middle Eastern and Indian cooking and baking for years before it was popularized in vegan cooking. Bob’s Red Mill creates stone-ground chickpea flour that’s perfect to use in pizza crusts, crackers, and of course, quiches!

Nutritional Yeast: Nutritional yeast might be one of my all-time favorite ingredients. It’s a deactivated yeast that has a cheese-like flavor, which makes it perfect for replacing cheese in vegan recipes. Bob’s Red Mill Nutritional Yeast Flakes are fortified with vitamin B12, and are a great source of plant-based protein, with just 1/4 cup of nutritional yeast providing 8 grams of protein. I love adding nutritional yeast to pasta, popcorn, tofu scramble, and pretty much anything else! We also use it in my Vegan Pesto Pasta Salad to replace parmesan!

Flax Seeds: Flax seeds help to bind the crust of this quiche together since we’re not using eggs as a crust-binder! Bob’s Red Mill sells Golden flaxseeds that are perfect for this recipe and packed with omega-3 and iron. The important thing to note when using flax seeds as a binder in recipes is that they need to be ground. You can purchase flax seeds already ground, or purchase them whole and grind them yourself in a blender, food processor or even a coffee grinder. If you don’t have flax seeds on hand, ground chia seeds will work, too!

Vegetables: I’ve used sautéed onion, bell pepper, mushroom, and kale in this recipe, but feel free to use whatever vegetables you love and have on hand! Zucchini or tomato would also be delicious.

How to Make this Vegan Quiche

• Preheat oven to 400 F and grease pie dish.
• Start by making the crust. Mix together that ground flax seeds and water, and let sit for about 5 minutes to form a gel.
• Add all remaining crust ingredients and mix until well combined and one large ball of dough starts to form.
• Lay out one piece of parchment paper on a flat surface. Place ball of dough on top of the parchment paper, then lay another piece of parchment paper on top. Use a rolling pin to roll out the dough until it’s the size of your pie dish.
• Remove top layer of parchment paper. Flip pie dish upside down, and place on top of your rolled-out dough. Then, flip the pie dish with the dough on top. Remove the layer of parchment paper (if you’re confused, skip to 0:39 of this video).
• Gently pat the dough into place in the pie dish. Use a fork to poke holes into the bottom of the dough.
• Place in the freezer for 10 minutes to set.
• Bake crust for 16-18 minutes, until slightly golden brown, depending on your oven.
• Meanwhile, sauté vegetables for 4-5 minutes until cooked through. Whisk together all Chickpea Batter ingredients, then add the sautéed vegetables, reserving some for the top.
• Remove crust from oven, then pour in the chickpea batter and add the vegetables you’ve reserved for the top.
• Bake for 25-30 minutes, until the chickpea batter has completely set and crust is golden brown. Serve and enjoy!

Recipe Notes:

• While this recipe may seem more extensive than my usual recipes, it’s really not challenging once you understand the steps! As always, I recommend reading through the recipe completely before starting. 
• The freezing step helps the ingredients firm up together- don’t skip this step!
• Feel free to add other spices or herbs to the crust to customize it!
• Use whatever vegetables you like and have on hand! Feel free to also add a sprinkle of vegan cheese or some chopped vegan bacon.
• This Vegan Quiche stores well in the fridge for 3-4 days.
• The cornstarch can be subbed with arrowroot powder.

I hope you love this recipe as much as I do! Make sure you leave me a rating and review if you try it out, and tag me in your photos on Instagram or Pinterest!

This blog post has been kindly sponsored by Bob’s Red Mill. 

Looking for more breakfast recipes?

Easy Vegan Breakfast Cookies

The Best-Ever Tofu Scramble

Easy Vegan Omelet

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