This easy vegan chickpea flour quiche is gluten-free, high in protein, and packed with veggies. Perfect for a healthy breakfast, brunch, or meal prep!
I love a good quiche, but ever since going vegan, I’ve been on the hunt for the perfect egg-free version. That’s where chickpea flour comes in – it creates a rich, custardy texture without any dairy or eggs. This chickpea flour quiche is not only delicious but also packed with protein and fiber, making it a satisfying meal for breakfast, brunch, or even dinner. Plus, it’s completely gluten-free and easy to customize with your favorite veggies. Trust me, once you try this, you won’t miss the traditional version at all!
Why You’ll Love This Chickpea Quiche
You’ll love this chickpea flour quiche because it’s incredibly easy to make, packed with flavor, and completely egg-free! The chickpea flour creates a rich, creamy texture that mimics traditional quiche, while the combination of spices and veggies adds the perfect savory touch. It’s naturally gluten-free, high in protein, and a great meal-prep option since it stores well for days. Whether you enjoy it for breakfast, brunch, or a light dinner, this quiche is a satisfying, wholesome dish that’s both nourishing and delicious!
Vegan Chickpea Flour Quiche
⏱ Prep Time: 10 min | 🍳 Cook Time: 35 min | 🍽 Servings: 6
Ingredients
For the crust (optional, can also be crustless):
- 1 cup oat flour (or almond flour)
- Flax egg (mix ¼ cup ground flaxseed, ¾ cup water in a small bowl and let sit for 15 minutes)
- ¼ tsp salt
- 3 tbsp olive oil
For the filling:
- 1 cup chickpea flour
- 1 ¼ cups water or unsweetened plant milk
- 2 tbsp nutritional yeast
- ½ tsp turmeric (for color)
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp baking powder (for lightness)
- ¾ tsp salt
- Black pepper, to taste
- 1 tbsp olive oil
- 1 tsp apple cider vinegar (for egg-like texture)
Add-ins (feel free to customize):
- 1 cup spinach, chopped
- ½ cup cherry tomatoes, halved
- ½ cup mushrooms, diced
- ¼ cup red onion, finely chopped
- 2 tbsp fresh herbs (chives, parsley, or thyme)
Instructions
1️⃣ Prepare the crust (if using):
- Preheat oven to 375°F (190°C).
- Mix oat flour, flax egg, and salt. Stir in olive oil until a dough forms.
- Press into a greased 9-inch pie dish and bake for 10 minutes.
2️⃣ Prepare the filling:
- In a bowl, whisk chickpea flour, water, nutritional yeast, turmeric, smoked paprika, garlic powder, onion powder, baking powder, salt, and black pepper until smooth.
- Stir in olive oil and apple cider vinegar.
3️⃣ Assemble:
- Sauté onions and mushrooms for 3-4 minutes. Add spinach and cook until wilted.
- Mix cooked veggies into the chickpea flour batter.
- Pour into the crust (or directly into a greased dish if making crustless). Top with cherry tomatoes and herbs.
4️⃣ Bake:
- Bake for 25-30 minutes or until golden and set in the middle.
- Let it cool for 10 minutes before slicing.
🧀 Optional: Sprinkle with vegan cheese or drizzle with cashew cream for extra richness.
Enjoy your protein-packed, egg-free quiche! 🥧✨
Recipe Tips
Use Black Salt for an Eggy Flavor – Kala namak (black salt) adds a sulfuric taste that mimics eggs. If you don’t have it, regular salt works too!
Whisk the Batter Well – To avoid a grainy texture, whisk the chickpea flour mixture until smooth and lump-free. Letting it sit for 5 minutes can also improve consistency.
Don’t Overload with Veggies – While it’s tempting to pack in lots of vegetables, too much moisture can make the muffins dense. Stick to about 1 cup of finely chopped veggies.
Grease or Line Your Muffin Tin – Chickpea flour batter can stick to the pan, so use oil or parchment liners for easy removal.
Store and Reheat Like a Pro – Keep leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 20-30 seconds or in the oven at 350°F for 5-7 minutes.
Chickpea Quiche
Equipment
- round baking pan
Ingredients
For the Crust
- 1 cup oat flour or almond flour
- Flax egg (mix ¼ cup ground flaxseed, ¾ cup water in a small bowl and let sit for 15 minutes)
- 1/4 tsp salt
- 3 tbsp olive oil
For the Filling
- 1 cup chickpea flour
- 1 1/4 cups water or unsweetened plant milk
- 2 tbsp nutritional yeast
- 1/2 tsp turmeric for color
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp baking powder for lightness
- 3/4 tsp salt
- black pepper to taste
- 1 tbsp olive oil
- 1 tsp apple cider vinegar for egg-like texture
Add-ins (feel free to customize)
- 1 cup spinach chopped
- 1/2 cup cherry tomatoes halved
- 1/2 cup mushrooms diced
- 1/4 cup red onion finely diced
- 2 tbsp fresh herbs chives, parsley, or thyme
Instructions
- Prepare the crust (if using):Preheat oven to 375°F (190°C).Mix oat flour, flax egg, and salt. Stir in olive oil and water(if needed) until a dough forms.Press into a greased 9-inch pie dish and bake for 10 minutes.
- Prepare the filling:In a bowl, whisk chickpea flour, water, nutritional yeast, turmeric, smoked paprika, garlic powder, onion powder, baking powder, salt, and black pepper until smooth.Stir in olive oil and apple cider vinegar.
- Assemble:Sauté onions and mushrooms for 3-4 minutes. Add spinach and cook until wilted.Mix cooked veggies into the chickpea flour batter.Pour into the crust (or directly into a greased dish if making crustless). Top with cherry tomatoes and herbs.
- Bake:Bake for 25-30 minutes or until golden and set in the middle. (don't overbake)Let it cool for 10 minutes before slicing.
- Optional: Sprinkle with vegan cheese or drizzle with cashew cream for extra richness.
This vegan chickpea flour quiche is a delicious, protein-packed alternative to traditional quiche, perfect for any meal of the day. It’s easy to make, completely customizable with your favorite veggies, and stores well for meal prep. Whether you serve it warm or cold, on its own or with a fresh salad, it’s a satisfying and wholesome dish you’ll want to make again and again. Give it a try, and let me know how you like it!