Chickpea Quiche
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!
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.