Name: Crustless Vegan Quiche
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: Vegan
Ingredients: 1 russet potato, washed or peeled and diced into 1/4 inch cubes; 1/3 cup frozen peas; 4 spring onions, diced; 1/2 small or medium red onion, diced; 1 red chili, diced (optional); 1/2 cup sun dried tomatoes in oil, blotted dry and chopped; 1 1/2 cups chickpea flour (garbanzo bean flour); 3 tablespoons nutritional yeast; 1 teaspoon dried Italian seasoning; 1 teaspoon baking powder; 1/2 teaspoon sea salt or kosher salt; 1/2 teaspoon garlic powder; 1/4 teaspoon ground turmeric; 1 1/2 cups water; 1/4 cup vegetable broth; 1 tablespoon olive oil; Freshly ground black pepper and chopped chives (optional for serving)

Why Make This Recipe

Crustless Vegan Quiche is a delicious and healthy dish that everyone can enjoy. It’s perfect for breakfast, brunch, or even lunch. Made with wholesome ingredients, this quiche is packed with protein from chickpea flour and filled with colorful vegetables. Plus, it’s easy to make and can be served warm or cold, making it a versatile option for any meal.

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How to Make Crustless Vegan Quiche

Ingredients:

1 russet potato, washed or peeled and diced into 1/4 inch cubes
1/3 cup frozen peas
4 spring onions, diced
1/2 small or medium red onion, diced
1 red chili, diced (optional)
1/2 cup sun dried tomatoes in oil, blotted dry and chopped
1 1/2 cups chickpea flour (garbanzo bean flour)
3 tablespoons nutritional yeast
1 teaspoon dried Italian seasoning
1 teaspoon baking powder
1/2 teaspoon sea salt or kosher salt
1/2 teaspoon garlic powder
1/4 teaspoon ground turmeric
1 1/2 cups water
1/4 cup vegetable broth
1 tablespoon olive oil
Freshly ground black pepper and chopped chives (optional for serving)

Directions:

Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie plate or tart pan and set it aside.
Add the diced potatoes to a small pan of water and bring to a boil. Reduce the heat to a simmer and cook until tender, about 7-10 minutes. Drain and set aside.
Dice the spring onions, red onion, and chili. Roughly chop the sun dried tomatoes.
In a large mixing bowl, whisk together the chickpea flour, nutritional yeast, baking powder, salt, garlic powder, Italian seasoning, and turmeric until well combined.
Add the water, vegetable broth, and olive oil to the flour mixture, whisking until no lumps remain.
Mix the prepared vegetables and cooked potatoes into the batter.
Pour and evenly spread the batter in the prepared pie dish.
Bake for 50-55 minutes, until golden brown, slightly puffed, and no longer wobbly.
Let the quiche sit for 10 minutes to cool before serving. Enjoy warm or cold. Store leftovers in the fridge for up to four days.

How to Serve Crustless Vegan Quiche

You can serve Crustless Vegan Quiche on its own or with a side salad for a complete meal. It tastes great warm, but it’s also delicious cold. Add some freshly ground black pepper and chopped chives on top for extra flavor.

How to Store Crustless Vegan Quiche

Store any leftovers in an airtight container in the refrigerator. The quiche will last for up to four days in the fridge. You can reheat it in the microwave or enjoy it cold.

Tips to Make Crustless Vegan Quiche

For a quicker meal, you can use pre-cooked potatoes or even frozen diced potatoes.
Adjust the vegetables based on what you have at home or to your taste preference.
Make sure to whisk the batter well to avoid lumps for a smoother texture.

Variation

Feel free to experiment with different vegetables like bell peppers, spinach, or mushrooms. You can also add vegan cheese for a creamier texture.

FAQs

1. Can I make Crustless Vegan Quiche ahead of time?
Yes, you can prepare it a day in advance and store it in the fridge. Just reheat before serving.

2. Is this quiche gluten-free?
Yes, chickpea flour is gluten-free, making this quiche a great option for gluten-free diets.

3. Can I freeze the quiche?
Yes, you can freeze the quiche. Just wrap it tightly before freezing. Thaw in the fridge overnight before reheating it.