Name: Crustless Vegan Quiche
Prep time: 15 min
Cook time: 55 min
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; 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 option for breakfast, lunch, or even dinner. It is packed with protein from chickpea flour and filled with colorful vegetables. This recipe is also gluten-free, quick to prepare, and perfect for those who follow a vegan diet. Plus, it’s a fantastic way to use up leftover vegetables or pantry staples. You will love how tender and flavorful this quiche is, and it can be enjoyed warm or cold!

How to Make Crustless Vegan Quiche

Ingredients:

1 russet potato (baking potato), washed or peeled and diced into 1/4 inch cubes
1/3 cup (45g) frozen peas
4 spring onions, diced
1/2 small or medium red onion, diced
1 red chili, diced (optional)
1/2 cup (55g) sun-dried tomatoes in oil, blotted dry and chopped
1 1/2 cups (147g) chickpea flour (garbanzo bean flour)
3 tablespoons (23g) 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 (360ml) water
1/4 cup (60ml) vegetable broth (or just add more water)
1 tablespoon olive oil
Freshly ground black pepper and chopped chives (optional for serving)

Directions:

Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate or tart pan and set it aside.
Place the diced potatoes in a small pan of water and bring it to a boil. Reduce the heat to simmer and cook until the potatoes are tender, about 7-10 minutes. Drain the potatoes and set them aside.
While the potatoes are boiling, prepare the remaining vegetables. Dice the spring onions, red onion, and chili. Roughly chop the sun-dried tomatoes into bite-sized pieces and set aside.
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 bowl. Whisk until you have a thin batter with no lumps.
Stir in the prepared vegetable filling and cooked potatoes into the batter until mixed well.
Pour the batter into the prepared pie dish and spread it evenly. Bake in the middle of the oven for 50-55 minutes. The top should be golden brown and slightly puffed up.
Once cooked, let the quiche sit for about 10 minutes to cool. Don’t worry if it slightly deflates and cracks on top as it cools – that is perfectly normal.
Serve warm and enjoy! This quiche can also be stored in the fridge for up to four days.

How to Serve Crustless Vegan Quiche

You can serve this crustless vegan quiche warm straight from the oven or let it cool and enjoy it cold. Garnish with freshly ground black pepper and chopped chives for an extra touch. This dish pairs nicely with a simple side salad or some fresh fruits for a complete meal.

How to Store Crustless Vegan Quiche

To store leftover quiche, cover it properly and place it in an airtight container in the refrigerator. It will stay fresh for up to four days. You can reheat slices in the oven or enjoy them as a cold snack straight out of the fridge.

Tips to Make Crustless Vegan Quiche

Make sure to drain the sun-dried tomatoes well to avoid excess oil in the mixture.
If you don’t have chickpea flour, you can use regular all-purpose flour; however, it won’t be gluten-free.
Feel free to experiment with different vegetables based on your preferences or what’s in season.

Variation

For a different twist, you can add spinach, mushrooms, or bell peppers to the vegetable mix. You can also use different herbs to change the flavor profile, such as switching the Italian seasoning for fresh herbs like basil or thyme.

FAQs

Can I make this quiche ahead of time?
Yes, you can prepare it a day in advance and store it in the refrigerator. Just reheat before serving.

What can I substitute for chickpea flour?
You can use all-purpose flour or almond flour, but the texture and flavor might change slightly.

Is this recipe gluten-free?
Yes, if you use chickpea flour, this quiche is naturally gluten-free.