by Caitlin Shoemaker
published on
GFGluten Free
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This Vegan Quiche recipe is Soy, Gluten, and Grain Free, but tastes absolutely amazing! Made with Tomatoes, Caramelized Onions, and Dill, it’s perfect for a weekend brunch or hearty breakfast.
Whether you’re looking to impress your friends and family for a weekend brunch, or just want to #treatyoself, this recipe is one you don’t want to miss.
Considering a traditional Quiche is made with Eggs andlots of Cream, I think it’s pretty darn amazing that this Vegan version still has a pretty similar texture and taste. And since it’salsosoy free,gluten free,andgrain free, dare I say it’s almost magical?
I first created these a few months ago, but knew I wanted to do something more with them. Quiches are very nostalgic for me; I made them a lot with my Grandma and Aunt while on family vacation. So a Crustless Quiche was nice and all, but let’s be honest – it’s notreally a Quiche. After I developed the recipe for my Easy 3 Ingredient Pie Crust, I knew I had to give a classic Quiche a try too!
This Vegan Quiche requires very minimal ingredients, is easy to customize, and lasts for up to a week in the fridge. Is there anything else you could really ask for? I can say that I’mvery happy with this version, and hope you will be too.
A Few Final Thoughts:
- I used Caramelized Onions, Tomatoes, and Fresh Dill in this recipe, but you can really use anything you want. Fresh Vegetables, different Herbs, and maybe even some Vegan Cheese/Meat Substitute? Heck. Yes.
- You can use anypre-baked Pie Crust that you’d like for this recipe, but I’m partial to my 3 ingredient one because it’s both incredibly easy to make and healthy. Or, you can skip it all together.
- This Vegan Quiche will last well for up to 1 week in the fridge, but I would not recommend freezing it. Freezing affects the final texture of the Quiche once it re-thaws and it is not as realistic.
If you’re looking for more Savory Breakfast recipes, you’ll also love this Cheezy Breakfast Pizza and this !
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
Easy Vegan Quiche (Gluten + Soy Free)
This Vegan Quiche recipe is Soy, Gluten, and Grain Free, but tastes absolutely amazing! Made with Tomatoes, Caramelized Onions, and Dill, it’s perfect for a weekend brunch or hearty breakfast.
- Author: Caitlin Shoemaker
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- Total Time: 50 minutes
- Yield: 8-12 Servings 1x
- Category: Entree
- Cuisine: American
Ingredients
Scale
- 1 pre-baked* 3 Ingredient Pie Crust
- 1 cup Garbanzo Bean / Chickpea Flour
- 1/4 cup Nutritional Yeast
- 1/2 tsp Baking Powder
- 1/2 tsp Turmeric
- 1/2 tsp Salt, plus more to taste (see notes)
- 1 cup Unsweetened Plant-Based Milk
- 2 large Tomatoes, sliced
- 1 cup Caramelized Onions (about 1 large; see this recipe for a tutorial)
- 1 tbsp Fresh Dill
Instructions
- Preheat the oven to 350F. Pre-bake your Pie Crust and caramelize your Onions, if you haven’t already.
- In a large bowl, add the Chickpea Flour, Nutritional Yeast, Turmeric, Salt, and Baking Powder. Mix well.
- Pour in the Plant Milk, and mix until a thick batter forms. Add the Caramelized Onions and Fresh Dill, then fold into the batter evenly.
- Place half of the Tomato slices on the bottom of the Pie Crust, then pour the Batter over top. Smooth the Quiche Batter out evenly with a spatula, then top with remaining Tomato slices
- Cover the edges of the Pie Crust so they do not burn, then bake for 30-35 minutes.
- Let cool for 5 minutes, then serve as desired.
Notes
- The Pie Crust should bepre-baked for this recipe, as well as most recipes where the filling is a liquid. This prevents the Crust from getting soggy/mushy once the liquid is added to it (and before it has the chance to solidify in the oven).
- If you would like to make this Quiche taste more “eggy,” substitute the Kosher Salt for Kala Namak, or Black Salt.
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