Chickpea Quiche with Potato Crust by
Source: www.drveganblog.com
This hearty and savory Chickpea Quiche is made entirely egg-free and gluten-free with a crispy roasted potato crust and a protein-rich chickpea flour filling. Packed with fresh vegetables and topped with melty vegan cheese, it’s perfect for a plant-based brunch or make-ahead lunch.
Ingredients
Ingredients
For the base:
6-8 small potatoes (waxy or all-purpose)
Salt & pepper to taste
Olive oil or spray for roasting
For the filling:
1 cup chickpea flour
1 cup water
2 tbsp vegan yogurt
2.5 tbsp nutritional yeast
1 tsp paprika
1/2 tsp turmeric
1 tsp black salt
For the Toppings:
1 cup fresh or cooked spinach
Handful fresh basil leaves, sliced if large
1/2 red onion (thinly sliced)
1/2 cup cherry tomatoes (halved)
1/2 red bell pepper (diced)
1/2 zucchini (thinly sliced or chopped)
2-3 sliced mushrooms
1/2 cup shredded vegan cheese
Fresh herbs & vegan parmesan (for garnish)
Instructions
Instructions
1. Boil the potatoes:
Place whole, unpeeled potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, or until a fork easily pierces through. Drain and let them cool slightly, then peel if desired.
2. Preheat the oven to 200°C (390°F).
3. Prepare the crust:
Line a pie or quiche dish with parchment paper. Add the boiled potatoes and gently smash them into an even layer to form the crust. (tip: lay parchment paper under masher) Season with salt and pepper. Bake for 10–15 minutes until lightly crisp.
4. Mix the filling:
In a mixing bowl, whisk chickpea flour, water, vegan cream cheese or yogurt, nutritional yeast, paprika, turmeric (if using), and salt until smooth and lump-free.
5. Assemble the quiche:
Sprinkle vegan cheese over the potato base. Distribute the spinach, all veggies, cherry tomatoes, onion, bell pepper, and zucchini evenly across the dish.
6. Pour the filling:
Gently pour the chickpea mixture over the veggies. Tap the dish slightly to let the mixture settle evenly.
7. Bake:
Top with a bit more cheese or vegan parmesan and bake for 30–35 minutes, or until the center is firm and the top is golden.
8. Cool and garnish:
Let it cool for 5–10 minutes. Garnish with fresh herbs and extra vegan parmesan before serving.
1. Boil the potatoes:
Place whole, unpeeled potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, or until a fork easily pierces through. Drain and let them cool slightly, then peel if desired.
2. Preheat the oven to 200°C (390°F).
3. Prepare the crust:
Line a pie or quiche dish with parchment paper. Add the boiled potatoes and gently smash them into an even layer to form the crust. (tip: lay parchment paper under masher) Season with salt and pepper. Bake for 10–15 minutes until lightly crisp.
4. Mix the filling:
In a mixing bowl, whisk chickpea flour, water, vegan cream cheese or yogurt, nutritional yeast, paprika, turmeric (if using), and salt until smooth and lump-free.
5. Assemble the quiche:
Sprinkle vegan cheese over the potato base. Distribute the spinach, all veggies, cherry tomatoes, onion, bell pepper, and zucchini evenly across the dish.
6. Pour the filling:
Gently pour the chickpea mixture over the veggies. Tap the dish slightly to let the mixture settle evenly.
7. Bake:
Top with a bit more cheese or vegan parmesan and bake for 30–35 minutes, or until the center is firm and the top is golden.
8. Cool and garnish:
Let it cool for 5–10 minutes. Garnish with fresh herbs and extra vegan parmesan before serving.
Servings: 4