This vegan quiche recipe is super easy to make and easy to customize with your choice of fillings. When I first went vegan, I tried lots of vegan quiche recipes that really let me down. But once I tried Burmese tofu, a soy-free traditional food from Burma, I knew I had the perfect eggless filling for vegan quiche.

Video tutorial for Vegan Quiche | Made with Chickpeas with Whole Wheat Crust

 

Printable recipe for Vegan Quiche – US

Vegan Quiche - US
Yields 1
Eggless quiche sounds like an oxymoron but it's totally doable and delicious! The filling for this soy-free vegan quiche recipe is based on chickpea tofu (Burmese Tofu). The rustic crust is made with whole wheat flour, but you can substitute all-purpose if you like. This is your vegan quiche and there are no rules!

This recipe uses US measurements. Click here for metric amounts.

Makes 1 9" pie
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Prep Time
45 min
Cook Time
30 min
Prep Time
45 min
Cook Time
30 min
Whole Wheat Crust
  1. 1 1/2 cups all-purpose whole wheat flour
  2. 1/2 cup vegan butter or shortening (1 stick)
  3. 1 teaspoon sugar
  4. 1/2 teaspoon sea salt
  5. 2-4 tablespoons ice water
Vegetable Filling
  1. 1 cup mushrooms, diced
  2. 1/4 cup red bell pepper, diced
  3. 1 tablespoon shallots, minced
  4. 1 clove garlic, minced
Chickpea Filling
  1. 1 cup chickpea flour (chana/besan/garbanzo/etc)
  2. 1 cup room temperature water
  3. 2 cups water or broth
  4. 1 cube vegetable bouillon (if using water)*
  5. 1/4 teaspoon ground turmeric
Optional
  1. sliced tomatoes
  2. basil chiffonade
  3. sliced scallions
  4. black salt (kala namak)
Instructions
  1. Combine the flour, salt and sugar in a large mixing bowl or food processor. Add chilled vegan butter or shortening and process until the pieces of butter/shortening are about the size of a pea. Use a pastry cutter or two knives held together if you're doing this manually.
  2. Add ice water, a tablespoon at a time, until you are able to form a dough ball. It's going to look quite crumbly but should hold together if you squeze a handful. Avoid adding more than just enough water. Wrap the dough ball in plastic wrap and let rest in the fridge for at least 30 minutes.
  3. While the dough is chilling, saute the vegetables over mediun - high heat with a little water (water saute method) or oil and sea salt until they quite soft and a bit caramelized; about 10 minutes. Take the pan off the heat and let cool.
  4. After the dough has rested, flatten it on a generously floured work surface. Roll the dough into a disc shape a bit larger than your pie pan. When it's the right size, lightly roll it on to your rolling pin and transfer to the pie pan. Press it into the pan gently and flute the edges. If the dough rips in places, take some excess from the edges and use it to patch up any holes. Cover with plastic wrap and chill in the fridge while you make the rest of the filling.
  5. Preheat your oven to 425°F or 220°C.
  6. Mix the chickpea flour, turmeric and water until no lumps remain; set aside. Heat two cups of water over high heat and add a bouillon cube (or use strong vegetable broth instead of water). When the water/broth comes to a rolling boil, give your chickpea mixture a quick mix, then pour it into the boiling water slowly while stirring.
  7. Turn the heat down to low, and keep whisking for about 5 minutes. This will get a little tough to do after a minute as it thickens. We want to really cook this through because chickpea flour is bitter if you don't cook it all the way and it's disgusting. But if you cook it all the way, it's pretty delicious. If you're not sure if it's cooked through or not, just take a little on a spoon, let it cool, then taste. If it's bitter, cook and stir for longer. If it's not bitter, then you're good.
  8. Now you can grab your pie crust out of the fridge and pour in the chickpea mixture. It'll be really thick and might fight you on the way out. Just smooth it out the best you can. To make this a little prettier, add sliced cherry tomatoes to go on top but that is completely optional.
  9. Then into the preheated oven it goes for 25 to 30 minutes. The crust should be nicely browned but not too brown and the middle will be a little jiggly.
  10. To make this more eggy tasting, you can sprinkle on a little black salt. It's often sold in Indian grocery store as kala namak and has a sulfury eggy aroma. But be careful, a little goes a long way. Decorate basil chiffonade and sliced scallion 'cause that looks nice and adds a little freshness.
  11. This pie is best served after it's cool down. In fact, I find it best if I chill it in the refrigerator so it sets completely, then serve cold or heat it up in the microwave to serve it hot. It's up to you though. There are no rules.
Notes
  1. I use bouillon cubes in place of broth. 1 cube makes 2 cups of broth. Use your preferred paste, powder, or cubes of vegan bouillon concentrate. Alternatively, use 2 cups of vegetable broth and do not add additional concentrate.
  2. Chickpea flour is also sold as garbanzo bean flour. You can also use chickpea flours labelled as chana or besan flour.
Mary's Test Kitchen http://www.marystestkitchen.com/

Printable recipe for Vegan Quiche – Metric

Vegan Quiche - metric
Serves 6
Eggless quiche sounds like an oxymoron but it's totally doable and delicious! The filling for this soy-free vegan quiche recipe is based on chickpea tofu (Burmese Tofu). The rustic crust is made with whole wheat flour, but you can substitute all-purpose if you like. This is your vegan quiche and there are no rules!

This recipe uses Metric measurements. Click here for US amounts.
Write a review
Print
Prep Time
45 min
Cook Time
30 min
Prep Time
45 min
Cook Time
30 min
Whole Wheat Crust
  1. 190g all-purpose whole wheat flour
  2. 115g vegan butter or shortening (1 stick)
  3. 1 teaspoon sugar (5ml)
  4. 1/2 teaspoon sea salt (2.5ml)
  5. 30-60ml ice water
Vegetable Filling
  1. 80g mushrooms, diced
  2. 35g red bell pepper, diced
  3. 9g shallots, minced
  4. 3g garlic, minced
Chickpea Filling
  1. 120g chickpea flour (chana/besan/garbanzo/etc)
  2. 235ml room temperature water
  3. 470ml water or broth
  4. 1 cube vegetable bouillon (if using water)*
  5. 1/4 teaspoon ground turmeric
Optional
  1. sliced tomatoes
  2. basil chiffonade
  3. sliced scallions
  4. black salt (kala namak)
Instructions
  1. Combine the flour, salt and sugar in a large mixing bowl or food processor. Add chilled vegan butter or shortening and process until the pieces of butter/shortening are about the size of a pea. Use a pastry cutter or two knives held together if you're doing this manually.
  2. Add ice water, a tablespoon at a time, until you are able to form a dough ball. It's going to look quite crumbly but should hold together if you squeze a handful. Avoid adding more than just enough water. Wrap the dough ball in plastic wrap and let rest in the fridge for at least 30 minutes.
  3. While the dough is chilling, saute the vegetables over mediun - high heat with a little water (water saute method) or oil and sea salt until they quite soft and a bit caramelized; about 10 minutes. Take the pan off the heat and let cool.
  4. After the dough has rested, flatten it on a generously floured work surface. Roll the dough into a disc shape a bit larger than your pie pan. When it's the right size, lightly roll it on to your rolling pin and transfer to the pie pan. Press it into the pan gently and flute the edges. If the dough rips in places, take some excess from the edges and use it to patch up any holes. Cover with plastic wrap and chill in the fridge while you make the rest of the filling.
  5. Preheat your oven to 425°F or 220°C.
  6. Mix the chickpea flour, turmeric and water until no lumps remain; set aside. Heat two cups of water over high heat and add a bouillon cube (or use strong vegetable broth instead of water). When the water/broth comes to a rolling boil, give your chickpea mixture a quick mix, then pour it into the boiling water slowly while stirring.
  7. Turn the heat down to low, and keep whisking for about 5 minutes. This will get a little tough to do after a minute as it thickens. We want to really cook this through because chickpea flour is bitter if you don't cook it all the way and it's disgusting. But if you cook it all the way, it's pretty delicious. If you're not sure if it's cooked through or not, just take a little on a spoon, let it cool, then taste. If it's bitter, cook and stir for longer. If it's not bitter, then you're good.
  8. Now you can grab your pie crust out of the fridge and pour in the chickpea mixture. It'll be really thick and might fight you on the way out. Just smooth it out the best you can. To make this a little prettier, add sliced cherry tomatoes to go on top but that is completely optional.
  9. Then into the preheated oven it goes for 25 to 30 minutes. The crust should be nicely browned but not too brown and the middle will be a little jiggly.
  10. To make this more eggy tasting, you can sprinkle on a little black salt. It's often sold in Indian grocery store as kala namak and has a sulfury eggy aroma. But be careful, a little goes a long way. Decorate basil chiffonade and sliced scallion 'cause that looks nice and adds a little freshness.
  11. This pie is best served after it's cool down. In fact, I find it best if I chill it in the refrigerator so it sets completely, then serve cold or heat it up in the microwave to serve it hot. It's up to you though. There are no rules.
Notes
  1. I use bouillon cubes in place of broth. 1 cube makes 2 cups of broth. Use your preferred paste, powder, or cubes of vegan bouillon concentrate. Alternatively, use 2 cups of vegetable broth and do not add additional concentrate.
  2. Chickpea flour is also sold as garbanzo bean flour. You can also use chickpea flours labelled as chana or besan flour.
Mary's Test Kitchen http://www.marystestkitchen.com/
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