Real Vegans Eat Quiche
May 24, 2010 at 10:29 am | Posted in Baking / Cooking, Food | 62 CommentsI’ll be the first to admit, it sounds like the punchline to a joke: Soy-free, vegan quiche. Far from what the crunchy-granola name would lead one to believe, this simple brunch staple has a lot going for it in the flavor department.
Ever since that fateful day when Melisser burst into my kitchen and whipped up the most amazing tofu-based quiche I had ever apologetically stuffed into my mouth, I’ve been a tad preoccupied with the idea of these dainty little pies. A savory, satisfying, and highly adaptable filling all neatly contained in a tender, flaky crust- What’s not to like? Well, for some, I understand that the inevitably soy-filled vegan versions can be a turn off, since nearly everyone seems to be concerned about that controversial little bean these days. Thus, I felt we have been long overdue for a revised alternative. This was a job for… Chickpeas!
I have yet to meet anyone who could claim to dislike chickpeas, and considering that they make up the bulk of some of my favorite foods like hummus and falafel, they seemed to hold great potential within their modest tan skins. Perhaps the best thing about this recipe, however, is that it’s infinitely changeable, depending on availability of produce, or your mood. Just switch out any veggies that don’t appeal, or spice it up if you so desire. Basically anything goes here!
Chickpea-Veggie Quiche
Whole Wheat Crust:
3/4 Cup White Whole Wheat Flour
1/3 Cup Barley Flour
1/4 Teaspoon Salt
1/4 Cup Olive Oil
1/4 Cup Cold water
Quiche Filling:
1 Medium Zucchini, Chopped into Half-Rounds
1/2 Medium Red Bell Pepper, Chopped into Short, Thin Strips
1/2 Cup Peas, Fresh or Frozen and Thawed
3 Scallions, Thinly Sliced
2 – 3 Cloves Garlic, Minced
1/2 Cup Garbanzo Bean Flour
1 Tablespoon Potato Starch
2 Teaspoons Nutritional Yeast
1/2 Teaspoon Salt
1/4 Teaspoon Dried Thyme
Pinch Dried Sage, Powdered
1/8 Teaspoon Paprika
1/8 Teaspoon Baking Powder
1 Cup Vegetable Stock or Water
1 Tablespoon Olive Oil
Preheat your oven to 350 degrees, and lightly grease a 9-inch round fluted tart pan with removable bottom.
The easiest way to make the crust is in a food processor, but if you don’t have one, you can also make it by hand. Just combine both flours and salt in a large bowl, and add in the oil. Mix well, and then drizzle in water until it comes together in a cohesive dough. Otherwise, you can simply toss everything in the food processor, and drizzle in water until it comes together in a cohesive dough. One method saves you time and the other saves you dirty dishes to wash later, so pick your poison.
Move the dough into your prepared tart pan, and use your fingertips to press it evenly into the bottom and up the sides. If it seems sticky, lightly moisten your hands to make it easier to handle. Bake for about 10 – 15 minutes, just to help it set up a bit and very, very lightly brown. Let cool.
For the filling, toss your chopped veggies, scallions, and minced garlic together to achieve and even distribution of everything, and then transfer it into your par-baked crust. You want to just about fill the pan with veggies, like so:
In a separate bowl, whisk together the chickpea/garbanzo flour, potato starch, nooch, salt, herbs, spices, and baking powder. Pour in the vegetable stock or water and oil, and whisk until smooth. It should be about the consistency of pancake batter. Pour this batter on top of your veggies situated in the quiche pan, making sure to fill all of the gaps. Lightly tap the pan on the counter a few times to release any air bubbles.
Bake for 45 – 55 minutes, until the filling appears set and every so lightly golden brown on top. Let cool for at least 15 minutes before slicing. (The leftovers also taste great cold, in my opinion!)
Serves 8 – 10
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This looks great, albeit more veggie heavy than I’m used to. Using chickpeas is a brilliant idea that I’ll have to try out soon.
Comment by Meagan— May 24, 2010 #
Totally innovative, Hannah! I’m totally impressed :)
Comment by Sarah— May 24, 2010 #
That looks great. I have been wanting to make a quiche but did not want to use tofu. Thanks to your creativness I can now make it. :)
Comment by Stefanie— May 24, 2010 #
This sounds and looks awesome! I love tofu quiche for summer, but this is a super alternative. Thank you :)
Comment by lunchiemunchies— May 24, 2010 #
That looks really WONDERFUL! I will definitely be giving this a shot sometime. Thanks for your ingenuity!
Comment by tranabanana— May 24, 2010 #
I’ve never had vegan quiche!! Can’t wait to try this :)
Comment by Jessica (PB & Jess)— May 24, 2010 #
I would have never thought of this. Looks great!
xo
Eco Mama
Comment by Eco Mama— May 24, 2010 #
Oh i like quiche, and your is very appetising ♥
Well done !
Yummy yummy ♥
Comment by Veganpower— May 24, 2010 #
Aaaawww! *-*
Jeez, it looks SO SCRUMPTIOUS!
Thanks for sharing this recipe! Wonderful! I heart quiche!
But… here in Brazil we don’t happen to have this garbanzo bean flour :(
Any ideas on subbing it?
xoxo ♥
Comment by Helena Marinho— May 24, 2010 #
I bet this tastes awesome! Chickpea flour sounds perfect for a quiche, now that I think about it.
P.S. I gave in and used your brownie booklet as an excuse to finally buy coconut flour. Looking forward to the first recipe.
Comment by Mihl— May 24, 2010 #
I must make this. I love chickpeas!
Comment by Sam— May 24, 2010 #
I’m retitling your post:
really impressive people know how to make vegan quiche
looks great!
Katherine
Comment by Katherine: What About Summer?— May 24, 2010 #
Looks delicious! I love the idea of using chickpea flour instead of tofu.
Comment by veganhomemade— May 24, 2010 #
Fabulous idea! I wonder if it’d work crustless, too. Hmm…
Just emailed you! ;)
Comment by Vegyogini— May 24, 2010 #
I’m not a fan of egg based quiche… maybe I’d like this version :)
Comment by stephchows— May 24, 2010 #
I love the texture of chickpeas and think that they would be awesome in a quiche. I love how colorful this is! It takes my breath away to look at it.
Comment by Joanne— May 24, 2010 #
Interesting! I’ve tried the walnut white bean quiche from Veganomicon, but I found it a bit so-so and not awfully quichey. This one might be better.
Lovely colors, by the way. :->
Comment by Maija Haavisto— May 24, 2010 #
Sounds unique. I know there is “controversy” over soy, but still definitely love my soy products. I’m curious how this compares in the texture dept as tofu does a pretty darn good job of replicating the real thing. Is this more grainy?
Comment by Kelly— May 24, 2010 #
Oh Hannah, what a nice quiche…love the veggies in it and how interesting…you used garbanzo bean flour…I am sure that it tastes as good as it looks ;-)
Comment by Juliana— May 24, 2010 #
You are a genius in the kitchen!
Comment by DessertForTwo— May 24, 2010 #
What a wonderful idea!
Great recipe and photos as always.
Comment by fussfreeflavours— May 24, 2010 #
YES!!!
I have been working a gluten & soy free quiche but wasn’t happy with white beans but your recipe using chickpeas sounds and looks PERFECT and delicious! Thanks for sharing it with us :D
Comment by Mandee— May 24, 2010 #
Oh. My gosh. I recently purchased chickpea flour from the Asian grocery store because I remembered seeing some recipes in my Indian cookbook that used it. I still haven’t tried it out, but this looks so fantastic I just may have it for dinner this week!
Comment by Elizabeth— May 24, 2010 #
Hmm, that looks delicious, I’m not a big quiche fan but I love vegan quiche, I love chick peas too so this is bound to be a winner. Intriguing to see barley flour. In the indian grocery, chick pea flour is sometimes called gram flour…
Comment by jenny— May 24, 2010 #
Interesting. I personally still eat eggs, but what a great alternative you have come up with for those who don’t.
Comment by peabody— May 24, 2010 #
I trust you and your beautiful photos, and so I trust that chickpeas in a quiche make for an awesome combo.
Comment by Amanda— May 24, 2010 #
oh my– great quiche, love that you used chickpea flour, i love your filling..
sweetlife
Comment by sweetlife— May 24, 2010 #
Absolutely gorgeous creation! Love the vibrant green and red veggies.
I don’t eat eggs much anymore, so this would be a great alternative to those delicious frittatas and quiches that I used to love as a child.
Comment by Sarah B @ Bake + Bike— May 25, 2010 #
ohhh this looks so good, and healthy too.
Rose
Comment by Roses R Red— May 25, 2010 #
WOW! I love vegan quiche but I have never seen one that beautiful. You’ve really outdone yourself with this one, Hannah. I have been looking for new recipes to add to our weekend brunch mix and now I know what will be next on the menu. Thank you for this.
Comment by The Voracious Vegan— May 25, 2010 #
Oh wow, looks like the perfect summer dinner and such a nice alternation to cheeseless veggie pizza! Yumm :)
Comment by Melissa— May 25, 2010 #
Looks beautiful my dear! I love chickpea flour for stuff like this- and it looks so bright & colourful, bravo!
Comment by shellyfish— May 25, 2010 #
As a French blogger, I feel concerned by this Quiche post… And find it very interesting. It is the first time I read a vegan quiche recipe without tofu. Bravo!
Comment by Virginie P.— May 25, 2010 #
We really are on the same cooking wavelength–I almost used that exact title when I posted my (tofu-based) quiche last week! I love that this one has no soy in it, and it looks terrific. I’ll have to sub something for the crust, but I think I can make this even with my dietary restrictions–yay! :D
Comment by Ricki— May 25, 2010 #
Wonder if I could make this and fool the parents and hubby? if they know I used tofu, they immediately say NO WAY without trying it. Drives me nuts.
Comment by Joanne— May 25, 2010 #
This quiche looks so tempting!
Comment by Cherine— May 25, 2010 #
Yum, that looks great and I’ve never had a quiche before! p.s. you won the hedgehog pin giveaway on my blog, if you e-mail me your address I’ll get him in the mail for you:)
Comment by kala— May 25, 2010 #
Hannah, you’re so sweet to comment on my blog even though my desserts aren’t vegan. Despite my caloric blog posts, I actually do eat very healthy and I eat vegan and raw quite a bit. I make a delicious vegan lunch everyday that you might enjoy too: steamed broccoli, white beans and sundried tomatoes tossed in your favorite balsamic vinaigrette (I make mine with Meyer lemon olive oil). Also, I love your book! I’ve made the fruit crisp with cocoa powder in the topping every Thanksgiving since discovering it! Keep up the great posts!
Comment by DessertForTwo— May 25, 2010 #
This is really pretty and very tasty. It looks more tart like than quiche but still tasty looking. I’ve only used fresh chickpeas along with nuts for an alternative to a soy quiche. Is this custard like as well?
Comment by JoLynn-dreaminitvegan— May 25, 2010 #
That looks amazing and great idea to add the chickpeas! (I actually do know someone who does not like chickpeas, but then I think the only thing she does like is pasta, so that maybe doesn’t count) I love the veg heavy pie…
Comment by Simone— May 26, 2010 #
That looks absolutely delicious!
Comment by ransom.cakes— May 26, 2010 #
Hello, Hannah
I allowed myself to you Tagus in our article. It’s a little game between blog. You can if you want, but nothing have you there ;)
http://vg-zone.net/2010/05/25/fondue-de-courgettes-au-safran/
Good day little cook vegan
Comment by Veganpower— May 26, 2010 #
OH my goodness, I can’t wait to try this out! Chickpea flour is so interesting in its eggyness.
Comment by Jes— May 26, 2010 #
This is a great looking recipe and I look forward to trying it…have already printed it up!
Comment by CherylK— May 26, 2010 #
What a brilliant idea! I love playing around with tofu-based quiches because they’re just so versatile and now that you’ve opened my eyes to a “flour”-based quiche, there’s a whole new world of possibilities out there!
Comment by Crystal— May 28, 2010 #
Had this for dinner last night! Was a bit runnier than expected, but still quite tasty. It’s possible that our yeast is different than the one called for… But I’m glad I’ve finally tried one of your recipes. :)
Comment by Elizabeth— May 28, 2010 #
Oh Hannah so sweet of u
It looks delicious
I can eat this because I am allergic to soy…thanks for bringing a vegan fav back into my radar
You are amazing
Comment by Swarna— May 28, 2010 #
Hannah, I baked it for an additional 20 minutes, which did thicken it quite a bit more. The yeast is the only thing I can suspect is different! But, in any case, it was very yummy. If my batter is watery the next time I make it, would you recommend adding more starch or yeast?
Comment by Elizabeth— May 28, 2010 #
Nice work, this looks delicious!
Comment by Danielle— June 1, 2010 #
I love quiche and I loooooooove this creation of yours! I’ve been wanting to try a vegan quiche and most of them seem to be made with silken tofu, but now you’ve given me another delicious looking option. Gorgeous.
Comment by Ashley— June 3, 2010 #
I made this for brunch yesterday with a couple of omnis and it was a hit! They even asked for the recipe. Good work! I made mine as mini-tarts (it made 5) and baked for a little less time – worked great and tasted amazing! Thanks for the recipe!
Comment by Sarah— June 6, 2010 #
The crust alone sounds fantastic – I had some barley flour awhile back and after making some crackers, wasn’t entirely sure what to do with the remainder. Wish I’d had this recipe then!
Comment by Y— June 7, 2010 #
Thanks for the recipe! Love it!
Comment by bonnie.b.orourke@gmail.com— June 9, 2010 #
Chickpea flour! Who would have thunk it?! I’ll have to give this a go soon – I was thinking the other day how I should try some Daiya (allergen free vegan cheese) in a quiche, and I log into google reader to see this today. :) Nice coincedence!
Comment by Jessica— June 23, 2010 #
This was so good! I used yellow squash in place of the zuke (as it was what I had on-hand), halved the amount of water in the batter, baked it for slightly over fifty-minutes and proceeded to eat half of it in one sitting. Perfection.
Comment by Rachel D.— July 17, 2010 #
Oh my…I’m definately giving this one a go!
Comment by Blissfully Vegan— August 2, 2010 #
how is it soy free if its made with tofu?
Comment by Delf— July 26, 2011 #
sorry misread the ingredients, i ve been so used to seeing tofu everywhere…my bad
Comment by Delf— July 26, 2011 #
[...] Alas, that never really happens no matter how much I drool on the screen. My favorite recipe is the quiche. Perfect for summer when there are lots of zucchinis and yellow squashes floating around. It is a [...]
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Pingback by Fall Season Lineup! » My Novice Vegan Cooking Experience— October 6, 2011 #
I’ve been looking for this recipe! Thanks so much. I intend to use the Bob’s red mill, gluten free flour for the chic pea flour; It’s chic pea flour with potato starch already in it. In order for my non-vegan family to eat it I’ll have to grate the zucchini and peppers. I’d also have to replace the peas with mushrooms and top it with thin sliced tomatoes. It makes my mouth water just thinking about it! Thanks!
Comment by Carolyn— February 6, 2012 #
I made this tonight and it is really good. I was skeptical b/c the veggies aren’t cooked before going into the crust, but it works just right. Due to previous comments about runniness, I lowered the water to 1/2-3/4 cup. Worked great. Thank you!!!
Comment by Emily Segal— February 13, 2012 #