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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 onFacebook orInstagram, don’t forget to tag me@FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
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Easy Vegan Quiche (Gluten + Soy Free)
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★★★★★5 from 2 reviews
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.
1 cup Caramelized Onions (about 1 large; see this recipefor 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.
Want to save this Easy Vegan Quiche for later? Pin the recipe to your Pinterest boards:
Eggs: the base of any quiche is eggs, so we're keeping things traditional there. Almond milk: instead of cream/milk, we're swapping with unsweetened almond milk. I think you could also add a bit of cashew cream if you're wanting to make it a tiny bit richer.
It's a spin on a classic quiche Lorraine made with tofu instead of eggs and filled with spinach, mushrooms, vegan cheese, and even vegan bacon! This is sure to be your new go-to vegan quiche recipe!
One of the most popular egg substitutes in vegan baking is a flax egg. This is made by combining ground (not whole) flax seeds with water and leaving to sit for 15 minutes until the mixture becomes thick, almost the same consistency as a regular egg.
If you're making one flax egg, combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. From here, you can add this ingredient to your recipe just as you would an egg!
A frittata is partially cooked in a skillet on the cooktop then finished in the oven. It also has a lower egg to dairy ratio making it closer to an open faced omelet than a pie. Quiche has a creamier, custard-like texture due to more dairy and is cooked entirely in the oven.
Fortunately, nearly any plant-based milk can be made into a heavy cream substitute. Nut milks, including hemp milk, oat milk, coconut milk and soy milk can all be used as the base for a heavy cream substitute with the addition of the right fats.
If you're low on dairy ingredients, don't fret. Greek yogurt can substitute milk, sour cream and heavy cream. Milk: If you're short on milk, half and half or light cream, Greek yogurt can be used to make up for the difference.
Both silken and regular tofu can be found in soft, medium, firm, and extra-firm consistencies. They are made with the same ingredients, but they are processed slightly differently and are not interchangeable in a recipe.
You'll need to increase the amount of eggs and milk based on the size of your quiche, so knowing the basic ratio makes it really easy to scale up or down. For a standard 9-inch quiche: Use 3 large eggs (6 ounces) 1 1/2 cups of whole milk or cream (12 ounces)
If your quiche appears watery it may just need to set for a little longer. The recipe may also contain too much dairy, so make sure that the recipe you are following has the ratio of 4 eggs to 1 cup dairy. The added ingredients could also contain too much moisture, so it is important to cook or drain additions.
To replicate the flavor and thickness of 1 cup (237 mL) of heavy cream, combine 2/3 cup (159 mL) of soy milk with 1/3 cup (79 mL) of olive oil. This substitute is best for adding tenderness and taste in cooking and baking, but it should not be used in recipes that require whipping.
Introduction: My name is Kimberely Baumbach CPA, I am a gorgeous, bright, charming, encouraging, zealous, lively, good person who loves writing and wants to share my knowledge and understanding with you.
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