This week I had vegan lunch guests over and I have been wanting to create an egg-free quiche for an egg-hating friend (Hi Erika!) since forever already so I embraced the challenge to not only make it egg-free but completely animal protein-free and thus vegan. By not wanting to use butter for the crust, and flour without butter simply doesn’t form a nice crust, I came up with this quinoa crust that happens to be naturally gluten-free. Most vegan quiche recipes out there use tofu for the filling to get the egg-like consistency but since soy and tofu are not my favorites to eat, MY filling is also soy-free and of course dairy-free because it’s vegan. Ok, now let’s put that all in one sentence so you know what this is you are seeing in the picture. This is the recipe for a gluten-free, egg-free, dairy-free, soy-free Flourless Vegan Vegetable Quiche! WOW!! I know this doesn’t sound very promising in the taste department BUT look at the picture guys!!! Don’t be deceived by all the x-free but rather scan the ingredients list below and you’ll immediately understand that this quiche tastes AMAZING! I loved it! I am so happy with how this came out I am dancing right now (literally!)
On the taste barometer, this quiche comes close to my mom’s quiche (sorry mom!) and I will definitely, definitely make this again one day. This has a lot of meaning, because I rarely make something twice. Sad reality of a food blogger, lol.
Once the quiche was finished I felt like there was only one thing missing. CHEESE! Ugh! Cheese is not vegan and cheese is not dairy-free and cheese is delicious but NOT ok for this quiche. So I browsed Pinterest and found this amazing Vegan Parmesan Cheese recipe by vegan food blogger Angela from oh she glows. It was the perfect fit for my Flourless Vegan Vegetable Quiche and gave it that little extra something. Her Vegan Parmesan Cheese tastes wonderful and I will use it for other recipes as well, for sure.
Coming to the filling, how did I manage to reach an egg like consistency without tofu and without eggs you ask?
Well, the secret ingredient is: chickpea flour! I have never used it before and was curious as to what it would be like to work with it. I bought it and then stored it for a couple of weeks forgetting about it in the pantry until I stumbled over an Italian recipe for a pancake like bread called “socca”. In pictures it looks like a doughy bread (I have never tried) it and I figured I would give it a try as quiche filler, hoping it wouldn’t be too dry. The chickpea flour – water mixture gives the absolute PERFECT consistency for a quiche filling (vegan or not) and it gives it incredible taste! Chickepea flour has so much more taste than egg that I am seriously considering using it even in my vegetarian quiches. I think I might have just started a love relationship with chickpea flour. You’ll soon find out….