A soy-free protein-rich Vegan Quiche with quinoa crust and chickpea flour filling. Fill it with leeks or any other vegetable you love in a quiche. Naturally gluten-free and super delicious!
It’s quite a challenge to make a Vegan Quiche. If you think about it, the crust of a regular quiche contains butter and the filling is basically all eggs and cream and cheese.
Once I was introduced to chickpea flour and it’s versatility I instantly knew this is THE PERFECT ingredient for a quiche filling.
You achieve a very similar consistency to eggs, it’s high in protein and absolutely delicious!
How to make a vegan quiche crust
The easiest way would obviously be to make a puff pastry crust with coconut oil instead of butter. However, as much as I love coconut oil and the taste of coconut, it just doesn’t sound right or remotely delicious as predominant flavor in a quiche.
Instead, I opted for a quinoa crust that has an added benefit to the obvious one. It’s not only protein-rich but also naturally gluten-free.
Also, it’s mega easy to make. Pinky promise. Way easier than any puff pastry! All you do is cook quinoa, mix it with a flax egg and that’s it. “Knead” the “dough” until it becomes a sticky mess, press it into your tart pan and done!
It’s such an amazing crust for vegan quiche, I dedicated a separate blog post for it. Here is more detailed info on the specific quinoa crust blog post.
How to make a soy-free vegan quiche filling
Two simple ingredients: chickpea flour and water!
The filling is easy but requires one very, very, very important step. Don’t even think about skipping that one: The chickpea flour has to be soaked in the amount of water stated in the recipe for at least 30 minutes. The longer the better.
If you don’t soak it for a while I can assure you, the filling tastes like POISON!
I remember when I made a baked chickpea flour thing the first time and I didn’t know that I had to soak the flour first. Let’s say it all had to go in the garbage right away. I even thought the flour had maybe gone bad. I used the very same flour again, however, making sure I soaked it first (as recommended in many different recipes online) and what.a.difference!
So this stuff can, in fact, taste amazing. Aha! Fast forward a couple of tests and I came up with this naturally gluten-free no tofu Vegan Quiche and I’m damn proud about the result.
- 1 cup chickpea flour
- 1 tsp dried thyme
- 1.5 tsp sea salt
- 1.5 Tbsp tapioca starch
- 1 1/4 cups water
- 1 cup quinoa
- 1.5 cups vegetable stock
- 2 Tbsp flax seeds
- 2 Tbsp water
- 2 large leeks
- In a bowl mix together chickpea flour, thyme, sea salt and tapioca starch with a whisk. Then add water and whisk vigorously until very well combined. Set aside. (This has to soak for minimum 30 minutes, the longer, the better. If you remember prepare this an hour ahead of starting to cook).
- Add quinoa and vegetable stock to a pot and bring to the boil. Once boiling reduce heat to low, cover and let simmer for 10-12 minutes or until all water is absorbed.
- In a coffee grinder or blender finely grind flax seeds, add to a small bowl, add water and mix well with a spoon. Set aside.
- Once quinoa is cooked, empty into a bowl and fluff with a fork. Set aside to cool.
- Wash and slice leek. Set aside.
- Preheat oven to 400F (200ºC).
- Grease a 9" (24cm) tart pan.
- Once quinoa is cool enough to touch, mix in flaxseed/water mix with your hands until very, very well combined and the quinoa resembles a sticky dough.
- Put dough in tart pan and press it in with your fingers until the whole surface and sides are evenly coated. Cut off excess from edges.
- Add leek to chickpea flour mix and combine.
- Pour leek/chickpea flour mix onto quinoa crust. Smooth out the top with a spoon.
- Bake for 45-50 minutes or until the top is golden.
- Sprinkle with black sesame seeds.
- Serve with fresh leafy salad.