Discover the Ultimate Crustless Vegan Quiche: A Delicious, Wholesome Meal You Can Make in Under an Hour!
If you’re looking for a tasty, healthy dish that’s easy to whip up, the crustless vegan quiche is your answer! Perfect for breakfast, brunch, or a light dinner, this quiche is packed with nutrition and flavor. Whether you’re a seasoned vegan or just curious to try plant-based meals, this recipe will delight your palate and impress your friends and family. Let’s dive into why this quiche is a must-try and how to make it!
Why Make This Recipe
This crustless vegan quiche is a fantastic option for several reasons. First, it’s incredibly flexible! You can use whatever vegetables you have on hand, making it a great way to clean out your fridge. It’s also loaded with protein from chickpea flour, keeping you full and energized. Plus, it’s completely dairy-free, gluten-free, and can be made nut-free depending on your choices.
Moreover, this quiche is super simple to prepare. You can have this wholesome meal ready in under an hour, making it ideal for a busy weeknight or a leisurely weekend brunch. And let’s not forget—it can be enjoyed warm or cold, so you can tackle leftovers with ease!
How to Make Crustless Vegan Quiche
Preparing this delightful dish is both fun and rewarding! Follow these easy steps for a delicious result.
Ingredients:
- 1 russet potato (baking potato), washed or peeled and diced into 1/4 inch cubes
- 1/3 cup (45g) frozen peas
- 4 spring onions, diced
- 1/2 small or medium red onion, diced
- 1 red chili, diced (optional)
- 1/2 cup (55g) sun-dried tomatoes in oil, blotted dry and chopped
- 1 1/2 cups (147g) chickpea flour (garbanzo bean flour)
- 3 tablespoon (23g) nutritional yeast
- 1 teaspoon dried Italian seasoning
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt or kosher
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground turmeric
- 1 1/2 cups (360ml) water
- 1/4 cup (60 ml) vegetable broth (or just add more water)
- 1 tablespoon olive oil
- Freshly ground black pepper and chopped chives, optional for serving
Directions:
- Preheat your oven to 375°F (190°C). Lightly grease a 9-inch pie plate or tart pan and set it aside.
- In a small pan, add the diced potatoes and cover with water. Bring to a boil, then lower the heat and simmer until tender, about 7-10 minutes. Drain the potatoes and set aside.
- While the potatoes cook, prep your other vegetables. Dice the spring onions, onion, and chili, and roughly chop the sun-dried tomatoes.
- In a large mixing bowl, whisk together the chickpea flour, nutritional yeast, baking powder, salt, garlic powder, Italian seasoning, and turmeric until combined.
- Add water, vegetable broth, and olive oil to the mixture and whisk until you have a smooth batter.
- Fold in the cooked potatoes and the prepared veggies until everything is well combined.
- Pour the batter into the prepared pie dish and distribute evenly.
- Place it in the oven and bake for 50-55 minutes, or until the top is golden brown and slightly puffed up. Let it cool for about 10 minutes before slicing. If the quiche deflates a bit, don’t worry—it’s totally normal!
- Serve it warm, or store it in the fridge for later.
How to Serve Crustless Vegan Quiche
This quiche pairs wonderfully with a fresh salad or crusty bread. If you want a touch of elegance, sprinkle some freshly chopped chives or a dash of black pepper on top before serving. It’s also a hit at potlucks or parties—you can serve it in slices for easy sharing.
How to Store Crustless Vegan Quiche
Storing this dish is a breeze! Make sure to cover your leftover quiche and place it in an airtight container. It’ll keep well in the refrigerator for up to four days. You can enjoy it chilled right out of the fridge or warm it up in the oven for a few minutes.
Tips to Make Crustless Vegan Quiche
- Mix and Match Veggies: This quiche is super versatile. Feel free to swap out the veggies based on your preferences or what you have available. Zucchini, bell peppers, or spinach can make great additions.
- Check for Doneness: Ovens can vary, so keep an eye on your quiche towards the end of the cooking time. It should look golden and firm, with a slight puff.
- Experiment with Spices: Customize the flavor by adding your favorite herbs or spices. A pinch of smoked paprika or some chili flakes can add a nice kick!
Variation
If you’re feeling adventurous, you can turn this quiche into a Mexican-inspired dish by adding corn, black beans, and a bit of taco seasoning. Top it with avocado slices or salsa for a refreshing twist!
FAQs
1. Can I use other types of flour instead of chickpea flour?
Yes, you can! However, using chickpea flour helps provide a unique texture and flavor. If you substitute with another flour, the results may differ, so use a fine flour like oat flour for the best outcome.
2. Is this quiche gluten-free?
Absolutely! Since chickpea flour is naturally gluten-free, this a perfect option for anyone avoiding gluten.
3. Can I freeze the crustless vegan quiche?
While it’s best enjoyed fresh, you can freeze leftovers. Just slice them and wrap each piece tightly in plastic wrap before putting them in an airtight container. To reheat, bake in the oven directly from frozen, allowing for extra time to warm through.
Enjoy this delicious, wholesome crustless vegan quiche anytime you crave a hearty meal that’s both nutritious and satisfying!
