Tasty vegan quiche recipe, few simple ingredients to make gluten free quiche from scratch.
Make your dairy free gluten free quiche with a brown rice flour base and cashew cream filling, without tofu, nutritional yeast and egg substitute!
What is quiche? Quiche is a savory tart from the French cuisine, usually filled with eggs, creme fraiche, meat and/or vegetables.
In this recipe I opted for a broccoli filling with grape tomatoes on top, but as for the traditional one, vegan quiche filling ideas are endless!
Looking for a delicious first dish? Make your own gluten free vegan lasagna!
Ingredients
For the gluten free savory pie crust:
- a gluten free starch of your choice, I usually use either potato or tapioca starch
- brown rice flour, it's the one with the most neutral flavor
- brown millet flour, this one is optional and can be replaced with rice flour, but I decided to add it to give the quiche a more rustic taste. You could use other gluten free flours for the vegan quiche dough, like quinoa, amaranth or sorghum
- a gluten free plant based milk of your choice
- seed oil or unflavored coconut oil: olive oil could be good too for a stronger flavor
For the vegan quiche with no tofu filling you will need:
- raw, natural cashew, the best option to have a soft creamy quiche filling
- chickpea flour, you could omit it, but it makes the filling softer and it also adds a slightly eggy flavor
- salt, pepper and other spices if you want to
- a pinch of turmeric if you want a yellow eggy color
- broccoli, because we like them, but you can use other veggies too
Find all the quantities and directions in the recipe card below
How to make vegan gluten free quiche
The steps to make this gluten free dairy free quiche are simple:
- I usually start by sauteeing the vegetables for the filling. In this case I cut the broccoli florets in small pieces and add them to a pan with olive oil, salt, pepper, garlic powder and let them cook until soft
- Then I heat the oven at 180°C/350F and make the tart crust by mixing the dry ingredients first, then adding the oil and plant based milk
- I work the dough until I get a compact dough ball, then place it on a greased (or lined with parchment paper) round baking pan and evenly spread the dough out using the bottom of a glass or a measuring cup
- I poke a few holes in the quiche base with a fork and bake for 15 minutes
- While the crust is (pre)baking, I prepare the vegan quiche cashew filling, by simply adding all the ingredients to a blender or food processor and blend until creamy
- I move the creamy batter to a bowl and incorporate the sauteed broccoli
- Once the crust is baked, I pour the filling on the quiche base, spread it and decorate with sliced tomatoes and dried oregano
- I usually bake the quiche for 20 to 30 minutes, making sure the sides of the crust are golden brown and the filling is compact
Tips and substitutions
If your don't like or don't want to use millet flour, you can simply replace it wiht brown rice flour for a neutral flavor. For stronger or more rustic flavors you can use quinoa, amaranth, sorghum or buckwheat flours.
My go-to vegan milk for this kind of recipes is rice milk, as it has a neutral flavor. You could also use cashew or (gluten free) oat milk.
You can totally use a regular blender or food processor, just boil the cashews for 5 minutes so that they get softer and blend more easily.
You can omit the chickpea flour if you don't like it or can't eat it.
It works as an extra binder in the filling and also adds a eggy flavor to the vegan quiche.
Absolutely, you can totally omit the crust and make a crustless vegan quiche. Simply pour the filling in a well-greased pan (or lined with parchment paper) and bake for 20-30 minutes, until it's firmer.
The combinations for the filling are endless, really. You can use zucchini, potatoes, onion, leek, spinat, cauliflower, artichokes, radicchio, bell peppers... What's important is that whatever vegetables you choose, you sautee them before adding them to the cashew filling.
This gluten free vegan quiche is so versatile, it can be made with some many veggies and it sure tastes delicious with some (vegan) cheese cubes added to the filling!
It is perfect still warm during cold seasons, but a great idea for a summer gathering outdoor too! In summer try zucchini and leek or onions, it is a pairing that never disappoints!
I really hope you will enjoy this eggless quiche!
If you make this recipe or have questions, leave me a comment down here! And a 5 star rating if you have loved it would help me grow the blog 😉
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Ciao!
Sonia
📖 Full Recipe
Gluten free Vegan Quiche {Soy free}
Equipment
- 1 pan
- 1 bowl
- 1 round 10-inch baking pan (ca. 25 cm)
- parchment paper (optional)
- 1 blender or food processor
- 1 kitchen scale
Ingredients
For the vegetable filling
- 200 gr fresh broccoli florets
- fresh or dried garlic
- salt, spices and herbs of choice
For the gluten free pie crust
- 100 gr gluten free (potato) starch
- 150 gr gluten free brown rice flour
- 50 gr gluten free brown millet flour (you can replace it with brown rice flour or other gf flours)
- 1 teaspoon salt
- 140 gr plant based gluten free milk best if neutral flavored like rice milk
- 40 gr seed or unflavored coconut oil
Fot the cashew filling
- 250 gr raw natural cashews (in case you don't have a high power blender, boil the cashews for 5 minutes to make them softer)
- 2 tablespoons chickpea flour
- salt pepper and other spices, to taste
- 220 gr plant based gluten free milk best if neutral flavored like rice milk
- 2 tablespoons vegetable oil
- pinch of turmeric powder optional - it only adds an eggy color
For the decoration
- fresh cherry or grape tomatoes
- dried oregao
Instructions
- Slice the broccoli florets into small pieces and add them to a pan with oil, salt pepper and other spices of your liking
- Sautee them on medium heat, add a couple tablespoons water from time to time until they are fork tender
- Pre-heat the oven at 180°C/350F
- In a bowl mix the dry ingredients for the pie crust
- Add the milk and oil, combine everything with a spoon then work the dough with your hands, squeezing all the ingredients together until you get a firm dough ball
- Grease the baking pan with oil or line the base with parchment paper
- Move the crust dough onto the baking pan and spread it with your hands and the bottom of a glass/measuring cup
- Poke holes into the crust with a fork and bake for 15 minutes
- In the meantime add all the cashew filling ingredients to a blender or food processor and blend until creamy (taste for more salt/spices)
- Move the batter into a bowl and incorporate the sauteed broccoli
- Pour the filling onto the pre-baked crust and spread it with a spoon
- Decorate with sliced tomatoes and sprinkle with dried oregano
- Bake for 20-30 minutes, or until the crust is golden on the sides and the filling is firmer
- Let it cool down for 10-15 minutes before slicing and serving
Ana says
I'm not a fan of chickpea flavor so I omitted it and replaced broccoli with diced zucchini. It came out pretty tasty
Sweet Sensitive Free says
Zucchini are perfect for this quiche too, glad you enjoyed it!
KwsinLA says
I can’t eat legumes. Would gf flour work in place of garbanzo flour?
Sweet Sensitive Free says
Hi, you can omit the chickpea flour if you can't eat it.
It works as an extra binder in the filling and also adds an egg-y flavor to the quiche.
If you want,yes you can replace it with a couple tbsp of gluten free flour or starch.
Dipti says
hi. can I use white rice flour
instead of brown rice flour?
Sweet Sensitive Free says
I haven't tried, but I think you can, in part, or the crust might get too dry. Try 100 grams white rice flour and the rest millet flour.