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Gluten free Vegan Quiche {Soy free}

Make your gluten free vegan quiche with a brown rice flour base and cashew cream filling, without tofu, nutritional yeast and egg substitute!
Course Dinner, Lunch break, Main Course
Cuisine French
Keyword eggless, gluten free, pie, plant based, quiche, savory, soy free, tart, vegan, vegetables, vegetarian, without tofu
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 slices


  • 1 pan
  • 1 bowl
  • 1 round 10-inch baking pan (ca. 25 cm)
  • parchment paper (optional)
  • 1 blender or food processor
  • 1 kitchen scale


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


  • 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