Plant-Based Gluten-Free Quiche

This is my Plant-Based Gluten-Free Quiche, a recipe that came about from the need for that cozy, comforting experience without any dietary compromise. This isn’t your average quiche. It’s made with a unique chickpea crust and a creamy filling. I’ll say it’s a tribute to the classic quiche, yet catering to conscious eaters. Whether you’re a seasoned vegan or just dipping your toes into gluten-free waters, this quiche is a statement that no one should sacrifice flavor for health.

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How to Make this Plant-Based Gluten-Free Quiche

The Crust:

Imagine a crisp, golden crust made with chickpeas, a touch of salt, olive oil, and gluten-free flour. Easily mixed in a food processor. This gets transferred to a quiche dish, spread out evenly, and baked for 15 minutes at 350 degrees F before it cradles the filling.

Ingredients for the Crust:

• 240 grams canned chickpeas, drained and rinsed
• 1/2 teaspoon salt
• 4 tablespoons olive oil
• 4 tablespoons gluten-free flour

The Filling:

As that crust turns into a shade of gold, blend the filling of the quiche—a creamy mixture of cooked potato, cashews, nutritional yeast, garlic, and turmeric. Pour this blend into the crust, then top with fresh tomatoes, crisp asparagus tips, and a sprinkle of green onions for a splash of color.

Ingredients for the Filling:

• 1 cooked potato (140 grams)
• 1/2 cup cashews
• 1/4 cup nutritional yeast
• 3/4 teaspoon salt
• 3 garlic cloves
• 1 cup water
• 1 heaping tablespoon cornstarch
• 1 teaspoon turmeric

Patience is Key for this Plant-Based Gluten-Free Quiche

A little more patience as it bakes for another 25 minutes, and then the hardest part—waiting another 15 minutes to slice into it. This wait time is essential, ensuring each piece holds its shape and charm.

How to Serve this Quiche

One of my absolute favorite ways to enjoy this quiche is for lunch, accompanied by a large, leafy green salad. The combination of the creamy quiche with the crisp freshness of the salad is just unbeatable. It’s also a great option for brunches or when you have guests over. The elegant presentation and the burst of flavors make it an excellent choice for entertaining.

How to Reheat

This quiche is best served on the same day it’s made, as the textures are most crispy and inviting. However, if you have some quiche remaining, reheating it in the oven is your best bet. This approach will help preserve the crust’s flakiness. And, honestly, what’s a quiche without a flaky crust, right?

We provide the information accompanying this recipe for your general knowledge only. We’ve thoroughly tested the recipe to ensure accuracy in measurements and instructions. However, individual results may vary due to the variability in ingredient types, cooking equipment, and preparation methods. You should not treat the nutritional information as dietary or medical advice. It is best to consult with a registered dietitian or healthcare professional for specific health or nutritional concerns. We accept no responsibility for any inaccuracies or misrepresentations of the information we provide. When using this recipe, please remember that cooking is both an art and a science, and we encourage you to trust your judgment and enjoy the culinary journey.