Chickpea Quiche with Potato Crust (Gluten-Free + Vegan)
Looking for the perfect plant-based quiche for brunch, meal prep, or a savory breakfast? This Vegan Chickpea Quiche with a crispy potato crust is packed with veggies and flavor — completely egg-free, gluten-free, and soy-free!
Whether you’re hosting brunch or prepping for the week ahead, this quiche is a healthy, hearty, and comforting dish that comes together with simple pantry ingredients.
Why You’ll Love This Vegan Chickpea Quiche
✅ 100% Egg-Free – Made with protein-rich chickpea flour instead of tofu or eggs
✅ Gluten-Free Crust – Uses sliced potatoes for a crispy, flourless base
✅ Meal Prep-Friendly – Holds up beautifully in the fridge and can be served warm or cold
✅ Customizable – Toss in your favorite veggies or herbs depending on the season
✅ Budget-Friendly – Uses basic, affordable whole-food ingredients
🥣 How to Make Chickpea Quiche (Quick Guide)
Smash boiled potatoes into a greased quiche dish to form the base. Season and roast until slightly crisp.
Whisk chickpea flour, water, vegan cream cheese/yogurt, nutritional yeast, and spices until smooth.
Layer vegan cheese and veggies over the crust, then pour in the chickpea mixture.
Top with extra vegan cheese or parmesan and bake until golden and set.
Serving Suggestions for Chickpea Quiche
- Serve warm with a fresh arugula or spinach salad on the side
- Great cold too — perfect for meal prep lunches!
- Add hot sauce or vegan sour cream for an extra punch
Storage Tips for Chickpea Quiche
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze slices individually and reheat in oven or toaster oven
- Reheat: Warm in a 180°C (350°F) oven for 10 minutes or microwave gently
🥦 Chickpea Quiche Variations and Add-ins
This quiche is super flexible and works well with your favorite fridge or garden finds:
Add protein:
- Sautéed tempeh or vegan sausage crumbles
- Leftover lentils or black beans
Switch up veggies:
- Mushrooms, leeks, or roasted sweet potatoes
- Asparagus or kale in spring
Spice it up:
- Add harissa, chili flakes, or cumin
- Use a herbed vegan cheese or infused olive oil
Cheesy twist:
- Swap in a homemade cashew cheese sauce layer under the veggies
- Add a sprinkle of vegan feta post-bake
🔥 Pro Tips for a successful Chickpea Quiche
- Resting time matters: Don’t skip the 10-minute cool-down — it helps the chickpea filling firm up.
- Let the batter sit: Hydrating chickpea flour before baking helps it thicken and become silky.
- Pre-roast watery veggies: Zucchini or mushrooms may release water. Sauté them first to avoid a soggy center.
- Mandoline magic: Get uniform potato slices for a crust that cooks evenly and crisps up beautifully.
FAQs: Vegan Chickpea Quiche
This recipe is developed specifically with chickpea flour for a soy-free and gluten-free option. However, you could substitute it with a blended tofu mixture if needed, but the texture and flavor will change.
Yes, chickpea flour (also called gram flour or besan) is made from ground chickpeas and is widely used in Indian cooking. Just make sure it’s finely milled for best results.
Absolutely! This is a great meal prep dish. Bake it fully, let it cool, then store slices in the fridge. It’s also delicious cold or reheated.
The quiche sets into a firm, sliceable texture, similar to a frittata. The potato crust gets crispy on the edges while staying tender underneath.
Yes, just note that sweet potatoes cook a bit faster and are softer, so you might want to slice them slightly thicker or adjust roasting time.
🌿 Final Thoughts
This Vegan Chickpea Quiche with Potato Crust is proof that you don’t need eggs or gluten to enjoy a hearty, delicious quiche. Whether you’re serving it for brunch, packing it for lunch, or enjoying a cozy dinner, it’s a versatile dish you’ll come back to again and again.
Head over to the Dr. Vegan blog for more high-protein plant-based meals, creative gluten-free recipes, and drool-worthy vegan comfort food that actually fills you up.
Chickpea Quiche with Potato Crust
Equipment
- Pie dish or oven-safe skillet (20–23 cm / 8–9 inch)
- Mixing bowls
- Whisk
- Oven
- Mandoline or knife
- Baking sheet (optional, for pre-roasting potatoes)
Ingredients
For the base:
- 6-8 small potatoes (waxy or all-purpose)
- Salt & pepper to taste
- Olive oil or spray for roasting
For the filling:
- 1 cup chickpea flour
- 1 cup water
- 2 tbsp vegan cream cheese or yogurt (or regular)
- 2.5 tbsp nutritional yeast
- 1 tsp paprika
- 1/2 tsp turmeric (optional)
- 1 tsp salt
For the Toppings:
- 1 cup fresh or cooked spinach
- 1/2 red onion (thinly sliced)
- 1/2 cup cherry tomatoes (halved)
- 1/2 red bell pepper (diced)
- 1/2 zucchini (thinly sliced or chopped)
- 1/2 cup shredded vegan cheese (or regular)
- Fresh herbs & vegan parmesan (for garnish)
Instructions
- 1. Boil the potatoes:Place whole, unpeeled potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes, or until a fork easily pierces through. Drain and let them cool slightly, then peel if desired.
- 2. Preheat the oven to 200°C (390°F).
- 3. Prepare the crust:Lightly grease a pie or quiche dish. Add the boiled potatoes and gently smash them into an even layer to form the crust. Season with salt and pepper and drizzle or spray with olive oil. Bake for 10–15 minutes until lightly crisp.
- 4. Mix the filling:In a mixing bowl, whisk chickpea flour, water, vegan cream cheese or yogurt, nutritional yeast, paprika, turmeric (if using), and salt until smooth and lump-free.
- 5. Assemble the quiche:Sprinkle vegan cheese over the potato base. Distribute the spinach, cherry tomatoes, onion, bell pepper, and zucchini evenly across the dish.
- 6. Pour the filling:Gently pour the chickpea mixture over the veggies. Tap the dish slightly to let the mixture settle evenly.
- 7. Bake:Top with a bit more cheese or vegan parmesan and bake for 30–35 minutes, or until the center is firm and the top is golden.
- 8. Cool and garnish:Let it cool for 5–10 minutes. Garnish with fresh herbs and extra vegan parmesan before serving.
Haven’t tried it yet but it sounds great. Will do soon.
Pls do! it’s so good🤩
Hi, could I add black salt to help it taste more like a regular quiche?
Hi Angela, yes 🙂 black salt will definitely help give it that classic eggy flavor! Just a pinch is perfect😊
Love this recipe. I have made it twice. The only changes are when baking the quiche I raise the temperature to 400 degrees and it takes about an hour to get brown on top and fully cooked. And I double the recipe.
So glad you love it! Thanks for sharing what worked for you, always appreciate it!😄
I have tried many of your recipes – they have never failed me!!! So amazing to turn something healthy and nature preserving into yummy goodness. You are a real talent, and your recipes play crucial role into my family everyday cuisine:)))🙏
Ah that means so much to me thank you Vesi! So happy the recipes have found a place in your kitchen. Sending love to you and your family!😊