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.
Prep the Crust
 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.
Mix the Filling
 Whisk chickpea flour, water, vegan cream cheese/yogurt, nutritional yeast, and spices until smooth.
Assemble Layer vegan cheese and veggies over the crust, then pour in the chickpea mixture.
Assemble
 Layer vegan cheese and veggies over the crust, then pour in the chickpea mixture.


chickpea quiche
Bake
 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

❓ Can I use tofu instead of chickpea flour?

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.

❓ Is chickpea flour the same as besan?

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.

❓ Can I prep this ahead of time?

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.

❓ What’s the texture like?

The quiche sets into a firm, sliceable texture, similar to a frittata. The potato crust gets crispy on the edges while staying tender underneath.

❓ Can I use sweet potatoes instead?

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

Chickpea Quiche with Potato Crust

4.67 from 9 reviews
This hearty and savory Chickpea Quiche is made entirely egg-free and gluten-free with a crispy roasted potato crust and a protein-rich chickpea flour filling. Packed with fresh vegetables and topped with melty vegan cheese, it’s perfect for a plant-based brunch or make-ahead lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Brunch, Main Course
Cuisine: Mediterranean, Vegan
Calories: 471
Ingredients Equipment Method Nutrition

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)

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)

Method
 

  1. 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. 2. Preheat the oven to 200°C (390°F).
  3. 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. 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. 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. 6. Pour the filling:
    Gently pour the chickpea mixture over the veggies. Tap the dish slightly to let the mixture settle evenly.
  7. 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. 8. Cool and garnish:
    Let it cool for 5–10 minutes. Garnish with fresh herbs and extra vegan parmesan before serving.

Nutrition

Calories: 471kcalCarbohydrates: 84gProtein: 18gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gCholesterol: 2mgSodium: 308mgPotassium: 1926mgFiber: 14gSugar: 8gVitamin A: 1576IUVitamin C: 94mgCalcium: 90mgIron: 5mg

Tried this recipe?

Let us know how it was!

Making this later? I’ll email you this recipe, free.

The recipe on this page, straight to your inbox. No payment or card needed.

New here? Click the button in your email to open this recipe and confirm you’d like my free recipe emails: five reader favorites over the next few days, then one a week. Unsubscribe anytime.