Go Back
–+ servings
chickpea quiche

Chickpea Quiche with Potato Crust

5 from 3 votes
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.
Servings 4 servings
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

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:

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)
US Customary - Metric

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.

Nutrition

Calories: 471kcalCarbohydrates: 84gProtein: 18gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gCholesterol: 2mgSodium: 308mgPotassium: 1926mgFiber: 14gSugar: 8gVitamin A: 1576IUVitamin C: 94mgCalcium: 90mgIron: 5mg
Calories: 471kcal
Cost: $7–9 USD
Course: Brunch, Main Course
Cuisine: Mediterranean, Vegan
Keyword: chickpea flour quiche, gluten-free vegan brunch, plant-based breakfast, potato crust quiche, vegan quiche