Easy Vegan Quiche (Gluten + Soy Free)

GFGluten Free

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This Vegan Quiche recipe is Soy, Gluten, and Grain Free, but tastes absolutely amazing! Made with Tomatoes, Caramelized Onions, and Dill, it’s perfect for a weekend brunch or hearty breakfast.

Whether you’re looking to impress your friends and family for a weekend brunch, or just want to #treatyoself, this recipe is one you don’t want to miss.

vegan quiche with tomatoes and dill

Considering a traditional Quiche is made with Eggs and lots of Cream, I think it’s pretty darn amazing that this Vegan version still has a pretty similar texture and taste. And since it’s also soy free, gluten free, and grain free, dare I say it’s almost magical?

close up of quiche texture

I first created these Spinach & Mushroom Crustless Quiches a few months ago, but knew I wanted to do something more with them. Quiches are very nostalgic for me; I made them a lot with my Grandma and Aunt while on family vacation. So a Crustless Quiche was nice and all, but let’s be honest – it’s not really a Quiche. After I developed the recipe for my Easy 3 Ingredient Pie Crust, I knew I had to give a classic Quiche a try too! 

vegan quiche with tomatoes and dill

This Vegan Quiche requires very minimal ingredients, is easy to customize, and lasts for up to a week in the fridge. Is there anything else you could really ask for? I can say that I’m very happy with this version, and hope you will be too.

A Few Final Thoughts:

  • I used Caramelized Onions, Tomatoes, and Fresh Dill in this recipe, but you can really use anything you want. Fresh Vegetables, different Herbs, and maybe even some Vegan Cheese/Meat Substitute? Heck. Yes.
  • You can use any pre-baked Pie Crust that you’d like for this recipe, but I’m partial to my 3 ingredient one because it’s both incredibly easy to make and healthy. Or, you can skip it all together.
  • This Vegan Quiche will last well for up to 1 week in the fridge, but I would not recommend freezing it. Freezing affects the final texture of the Quiche once it re-thaws and it is not as realistic.

vegan quiche with tomatoes

If you’re looking for more Savory Breakfast recipes, you’ll also love this Cheezy Breakfast Pizza and this Spinach & Mushroom Crustless Quiches!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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Easy Vegan Quiche (Gluten + Soy Free)

This Vegan Quiche recipe is Soy, Gluten, and Grain Free, but tastes absolutely amazing! Made with Tomatoes, Caramelized Onions, and Dill, it’s perfect for a weekend brunch or hearty breakfast.

  • Author: Caitlin Shoemaker
  • Prep Time: 20 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 50 minutes
  • Yield: 8-12 Servings 1x
  • Category: Entree
  • Cuisine: American

Ingredients

Scale
  • 1 pre-baked* 3 Ingredient Pie Crust
  • 1 cup Garbanzo Bean / Chickpea Flour
  • 1/4 cup Nutritional Yeast
  • 1/2 tsp Baking Powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Salt, plus more to taste (see notes)
  • 1 cup Unsweetened Plant-Based Milk
  • 2 large Tomatoes, sliced
  • 1 cup Caramelized Onions (about 1 large; see this recipe for a tutorial)
  • 1 tbsp Fresh Dill

Instructions

  • Preheat the oven to 350F. Pre-bake your Pie Crust and caramelize your Onions, if you haven’t already.
  • In a large bowl, add the Chickpea Flour, Nutritional Yeast, Turmeric, Salt, and Baking Powder. Mix well.
  • Pour in the Plant Milk, and mix until a thick batter forms. Add the Caramelized Onions and Fresh Dill, then fold into the batter evenly.
  • Place half of the Tomato slices on the bottom of the Pie Crust, then pour the Batter over top. Smooth the Quiche Batter out evenly with a spatula, then top with remaining Tomato slices
  • Cover the edges of the Pie Crust so they do not burn, then bake for 30-35 minutes.
  • Let cool for 5 minutes, then serve as desired.

Notes

  • The Pie Crust should be pre-baked for this recipe, as well as most recipes where the filling is a liquid. This prevents the Crust from getting soggy/mushy once the liquid is added to it (and before it has the chance to solidify in the oven).
  • If you would like to make this Quiche taste more “eggy,” substitute the Kosher Salt for Kala Namak, or Black Salt.

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This Vegan Quiche recipe is Soy, Gluten, and Grain Free, but tastes absolutely amazing! Made with Tomatoes, Caramelized Onions, and Dill, it's perfect for a weekend brunch or hearty breakfast. #vegan #plantbased #brunch #healthybrunch #quiche #veganquiche #soyfree via frommybowl.com

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. So good! I cooked a red bell pepper with the onions and added a little vegan cheddar. I will definitely make it again😊

  2. Hello- would you serve this right out of the oven? Or place in the fridge after cooled and re-heat somehow? I’m trying to figure out the optimal way to serve.
    Thanks!

    1. If your edges are burning try making sure there isn’t too much of a crust build up outside of the area that’s filled. If there is you can cover the edges with foil around halfway through cooking time.

  3. Can I use a GF all purpose flour? I don’t have any garbonzo bean flour made and don’t really want to make it.

    1. Chickpea flour is what helps give it the flavor we’re aiming for. There are some recipes that use tofu as opposed to chickpea flour, we haven’t tried that as a substitute in this recipe however.

  4. I made this for dinner yesterday for my newly vegan sister, my very-sceptical-at-first mother and myself with a spinach, mushroom and caramelised onion filling. I had no idea what to expect tastewise as I’ve never had vegan quiche before and “regular” quiche is mostly cream and eggs. We all agreed it turned out really tasty! 🙂 I wasn’t too big of a fan of the consistency though, which I suspect is due to my choice of filling and its high water content. I am definitely going to try this out with another filling!

  5. I’m very excited to try this recipe! I feel like it would do very well with sundried tomatoes too for EXTRA oomph! 🙂

  6. So I don’t know about you, but I seem to love foods or recipes that are vegan that I didn’t even like when they were non vegan! Does that make sense? In other words, I’ve never been a quiche person, but I just made this dish this morning, and my mom and I have already eaten half of it it’s so good! The tomatoes add a really juicy flavor to the quiche that contrasts the rest of it. The crust is also perfection. Not too hard but not too soft either. Goldilocks right! 😉

    http://www.beingisabella.com

  7. I have always wanted to try cooking garbanzo bean flour this way and in omelets! This looks amazing. Mine would include butternut squash, mushrooms, caramelized onions, tomatoes, spinach, garlic, and zucchini!

    1. No, you should bake it right away. You can bake the pie crust beforehand but once you pour the batter in it should go into the oven

    1. I listed all storing options in the recipe notes – it will last well in the fridge for up to a week, but I would not recommend freezing

  8. that looks awesomely yummy. Would you have any idea what the nutrition profile would be? is there much protein in chickpea flour?

    thanks.

    1. Hi Jacquie! Chickpea flour is pretty high in protein, but I do not calculate exact nutrition information. There are plenty of free online calculators that can do that for you, though 🙂

      1. You can copy and paste the webpage into the App My Fitness Pal and it will calculate the recipes nutritional values!

  9. I’m so happy to see this! last night I was craving some quiche and I remembered you were testing this a while ago! I’m so excited to try this out! xo

  10. I Would love to try this recipe since my sister is vegan but my stomach doesn’t do well with chickpeas???? I assume there’s provably nothing I can substitute chickpea flour that would be grain and legume free but if you do have any ideas let me know! I still might make it for my sister though????

    1. Hi Grace – I’m sorry, you are right! I don’t know of any substitutes for the Chickpeas, though there are other recipes out there that use tofu as a base

    2. Hi Grace,
      There are a few ways to overcome the gassiness ChickePeas can produce.
      1) Always add a 1/2 Tsp of roasted or roasted and powdered cumin.
      Fairly easy to do this – roast a tsp of cumin on a low flame ( 20 secs in microwave) and crush on countertop with rolling pin Done in under 2 minutes
      2) Grace a 1 inch piece of ginger and add to the dish
      3) crush and fry up a garlic on a really low flame in 1/2 tsp of oil till pale golden brown and add to the dish
      4) 1/2 Tsp of Black pepper pd
      All these spices will do really well in the quiche too adding loads of flavour.
      Dill unfortunately increases vata ( gassiness) and should absolutely be avoided with Besan ( Chick peas). Besan or Chick peas is part of Indian cooking and the food wisdom i share with you is handed down and practised studiously when we cook chick peas in any form .