This tasty dinner quiche is made with a filling of veggies, chickpeas, and chickpea flour without silken tofu or eggs (keeping it vegan) and no added oil. We’ve relied on our go-to whole wheat pie crust, the same one we use for chickpea pot pies, only this time there’s no top. It's another classic recipe ready for special dinners or lazy weekend brunches.
Although this recipe requires a few more ingredients than we'd usually use, the three-step recipe prep is surprisingly straightforward. Make the crust. Make the chickpea blend. Cook the mushroom-kale filling. Once you fill the pie crust and top it with a handful of diced red peppers and chopped hazelnuts, it gets baked to firmness.
Whole wheat flour – Whole wheat flour is dense and heavy. Even brands of whole wheat flour can vary, so be prepared to adjust the water if needed.
Flax seeds – If you aren’t familiar with flax eggs, it’s time. Use a 1:3 ratio of ground flax seeds to water. If you can only find whole flaxseed, then use a spice grinder before mixing them with water. Whole flax seeds won't yield the same result.
Mushrooms – I used brown chestnut mushrooms (button mushrooms). You can use any mix you like, 3 cups chopped.
Kale – Measure out 2 cups of chopped kale. If you prefer, you can use spinach or another leafy green. If you use frozen kale or spinach, be sure you thaw it first and then squeeze out as much moisture as possible. Press it into a small mesh strainer or between several paper towels.
Red bell pepper – Red bell peppers add a sweet flavor and make a beautiful tart topper. Use half of the diced pepper in the filling and reserve half to toss over the top.
Hazelnuts – Hazelnuts are used both in the filling and as a topping. You can also use walnuts or possibly pecans, although we like the crunchiness of the hazelnuts best.
Chickpeas – Cooked chickpeas are used for making the batter. Although you’ll blend them in the food processor, they will still retain some lumps for texture (and more fiber). I’ve not tried this recipe with another kind of bean, but I would imagine you could use white beans with success.
Nutritional Yeast – Nutritional yeast will add a bit of cheesy flavor along with a dose of essential B vitamins (including B12 if it’s fortified). It's worth pointing out that you can make this recipe with or without nutritional yeast.
Chickpea flour – Also known as besan, gram, or garbanzo bean flour, chickpea flour is a quiche binder. Chickpea flour is readily available, but if you struggle to find it, then you can always make it yourself. Add dry chickpeas to a spice grinder and pulverize them into a fine powder. Then run the powder through a fine-mesh strainer to catch any larger pieces.
- We’re including our easy recipe for whole wheat pie crust. If this is your first time making pie crust, this is an easy one to start with. Mix enough water that the dough ball sticks together. Try not to make the edges of the crust too thick. If you do, they may be a bit tough to cut through. But they're still perfect for tossing into your mouth.
- Whole wheat doesn't yield a traditionally light and flaky crust, so roll it thinly. Keep working the dough until it complies with the shape and size you need.
- This recipe works best with a 9-inch pie plate or tart pan. It’s easiest to use a non-stick with a springboard bottom. If you have any concerns that the pie crust will stick to the bottom of your pie pan, then line the bottom with parchment paper.
- If you make the crust a day ahead, keep it in a ball and wrap it in plastic wrap. Keep it in the refrigerator for 1-2 days.
- Be sure you simmer the mushrooms long enough that they release their water, and it cooks off.
- Preheat the oven before placing the quiche in the oven. If the middle is not firm after baking for 30 minutes and the edges get too brown. Place foil around the edges.
- To test the quiche for doneness, slide a toothpick in the middle. If it comes out clean and the center is firm, then it's done.
- You can make the filling a day ahead. Store it in the refrigerator in an airtight container. Let it heat to room temperature before adding it to the pie crust right before baking.
To reheat, wrap the remaining quiche in foil and heat it in the oven for 20 minutes until it is heated through.
If you don’t want to use kale or spinach, try finely chopped broccoli. Make it small and cook it with the filling. You can also use frozen. Be sure that you thaw it and press it so that it's as dry as possible.
You can use a premade pie crust for this recipe, but we recommend using a vegan crust, preferable, one that is not made with vegan butter or oil.
You can find ground flax seeds in larger supermarkets or health food stores. If your grocery store only has whole flax seeds, then grind them in a spice grinder before mixing them with water to make the flax egg.
Additional Ingredient Ideas
Since making this recipe, and with further effort to break the traditional quiche mold, a few quiche ideas have emerged from the kitchen. If you want to get creative, here are a few ideas to explore:
Bacon bits – dice up half a batch of our fav, sheet pan vegan bacon and mix it will the filling.
Vegan sausage crumbles – Make the entire batch of this favorite a day or two ahead. Use what you like and save the rest for a tofu scramble.
Vegan cheese – Vegan ricotta or even a sprinkle of hemp parmesan cheese will boost the flavor.
Black salt (Kala Namak) – Black salt adds a touch of egg flavor without using an egg replacer.
Cherry tomatoes – Instead of the diced peppers on top, try a few finely chopped cherry tomatoes. The flavor will be sweeter.
Some Favorite Classic, Savory Meals
Mushroom & Kale Vegan Quiche
This savory homemade mushroom & kale vegan quiche is the vegan tart that unites comforting flavors and textures surrounded by a whole wheat crust.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8
- Category: Classics
- Method: Bake
- Cuisine: American
- Diet: Vegan
- 1 tablespoon ground flax seed
- 3 tablespoons of water
- 2 ¼ cups whole wheat flour
- ½ teaspoon salt
- 4-6 tablespoons of water
- 1 can of chickpeas (15 ounce/400 grams), rinsed and drained
- ¼ cup nutritional yeast
- ¼ cup orange juice
- ⅔ cup vegetable broth
- 1 teaspoon miso paste
- 1 teaspoon date paste
- ⅓ cup chickpea flour
- 1 small onion
- 3 cups chopped mushrooms
- 1 red bell pepper diced
- 3 cloves of garlic minced or pressed
- 1 teaspoon sage
- ½ teaspoon rosemary
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups chopped kale
- ½ cup chopped parsley
- ⅔ cup chopped hazelnuts
- Make the flax egg. In a small bowl, mix 1 tablespoon of ground flax seeds with 3 tablespoons of water. Set it aside for 15 minutes while you prep the rest of the ingredients.
- Make the pie crust. In a large bowl, mix the flour and salt. Then add the flax egg. Mix the contents so that the egg is distributed. Start adding water a few tablespoons at a time until you can form a dough ball that holds together.
- Roll the crust. Roll the crust into a circle that is larger than the top of the pie tin. Make the dough as thin as possible. Lay the crust over the pie tin, then press it in and trim the sides, leaving about an inch so you can fold and crimp the sides. Once you have the crust ready, set it aside.
- Make the chickpea filling. In a food processor, combine the chickpeas, nutritional yeast, orange juice, vegetable broth, miso paste, date paste, and chickpea flour. Blend all the ingredients. It may be a bit lumpy, but that’s fine.
- Cook the mushroom filling. Heat a large skillet to medium heat, then add the onions, mushrooms, and half of the red peppers. Sauté the ingredients, stirring them often until the moisture of the mushrooms has dissipated. Add the garlic, rosemary, sage, salt, and black pepper. Continue stirring for another 30 seconds.
- Add the greens. Add the parsley and kale. Continue cooking until the kale starts to soften. Turn off the heat and add the hazelnuts.
- Finish the filling. Add the chickpea mixture to the sauteed vegetables. Mix well, then spoon the filling into the pie crust. Spread it evenly, then sprinkle the rest of the red peppers and chopped hazelnuts over the top.
- Bake the quiche. Place the quiche in the oven and bake it for 30 minutes or until the center is firm. If you are unsure, test for doneness by sliding a toothpick in the middle. If it comes out clean, the quiche is done.
- Serve. Once the quiche is done. Let it rest a minute until the pie plate is cool enough to handle. Carefully remove the quiche from the pan and place it on a cutting board. Cut the quiche into slices and serve.
- This recipe was made in a standard 9-inch tart pan with a spring bottom. If you are concerned that the pie shell will stick to the bottom of your pie pan, line it with parchment paper.
- If you use frozen kale, be sure to thaw it and press it to get all the moisture out before adding it to the filling.
Keywords: vegan tart, vegan quiche, oil-free, no tofu, whole wheat pie crust, chickpea flour