Mushroom & Kale Vegan Quiche

A piece of mushroom & kale quiche with diced red peppers and hazelnuts.

This savory homemade mushroom & kale vegan quiche is the vegan tart that unites comforting flavors and textures surrounded by a whole wheat crust.


Units Scale


  • 1 tablespoon ground flax seed
  • 3 tablespoons of water
  • 2 1/4 cups whole wheat flour
  • 1/2 teaspoon salt
  • 4-6 tablespoons of water

Liquid Filling:

  • 1 can of chickpeas (15 ounce/400 grams), rinsed and drained
  • 1/4 cup nutritional yeast
  • 1/4 cup orange juice
  • 2/3 cup vegetable broth
  • 1 teaspoon miso paste
  • 1 teaspoon date paste
  • 1/3 cup chickpea flour

Veggie Filling:

  • 1 small onion
  • 3 cups chopped mushrooms
  • 1 red bell pepper diced
  • 3 cloves of garlic minced or pressed
  • 1 teaspoon sage
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups chopped kale
  • 1/2 cup chopped parsley
  • 2/3 cup chopped hazelnuts


  1. 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.
  2. 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.
  3. 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.
  4. Make the chickpea fillingIn 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.
  5. 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.
  6. Add the greens. Add the parsley and kale. Continue cooking until the kale starts to soften. Turn off the heat and add the hazelnuts.
  7. 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.
  8. 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.
  9. 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

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