Vegan Quiche

Vegan Quiche

May 2, 2019 Cooking Taste 0

I got inspired by this vegan quiche from greenbonanza, a norwegian blogger. She uses farinata as a filling for her quiche, which I think is so genius! I see it is used more often to replace eggs, for example in omelette and I think it works really well! In a quiche it also works like a charm.

There are obviously some differences to a regular quiche with eggs. The biggest being how much more dense the batter is. We were amazed by how filling this vegan quiche was. So we ended up eating a lot less of it then we did with a non-vegan quiche (also, leftovers for the day after!)

We made this quiche with broccoli, tomatoes and onion. These are the vegetables that the kids enjoy and eat easiest, so no struggle at the dinner table. You can also choose any other vegetables like squash, bell pepper, cauliflower… Just add what you like. In fact, we also made this with pre-baked tomatoes, sundried tomatoes onion and rosemary, not the best picture but you get the idea:

I didn’t make my own crust for the recipe. I almost never do that since it is quite time consuming and pretty much all the crusts you can buy are vegan. If you however do want to do that I think this recipe looks supertasty.


  • 100 gram Chickpea Flour about 1 cup
  • 4 dl Water 1.6 cups
  • 3 tbsp Nutritional yeast optional
  • 1 tsp Oregano
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • Salt & Pepper to taste
  • Broccoli Florets
  • Cherry Tomatoes in halves
  • (red) Onion


  • The night before you want to make the quiche you have to combine the water and chickpea flour together in a bowl. Cover and leave to rest til the next day. 
  • Depending on your crust you might need to pre-bake it without filling. I have done this and you should ‘officially’ do this with socalled bake beans and so on. I don’t have them and find that it works quite well to just make holes with your fork in the dough, pop it in the oven for about 15 minutes, and that’s often enough. 
  • Mix the herbs and nutritional yeast with the batter. 
  • Place your crust in the pan, arrange your broccoli florets, tomatoes and onions in there and gently pour over the chickpea mixture. (Optionally you can top it with (vegan) cheese). 
  • Bake at 200 degrees C /400 F for about 20 minutes. The mixture should be all sett when you take it out. 


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