Let me tell you about the time I brought this Chickpea and Spinach Quiche to Easter brunch and my egg-obsessed uncle asked for the recipe. Yes, THAT uncle who thinks a meal without animal protein is just a snack. He took one bite of this creamy, savory quiche and did a double-take when I mentioned it was completely vegan. “But it’s… fluffy?” he whispered, looking genuinely confused. That’s the magic of chickpea flour, friends—creating quiche so authentic it confuses carnivores.
Why This Recipe Is Awesome
This isn’t just a “good-for-vegan” option; it’s a showstopper that happens to be plant-based. The chickpea flour creates a custard-like texture that’s eerily similar to traditional egg quiche but packs way more protein punch. The vibrant spinach adds gorgeous color, nutrition, and a depth of flavor that pairs perfectly with the slightly nutty chickpea base.
What makes this ideal for Easter? It’s make-ahead friendly (hello, less stress on holiday morning!), serves a crowd, and looks beautiful on your spring table. Plus, it satisfies everyone from your gluten-free cousin to your vegan niece to your “I-need-protein” brother-in-law. Did I mention it’s actually easier than traditional quiche since there’s no blind baking or worrying about curdled eggs?
Vegan Chickpea and Spinach Quiche
Equipment
- 9-inch pie dish or quiche pan (preferably with removable bottom)
- Medium mixing bowls
- Whisk
- Measuring cups and spoons
- Large skillet
- Spatula
- Food processor (optional for crust)
- Cutting board and knife
Ingredients
For the Gluten-Free Crust
- 1½ cups almond flour
- ½ cup tapioca flour or arrowroot starch
- ¼ teaspoon salt
- ¼ cup coconut oil solid but scoopable
- 3-4 tablespoons ice-cold water
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water flax egg
For the Filling
- 1½ cups chickpea flour besan
- 2 cups plant milk unsweetened almond or oat work best
- 3 tablespoons nutritional yeast
- 2 tablespoons olive oil plus extra for sautéing
- 1 teaspoon apple cider vinegar
- 1 teaspoon baking powder
- ¾ teaspoon kala namak black salt for eggy flavor (or regular salt)
- ½ teaspoon turmeric mostly for color
- ¼ teaspoon black pepper
- 1 small onion finely diced
- 3 cloves garlic minced
- 5 oz fresh spinach about 5 cups packed
- 1 cup cherry tomatoes halved
- ¼ cup fresh herbs basil, parsley, or dill, chopped
- Optional: ⅓ cup vegan feta-style cheese
Instructions
Make the Crust
- Prep the flax egg. Mix ground flaxseed with water in a small bowl and let sit for 5 minutes to thicken.
- Combine dry ingredients. In a medium bowl, whisk together almond flour, tapioca flour, and salt.
- Cut in the fat. Add coconut oil and use a fork or pastry cutter to work it into the flour until a crumbly mixture forms. Think wet sand at the beach, not dry desert sand.
- Add wet ingredients. Stir in the flax egg and add ice water one tablespoon at a time, mixing until the dough just comes together. It should hold when pressed between your fingers but shouldn’t be sticky.
- Press into pan. Transfer dough to your pie dish and press evenly across the bottom and up the sides. Use the bottom of a measuring cup for a smooth finish. Prick the bottom several times with a fork.
- Chill out. Refrigerate crust for at least 15 minutes while you make the filling and preheat the oven to 375°F (190°C).
Prepare the Filling
- Mix the base. In a large bowl, whisk together chickpea flour, nutritional yeast, baking powder, kala namak, turmeric, and black pepper until well combined.
- Add the wet ingredients. Gradually whisk in plant milk, olive oil, and apple cider vinegar until smooth. The mixture will be fairly thin, like pancake batter – that’s perfect!
- Cook the veggies. Heat a tablespoon of olive oil in a skillet over medium heat. Add onions and sauté until translucent, about 4 minutes. Add garlic and cook for another minute until fragrant.
- Wilt the greens. Add spinach to the skillet (it will look like a mountain, but trust me, it cooks down to practically nothing). Cook, stirring frequently, until just wilted, about 2 minutes. Remove from heat and let cool slightly.
Assemble and Bake
- Combine everything. Gently fold the spinach mixture and halved cherry tomatoes into the chickpea batter. If using vegan feta, fold that in too.
- Fill the crust. Pour the filling into your chilled crust. Don’t worry if it seems very liquid – magic is about to happen in the oven.
- Bake to perfection. Bake for 35-40 minutes until the center is set but still has a slight jiggle, and the top is golden. If the crust edges brown too quickly, cover them with foil.
- Rest before serving. Let the quiche cool for at least 15 minutes before slicing – it needs time to set up properly. Sprinkle with fresh herbs just before serving.
Notes
- The chickpea batter will thicken as it sits – this is normal and good!
- Kala namak (black salt) gives an “eggy” sulfur flavor that makes this quiche taste remarkably like the traditional version. Find it at Indian grocery stores or online.
- This quiche reheats beautifully, making it perfect for Easter meal prep. You can make it a day ahead and reheat at 325°F for 15 minutes.
- The crust can be made and refrigerated up to 3 days ahead, or frozen for up to a month.
Common Mistakes to Avoid
- Skipping the resting time: Cut into this beauty too soon and you’ll have a tasty but messy situation. Patience gives you those perfect, Instagram-worthy slices.
- Overcrowding with vegetables: It’s tempting to add more, but too many water-heavy veggies will make your quiche soggy. Stick to the ratios in the recipe for your first attempt.
- Forgetting to press water from frozen spinach: If using frozen spinach instead of fresh, thaw completely and squeeze out ALL the water – unless you’re going for “swamp quiche” vibes.
- Not using parchment or enough oil: This quiche can stick stubbornly to the pan. Either line with parchment or be generous with the oil.
- Rushing the chickpea flour mixture: Mix it thoroughly now or find lumps later. Nobody wants surprise flour pockets!
Variations & Customizations
- Mediterranean Version: Swap the spinach for sautéed red peppers and add olives, sun-dried tomatoes, and a sprinkle of dried oregano. Top with homemade cashew ricotta for extra indulgence.
- Spring Garden Quiche: Add asparagus tips, fresh peas, and mint for a celebration of spring. Perfect for Easter brunch with a touch of seasonal freshness.
- Protein-Packed Power Quiche: Add ½ cup of cooked quinoa to the batter and top with roasted chickpeas for an even more substantial main dish that’ll keep you fueled all day.
- Crust-Free Option: Skip the crust entirely for an even lighter dinner. Just make sure to oil your pan generously and increase the chickpea flour by 2 tablespoons for a firmer result.
FAQs
Can I make this without chickpea flour?
While chickpea flour is really the star here (providing the protein structure and eggy texture), you could substitute with a mixture of all-purpose flour (or gluten-free blend) and additional nutritional yeast. Your texture will be more dense and less quiche-like, but still tasty. Another option is using silken tofu blended with nutritional yeast and a bit of cornstarch, which gives a different but still creamy texture.
How do I know when the quiche is done?
The quiche should be set around the edges but still have a slight jiggle in the center – similar to how you’d check a cheesecake. It will continue to firm up as it cools. If you insert a toothpick about an inch from the center, it should come out mostly clean. If the top is browning too quickly but the center isn’t set, cover loosely with foil for the remaining bake time.
Can I freeze this quiche for later?
Absolutely! This quiche freezes beautifully, making it perfect for meal prep. Let it cool completely, then either freeze individual slices (wrapped tightly in plastic wrap and then foil) or freeze the entire quiche. Thaw overnight in the refrigerator and reheat in a 325°F oven for about 20 minutes until heated through. The texture remains remarkably good – sometimes I think the frozen and reheated version is even better than fresh!
Final Thoughts
This Chickpea and Spinach Quiche isn’t just another vegan substitution – it’s a legitimate star that deserves center stage on your Easter table. It proves that plant-based eating can be impressive, satisfying, and crowd-pleasing without requiring exotic ingredients or complicated techniques. So when someone inevitably asks for the recipe (and trust me, they will), you can decide whether to reveal its vegan secret immediately or let them enjoy another slice first. Either way, you’ve just converted another believer to the magic of chickpea flour.
