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Chickpea and Spinach Quiche

Vegan Chickpea and Spinach Quiche

This impressive Chickpea and Spinach Quiche transforms simple plant-based ingredients into a protein-rich, egg-free masterpiece. With a tender gluten-free crust and creamy chickpea flour filling studded with spinach and tomatoes, it's the perfect Easter brunch centerpiece that satisfies everyone from vegans to omnivores.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Main Course
Cuisine French, Mediterranean-inspired
Servings 8

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.