Dairy-Free Vegetable Quiche

Discover a wholesome twist on a classic with this Dairy-Free Vegetable Quiche—a plant-based delight that’s as nourishing as it is flavorful. Featuring a savory almond flour crust and a luscious chickpea flour filling, this quiche is packed with vibrant vegetables like spinach, mushrooms, zucchini, and red bell peppers, making it a hearty yet healthy choice. The combination of nutritional yeast and a hint of turmeric adds a cheesy, golden hue without any dairy, while black salt provides an egg-like flavor for an authentic quiche experience. Perfect for breakfast, brunch, or a light dinner, this gluten-free and vegan recipe is easy to prepare and satisfying for everyone at the table. Serve it warm or at room temperature for a delicious, nutrient-rich meal.

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1.5 cups Almond flour
• 0.25 cup Coconut oil
• 2 tablespoons Ground flaxseed
• 3 tablespoons Water
• 1 tablespoon Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 2 cups Spinach, fresh
• 1 cup Mushrooms, sliced
• 1 medium Red bell pepper, diced
• 0.5 cup Zucchini, diced
• 1 cup Chickpea flour
• 1.5 cups Unsweetened almond milk
• 0.25 cup Nutritional yeast
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Black salt (kala namak) or regular salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish with a small amount of coconut oil.

Step 2

In a small bowl, mix the ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes until it becomes gel-like. This will act as the egg substitute for the crust.

Step 3

In a medium mixing bowl, combine the almond flour, flaxseed mixture, and coconut oil. Stir until the dough comes together, then press the dough evenly into the bottom and up the sides of the prepared pie dish to form the crust. Set aside.

Step 4

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.

Step 5

Add the minced garlic and cook for another 1 minute. Then stir in the spinach, mushrooms, red bell pepper, and zucchini. Cook until the vegetables are softened but not overly mushy, about 5-7 minutes. Remove from heat and let cool slightly.

Step 6

In a large bowl, whisk together the chickpea flour, almond milk, nutritional yeast, turmeric, black salt (or regular salt), and black pepper until smooth. This forms the filling base.

Step 7

Add the cooked vegetable mixture to the chickpea flour batter and stir to combine.

Step 8

Pour the vegetable-batter mixture into the prepared almond flour crust, spreading it out evenly.

Step 9

Bake the quiche in the preheated oven for 40-45 minutes, or until the top is golden and the filling is set.

Step 10

Allow the quiche to cool for at least 10 minutes before slicing and serving. Enjoy warm or at room temperature!

Nutrition Facts

Serving size	(1634.3g)

Amount per serving	% Daily Value*
Calories	2352.5

Total Fat 164.4g	0%
Saturated Fat 55.9g	0%
Polyunsaturated Fat 4.0g
Cholesterol 0mg	0%
Sodium 2361.0mg	0%
Total Carbohydrate 153.9g	0%
Dietary Fiber 49.1g	0%
Total Sugars 35.2g
Protein 87.5g	0%

Vitamin D 145.8IU	0%
Calcium 1403.3mg	0%
Iron 20.7mg	0%
Potassium 4593.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.5%

Protein: 14.3%

Carbs: 25.2%