Veggie Lovers Quiche (Vegan & GF)

Yields 4 small quiches / Time to make: 30 minutes



  • 1 can chickpeas (drained and rinsed)
  • 3 TBSP oat flour (I make mine using a food processor)
  • 1 TBSP white rice flour
  • 1 TBSP olive oil
  • 1 tsp salt

Quiche filling:

To make cream

  • 8 oz organic tofu (about 200g)
  • ¼ cup unsweetened almond milk
  • ½ TBSP garlic powder
  • ½ tsp salt
  • ½ tsp smoked paprika
  • Black pepper to taste

  • 4 garlic cloves minced
  • 1 cup or more of chopped veggies of choice (I used a mix I had of corn, peas, carrots, and spinach).
  • Extra olive oil to cook
  • 4 mini pie pans


  1. Preheat the oven to 395 degrees F.
  2. To make the crust, in a medium bowl, mash the chickpeas with a fork. Add the rest of the crust ingredients and mix (knead) well with your clean hands until it forms a smooth dough.
  3. Divide dough in 4 and cover each mini pie pan using the tips of your fingertips to press down.
  4. Bake the crust for 15 minutes.
  5. While the crust is in the oven, start with the quiche filling by blending all the cream ingredients until it forms a smooth consistency. You don’t need a fancy blender for this.
  6. In a medium pan, cook the minced garlic cloves in medium heat. Add the veggie mix and allow to cook for a couple of minutes. Lastly, add the tofu cream and stir. Allow the quiche filling to cook for a minute or so. Give it a try and tweak your seasoning.
  7. Remove crust from the oven, pour cream in each mini quiche and take it back to the oven for an extra 15 minutes.


Veggie Lovers Quiche

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