Crustless Vegan Chickpea Flour Quiche with Sun-Dried Tomatoes and Veggies Recipe

If you’ve been searching for a comforting, savory dish that’s entirely plant-based, hearty, and bursting with flavor, you’re going to fall head over heels for this Crustless Vegan Chickpea Flour Quiche with Sun-Dried Tomatoes and Veggies Recipe. This quiche swaps the traditional crust and eggs for wholesome chickpea flour batter packed with vibrant veggies and the sun-kissed tang of sun-dried tomatoes. It’s a delightful way to enjoy a savory slice of vegan goodness that satisfies the soul and excites the taste buds.

Ingredients You’ll Need

A close-up of a slice of thick, yellow savory pie lifted from a white plate. The pie has visible layers of green peas, red flecks, and chunks of potato, with bits of purple-red onion mixed throughout. The texture looks soft and dense with herbs sprinkled on top, adding green color contrast. The background shows the rest of the pie, with several triangular slices arranged in a circle on a white marbled surface. A woman's hand is partly visible holding the metal spatula under the slice. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity. The carefully chosen ingredients create the perfect balance of savory, sweet, and tangy flavors, while also bringing in pleasing textures and lovely pops of color that make your quiche irresistible before you even take a bite.

Russet potato (1 medium, diced): Adds a tender, creamy texture that mimics traditional quiche fillings.
Frozen peas (1/3 cup): Bring bursts of sweetness and a vibrant green hue for freshness.
Spring onions (4, diced): Offer a mild onion flavor that’s bright and delicate.
Red onion (1/2 small, diced): Lends a subtle sharpness that deepens the veggie medley.
Red chili (1, diced, optional): Adds a gentle kick if you like a bit of heat.
Sun-dried tomatoes in oil (1/2 cup, chopped): Provide rich, tangy, umami-packed bursts that elevate every bite.
Chickpea flour (1 1/2 cups): The superstar base that holds everything together with a naturally savory flavor.
Nutritional yeast (3 tablespoons): A cheesy, nutty boost that enriches the batter with depth.
Dried Italian seasoning (1 teaspoon): Brings aromatic herbs to infuse homestyle warmth.
Baking powder (1 teaspoon): Helps the quiche puff lightly for a satisfying texture.
Sea salt (1/2 teaspoon): Essential for balancing all those wonderful flavors.
Garlic powder (1/2 teaspoon): Adds a subtle garlicky undertone throughout.
Ground turmeric (1/4 teaspoon): Gives the quiche a beautiful golden hue similar to traditional egg dishes.
Water (1 1/2 cups): Keeps the batter smooth and tender.
Vegetable broth (1/4 cup): Lifts the flavor even more; you can swap it for water if preferred.
Olive oil (1 tablespoon): Adds richness and helps the quiche brown beautifully.
Freshly ground black pepper and chopped chives (optional): Perfect finishing touches when serving.

How to Make Crustless Vegan Chickpea Flour Quiche with Sun-Dried Tomatoes and Veggies Recipe

Step 1: Prepare Your Veggies

First things first, preheat your oven to 375°F (190°C) and grease a 9-inch pie plate or tart pan so your quiche won’t stick. Boil diced russet potatoes until tender, around 7 to 10 minutes, then drain. While the potatoes cook, chop up your spring onions, red onion, red chili if using, and sun-dried tomatoes. These veggies bring layers of flavor and texture, from soft to pleasantly chewy, which make every bite exciting.

Step 2: Whisk the Chickpea Batter

In a large bowl, combine chickpea flour, nutritional yeast, Italian seasoning, baking powder, sea salt, garlic powder, and turmeric. Whisk together until smooth and fully blended so you won’t get any lumps. Then gradually add water, vegetable broth, and olive oil, whisking continuously until you have a silky, thin batter that will bake up light and slightly puffed.

Step 3: Combine Veggies and Batter

Now gently fold your cooked potatoes and prepared veggies into the chickpea batter. This step distributes all those colorful ingredients evenly so every slice shines with vibrant sun-dried tomatoes and the tender bite of peas and onions. Pour the mixture into your greased pie dish and smooth the top to ensure even cooking.

Step 4: Bake and Set

Place your quiche in the preheated oven and bake for 50 to 55 minutes. You’ll know it’s ready when the top is golden brown, puffed slightly with a set, non-wobbly center. Allow the quiche to cool for about 10 minutes—it might deflate a touch, and that cracking is completely normal. This resting time helps it hold together perfectly for slicing.

How to Serve Crustless Vegan Chickpea Flour Quiche with Sun-Dried Tomatoes and Veggies Recipe

The image shows a round baked dish in a clear glass pie dish with two small handles on each side. The dish has one visible main layer that is golden yellow with green peas and chopped purple onions mixed evenly throughout, along with small green herbs scattered on top. Some red dried pieces are also visible on the surface, adding extra color contrast. The pie dish is placed on a blue cloth on top of a white marbled surface. Around it, there is a wooden board with chopped green herbs and a small white bowl with sun-dried tomatoes. On the left side, there are some fresh green onions lying on the surface, and a large knife labeled

Garnishes

Sprinkle fresh chopped chives or freshly ground black pepper on top right before serving for a burst of color and subtle freshness. A light drizzle of vegan pesto or a dusting of smoked paprika can also add a lovely finishing flair that complements the earthy flavors.

Side Dishes

This crustless vegan quiche pairs wonderfully with a crisp garden salad or simple steamed greens to round out the meal. For a heartier spread, roasted potatoes or a warm bowl of tomato soup create an inviting balance between textures and flavors.

Creative Ways to Present

For brunch or entertaining, cut the quiche into mini squares or wedges and serve on colorful plates with a scattering of edible flowers for a festive look. You can also top individual slices with avocado slices and cherry tomatoes for a fresh take that excites the eye and palate alike.

Make Ahead and Storage

Storing Leftovers

This quiche keeps beautifully in the fridge for up to four days when stored in an airtight container. It actually tastes great cold or at room temperature, making it perfect for grab-and-go lunches or quick dinners.

Freezing

If you want to make it ahead for busy nights, simply freeze the fully cooled quiche in a sealed container. It can be stored for up to 2 months; just thaw overnight in the fridge before reheating.

Reheating

The best way to warm up your quiche is in a 350°F (175°C) oven for about 15 minutes until heated through and slightly crisp on top. Microwaving works too when you’re in a hurry, but it won’t keep the texture quite as nice.

FAQs

Can I use other vegetables in this recipe?

Absolutely! Feel free to swap or add veggies like spinach, mushrooms, bell peppers, or zucchini. Just make sure to pre-cook any that release a lot of moisture to avoid sogginess.

Is chickpea flour gluten-free?

Yes, chickpea flour is naturally gluten-free, making this quiche suitable for those avoiding gluten. Just double-check your other ingredients to be safe.

Can I make this quiche nut-free?

Definitely! This recipe as written is nut-free. Just be sure that your nutritional yeast and vegetable broth don’t contain any nut-derived additives.

How spicy will the quiche be with the red chili?

The chili adds a mild heat, but it’s optional. You can adjust the amount or leave it out completely if you prefer a gentle flavor.

Does the quiche taste like eggs?

While it’s a plant-based alternative and doesn’t replicate eggs exactly, the chickpea flour and nutritional yeast combination creates a savory, slightly cheesy flavor that satisfies the craving for a traditional quiche.

Final Thoughts

I can’t recommend this Crustless Vegan Chickpea Flour Quiche with Sun-Dried Tomatoes and Veggies Recipe enough for anyone looking to enjoy a vibrant, wholesome, and truly comforting dish. It’s perfect for breakfasts, lunches, dinners, and everything in between, making it one of those recipes you’ll want to keep close in your culinary rotation. Give it a try and watch it become your new favorite go-to meal!