Vegan Gluten-Free Quiche Florentine
This vegan gluten-free quiche Florentine contains spinach, kale, mushrooms, onions, and peppers, making it colorful and nutrient-rich. The texture is soft and custardy, with a golden top and a clean slice. It makes for a hearty breakfast or a tasty brunch, and even a robust evening meal.
- 1 cup mushrooms (diced (any variety / 70 g))
- ½ cup yellow onion (diced (80 g))
- 3 tablespoons green onion (thinly sliced (20 g))
- 2 teaspoons garlic (minced (6 g))
- 2 cups baby spinach (chopped (60 g))
- 2 cups baby kale (chopped (95 g))
- 1 cup bell pepper (diced (any color / 150 g))
- 1 teaspoon smoked paprika
- ¾ teaspoon black salt (AKA kala namak or bire noon, not Hawaiian Black Salt)
- ½ teaspoon dried thyme (crushed)
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon dried rosemary (crushed)
- ¼ teaspoon turmeric
- ¼ teaspoon ground nutmeg
- ¼ teaspoon mustard powder
- ⅛ teaspoon dried red chili flakes
- ⅛ teaspoon black pepper (about 5 turns)
- ⅛ teaspoon white pepper
- 1¼ cups garbanzo bean flour (AKA chickpea flour / 115 g)
- 1 cup water (250 ml)
- ¼ cup unsweetened applesauce (65 ml)
- 2 tablespoons nutritional yeast (10 g)
- 2 teaspoons tapioca flour
- 1 teaspoon dijon mustard
- ½ teaspoon baking powder
- 1 medium Roma tomato thinly sliced
- 2⅔ tablespoons uncooked rolled oats (not instant / 15 g)
- 1⅔ tablespoons sunflower seeds (raw & shelled / 15 g)
- 1⅔ tablespoons nutritional yeast (9 g)
- 1⅔ tablespoons tapioca flour (10 g)
- ¾ teaspoon onion powder
- ¾ teaspoon garlic powder
- ¼ teaspoon salt
- 1 pinch mustard powder
- 1 pinch white pepper
- 1 pinch ground nutmeg
- 1 cup water (250 ml)
- 1⅔ tablespoons hemp seeds (raw & shelled, AKA hemp hearts / 20 g)
- 1⅓ tablespoons unsweetened non-dairy milk (20 ml)
- Preheat your oven to 350 °F (177 °C). Line an 8x8x2” baking dish or 9” pie plate with parchment paper. The paper can go up over the edge of the baking dish and you can trim it in a moment.
- Prep and measure out all of the veggies and place them into a mixing bowl. Measure the spices into the bowl with the veggies and stir to combine.
- Heat a skillet over medium heat for 2 minutes. Add the veggies and spices to the skillet and cook for about 6–8 minutes, until the veggies are soft and most of the liquid has evaporated. Set the bowl aside, you will use it again shortly.
- While the veggies and spices are cooking, place the garbanzo bean flour, water, applesauce, nutritional yeast, tapioca flour, dijon mustard, and baking powder into the bowl and whisk until combined.
- When the veggies are softened, transfer them to the mixing bowl and fold them into the mixture until combined.
- Transfer the mixture to your baking dish and spread out evenly. Place the slices of tomato on top. Trim the parchment paper so it’s not hanging over the side of the baking dish. Bake for 35–40 minutes, until the filling is set in the middle, the top is golden brown and the sides have pulled away from the parchment paper.
- While your quiche is baking, make the sauce.
- To your blender, add the oats, sunflower seeds, nutritional yeast, tapioca flour, onion powder, garlic powder, salt, mustard powder, white pepper, and nutmeg. Blend for about 20 seconds, until the ingredients come together into a fine powder.
- Leave the powder in the blender and add the water, hemp seeds, non-dairy milk, miso, lemon juice, apple cider vinegar, tahini, and dijon mustard. Blend again until completely blended and smooth.
- Transfer the mixture to a saucepan. Cook over medium heat, stirring often, for 10–12 minutes, or until the mixture thickens and achieves a thick, glossy, gooey cheese-like texture. Stir the sauce more consistently as it begins to thicken. If it doesn’t get thick at first, wait for it, it will. It may have lumps in the beginning, but it will smooth out as it thickens.
- Slice the warm quiche and smother slices in the cheesy sauce. Garnish with fresh diced tomatoes if you'd like. Enjoy!
Black salt gives the quiche its distinctive egg flavor, while smoked paprika and herbs add depth. A combination of chickpea flour and applesauce replaces the traditional eggs, helping the quiche set and keeping it moist. Top with sliced tomato for a final pop of color.
This recipe, which comes from Clean Food Dirty Girl, also includes a nut-free cheesy sauce. Made from oats, sunflower seeds, and miso, the plant-based sauce turns thick and gooey on the stove. It’s perfect for pouring over warm slices of quiche, adding richness minus the dairy.
Because this quiche is baked in a pie dish, it’s easy to slice and serve at the table. It also reheats well, so you can prepare it ahead and let the flavors deepen overnight. Enjoy it warm in the morning or serve it as the centerpiece of a weekend brunch with friends.
