Vegan Crustless Zucchini Tomato Quiche

Yield

8-inch quiche (4–6 servings)

Prep Time

15 minutes

Cook Time

40–45 minutes

Ingredients

Batter Base

• 1 cup (120 g) chickpea flour

• 1 cup (240 ml) unsweetened plant milk (almond, soy, or oat)

• 2 tablespoons nutritional yeast

• 1 tablespoon olive oil

• 1/2 teaspoon turmeric (for color)

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 3/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/2 teaspoon baking powder

Vegetables

• 1 medium zucchini (about 1 1/2 cups thinly sliced)

• 1 cup cherry or grape tomatoes, halved

• 1/4 cup thinly sliced red onion

• 1 cup fresh spinach, roughly chopped (optional)

• 1–2 tablespoons fresh basil, chopped (optional)

Equipment

• 8-inch baking dish or pie dish

• Mixing bowl

• Whisk

• Skillet

Step-by-Step Instructions

1. Prepare the Oven and Pan

Preheat oven to 375°F (190°C). Lightly grease your baking dish with oil or line with parchment paper for easy removal.

2. Prepare the Vegetables

Zucchini contains a lot of water, so reducing moisture is important.

• Heat a skillet over medium heat.

• Add 1–2 teaspoons olive oil.

• Sauté zucchini and red onion for 3–5 minutes, just until slightly softened.

• If the zucchini releases excess liquid, cook until most of it evaporates.

• Remove from heat and let cool slightly.

Tip: If your zucchini is very watery, lightly salt it after slicing, let sit 10 minutes, then pat dry before sautéing.

3. Make the Batter

In a large bowl:

1. Add chickpea flour.

2. Slowly whisk in plant milk until completely smooth (no lumps).

3. Add nutritional yeast, olive oil, turmeric, garlic powder, onion powder, salt, and pepper.

4. Whisk until fully combined.

5. Stir in baking powder last.

The batter should resemble a thick pancake batter. If too thick, add 1–2 tablespoons plant milk. If too thin, add 1 tablespoon chickpea flour.

4. Assemble the Quiche

• Fold the sautéed zucchini and onion into the batter.

• Stir in spinach and basil if using.

• Pour mixture into prepared baking dish.

• Arrange halved cherry tomatoes on top, cut side up. Gently press them slightly into the batter.

5. Bake

Bake for 40–45 minutes, or until:

• The center is firm and set

• The edges are lightly golden

• A knife inserted in the center comes out clean

If the top browns too quickly, loosely cover with foil for the last 10 minutes.

6. Cool and Set

Let the quiche rest for at least 15–20 minutes before slicing. This allows it to firm up and improves texture.

For the cleanest slices, cool for 30 minutes.

Texture Notes

• Slightly custardy but firm

• Holds shape when sliced

• Can be served warm, room temperature, or chilled

Storage

• Refrigerate in an airtight container up to 4 days.

• Reheat at 350°F (175°C) for 8–10 minutes or microwave gently.

• Can be frozen for up to 2 months. Thaw overnight before reheating.

Optional Variations

Higher Protein

Add 1/4 cup hemp seeds or substitute half the plant milk with blended silken tofu.

Soy-Free

Use almond or oat milk and ensure nutritional yeast is soy-free.

Tofu Version Instead of Chickpea Flour

Replace batter with:

• 14 oz firm tofu

• 2 tablespoons nutritional yeast

• 1 tablespoon olive oil

• Same spices listed above
  Blend until smooth, then proceed with vegetables and baking. Bake 45–50 minutes.