This Egg Free Quiche is also gluten free, dairy free, soy free, and peanut free. It is suitable for vegans and vegetarians. It can be made with a standard pie crust that contains gluten if gluten free is not necessary for you. This Egg Free Quiche is great for breakfast or brunch and easy to prepare ahead.
Being allergic to both soy and egg, I often struggle finding egg substitutes that I can eat. If you have the same allergies I’m sure you can relate. I was recently craving quiche though and had to get creative. This Egg Free Quiche is perfect. It has a buttery flaky gluten free and vegan pie crust. The delicious egg-like texture of this Egg Free Quiche is thanks to garbanzo bean, cashews, and potatoes. You’ll never believe the magic taste and texture they produce when together.
Garbanzo Bean Flour for Egg Free Quiche
For some crazy reason when you mix garbanzo bean flour with water you get a delicious egg-like taste and texture. You’ll often see this magic in garbanzo bean flour omelets like this one. Since garbanzo bean flour can make such a wonderful omelette, I figured why not include it in this quiche? As I expected it worked perfectly for creating a savory egg-like flavor and a cakey thick baked egg-like texture.
Most grocery stores do carry garbanzo bean flour these days. You can generally find it in the natural or gluten free aisle. If you can not find it in stores you can purchase from Vitacost or Amazon. Both of these sites have great prices.
Soaked Cashews for Egg Free Quiche
If you have never tried any recipes with soaked cashew you are missing out. When you soak raw cashews for 6-8 hours they become very soft all the way through. They then can be blended up to create an amazing creamy texture. This creamy cashew texture is great in dairy-free desserts like my Black and White Almond Butter Cups. It’s also great in creamy breakfasts like my Vegan Creme Brulee Oatmeal. Soaked cashews are even great in savory dishes like my Gluten Free Spaghetti Pie.
The soaked cashews add a great texture to this quiche. They help it maintain a soft egg-like texture and also help balance the savory flavor of garbanzo bean flour.
Potatoes for Egg Free Quiche
The potatoes are another very important ingredient in this egg free quiche. They have an impact on the taste and texture. Since this quiche does not contain any eggs, you really do need the potatoes so your taste buds have something familiar to bite down on. Yes, the garbanzo bean flour and soaked cashews somewhat resemble an egg-like texture. However, without the potatoes, the average person would know right away that eggs were missing. The potatoes help act as a filler and add a great neutral taste.
How to Customize your Egg Free Quiche
Since this egg free quiche was a bit of science experiment there are some things you CAN NOT change. There are however many other ways you can get creative and make this egg free quiche your own. Below are some things you can not change as well as some ideas for things you can change.
DO NOT Remove these ingredients:
- Water (don’t change the amount of it either)
- Soaked Cashews
- Garbanzo Bean Flour
All of these ingredients are vital to maintaining the proper traditional quiche texture.
Ways you CAN customize:
- Change the vegetables to include your favorites
- Saute the vegetables before adding to add a richer taste
- Add more or less onion
- Add garlic for extra flavor
- Add green onion
- Add meat or meat substitute of your choice (ham and ground sausage would be delicious)
- Have fun with the seasonings
- Add more or less nutritional yeast based on your preference
- Add dairy-free cheese shreds or real cheese if you are able to eat it
However you decide to customize your egg free quiche, I’m sure you’ll love it. It’s the perfect meal to make ahead for a brunch party. It’s even just great to make for your family to enjoy on a lazy Sunday.
Egg Free Quiche
- 1 Gluten Free Vegan Pie Crust - click for recipe
- 1 yellow onion
- 1 tablespoon olive oil
- 4 small red potatoes
- 1 cup spinach
- 4 white mushrooms
- 2 1/2 cup water
- 1 cup soaked cashews - soak for at least 5 hours then drain and rinse
- 1 1/2 cup garbanzo bean flour
- 1 tablespoon nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika - optional
- 1 pinch red pepper flakes - optional
- Make 1 pie crust according to pie crust recipe instructions.
- Preheat oven to 375ºF
- Heat a large saute pan over medium heat with olive oil. Dice your onion and add to heated pan. Saute until they are just beginning to brown slightly.
- Peel your red potatoes and cut them into fours. Pulse in your food processor until very finely chopped similar to hash browns. Add potatoes to the pan with onions and saute stirring occasionally for about 10 mins or until they are tender.
- Set potatoes and onions aside in a bowl to cool. Chop potatoes and mushrooms.
- Optional: Saute mushrooms in a pan until slightly brown and fragrant. This will give them a much richer meatier flavor.
- Mix your potatoes and onions with your vegetables and spread evenly into your pie crust.
- In a high powered blender, blend your water, soaked cashews, garbanzo bean flour, nutritional yeast, salt, pepper, and other optional seasonings if you choose. Blend until smooth and liquidy. Pour evenly into your pie pan topping off your other ingredients.
- Bake in the center of the oven for 30 - 45 minutes or until a knife inserted in the center comes out dry. Let cool for at least 20 minutes before slicing. If you want clean cuts, refrigerate before slicing then reheat individual slices when you want to eat them.
- Feel free to replace vegetables with your favorite vegetables
- Non-vegans can add in cooked meat like ground sausage or ham
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