Who's been missing quiche here? I know I have, I used to love quiche lorraine (stay tuned for a vegan version!) but I never found a recipe for a quiche batter that I liked, until now!
There are several ways to make a vegan quiche batter, first one is by using silken tofu which results in a too soft consistency for my taste, second one is to use chickpea flour, but then it's too dry, more like cornbread. So... let's combine both!
These skillet crustless quiches are filled with mediterranean veggies: zucchini, red peppers, tomatoes, garlic and topped with fresh basil.
The quiche batter that can't be easier to prepare. Basically drop all the ingredients in a food processor, let it do it's magic for a few seconds and then let it rest while you prepare the veggies. Adding silken tofu to the chickpea batter gives it a lighter and moister texture that holds its shape perfectly.
Vegetables are simply stir-fried in a skillet for around 10 minutes, until cooked. Do I need to say this recipe is versatile? You can use basically any vegetable you have on hand, I'm thinking broccoli, spinach, mushrooms, eggplants or even a mix of roasted veggies.
Once your vegetables are cooked, you combine them with the quiche batter, pour into the skillets and bake for 25 minutes. It's THAT easy.
These quiches are also perfectly suitable for breakfast, packed with protein, carbs and fiber. Serve simply with a salad on the side and I can assure you that vegans, vegetarians and omnivores alike will love it!
Let me know in the comments if you try this recipe!
Vegan Mediterranean Skillet Quiches
- 21 ounces silken tofu drained
- 1 and ½ cup chickpea flour also called besan
- 1 cup water
- 2 tablespoon nutritional yeast
- ¼ teaspoon turmeric
- 2 teaspoon oregano
- 1 teaspoon ground coriander
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes optional
- 1 onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- ½ medium zucchini diced
- 8-10 cherry tomatoes halved
- salt, pepper
- fresh basil for topping
- Preheat oven to 350°F.
- Add all the quiche batter ingredients to the bowl of a food processor. Process for 7-10 seconds until well combined. Transfer the mixture to a large bowl and set aside while you prepare the vegetables.
- Heat one tablespoon of oil in a large skillet over medium heat. Once hot, add the onion and garlic. Cook for about 5 minutes, stirring occasionally until soft. Add the red bell pepper and zucchini and continue to cook for 5-7 minutes until the vegetables are cooked.
- Season with salt and pepper and add the cherry tomatoes, cook for another 2 minutes.
- Remove from heat, reserve ¼ of the vegetables for topping and transfer the rest to the quiche batter.
- Grease three 6.5-inch cast iron skillets (or use one larger). Divide the batter into the skillets, and top with the remaining vegetables.
- Bake for 25-30 minutes, and turn on the broiler for the last 5 minutes. Let cool 5-7 minutes before serving. Top with fresh basil and/or more red pepper flakes.
- Leftovers will keep in the fridge for up to 3 days. To reheat, cover with aluminium foil and warm in a 325°F preheated oven for about 25 minutes.
There is nothing more festive than a quiche or frittata for brunch and holidays. Yours looks simply wonderful. It is also a great vehicle for left over veggies.
Thank you for another great recipe -Hanne
Darren Keane Storm
Absolutely agree! We already tried to cook it. Everything is simple and very tasty!
Thank you Hanne! 😉
Just found your web site and very excited to try your creations, especially the cheeses. The aquafaba will likely be used in several of our dishes. Thank you Thomas, very inspiring!
Definitely way better than the chickpea flour one I tried! I also used Indian black salt instead of regular salt for a more eggy taste.Great recipes!
Thanks Carol! Black salt is a great idea!
Do you think this is freezable?
It should be, just thaw in the refrigerator overnight!
Thank you!! Making this tonight!!
Hi Thomas, I made your Mediterranean Quiche and it turned out really good! Delicious! Using the cast iron skillet was a great idea. When I’ve made other quiche recipes in the past, it always takes a long time baking for it to set up. I did start the oven temp at 350, then raised to 400 after 10 minutes, and baked it for about 43 minutes. The inside was soft and the outside was dry but not quite crisp. (Did not use broiler) When you make it what is the inside texture like? I’m never sure if its actually cooked when its still soft inside. Thanks for your wonderful website and recipes!
Well blow me over with a feather - this was delicious! When I was vegetarian I often made frittata using eggs but since becoming vegan have not done so, but this looked fantastic. I also tossed in some leftover roasted pumpkin and sautéed mushrooms. Was unsure how the base of the quiche would turn out (using tofu and besan flour rather than eggs) but it was excellent and so much tastier than using eggs (and 100% kinder 🙂 ) Another hit - thanks Thomas
Thank you Christine! 🙂 Thanks for your feedback and rating!
I'm glad the recipe turned out great for you. I also used to love frittata with some grated cheese on it! 😉
I made this last night. I adjusted the recipe for the package of soft silken tofu (12 oz) I had. Made one 8" square silicone pan, or 4 very generous servings. I grated the zucchini and did not precook. I left out onion and added more tomato (Heirloom slices). I used no oil. This is an excellent basic recipe that could be adapted for many vegetable tarts. It was very mild, to my taste, even with the spices listed. I will experiment with additional spice in future. Thank you Thomas for inventing this clever combination
Thanks for sharing your tweaks Jay! Glad to hear you liked it 😉
Can you bake this in a traditional pastry crust? Most of the Vegan quiche recipes I’m finding are crustless.
Yes I think this should work!
Just to follow up, I did make this in tart shells & it came out amazing! Cooked for 22 minutes @375. Thanks so much for sharing such a delicious eggless quiche recipe. Texture & flavor was excellent!
You're welcome! Happy to hear you liked the quiche 😉
So I tried this and I thought it was good. I forgot to add the basil on top, so it was a little bland, BUT my kids liked it. They kind of like bland food, so this probably a keeper for the kids.
Haha 🙂 Well if they liked it then it's great!
If you find it too bland, try adding a bit more salt and/or spices.
Any suggestions to making this without a cast iron skillet? Can a oven cast do the job?
I think you should be able to transfer the batter and vegetables in a baking dish.
Thank you for this recipe! Excellent, delicious . I spiced it up a bit and put seeds on top. Will do it again
Thanks for your feedback Kat! 🙂
Thomas! I am a super fan of your recipes. How long should I bake the quiche, if I cook them in two 10in?
Thanks for your kind words, I would say 35-40 minutes.
Your creativity and skills are inspiring! I’m just beginning to experiment with vegan dishes for my family, but am having trouble given my daughter is allergic to quinoa, lentils, chick peas, and cashews. Can you suggest any reliable substitutes for the besan?
Thanks! I'm afraid I have no substitute for the besan in this recipe, sorry.
This recipe was delicious. I made the whole thing in a large cast iron skillet. That is I sautéed all my veggies first, then added the quiche batter to the same pan before putting it in the oven. After setting for a bit, I flipped it out upside down so all the crispy bits were on the top for serving. Thanks for a great recipe,
Thanks for sharing your tweaks Linda! Thanks for your rating 🙂
Hi. Is there an alternative to the tofu? I’m avoiding soy for health reasons. Thank you.
I'm afraid there is not in this recipe.
How many servings is this recipe? I made it in a baking pan but I need to guestimate the nutritional value.
It seems yo be great, but I still didn't try it
I would say about 3 servings.