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
Crust-less quiches baked in a skillet, packed with cherry tomatoes, zucchini and red bell peppers. Fluffy and moist, these quiches are also great for breakfast!
- Yield: 3 Small Skillets (or 1 large) 1x
- 21 ounces silken tofu, drained
- 1 and 1/2 cup chickpea flour (also called besan)
- 1 cup water
- 2 tbsp nutritional yeast
- 1/4 tsp turmeric
- 2 tsp oregano
- 1 tsp ground coriander
- 1 tsp salt
- 1/4 tsp red pepper flakes (optional)
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 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 1/4 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.
- Serving Size: 1
- Calories: 332
- Sugar: 9.2g
- Fat: 7.8g
- Carbohydrates: 39.6g
- Fiber: 7.9g
- Protein: 22.7g