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Vegan Quiche: Gluten Free + Egg Free

11:25 PM

Happy Mother's Day to all you lovely mamas out there. We know a lot of first-time moms this year, either with buns in the oven or with new little bundles of laughter and poo. To all of you, I hope you had an extra special day. 

Tanya and I are lucky to each have really incredible mothers. They're both compassionate, funny, patient, and strong—if I turn out a lot like my mama, I'd consider that a success. Whether you're celebrating your mother, your grandmother, your stepmom, your foster mom, your aunt, your sister, or any other loving lady in your life, I hope you had an excellent time filled with happiness and full tummies. 

In my family, we celebrate Mom with brunch. I've been making it for the past six-ish years and oh man, let me tell you, my family is full of saints. Six years ago, I couldn't cook one bit. While I'm admittedly not a lot better (Tanya is the obvious culinary genius behind FLD), the food is now edible. It used to be really bad. Like, tablespoons of mustard in the potato salad instead of teaspoons type bad. Since Tanya and I have been cooking together, though, it's greatly improved. This year it was awesome. I don't even have any leftovers. Folks, my family ate vegan quiche. And they loved it. It's all gone. If my family loved this, yours will too. 

Let's make something very clear. Vegan quiche doesn't taste like quiche. I mean yeah, it's as close as you're going to come, but if you have an avid quiche-lover in the group you'll be met with disappointment. This could be a good thing, though; my sister hates quiche, yet loved this. So here's a tip: introduce it as "breakfast casserole." Skip the whole "quiche" thing altogether and let them approach it with an open mind.

Prep Time: 1 hour
Cook Time: 50–55 minutes

Pie Crust Ingredients:

1 cup + 2 tbsp. gluten free flour mix (we used Pamela's Artisan Flour Blend)
1/2 tsp. xanthan gum (omit this if your flour blend contains it)
1/4 tsp. baking powder
1/4 tsp. salt
5 tbsp. unsalted butter, roughly chopped and chilled in the freezer (we used Earth Balance Soy Free)
4 tbsp. ice cold water

1. Get Out Your Food Processor!
Yep, food processors are way better at this than electric mixers. Yes, you can use a mixer if you don't have an alternative, but put a food processor on your gift list. It's a must-have. In your food processor, pulse together your flour, xanthan gum, baking powder, and salt.

2. Bring It Together
Drop in your chunks of cold butter and pulse the mixture a few times until the butter is crumbly. Add your water a tablespoon at a time, pulsing after each. Be very attentive—you may need a little bit more than four tablespoons, but you want to stop adding water the instant it begins to come together.

3. Chill Your Dough
Dump your dough out onto a square of plastic wrap and stick it in the freezer. Keep it there while you prep your pie filling!

Pie Filling Ingredients:

1 medium onion
1 medium tomato
1 cup baby spinach
8 oz. cheese alternative (we used Follow Your Heart Vegan Gourmet Mozzarella)
3 1/2 tbsp Ener-G Egg Replacer
1 cup milk alternative (we used unsweetened coconut)
a pinch of salt

Preheat your oven to 385˚F (if you're blessed with a digital oven) or 400˚-ish if you aren't

1. Prep And Wait
Dice your onion and finely chop your tomato. If your cheese needs to be shredded, now's the time to do so. Your pie crust needs to be in the freezer for 20–30 minutes to firm up, so take your time.

2. Create Your Crust
After your dough has chilled to a nice, firm consistency, pull it out of the freezer. Press it into the bottom of an 8x8 pan, working it up the sides with your fingers until it's an even thickness (no more than 1/4 inch) all the way around. We used the back of a spoon to shape and smooth it.

3. Add Your Veggies
First, cover the bottom of your crust in a healthy layer of cheese alternative. Add your veggies, top with another layer of cheese, and sprinkle on a pinch of salt.

4. Whip Your "Egg"
Blend your Ener-G and milk alternative together on medium speed. Momentarily turn the mixer off, scrape the sides of the bowl, and then mix it on medium-high for a solid three minutes. It should be white and fluffy.

5. Combine And Bake
After three minutes of vigorous whipping, pour your white fluff into your pan and spread it evenly. Sprinkle with another layer of cheese and bake it for five minutes to crisp up the crust. After five minutes, turn your oven temperature down to 375˚F and bake for 45 minutes.

6. Allow To Cool
You'll want to let this cool for a solid fifteen minutes so that it firms up. The whole thing will heat quite well, too—it's a great dish to make the day before and then reheat (I'm guilty of using the microwave) before serving.


See you soon,
Becky + Tanya

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  1. Thank you for sharing this recipe of vegan quiche. There are several alternative of eggs and go vegan. Looking forward to try this. Alternative to egg


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