A seriously easy and super delicious recipe for gluten free vegan quiche. Perfect for beginners or if you need a gluten free pie crust. Made with just a few ingredients for a crowd-pleasing family brunch or weekend breakfast. This gluten free quiche pie recipe is super healthy, made with clean ingredients and sure to keep you satiated.
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A healthy breakfast or brunch recipe
..and a word on the current situation we are facing
I have been meaning to post this recipe for a vegan quiche for some time. I was so excited when I made and shot this before the world turned a dark corner and we came face to face with COVID-19 (especially the gluten-free pie recipe). What we are living through will definitely make history and I still can not believe we are experiencing a pandemic. We have been in isolation for 6 days now and as much as that is strange and weird life still moves forward.
We still need to make meals, sleep, play, laugh and cry. And healthy eating is as important now as ever before. Most of us are at home, working or on leave and my heart aches for all of those that lost their jobs. And I am holding my breath for my parents still in Brazil and how a third world country will possibly navigate through this.
So it may be strange to you that I am posting such a bright recipe, one that is usually reserved for family brunches on the weekend or to make when hosting. But I believe the best way to move forward is to try and bring some normalcy to this time. And to not forget those bright moments when we were together.
Let us continue to cook good food, even if it’s just for ourselves. Let us be kind to others but also to ourselves, be forgiving, accepting and most of all treat ourselves well with healthy food, movement and laughter. Like this gluten free quiche recipe for example (wink wink).
If you are running low on fresh produce be sure to check out this post of 13 (14 with a bonus recipe) easy recipes you can make with pantry items. You don’t need to make fancy meals to stay healthy or treat yourself. Set the table nice, light a candle and play some nice music to help set the tone.
How hard is this really!
While a recipe for vegan quiche may sound fancy it is actually very easy to make. It comes together quickly without being fussy to make. The gluten free pie recipe is also simple. Made with just a few ingredients. This recipe is perfect for beginners because there is not much that can go wrong.
So go ahead and make this gluten free quiche recipe for your next weekend breakfast or brunch!
What you’ll need
Making this recipe for vegan pie crust with a quiche filling does not require many ingredients. there are no fillers, gums or weird ingredients. You will need:
- almond flour
- cassava flour
- tapioca flour
- garlic powder
- salt
- flax
- plant milk
- vegan butter
- tofu
- nutritional yeast
- mustard
- black salt (or regular)
- any fresh produce you want to add, tomatoes, spinach, olives, onions etc..
How to make a gluten free pie crust
Hopefully you are not feeling intimated to make not only a gluten free pie crust, but a recipe for vegan pie crust as well. Personally, I find it easier than making a regular crust. Working with almond, cassava and tapioca is fuss-free and needs no tricks. There is no need to rest the dough or let it rise. It may not be as fluffy as traditional gluten pie crust but it is super delicious and has a great texture.
So here are the steps for all you visual peeps out there…
1. Mix the dough ingredients
Making a gluten free pie recipe is actually pretty simple. To start mix your flours and spices in a bowl. Then add in the cold cubed butter. I like using my hands to mix this next step. I find it easier to break the butter apart but feel free to use a spoon if you prefer.
Once it is clumpy add in your flax egg and plant milk and start mixing. This will make the dough start to get nice and sticky and begin to form. It will still be slightly crumbly but that is what you want. Once you press it into the pan it will hold it’s shape.
If by chance the dough is still very crumbly you can add in a tad more plant milk.
Add flour and spices Add cold cubed butter Mix It should be clumpy Add flax egg and plant milk Mix
2. Press the dough into the quiche pan
Once you have the dough mixed up, you will want to dump it into an oiled quiche or pie pan. Then using your hands, press the dough down and spread it across the pan (see the images below).
Keep spreading until the dough covers the entire surface of the pan including the sides. If you have any excess dough then just remove it. You want the pie crust to be even with no major lumpy spots.
Once it is spread out, take a fork and poke some holes on into the dough. This will help the crust bake and allow steam to escape preventing bubbles.
Oil your pan Place the dough inside Spread the dough Use your hands to faltten it Try not to get lumps make sure the dough covers the sides as well Remove any excess dough Use a fork to poke holes in the bottom Ready for baking
3. Pre-bake for 10 minutes
Before you fill the crust with the quiche filling you will want to bake it for 10 minutes at 350 degrees. This will give the crust a drier and more crunchy texture. Otherwise the crust will turn out a bit soggy.
Making the tofu filling
While your gluten free pie crust is baking go ahead and make the tofu filling. This part is super simple. Just place all the filling ingredients into a food processor and process until nice and smooth. That is really all. The filling should be pourable but thick (see the photo below).
Once blended pour the filling onto your pie crust and spread with a spoon. Then top the pie with whatever ingredients you want. Tomatoes, onions, olives, seeds, spinach… anything goes. If you decided to add mushrooms may I suggest cooking them beforehand. Mushrooms release a bit of water when you cook them so for best results it is best to cook them down before adding them as a topping to this pie.
Once you have topped your pie with all the ingredients then you will bake it for about 20 minutes at 375 degrees.
How to store
To store any leftovers from this gluten free vegan quiche, simply cover it with wax paper or place into a air tight tupperware. Store in the fridge for up to 3 days.
This recipe does not freeze well because freezing tofu changes the consistency of it. So I do not recommend freezing. If you are a small family or single person you can always half the recipe and use a small pie pan like this one here
Anyhoo thank you for reading and I hope you liked this easy recipe for vegan pie crust and quiche filling. If you are looking for more easy breakfast or brunch ideas check out these:
- 20 minute tofu scramble
- 8 ingredient fluffy gluten free waffles
- 1 bowl buckwheat pancake
- 5 ingredient chocolate peanut butter chia puddings
- Easy overnight oat parfaits
If you make any of these recipes please like and comment, that would mean a lot to me! And tag me with your re-creations so I can share over on Instagram! Until then, tchau
Ingredients
Gluten free pie crust
- 1 cup almond flour
- ½ cup cassava flour
- ¼ cup tapioca flour
- 1 tbsp garlic powder
- ½ tsp salt
- 2 tbsp flax in 4 tbsp water
- 4 tbsp plant milk I used oat
- 4 tbsp vegan butter cold and cubed
Quiche filling
- 1 block firm tofu
- 2 tbsp nutritional yeast
- 2 tbsp tapioca flour
- 1½ tbsp mustard
- 1 tsp garlic powder
- 1 tsp black salt
Optional toppings
- 1 tomato sliced
- ¼ onion sliced
- ½ cup spinach choppeed
- ¼ pumpkin seeds roasted
Instructions
Make the crust
- Preheat oven to 350 degree and prepare your flax egg Let the flax egg sit for a minimum of 5 minutes.
- Then to a large mixing bowl add in the almond flour, cassava flour, tapioca flour, garlic powder and salt. Mix well.
- Then add in your cold butter and mix. I prefer to use my hands to help break up the butter but you can use a spoon if you prefer. The dough should be crumbly.
- Then add in your flax egg and plant milk and continue mixing until it is well combined. You should have a slightly sticker dough that still crumbles.
- Turn the dough over into your oiled pie pan. Then using your fingers press the dough down and spread it out to cover the surface of the pan.
- Remove any excess dough and then use a fork to poke holes along the bottom of the pie crust. then bake for 10 minutes at 350 degrees.
Make the quiche filling
- To a food processor add all the ingredients of the quiche filling. Process until smooth.
Assemble and bake
- Turn your oven up to 375 degrees and remove the pie crust.
- Pour the quiche filling into the pie crust and spread evenly with a spoon.
- Next top with any toppings you want to use.
- Bake at 375 degrees for 20-25 minutes. If you want to top to be slightly crispy and golden you can turn the heat up for the last minute.
Nutrition
