- 1 cup oat or buckwheat flour
- 1 cup almonds, ground into flour
- 3 tablespoons aquafaba*
- 1-2 1/2 tablespoons water, as needed
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- Tofu Batter
- 1 pound extra firm tofu
- 1/4 cup nutritional yeast
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon red pepper flakes
- Chickpea Flour Batter
- 1 1/2 cups chickpea flour
- 1 cup water
- 1 tablespoon black salt (optional)**
- 1/2 cup applesauce, unsweetened
- 2 cups fresh baby spinach, chopped
- 2 cloves garlic, finely chopped
- 1 medium onion, chopped
- 8 ounces mushrooms, chopped
- Tomatoes (optional)
- Red bell peppers (optional)
- Nutritional yeast (optional)
- Preheat oven to 350°F.
- Add dry ingredients to bowl and stir.
- Add in aquafaba and mix until combined. Add water as needed until the dough sticks together when you press it with your fingertips.
- Crumble the dough over a pie pan, then press it down evenly, starting in the middle and working your way out.
- With a fork, poke a few holes to allow air to escape as it bakes.
- As the batter and filling are prepared, bake the crust for 12-15 minutes or until lightly golden.
- If using the Tofu Batter, combine all ingredients in a food processor and blend until smooth and creamy. Transfer to a bowl.
- If using the Chickpea Flour Batter, add all ingredients to a bowl and whisk until well combined.
- Add onions and mushrooms to a nonstick skillet and cook over medium heat for about 10 minutes, or until mushrooms have released most of their moisture.
- Add in spinach and garlic and cook for 3 minutes.
- Add veggies to the bowl of batter and stir until combined.
- If desired, tomatoes and/or red bell peppers may be chopped and added to the batter at this time.
- Transfer batter to the baked pie crust and sprinkle with nutritional yeast, if desired, for a cheese-flavored top. You may also garnish with tomato and/or bell pepper slices.
- Bake 30-45 minutes or until golden brown and firm.
- Remove from oven and let cool 10-20 minutes before cutting.
Note: This recipe can also be made as a crustless quiche. Simply prepare the batter and filling then pour directly into a silicone or glass baking pan.
*Aquafaba is the viscous liquid in which canned legumes (e.g. chickpeas) have been cooked. Three tablespoons are equal to one egg or one egg white.
**Black salt is optional but it will give the traditional ‘egg’ smell and taste to the quiche.