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4 from 1 vote

Chickpea Quiche Recipe

Sunday brunch was never tastier and healthier when making this quick and easy vegan quiche.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Breakfast, Main Course
Cuisine: American
Keyword: vegan
Servings: 6 people


  • 4 cups small broccoli florets
  • 4 cups cherry or grape tomatoes halved
  • 4 cups red onion diced
  • 8 cloves garlic skins on
  • 2 cups water
  • 3 cups chickpea flour
  • 4 Tblsp fresh lemon juice
  • 2 tsp poultry seasoning
  • 2 tsp sea salt


  • Preheat oven to 400° F.
  • Spread broccoli florets, tomatoes, red onion, and garlic cloves on two baking sheets lined with parchment paper and roast for 15 - 20 minutes until tender.
  • Peel the roasted garlic cloves and place them into the blender along with the water, chickpea flour, lemon juice, poultry seasoning, and sea salt and blend until a smooth batter forms.
  • Pour the batter into a large mixing bowl and stir in all of the roasted vegetables.
  • Pour the mixture into a quiche dish or pan lined with parchment paper. Alternatively, you can divide the quiche batter into a standard 12-cup muffin pan lined with parchment baking cups and make individual quiches.
  • Bake for 30 - 35 minutes, opening the oven halfway through to release steam. The quiche is done when the top is browned and a toothpick inserted in the center comes out clean.
  • Remove the quiche from the oven and allow to cool before serving.
  • Tips: This quiche freezes well, so make two and you'll have one on hand for an easy grab-and-go meal anytime. Remove parchment lining prior to freezing.