Serve this Vegan Caprese Quiche as a savory breakfast option full of plant protein thanks to chickpea flour and tofu! The seasonal tomatoes and basil make this a delicious, wholesome summer meal. (gluten-free)
Many people ask me how I keep coming up with recipes to post on this blog. My answer is the same as it was three years ago when I started blogging: my recipes are vegan twists on classic dishes or meals I’ve had out at restaurants. I simply take a dish everyone is familiar with (like pancakes, tacos or brownies) and keep tweaking it until I’ve created multiple versions.
For example, burgers. How many veggie burger recipes can you actually post on the same blog? Well, I’ve made them with an Asian spin, with sweet Hawaiian flair and as mini sliders. See how the possibilities are endless when you make little changes to a simple dish?
I used the same process to make this Vegan Caprese Quiche. I recipe tested a vegan quiche base until I was happy with the result, then I made this asparagus & mushroom version that is a spring dream.
I LOVE that quiche recipe so much and knew I wanted to recreate it with different add-ins. How do you make a summer quiche? Add juicy red tomatoes and fragrant basil to make a caprese version! I also added some chopped spinach because you can never have too many leafy greens, tbh.
The main ingredients in the quiche base are chickpea flour and silken tofu, which both add lots of plant protein to this dish. If anyone sarcastically asks you where you get your protein, just send them this recipe.
Nutritional yeast adds a cheesy flavor, and kala namak (black salt) adds an eggy flavor that literally blows my mind. I ordered this affordable jar on Amazon; you only use a little here and there, so it will last forever. Add it to tofu scrambles, egg salad and anything else that needs a genuine egg flavor.
If you really want to go the extra mile and blow everyone away at the breakfast table, try adding chunks of Miyoko’s Vegan Mozzarella—I haven’t tried it, but I can only imagine it would make this vegan caprese quiche 10000x better (and it’s already really damn good).
Brunch is calling—it’s begging you to make this vegan caprese quiche ASAP.
Vegan Caprese Quiche
Serve this Vegan Caprese Quiche as a savory breakfast option full of plant protein thanks to chickpea flour and tofu! The seasonal tomatoes and basil make this a delicious, wholesome summer meal. (gluten-free)
Ingredients
- 2 medium tomatoes
- 1 cup spinach or kale, chopped
- ½ cup fresh basil, thinly sliced and packed
- 1 12.3-ounce package silken tofu
- 1 cup chickpea flour
- 1/4 cup nutritional yeast
- 2 tablespoons soy sauce
- 1 teaspoon ground thyme
- 1 teaspoon ground oregano
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon kala namak (black salt)*
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350F. Lightly grease a medium cast iron skillet.**
- Dice 1 tomato; add to a large bowl along with spinach and basil. Thinly slice the remaining tomato.
- In a food processor or blender, add tofu, chickpea flour, nutritional yeast, soy sauce, thyme, oregano, turmeric, salt and pepper. Blend until smooth.
- Pour the tofu mixture into the large bowl with the vegetables; stir to combine. Pour the mixture into the skillet. Top with sliced tomatoes.
- Bake for 40 minutes. Remove; set aside for 10 minutes before serving.
Notes
*This gives the quiche a real eggy flavor. If you don’t have kala namak, you can use regular salt.
**I used a 9-inch cast iron skillet, but I think it would also work in a skillet that is a little bigger. You can also use a glass pie dish.
