Recipe: Spinach & Sweet Potato Chickpea Crustless Quiche

Recipe: Spinach & Sweet Potato Chickpea Crustless Quiche

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Sheela Prakash
Oct 21, 2016
(Image credit: Maria Siriano)

Think vegan quiche isn't possible? Thanks to the power of chickpeas, it is — and it's delicious. Without the milk and eggs, this sweet potato- and spinach-flecked quiche still manages to be custardy and rich — and because there is no crust to worry about it, it couldn't be easier to throw together.

(Image credit: Maria Siriano)

Chickpeas for the Win

Whisking protein-rich chickpea flour together with water on the stove creates a thick, creamy custard-like base for this vegan quiche that can be enhanced with the spices and fillings of your choice. Here we chose a colorful combination of roasted sweet potatoes and baby spinach, but feel free to swap in the same amount of any other roasted vegetables or greens. A little nutritional yeast provides the cheesy flavor that any good quiche needs. Once baked, this crustless quiche can be sliced and served for brunch, lunch, dinner, and everything in-between.

Read more: The Dynamic Duo of a Winning Vegan Quiche

Spinach & Sweet Potato Chickpea Crustless Quiche

Makes 1 (9-inch) pie, about 8 servings

Cooking spray or olive oil
1 large sweet potato (about 8 ounces), cut into 1/2-inch cubes
1 tablespoon olive oil
Freshly ground black pepper
1 cup chickpea flour
1/4 cup nutritional yeast
1/2 teaspoon kosher salt, plus more for seasoning
2 1/2 cups water, divided
1 cup baby spinach (about 1 1/2 ounces)
1 clove garlic, grated

Arrange a rack in the middle of the oven and heat to 425°F. Coat a 9-inch pie plate with cooking spray or a thin layer of oil; set aside.

Place the sweet potato cubes and oil in a medium bowl, season with salt and pepper, and toss to combine. Transfer to a baking sheet and spread into an even layer. Roast until tender, 20 to 25 minutes. Set the baking sheet aside to cool. Reduce the oven temperature to 350°F.

Meanwhile, combine the chickpea flour, nutritional yeast, and 1/2 teaspoon salt in a medium bowl. Whisk in 1 cup of the water.

Bring the remaining 1 1/2 cups water to a simmer in a large saucepan over low heat. Whisk in the chickpea mixture. Return the mixture to a simmer and cook, stirring constantly, until thickened, 6 to 8 minutes.

Remove the pan from the heat and gently stir in the roasted sweet potato, spinach, garlic, and a few grinds of pepper. Transfer the mixture to the greased pie plate and bake until the quiche is firm, about 30 minutes.

Recipe Notes

  • Make ahead: The chickpea mixture can be made 1 day ahead and stored in an airtight container in the refrigerator. As it will separate and thicken, whisk to recombine it before adding the vegetables and baking.
  • Storage: Leftover quiche can be stored in an airtight container in the refrigerator for up to 5 days.
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