Quiche make the best brunch or lunch but they can be a little work. You have to make the crust, dice all the vegetables, make the eggless batter, and bake the crust on its own, then with the filling. But what I love about quiche is that you can use just about any vegetable as long as they are finely diced or shredded. I had some carrots, cooked leeks greens, spinach, and peas. Perfect combination. I blanched the carrots and peas for 2 minutes to make sure they would cook but you don’t have to.
Quiches are usually made with a wheat crust. I wanted to try something else, gluten-free, for a change, so I went with a potato crust. Peel and boil 6-8 medium potatoes (yellow, or Russet) until tender. It is better to have extra mashed potatoes to fill the pan than not enough. Drain, and cool down with cold water.
Place in a bowl, mash with a potato masher or a fork. Add spices like garlic powder, salt, pepper, and paprika. Sprinkle 3-4 Tbsp starch (corn or potato) and mix well. Taste and adjust seasoning.
The mashed potatoes should be on the dry side. Now is time to make the crust. Spray some oil into a 8 inch round oven pan. Using a large spoon, add mashed potatoes and smooth the bottom and side layers. You don’t want to make it thicker than it is in the photo because it will need to bake longer.
Spray a little olive oil and bake at 400F for 40 minutes. I covered it with aluminum foil for the first 20 minutes. Remove it for the remaining time. The edges should be coming of the sides and the crust a nice golden color.
Time to prepare the filling.
To make an eggless batter, you need something that will provide texture, hold together. The simplest way is to use some liquid Just Egg, add some crumbled firm tofu, and some vegan shredded cheese. If you don’t have any Just Egg, you can substitute 1-2 cups of cooked rice. Add some turmeric for the color, nutritional yeast, black salt, and pepper.
Fold in the diced and shredded vegetables. Pour into the baked potato crust. Smooth the top.
Bake at 375 F for 40 minutes. Cover with some foil for the first 25 minutes, then remove it to let the top crisp.
Quiche is usually consumed at room temperature and not straight out of the oven. It is especially the case with eggless filling, as it needs to cool down to firm up. So it is a good idea to make the quiche the day before, refrigerate it overnight and warm it up just before serving it you want.ย Serve with a green salad.
Gluten-free Eggless Quiche
Equipment
- 8 inch round baking pan
Ingredients
Crust
- 6-8 medium potatoes peeled and halved.
- 1 tbsp garlic salt
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 3-4 Tbsp corn or potato starch
Filling
- 1 carrot peeled and diced
- 1/2 cup peas (fresh or frozen)
- 2 cups greens (spinach, leek greens, Swiss chard)
- 1 cup JustEgg
- 1 cup firm tofu crumbled
- 1 cup cooked rice
- 1 tsp garlic powder
- 1/2 tsp sea salt or black salt
Instructions
Make the crust
- Boil the peeled potatoes until tender (10-12 minutes). Drain, and cool down with cold water.
- Preheat oven to 400F.
- Place in a bowl, mash with a potato masher or a fork.
- Add spices: garlic powder, salt, pepper, and paprika. Mix well.
- Add 4 Tbsp of corn or potato starch. Taste and season.
- Spray some oil into a 8 inch round oven pan. Using a large spoon, add mashed potatoes and smooth the bottom and side layers.
- Spray a little olive oil and bake at 400F for 40 minutes.
- Covered with aluminum foil for the first 20 minutes. Remove it for the remaining time. The edges should be coming of the sides and the crust a nice golden color.
- Set aside.
Prepare the filling
- In a bowl, add 1 cup of Just egg, 1 cup of firm tofu crumbled, 1/2 cup vegan shredded cheese, 1/2 cup cooked rice.
- Fold in the diced and shredded vegetables. Pour into the baked potato crust. Smooth the top.
- Bake at 375 F for 40 minutes. Cover with some foil for the first 25 minutes, then remove it to let the top crisp.
- Let the quiche cool down for a few hours so that it has time to firm up before serving it. Or refrigerate it overnight.
