Vegan Gluten-Free Quiche Florentine

Going plant based is easier for some than others. One group that can struggle is breakfast people. You know who we’re talking about—they would eat breakfast for every meal if they could. Their middle name is practically Eggs, and the thought of going without their morning faves makes them want to run away screaming.

We get it. We love breakfast, too; it’s the MVP. We’ve got good news if you’re a breakfast person: you don’t have to give up your breakfast favorites to go plant based! Our Vegan Gluten-Free Quiche Florentine is here for you. Breakfast lovers rejoice! 

This vegan quiche is packed full of veggies, loaded with spices, and topped with a nut-free cheesy sauce that’ll have you dancing for joy. Oh, and if you prefer to eat this for lunch, dinner, or your midnight snack, we won’t be judging. Last we checked, the breakfast police aren’t real. 

Let’s talk ingredients

Quiche Florentine

Veggies: this quiche is absolutely stuffed with yummy good-for-you veggies like mushrooms, yellow onion, green onion (AKA scallions), garlic, spinach, kale, and bell peppers. Substitution ideas can be found below if you need them.

Smoked paprika: this is one of our favorite spices for adding subtle umami flavor or in-your-face amazing smoky notes. The amount we use here creates a flavor somewhere in the middle.

Black salt: also called “kala namak” or “bire noon,” black salt is one of the most important ingredients in your quiche. It gives it an eggy smell and flavor, so don’t skip it. Contrary to its misleading name, it’s not actually black in color, but more dusty light pink. It’s not the same as Hawaiian Black Salt, so don’t be fooled. Most ethnic grocery or herb/spice stores will carry black salt, and it’s pretty easy to find online. An ounce or two will last you a while and open up your vegan breakfast options considerably. Hello hollandaise! 

Garbanzo bean flour: this gluten-free flour adds to the texture of your quiche while also layering in a subtle nutty flavor for more umami.

Unsweetened applesauce: this vegan baking superstar adds moisture with a hint of sweetness and is a common egg substitute.

Nutritional yeast: also known as “nooch,” this non-active yeast is another plant based powerhouse. Its flavor is a subtle cheesy one, not yeasty at all, and it’s usually easily found in health food stores and some conventional grocery stores.

Roma Tomato: this hearty tomato is sliced and placed on top of your quiche before baking. It stands up to oven temperatures well without making the quiche top soggy.

Nut-Free Cheesy Sauce

Rolled oats: we grind the oats to a fine powder in the blender to play the role of flour, adding both flavor and texture. Be sure to use oats that certify gluten-free processing for a gluten-free sauce. 

Sunflower seeds and hemp seeds: add fat to your sauce without nuts. Fat is absolutely essential for carrying certain flavors and giving the sauce that luscious mouthfeel you expect. 

Tapioca flour: this bad boy helps thicken your sauce while also providing a stretchy texture reminiscent of melted cheese. This texture change takes your cheesy sauce from delicious to hot damn that’s good! 

Mustard powder: did you know that in addition to providing flavor, mustard and mustard powder are emulsifiers? Emulsifiers chemically marry hydrophobic fat-containing ingredients with water-containing ingredients, allowing them to mix and stay that way. That’s why you see mustard or mustard powder in so many dressing recipes. It’s pulling double duty here, too, giving our sauce flavor and helping us combine our ingredients.

Miso: this fermented soy paste adds tons of savory umami flavor, a slight tang, and a bit of saltiness. There are soy-free misos available if you need them, but try not to skip it.

Time to make your vegan breakfast dreams come true

Quiche Florentine 

First, preheat your oven to 350 ºF and line an 8x8x2” baking dish or 9” pie plate with parchment paper.

Now, let’s get some mise en place (culinary term for getting everything prepped before cooking) going. Wash all your veggies, then chop, dice, or slice them and measure them all into the same large bowl. After that’s done, measure out all of your spices into the bowl with your veggies. Stir to combine.

Heat a skillet large enough for all your veggies over medium heat. Once it’s warm, drop your veggies in (don’t wash the bowl yet) and cook until softened, and most of the liquid released has evaporated, about 6–8 minutes. 

While your veggies are softening, let’s put together the rest of our filling. Put the garbanzo bean flour, water, applesauce, nutritional yeast, tapioca flour, dijon mustard, and baking powder into a bowl and whisk to combine.

Once your veggies are softened, transfer them back to their bowl, pour your filling mixture on top, and fold to combine. Folding your mixture will help preserve some of the air you just whisked in, which will help the final texture of your quiche.

Transfer your filling to your baking dish and spread it evenly to the edges. Place your tomato slices on top, pop that baby in the oven, and bake until the filling is set in the center (no jiggly bits), the top is golden brown, and the sides have pulled away from the edges, about 35–40 minutes.

Nut-Free Cheesy Sauce

While your quiche is baking, make your cheesy sauce.

First, add the dry ingredients to your blender and blend to a fine powder. This will ensure your sauce is silky smooth.

Now, add your wet ingredients directly to the blender with your dry ingredients. Blend again until mixed completely and smooth.

Transfer your blended cheesy sauce to a saucepan over medium heat. Whisk often until the mixture thickens and the texture becomes glossy and gooey like melted cheese. This will probably take about 10–12 minutes, but possibly longer. Keep going until you see the right texture. You’ll know it when it happens. Set aside and keep warm if you’re serving your quiche immediately.

Serve your Vegan Gluten-Free Quiche Florentine!

Slice up your quiche, drop those heavenly wedges on a plate, and smother them in your cheesy sauce. If you’re feeling fancy, you can garnish with fresh diced tomatoes. Enjoy!

Storing & reheating

This recipe makes enough for one quiche and will keep in the fridge for about five days.

If you’re one of those “patience is a virtue” types, or you’re not a morning person, you can make the quiche a day ahead, pop it into the fridge after it cools to room temperature, and let the flavors meld overnight. It will be even more delicious the next day.

Reheat in a 350 ºF oven for about 10 minutes or until heated through when you’re ready to serve. You can either wait to make your cheesy sauce fresh or reheat it on the stovetop over medium-low heat, stirring frequently.

To make your quiche gluten-free, you’ll need to buy rolled oats that specify gluten-free processing.

Have you made our Vegan Gluten-Free Quiche Florentine? Was it the answer to all your plant based breakfast hopes and dreams? Tell us about it in the comments below.

Vegan Gluten-Free Quiche Florentine Substitutions

Quiche Florentine

The veggies in this recipe are super flexible. Switch them up to adapt your quiche to the seasons or use up produce from your garden.

Mushrooms: not a fan of these fun guys? (Sorry, not sorry.) You can use the same amount of zucchini, peeled eggplant, cauliflower, or broccoli. 

Yellow onion/green onion: substitution options include ​​shallot, chive, leek (use the white part), fennel, celery, radish, or turnip. 

Baby spinach/kale: use finely chopped collard greens, chard, mustard greens (these can be spicy/strongly flavored, so be cautious), or dandelion greens.

Bell peppers: use yellow squash, radish, carrot, celery, or chard stems.

Garbanzo bean flour: sub with 1 part almond flour, 1 part cornmeal, and 1 part rice flour.  

Cheesy Sauce

Sunflower seeds: sub with raw cashews, soaked in hot water for 10 minutes.

Tapioca flour: you can substitute with arrowroot powder, but your final product won’t have the stretchy texture associated with tapioca flour.

White or yellow miso: tamari, soy sauce, or vegemite if you can find it will do in a pinch, but your cheesy sauce won’t have the same depth of flavor. Start with a teaspoon and add more if needed.

Hungry for more? Keep your plant based breakfast healthy and simple and take your mornings to the next level with Gluten-Free Porridge.

May all your meals be breakfast.

Xo
Team Dirty