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Root Vegetable Chickpea Flour “Quiche” {Vegan}

This gluten-free and vegan root vegetable chickpea flour quiche recipe was developed exclusively for Nuts.com and our customers by the talented Anya Kassoff and Masha Davydova. This mother-daughter team share their ideas about tasty and nourishing cooking on their website, Golubka Kitchen.

Chickpea flour, the protein, fiber and iron-rich flour made of ground garbanzo beans, is the perfect ingredient for making vegan quiche. When mixed with water and oil, it performs somewhat similarly to the egg and cream foundation of traditional quiche, solidifying into a sort of custard when baked at a high temperature. 

This quiche comes together quite quickly once you’ve roasted your vegetables, and I’ll even go as far as saying that it’s much easier to prepare than its traditional counterpart.It’s studded with roasted winter roots to embrace the season, and made delicious with invigorating, flavor-building spices like turmeric, smoked paprika and black pepper. And if you, like me, are a lover of socca or farinata (the large chickpea pancake originating from Provence and Liguria), this recipe is for you, as the quiche is reminiscent of a plumper, more substantial version of socca. 

This quiche would make for an excellent, nutritious addition to your holiday table or any other meal, served alongside a green salad or soup.

Root Vegetable Chickpea Flour “Quiche” {Gluten-Free and Vegan}

Prep Time: 45 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 20 minutes

Yield: One 9-10" Quiche

Root Vegetable Chickpea Flour “Quiche” {Gluten-Free and Vegan}


    For the Vegetables
  • 1 medium sweet potato or 1/4 medium winter squash - peeled and cubed
  • 1-2 parsnips - peeled and diced
  • 1-2 carrots - peeled if not organic and diced
  • 2 tablespoons coconut oil - soft, divided
  • sea salt
  • freshly ground black pepper
  • few sprigs fresh thyme - leaves (optional)
  • 1 large onion - chopped
  • few handfuls chopped kale or spinach (optional)


    To Prepare the Vegetables 
  1. Preheat oven to 425° F (220° C). 
  2. Prepare a parchment paper-covered baking tray. Place sweet potato/squash, parsnips and carrots on the tray and toss with 1 tablespoon coconut oil, salt, pepper and thyme to coat evenly. Arrange vegetables in a single layer and roast for 20-30 minutes, until vegetables are soft throughout and caramelized at the edges.
  3. Heat remaining 1 tablespoon oil in a medium pan over medium low heat. Place chopped onion and a pinch of salt into the pan and let caramelize for 15-20 minutes, stirring frequently as to not let the onion burn.
  4. Wash and chop the greens in preparation for baking the quiche.
    To Make the Quiche
  1. Increase oven temperature to 500° F (260° C).
  2. Combine chickpea flour, nutritional yeast (if using), salt, spices, garlic, oil and water in a large bowl. Using a whisk or fork, start mixing while pouring the water into the flour and spice mixture and whisk vigorously until any clumps are broken down and you have an even batter. Let sit for 5 minutes.
  3. Prepare a well-oiled 9"-10" quiche/pie pan. Add roasted vegetables, caramelized onion and greens into the bowl with the batter and mix to coat. Pour the mixture into the oiled baking dish, distributing evenly. Bake for 20 minutes. Open the oven to let any steam escape, close and bake for another 15 minutes or until golden brown. Let cool a little, slice and serve. Refrigerate after a day, keep covered.

Note: You can use an equivalent amount of just one or two types of root vegetables instead of all three in this recipe.


5 Responses to “Root Vegetable Chickpea Flour “Quiche” {Vegan}”

    • Charlotte Hammond

      Fair point for anyone watching their sodium intake! Please feel free to omit the salt or nutritional yeast in this recipe if you are following a low salt diet. 🙂

    • Stephanie Hart

      Hi Paul! We wouldn’t recommend making this without some type of oil to moisten and prevent sticking. We used coconut oil as a healthier alternative to butter.

  1. Susan

    I cannot tell you how much my family loves this recipe. Thank you so much. We have made it 3 times already in the last few weeks!!


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