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)
*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.