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How to make:

Vegan Caprese Quiche

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)

Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
6 1x



  1. Preheat oven to 350F. Lightly grease a medium cast iron skillet.**
  2. Dice 1 tomato; add to a large bowl along with spinach and basil. Thinly slice the remaining tomato.
  3. In a food processor or blender, add tofu, chickpea flour, nutritional yeast, soy sauce, thyme, oregano, turmeric, salt and pepper. Blend until smooth.
  4. Pour the tofu mixture into the large bowl with the vegetables; stir to combine. Pour the mixture into the skillet. Top with sliced tomatoes.
  5. Bake for 40 minutes. Remove; set aside for 10 minutes before serving.


*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.