Mushroom & Kale Vegan Quiche

Power-packed savory, homemade mushroom & kale vegan quiche is the vegan tart that unites comforting flavors and textures surrounded by an easy whole wheat crust.

Recipe Features

This tasty dinner quiche is made with a filling of veggies, chickpeas, and chickpea flour without silken tofu or eggs (keeping it vegan) and no added oil. We’ve relied on our go-to whole wheat pie crust, the same one we use for chickpea pot pies, only this time there’s no top. It's another classic recipe ready for special dinners or lazy weekend brunches.

Although this recipe requires a few more ingredients than we'd usually use, the three-step recipe prep is surprisingly straightforward. Make the crust. Make the chickpea blend. Cook the mushroom-kale filling. Once you fill the pie crust and top it with a handful of diced red peppers and chopped hazelnuts, it gets baked to firmness.

Key Ingredients

Whole wheat flour – Whole wheat flour is dense and heavy. Even brands of whole wheat flour can vary, so be prepared to adjust the water if needed.

Flax seeds – If you aren’t familiar with flax eggs, it’s time. Use a 1:3 ratio of ground flax seeds to water. If you can only find whole flaxseed, then use a spice grinder before mixing them with water. Whole flax seeds won't yield the same result.

Mushrooms – I used brown chestnut mushrooms (button mushrooms). You can use any mix you like, 3 cups chopped.

Kale – Measure out 2 cups of chopped kale. If you prefer, you can use spinach or another leafy green. If you use frozen kale or spinach, be sure you thaw it first and then squeeze out as much moisture as possible. Press it into a small mesh strainer or between several paper towels.

Red bell pepper – Red bell peppers add a sweet flavor and make a beautiful tart topper. Use half of the diced pepper in the filling and reserve half to toss over the top.

Hazelnuts – Hazelnuts are used both in the filling and as a topping. You can also use walnuts or possibly pecans, although we like the crunchiness of the hazelnuts best.

Chickpeas – Cooked chickpeas are used for making the batter. Although you’ll blend them in the food processor, they will still retain some lumps for texture (and more fiber). I’ve not tried this recipe with another kind of bean, but I would imagine you could use white beans with success.

Nutritional Yeast – Nutritional yeast will add a bit of cheesy flavor along with a dose of essential B vitamins (including B12 if it’s fortified). It's worth pointing out that you can make this recipe with or without nutritional yeast.

Chickpea flour – Also known as besan, gram, or garbanzo bean flour, chickpea flour is a quiche binder. Chickpea flour is readily available, but if you struggle to find it, then you can always make it yourself. Add dry chickpeas to a spice grinder and pulverize them into a fine powder. Then run the powder through a fine-mesh strainer to catch any larger pieces.

Pro Tips

• We’re including our easy recipe for whole wheat pie crust. If this is your first time making pie crust, this is an easy one to start with. Mix enough water that the dough ball sticks together. Try not to make the edges of the crust too thick. If you do, they may be a bit tough to cut through. But they're still perfect for tossing into your mouth.
• Whole wheat doesn't yield a traditionally light and flaky crust, so roll it thinly. Keep working the dough until it complies with the shape and size you need.
• This recipe works best with a 9-inch pie plate or tart pan. It’s easiest to use a non-stick with a springboard bottom. If you have any concerns that the pie crust will stick to the bottom of your pie pan, then line the bottom with parchment paper.
• If you make the crust a day ahead, keep it in a ball and wrap it in plastic wrap. Keep it in the refrigerator for 1-2 days.
• Be sure you simmer the mushrooms long enough that they release their water, and it cooks off.
• Preheat the oven before placing the quiche in the oven. If the middle is not firm after baking for 30 minutes and the edges get too brown. Place foil around the edges.
• To test the quiche for doneness, slide a toothpick in the middle. If it comes out clean and the center is firm, then it's done.
• You can make the filling a day ahead. Store it in the refrigerator in an airtight container. Let it heat to room temperature before adding it to the pie crust right before baking.

Common Questions

Additional Ingredient Ideas

Since making this recipe, and with further effort to break the traditional quiche mold, a few quiche ideas have emerged from the kitchen. If you want to get creative, here are a few ideas to explore:

Bacon bits – dice up half a batch of our fav, sheet pan vegan bacon and mix it will the filling.  

Vegan sausage crumbles – Make the entire batch of this favorite a day or two ahead. Use what you like and save the rest for a tofu scramble.

Vegan cheese – Vegan ricotta or even a sprinkle of hemp parmesan cheese will boost the flavor.

Black salt (Kala Namak) – Black salt adds a touch of egg flavor without using an egg replacer.

Cherry tomatoes – Instead of the diced peppers on top, try a few finely chopped cherry tomatoes. The flavor will be sweeter.

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