Tomato Basil Quiches (V/GF)

These vegan Tomato and Basil Quiches will have you pleasantly surprised and satisfied!

Not only do they look like the real deal, they also mimic the texture and taste of an egg-based quiche so well! No egg-replacer needed!

Made from Chickpea Flour, these babies are egg-free, dairy-free, low-fat and high in protein.

Juicy bites of fresh tomato and fresh basil makes these adorable little quiches the ultimate brunch food!

And they only get better when you add some Homemade Pesto on top!

Did I mention that this recipe only takes 10 ingredients (one of them being water!) and less than 30 minutes to make?! Hollaaaa!



Tomato Basil Quiche (V/GF)

These cute and tasty vegan quiches will satisfy your egg cravings easily! No egg-replacer needed! They're also gluten-free, low-fat, high in protein and take just 10 ingredients and less than 30 minutes to make!

Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 quiches
Author Bunny


  • 1/2 cup chickpea flour
  • 1 tbsp nutritional yeast
  • 1 tbsp ground flax seed meal
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp paprika (I like to use smoked paprika)
  • 1/4 tsp turmeric
  • 1/2 cup water
  • fresh basil (amount may vary according to your preference)
  • fresh tomato (amount may vary according to your preference)


  1. Preheat oven to 400 degrees F and line a muffin tray with 6 liners.

  2. In a bowl, whisk together the dry ingredients and then add the water and whisk until combined. Then, add the chopped basil and tomatoes.

  3. With a spoon, scoop the batter evenly between the liners.

  4. Bake for 20 minutes, or until golden and firm to touch. 

  5. Serve immediately and enjoy!

Recipe Notes

Store leftovers in a sealed container in the refrigerator for 5-7 days.

I highly recommend eating these quiches with one or two of these biscuits! SO yummy!!

You might also want to check out my Vegan Chickpea Breakfast BurritoMediterranean Omelette and my Quinoa Banana Muffins!

I’d love to hear what you think! Drop a comment, rate the recipe and share your photos with me on Instagram and Facebook!

Plant-based cooking enthusiast sharing original vegan and gluten-free recipes every day featuring a new ingredient every week.
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