In my family, Dr. Weil’s Vegetable Quiche has been a traditional addition to our Easter table for decades. It’s also one of the first meals I cooked start-to-finish as a teenager, and I remember the satisfaction of knowing that the food I created was going to be enjoyed by my family. Pulling that bubbling, eggy, tomatoey goodness out of the oven may have been the moment I truly realized the joy of making something with my own hands, and the delicious rewards that come with it. I’ve been hooked on cooking ever since.
Of course, the luscious original is packed full of eggs, sour cream, grated Pepper Jack and parmesan cheese. So, when my parents went vegan, my mom decided she would do some experimenting and see if she could figure out how to replicate the flavors of the recipe as close to the original as possible – and after some trial and error, she did it! We will be gathered around this egg-free, dairy-free, completely allergen-free version this Easter. It’s a labor of love, and more time-intensive than the dishes I usually cook these days, but it’s a holiday, right? Time to gather in the kitchen, cook, taste – pour a glass of wine if that’s your thing – and savor together.
One note on texture: Don’t expect the “egg” filling to exactly replicate the texture of eggs. This turns out more silky and custardy. The more it cools and spends time in the fridge, the more authentic it gets, so making it the night before you plan to serve it will save you time on the actual holiday AND improve the texture. I love a win-win, don’t you?
Also, this recipe is very flexible – you can use whatever vegetables, herbs and spices you have on hand and it’ll still turn out great. For example, I’ve made it with broccoli, onion and garlic and it was delicious. But this particular version will always taste like Easter to me.
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- Small bowl
- Large saute pan
- 9-inch pie pan
Chickpea batter (Egg mixture replacement)
- 1 cup chickpea flour
- 1 cup plant-based milk of choice (I used rice, but you could use gluten-free oat milk as well)
- 1 tbsp nutritional yeast (make sure it's gluten- and soy-free)
- 2 cups vegetable broth
Veggies and Herbs
- ¼ cup sundried tomatoes (make sure they're free of soybean oil, or omit)
- 2 tbsp olive oil
- ½ medium onion, chopped
- 2 cloves of garlic, sliced
- 2 cups chopped asparagus or broccoli
- 1 carrot, chopped
- 5 mushrooms, sliced
- 1 tbsp chopped fresh basil, or 1 tsp dried
- 1 tbsp fresh parsley
- ⅛ tsp chili flakes
- ⅛ tsp nutmeg
- ½ tsp salt
- 1 tsp black pepper
- 3 small red potatoes, sliced thin
- Soy-Free Earth Balance, to grease the pie pan
- 1 medium tomato, sliced thin
- Violife Just Like Parmesan
- Fresh-ground pepper, to taste
- Flaky sea salt, to taste
- Preheat oven to 425 degrees.
- Place sun-dried tomatoes in a small glass bowl, then boil ½ cup water and pour over the tomatoes. Allow them to soak for about 15 minutes, until they soften and plump up. Strain off remaining liquid and chop. Set aside until step 11.
- While the tomatoes are soaking, grease the pie pan with Soy-Free Earth Balance, then line the bottom with an even layer of sliced red potato.
- Make the chickpea batter: In a bowl, mix the chickpea flour, plant-based milk and nutritional yeast.
- Bring broth to a boil in a saucepan. Slowly add chickpea mixture from bowl, whisking constantly.
- Lower heat to low and let the mixture simmer gently for about 5 minutes, whisking often to combine. The mixture should get smooth and thick.
- Heat a separate, large saute pan over medium-low heat.
- Add olive oil, then onions and garlic. Saute until the onions are transparent and the garlic is fragrant, about 10 minutes.
- Add the asparagus, carrot, and mushrooms, and continue to cook for another 5-10 minutes, until all of the vegetables are tender.
- Add the herbs and spices and mix until well combined and fragrant.
- Pour the vegetable mixture and the sundried tomatoes into the chickpea batter mixture and stir to combine, then pour the whole shebang into the potato-lined pie pan.
- Arrange the tomato slices on top.
- Bake for 30 minutes or until the top is slightly firm to the touch.
- Remove from oven and let cool completely. Place in refrigerator to set for at least two hours or overnight.
- When you’re ready to serve the quiche, consider optional garnishes such as fresh basil, shaved Violife Just Like Parmesan, fresh-ground pepper and flaky sea salt. My dad loves it with hot sauce!