Artichoke, Olive and Sun-dried Tomato Quiche

A plant-based quiche! Dairy free, gluten free, egg free and soy free! WHAT! This quiche is absolute delicious and healthy! The crust is made from sweet potato and the filling is chickpea based. Full of fibre, protein and nutrients this makes for a heart warming meal. Chickpea flour is loaded with protein, iron, magnesium and vitamin B6. It is really neat because when heated it turns into an egg-like substance and a great gluten free baking/cooking alternative! Plant powered at it's best!

To make the crust you'll need:

1 medium sized sweet potato and a bit of oil.

Slice your sweet potato into thin slices with a mandolin or knife. Toss the slices in a bowl with oil of choice. I used walnut oil. Cut some pieces in half, giving you a straight bottom. Line the edges with pieces cut in half and then fill in the bottom with whole slices. Design it as you wish! Bake for 15 mins at 350 degrees.

To make the quiche filling you'll need:

1 clove of garlic

1/2 onion

8 oz mushrooms

3/4 cup olives

1/2 cup artichokes

1/4 cup nutritional yeast

1 1/2 cup of water

1 bouillon cube

3/4 cup of water

1 cup chickpea flour

1 tsp turmeric powder

1 tsp ACV

salt and pepper

In a pan heat up garlic, onion and mushrooms until cooked. Boil 1 1/2 cups of water and add in the bouillon cube. In a separate bowl combine 3/4 cup of water with 1 cup of chickpea flour, turmeric powder, ACV and salt and pepper, whisk together until combined well.

Once the water is boiled slowly add in the chickpea mixture while mixing constantly, whisk together for 2-3 mins until thick on heat. Remove from heat and add mushrooms mixture, olives, artichokes and nutritional yeast. Add to sweet potatoes crust and bake for 30-40 mins until cooked through.

Enjoy :) It also makes for great leftovers!

Recent Posts

See All
 FREE Vegan Intuitive Eating Starter Guide 

Emily Manuel, B.A, RHN, CYT

  • White Facebook Icon
  • White Instagram Icon

© 2021 by Emily Manuel. Proudly created with