No Soy Vegan Quiche

When I decided to cut eggs out of my diet, I worried about the loss of quiche.  I loves me some quiche.  So naturally I started making quiche with tofu instead of eggs:  HERE and mini-quiches HERE.  I personally have nothing against soy.  It does my body good.  But I know that many people try to avoid it for various reasons I’m not going to go into now.   Thanks to pinterest, I found an answer!

Hannah Kaminsky, author of My Sweet Vegan, has a delicious recipe-filled blog called Bittersweet.  And Hannah makes a soy-free quiche using chickpea flour!  I have made a few changes like usual, but the original recipe can be found HERE.

No Soy Vegan Quiche

No Soy Vegan Quiche

Original recipe from Hannah Kaminsky at


  • 3/4 cup fine whole wheat flour
  • 1/3 cup chickpea flour
  • 1/4 tsp salt
  • 1/4 cup olive oil
  • 1/4 cup cold water
  • Filling
  • 1 large zucchini, chopped into 1/2 rounds
  • 1 red pepper, cut into strips
  • 1/2 cup peas, frozen and thawed
  • 3 green onions, sliced
  • 3 cloves garlic, minced
  • 1/2 cup chickpea flour
  • 1 Tbsp potato or corn starch
  • 2 Tbsp nutritional yeast
  • 1 tsp sweet paprika
  • any herbs you desire, such as thyme, basil, garlic powder, sage
  • 1/8 tsp baking powder
  • salt and pepper
  • 1/2 cup vegetable stock or water
  • 1 tsp olive oil


  1. Preheat oven to 160C.
  2. Lightly grease a 9-inch pie plate
  3. In a food processor, combine both flours and salt.
  4. Add in the oil and process.
  5. Drizzle in water until it comes together in a cohesive dough.
  6. Use your fingertips to press the dough evenly into the bottom of your pan and up the sides.
  7. If it seems sticky, lightly moisten your hands to make it easier to handle.
  8. Bake for about 10 – 15 minutes, just to help it set up a bit and very, very lightly brown.
  9. Let cool.
  10. Filling
  11. Toss your chopped veggies, scallions, and minced garlic together to achieve an even distribution of everything.
  12. Transfer the veggies into your par-baked crust and spread evenly to the edges.
  13. In a separate bowl, whisk together the chickpea flour, potato starch, nutritional yeast, salt, herbs, spices, and baking powder.
  14. Pour in the vegetable stock or water and oil, and whisk until smooth. It should be about the consistency of pancake batter.
  15. Pour this batter on top of your veggies, making sure to fill all of the gaps.
  16. Lightly tap the pan on the counter a few times to release any air bubbles.
  17. Bake for 45 – 55 minutes, until the filling appears set and every so lightly golden brown on top.

Oh, and one last piece of wonderful news for my Israeli readers!  Last week we were having a discussion on Facebook about Nutritional Yeast and why it can’t be found in Israel.  My friend and amazing vegan cook, Gabi, promised that although the package clearly states “Brewer’s Yeast”, that it is merely a mistranslation and is, in fact, Nutritional Yeast.  I marched right to the health food store, bought a bag, tore into it and delightedly found that Gabi is right!

nutritional yeast in Israel

I don’t know why they are calling it Brewer’s Yeast as that is something entirely different (and tastes nasty).  But for 4 years I have been hauling jars of nutritional yeast back from the U.S. with me after every visit and then rationing it out and guarding it fiercely.  I have disregarded recipes that used too great a quantity of my precious golden flakes.  With this yeast revelation, I feel like one more thing that was hard about living here has been lifted.  A friend and I are planning the menu for a Nooch Party – all Nutritional Yeast all the Time.  YUM.

This post is participating in Wellness Weekend at  Please visit that link for all sorts of healthy vegan recipes!


  1. This is very beneficial information. You put a nice twist to it. I like this one Emily.

  2. Israel Simkins says:

    Thanks for that!
    First, what brand is this ‘Brwers Yeast”?
    How can one tell the difference between Brewers and Nutritional Yeast?
    How much protein is in this quiche?
    I have been a vegan for about twelve years, soy milk most mornings, a fair amount of tofu, and have recently suffered one of the suspected side effects, and that is, lack of iodine.

    • Emily Segal says:

      The brand doesn’t matter. Just ask for Shmiray Tzuna, and they will give it to you. It will most likely be labeled as Shmiray Beera. I don’t understand this myself and am just trying to go with the flow here as they say. If you are in the US the two are labeled differently and are completely different products. You can google it to see the differences.

  3. Brigitte eats says:

    No way! Nutritional yeast in Israel? Like you, I am hauling and hoarding those golden flakes. I just brought, kid you not, a kilo of nootch to Turkey, where I’m living now. I also can’t get tofu, which is what lead me to this recipe. Oh man, now I’m going to have to get me Israeli friends to mail nootch to me! Must be cheaper than getting it mailed from Canada.

  4. I can’t believe I’ve just found this! I’ve been privately importing nutrionional yeast (ordering on the internet) from Swanson. The yeast is inexpensive but oh, the shipping costs! And the inconvenience! Thanks so much for this tip.

  5. So looking forward to trying this recipe! I just bought nutritional yeast for the first time here in Beit Shemesh. My package is from the brand “T’vuot” and it does say “Nutritional Yeast” on it along with “P’titei Bira”. I paid 21 shekels for 200 grams. Is there anywhere to get it more economically? Is that a reasonable price?

    • Emily Segal says:

      I pay 27nis for 100g at Shufersol in Kfar Saba (Taam Teva brand) so you are doing better than me!

      • Hi. I just saw this and don’t know if it’s relevant. I buy a sack of ”brewers yeast” from Herzl Bibi (the owner of the chain ‘Nitzat HaDuvdevan’ based in Jerusalem). He delivers (minimum order depending on where you live). 25 kilo total. The price comes out to about 50 shekels per kilo! Including ma’am. My friends and I share it. I also run the flakes through the blender and they reduce to a powder which is easily 1/3 the volume of the flakes. It can be stored in airtight containers, doesn’t need refrigeration. The powder works great on popcorn. Caution in recipes-use 1/3 the quantity.
        Nice site, BTW.


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