Vegan Potato Quiche

Is morning time, you want a quiche but you don't eat eggs, what do you do? Try this quiche version! You can eat it in morning, noon or night (or at least we did!) Is a flavorful and healthy recipe that you will leave you speechless.


  • 800 grams or 28 oz potatoes (about 4 medium potatoes)
  • 1/2 teaspoon of hing (aka asafetida)
  • 1 cup chickpea flour
  • 1 cups of water 
  • Salt to taste 
  • Dash of black salt (optional)
  • 1 cup of daiya cheese
  • 1 teaspoon of dry rosemary 
  • 1 teaspoon of dry basil
  • 1/2 cup of extra Virgin Olive Oil
  • 1 teaspoon of baking powder 


STEP 1: Preheat the oven to 375 degrees.

STEP 2: Peel the potatoes and wash them. Cut them in half lengthwise. Then, slice the potatoes in pieces approximately  ⅛ inch thick. 

STEP 3: In a non-stick frying pan add two tablespoons of olive oil and once the oil is hot, add the potatoes, salt to taste and 1 cup of water. Bring it to boil. (WATCH OUT! You may need to turn down the heat slightly, so the potatoes do not burn.) Cook for about 20 minutes or until potatoes are soft. Stir occasionally.

STEP 4: Remove the potatoes from the pan with a slotted spoon.

STEP 5: In a separate bowl, pour chickpea flour and 1 cup of water, add salt (Tip! Add black salt to get a truly authentic egg-like taste) Mix with a fork.

STEP 6: Pour the mix over the potatoes. Mix all together and place the mixture in a medium round cake mold. Bake for 25 to 30 minutes.

Decorate as desired, serve and enjoy! -Chef Govinda