Mediterranean Veggie Quiche
This Mediterranean Veggie Quiche with Hash Brown Crust is a savory showstopper — perfect for brunch or any spring gathering. Crispy shredded potatoes form the golden, oil-free crust, while the creamy chickpea flour filling is packed with vibrant veggies like spinach, roasted red peppers, artichokes, and briny olives. Fresh dill and lemon zest add a pop of brightness, making each bite bold, satisfying, and irresistibly plant-powered.
Mediterranean Veggie Quiche
PLANTSTRONG Team
Rated 5.0 stars by 1 users
Category
Breakfast
Looking for a centerpiece dish that’s both wholesome and bursting with flavor? This whole food plant-based Mediterranean quiche delivers just that. A crispy hash brown crust holds a savory chickpea flour base, layered with tender spinach, tangy olives, artichokes, and sweet roasted red peppers. Fragrant dill and lemon zest bring a fresh, spring-inspired twist — perfect for Easter brunch or any plant-powered celebration.
Ingredients
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16 oz frozen, oil-free shredded potatoes
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2 tbsp ground flaxseed
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4 tbsp water
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1/2 cup arrowroot starch
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3 tbsp nutritional yeast
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2 tsp onion powder
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2 tsp garlic powder
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1/4 tsp sea salt
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1 1/2 cups Garbanzo bean flour
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1 3/4 cups water
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1 tsp salt
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2 tbsp fresh dill
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Zest from 1 lemon
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¼ cup sliced black olives
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1- 1 ½ cups spinach, chopped
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1 roasted red pepper, diced
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¼ cup artichoke in brine, chopped
For the crust
For the filling
Directions
Preheat oven to 350 degrees Fahrenheit. Transfer shredded potatoes to a microwave-safe bowl and microwave for 3-5 minutes, until thawed.
While potatoes are cooking, make your flax egg by combining 2 tbsp flaxseed meal with 4 tbsp water. Let gel for about 10 minutes, stirring a few times.
Using a cloth or cheesecloth, squeeze any excess water from shredded potatoes. If there isn’t much liquid, no need to squeeze.
In a large bowl, combine squeezed shredded potatoes, onion powder, garlic powder, sea salt, and nutritional yeast. Add flax egg and arrowroot starch and mix to combine.
Transfer mixture to a 9-inch pie pan or springform pan and press evenly to form a crust. You may have some crust mixture leftover. Bake in the oven for 25-35 minutes, or until potatoes start to become golden.
Combine garbanzo bean flour, water, salt, and nutritional yeast and whisk to combine. Stir in your dilll, lemon zest, olives, spinach, roasted red pepper and artichoke. The texture should be like pancake mix. If it needs more liquid, add 1 tbsp water at a time. Option to add more toppings on top.
Bake for another 25-30 minutes, or until set. Enjoy!
