Garden Quiche – Breakfast, Rooted in What’s in Season

Anytime Garden Quiche – Breakfast, Rooted in What’s in Season

When the garden is calling, I answer with my Garden Quiche.

This dish has become a beloved part of my monthly meal planning—chopping fresh herbs, tossing in just-harvested greens, layering sun-kissed cherry tomatoes into a plant-powered bean custard that bakes into a golden celebration of morning or brunch.

It’s more than breakfast—this dish is perfect to prep ahead for a friend’s gathering or to bring to an event for all your plant-based food lovers!

All the ingredients (except the pie crust, if using) go into a freezer-safe bag. When you're ready, just thaw, pour into your pie plate or prepared crust, and bake. If there are leftovers, they freeze beautifully. I slice them into portions, tuck them into reusable containers, and rest easy knowing I’ve got breakfast handled—even when life moves faster than planned.

Pair it with a cup of herbal tea for an on-the-go moment, or serve it with a warm bowl of grits for a heartier brunch. Either way, it’s a reminder: nourishment can be both simple and deeply rooted in goodness.

The Recipe

Our vegan version is garbanzo bean-based—no plant milk or nuts needed.

For a regular 9-inch pie plate or prepared pie crust
(Double the recipe for a deep-dish pie)

• 1 1/3 cups garbanzo bean flour
• 1 1/2 cups warm water
• ½ cup onion or 2 green onions, diced
• 1 cup non-leafy vegetables (e.g., summer squash — squeeze excess moisture)
• 2 cups leafy greens (kale, spinach, arugula, etc)
  or substitute with an extra cup of non-leafy vegetables
• 1 garlic clove, minced
• ¼ cup nutritional yeast
• 1 tbsp maple syrup
• 1 tbsp neutral oil (olive or avocado)
• 1 tbsp Dijon mustard
• 1 tsp tapioca flour, cornstarch, or preferred thickener
• 1 tsp baking powder
• 1 tsp lemon pepper seasoning
• 1 tsp salt
• Herbs de Provence or your favorite garden blend
  (Lavender is a star in Herbs de Provence)

Optional Add-In:

• 4 - 8 oz crumbled tofu for additional protein and phytoestrogens

Freezer Meal Instructions

🥬 Assembly

Place the garbanzo "egg" mixture and all other ingredients (except pie crust) into a labeled freezer-safe bag or container. Gently mix to ensure the flour is fully incorporated.

🥕 Seasonal Veggie Ideas

Try asparagus, green onions, bell peppers, chile peppers, sweet potatoes, basil, dill, rosemary—whatever the garden gives or your local farmers' market has on hand.

🌬️ Freezing

Squeeze out all the air from the bag, seal tightly, and lay flat in the freezer for easy storage and thawing.

🔥 On the Day of Baking

Thaw the freezer bag overnight in the refrigerator. Pour the mixture into a lightly greased pie plate or prepared crust.

Bake at 350°F for 55 minutes, or until the top is golden brown and the center is set. Allow to cool before serving. The mixture will continue to set as it cools. 

Baking Tip: If using a prepared pie crust, cover the edges with foil while baking to prevent burning.  Let it cool completely before serving for the best texture. You’ll thank me later.

From garden to freezer to table, this quiche isn’t just a recipe—it’s a vibe you can rely on.

Let's Geaux- Eat More Plants & Veg Out Daily!

Dr. Omilade

Ayurban Wellness

Veg Out Daily Team