Egg-Free quiche with tortilla crust

This egg-free quiche with a tortilla crust is quick, easy, and made with simple ingredients.

📝 Ingredients

• 1 tablespoon (14 g) olive or vegetable oil
• 2 scallions / green onion, chopped ((spring onion))
• 1/2 cup (75 g) red bell peppers, diced
• 15 oz (440 g) canned chickpeas, drained ((also called garbanzo beans))
• 1/4 cup (35 g) pitted olives, quartered ((black Kalamata or any preferred))
• 1/3 cup (50 g) sun-dried tomatoes, chopped ( (see note 1 for alternative))
• 2 cups (60 g) baby spinach ((roughly chopped or whole leaf))
• 8 oz / 1 cup (226 g) cream cheese ((at room temperature))
• 1/2 cup (120 g) heavy cream (whipping cream)
• 1 tsp garlic powder ((or 2 cloves crushed garlic))
• 1/2 tsp onion powder ((optional))
• 1 tsp salt
• 1/4 cup (28 g) cornstarch (known as cornflour in the UK) ((see note 2 for measuring tips))
• 2 large tortillas (store bought or homemade) ((slightly warmed))

👨‍🍳 Instructions

1. 1--- Cook the Vegetables ---
2. 2Heat oil in a pan over medium heat. Add the chopped scallions (green onions) and red bell peppers. Cook for 5 minutes until softened.
3. 3Add drained chickpeas, olives, and sun-dried tomatoes. Cook for 8-10 minutes, stirring occasionally.
4. 4Add spinach and cook for 2-3 minutes until wilted. Remove from heat and let cool for 5-10 minutes.
5. 5--- Make the Cream Cheese Mixture ---
6. 6In a mixing bowl, combine the cream cheese and heavy cream (it doesn't need to be perfectly smooth, just combined)
7. 7Stir in garlic powder, onion powder (if using), and salt. Mix until combined.
8. 8Add the cornstarch last, stirring gently for 5-10 seconds to prevent clumping. (See note 3 for why this step matters.)
9. 9--- Combine vegetable and cream cheese mixture ---
10. 10Add the cream cheese mixture to the cooled vegetables. Stir to combine.
11. 11--- Assemble ---
12. 12Preheat the oven to 356°F (180°C) or 320°F (160°C fan). Line an 8 inch (20cm) baking pan or pie dish with parchment paper
13. 13Warm the tortillas (5 seconds per side on the stovetop or 10-15 seconds in the microwave) to make more pliable and prevent cracking.
14. 14Press warmed store bought or homemade tortillas into the baking pan, covering the bottom and sides.
15. 15Pour the combined vegetable cream cheese mixture into the tortilla base.
16. 16--- Bake ---
17. 17Bake for 30-35 minutes until the top is golden and set.
18. 18If the quiche is browning too quickly, cover it loosely with foil halfway through baking. Make sure the foil doesn't touch the surface of the quiche. Remove the foil 10 minutes before the quiche is done
19. 19The quiche is ready when there’s no wobble in the center when shaken.
20. 20--- Cool before slicing ---
21. 21Let cool for at least 15 minutes before slicing.
22. 22For cleaner (neater) slices, let it cool completely or refrigerate before cutting.
23. 23--- Storage and reheating ---
24. 24Fridge: Store in an airtight container for 3-4 days.
25. 25Reheat: Microwave for 30-60 seconds or bake at 350°F (175°C) for 15-20 minutes (cover with foil, then uncover for the last 10 minutes).
26. 26Not recommended for freezing: Freezing can affect the texture of the crust and filling, making the crust soggy and the filling watery when reheated.
27. 27Combine vegetable and cream cheese mixture