Vegetable Semolina Quiche Recipe

Vegetable semolina quiche with zucchini, tomatoes, carrots, and onions

4.29 from 7 votes

Vegetable Semolina Quiche Recipe

This vegetable semolina quiche is a soft, savory, eggless bake made with semolina, vegan yogurt, and colorful vegetables. Perfect for breakfast, brunch, tea time, or a light meal, it pairs beautifully with green chutney and hot tea.

Prep: 10

Cook: 25

Total: 35

Course: Breakfast

Cuisine: Indian

Servings: SERVINGS

Calories: 194kcal

Author: Ruchi

Ingredients

FOR THE BASE

2 cups Semolina
1½ cups Vegan yogurt
1 teaspoon Green Chili paste (optional)
½ teaspoon Baking soda
1½ teaspoons Baking powder
2 teaspoons Vinegar
¼ teaspoon Ginger peeled and grated (optional)
¾ teaspoon Black Pepper powder
2 teaspoon Oil
- - Salt to taste
¾ cup Water (adjust accordingly)

VEGGIES FOR TOPPING

¼ cup Sliced or chopped onions
¼ cup Small tomatoes, cut into circles
¼ cup Small Carrots, cut into circles
¼ cup Zucchini, cut into circles
1 teaspoon Dried mint leaves, crushed

US Customary - Metric

Instructions

Cut veggies of your choice into circles. Slice the vegetables evenly - Uniform slices help the quiche cook evenly and also make it look much prettier.
Tip — Circular slices of tomato, carrot, and zucchini create that decorative quiche-style finish. If the vegetables are cut too thick, they may stay too firm while the base finishes baking. Thin to medium slices are ideal.
Grease a quiche pan or a 9-inch baking tray. Grease the pan well.
Tip — Since this is a soft savory bake, a well-greased pan helps it release more cleanly. You can lightly oil the base and sides of the pan to prevent sticking and help the edges turn golden.
Dry-roast sooji over a medium flame for 3-4 minutes. Dry roasting enhances its flavor and prevents lumps. When the cooking time is over, remove from the heat and transfer it to a plate to cool.
In a bowl, combine semolina, vegan yogurt, ginger, green chili paste if using, salt, and oil.
Mix until well combined.
Add water to make a thick, pouring consistency batter. I used about 3/4 cup (but less than 1 cup) of water to make a thick batter.
Cover and let the batter sit for 10 to 15 minutes so the semolina can soften.
Just before baking, add baking soda, baking powder, black pepper powder, and vinegar.
Mix gently and quickly.
Tip — Baking powder, baking soda, and vinegar help create a lighter texture. For best results, mix them just before transferring the batter to the baking pan. Once the vinegar reacts with the baking soda, you want to get the batter into the oven without waiting too long. That quick reaction helps the quiche rise slightly and keeps it from becoming dense.
Pour the batter into the prepared pan and spread evenly.
Arrange the onions, tomatoes, carrots, and zucchini on top. Sprinkle with crushed dried mint.
Add veggies of your choice. Sprinkle with crushed dried mint.
Decorate as you please. Kids will love to try their hand on this one.
Bake for 20-25 minutes, or until the top is set and the edges are lightly golden. Let the quiche rest for 10 to 15 minutes before demolding.
Tip — This is especially important. Right out of the oven, the quiche may be too soft to cut neatly. Let it rest for 10 to 15 minutes so that it can firm up slightly. This makes slicing easier and helps the pieces hold together better.
Remove from oven and grease the top with olive oil or melted butter.
Run a knife around the edges to loosen the quiche.
Cut yourself a slice and enjoy with your favorite dressing or chutney.

Notes

Frequently Asked Questions

Can I make this recipe without green chili paste?

Yes. Green chili paste is optional, so you can fully control the spice level. Add a small amount for gentle warmth, or leave it out for a kid-friendly, milder version. If serving guests, a mild base with chutney on the side is often a great option. The black pepper and vegetables will still provide plenty of flavor, and this version works especially well for kids or anyone who prefers milder food.

Is this recipe vegan?

It can be, as long as you use vegan yogurt and all other ingredients are plant-based.

Can I make it ahead of time?

Yes. You can bake it ahead and reheat slices before serving.

Why is my quiche dense?

This usually happens if the batter is too thick and dry, the semolina was not rested, or the baking soda, baking powder, and vinegar were added too early and lost their reaction before baking.

What should be the water consistency?

Slowly incorporate the water into the mixture, adding just a little at a time. Aim for a batter that is thick yet still able to flow smoothly when poured. As a starting point, mix in about 3/4 cup of water, then adjust as needed until you reach the right consistency.

Make‑Ahead Friendly!

You can prepare this quiche the night before and simply warm it up the next morning.
A quick 40‑second spin in the microwave is all it takes to bring it back to a perfectly warm, ready‑to‑enjoy breakfast.

Nutrition