Vegan Mini Quiches

The first time I made these, my skeptical omnivore friend grabbed three before I could even announce they were vegan. That shimmery golden custard fooled everyone, and now they are the most requested item at every brunch.

Last spring, I made these for a picnic in the park. They traveled perfectly in a little container, and we ate them while sitting on a blanket watching clouds drift by. Something about the individual portions feels so special and portable.

Ingredients

• All-purpose flour: The foundation for a tender, flaky crust that holds up to the creamy filling
• Vegan butter: Must be cold and cubed to create those essential buttery layers in the pastry
• Chickpea flour: The magic ingredient that mimics eggy custard when blended with liquid
• Plant milk: Unsweetened soy or almond milk creates the silkiest base without competing flavors
• Nutritional yeast: Adds a savory, cheesy depth that balances the vegetables
• Turmeric: Provides that classic quiche color and a subtle earthy warmth
• Red bell pepper: Brings natural sweetness and vibrant color to every bite
• Spinach: Wilts down beautifully and adds nutrition without overwhelming the texture
• Green onions: A gentle onion flavor that permeates the whole filling
• Cooked broccoli: Adds texture and substance, making each quiche more satisfying

Instructions

Get your oven ready:

Preheat to 375°F and grease your muffin tin thoroughly so nothing sticks later

Build the crust:

Mix flour and salt, then cut in cold vegan butter until you see coarse crumbs. Drizzle in ice water gradually, mixing until dough just comes together

Shape the shells:

Divide dough into 12 pieces and press each into muffin cups, extending slightly up the sides. Prick bottoms with a fork to prevent bubbling

Pre-bake the crusts:

Bake for 8 minutes until barely set, then remove while you whisk up the filling

Whisk the custard:

Combine chickpea flour, plant milk, nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper until completely smooth

Sauté the vegetables:

Warm olive oil in a skillet and cook bell pepper for 2 minutes. Add spinach until wilted, then stir in green onions and broccoli for another minute

Combine everything:

Fold the cooked vegetables into the chickpea mixture, then distribute evenly among all the pre-baked crusts

Bake until golden:

Cook for 22 to 25 minutes until the centers are firm and the tops have a lovely golden hue

Rest before serving:

Let them cool in the pan for 10 minutes so they set completely and release easily

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My sister called me from her kitchen last month, astonished that she had successfully made these for her book club. She said watching people enjoy them made her feel like she had unlocked some secret cooking skill.

Making Them Ahead

I often bake these on Sunday and store them in the refrigerator. During the week, I just grab one or two and reheat for 30 seconds. They actually taste even better after the flavors have had time to meld together.

Customizing Your Veggies

The filling recipe is wonderfully flexible depending on what you have on hand. In summer I use fresh zucchini and cherry tomatoes, while autumn calls for roasted sweet potato and kale. Just keep the total volume around 1.5 cups so the filling sets properly.

Serving Suggestions

These mini quiches shine on any brunch spread alongside fresh fruit and a simple green salad. For cocktail hour, arrange them on a platter with small toothpicks for easy grabbing.

• They pair wonderfully with a crisp white wine or light beer
• A dollop of vegan sour cream on top adds extra richness
• Leftovers make the most satisfying desk lunch

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There is something joyful about pulling a muffin tin of golden quiches from the oven and watching everyone reach for one. They vanish faster than you expect.

Frequently asked questions about this recipe

→ Can I make these gluten-free?

Yes, simply replace the all-purpose flour in the crust with a gluten-free flour blend. Alternatively, skip the crust entirely for crustless quiches that are just as delicious.

→ How long do these stay fresh?

Store in an airtight container in the refrigerator for up to 5 days. They also freeze well for up to 2 months. Reheat gently in the oven or microwave.

→ What vegetables work best?

The combination of red bell pepper, spinach, green onions, and broccoli provides excellent flavor and texture. Other great options include mushrooms, zucchini, sun-dried tomatoes, or corn.

→ Can I use different plant milk?

Unsweetened soy or almond milk work best due to their neutral flavor and protein content. Oat or cashew milk are good alternatives. Avoid strongly flavored varieties like coconut.

→ Why use chickpea flour?

Chickpea flour creates a creamy, protein-rich filling that sets beautifully when baked. It mimics the texture of traditional egg-based quiche while adding nutritional benefits.

→ Do I need to pre-bake the crust?

Yes, pre-baking the crust for 8 minutes prevents sogginess. This step ensures a crisp, golden foundation that holds up well against the moist filling.