Vegan Mini Quiches (Print version)
Savory vegan quiches with creamy chickpea flour base, colorful vegetables, and golden crust. Ideal for brunch and gatherings.
# What you'll need:
→ Crust
01 - 1 1/4 cups all-purpose flour
02 - 1/4 cup vegan butter, cold and cubed
03 - 1/4 tsp salt
04 - 3–4 tbsp ice-cold water
→ Filling
05 - 1 cup chickpea flour
06 - 1 1/4 cups unsweetened plant milk (soy or almond)
07 - 2 tbsp nutritional yeast
08 - 1/2 tsp turmeric
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
13 - 1 tbsp olive oil
14 - 1/2 cup diced red bell pepper
15 - 1/2 cup baby spinach, chopped
16 - 1/4 cup finely chopped green onions
17 - 1/3 cup cooked broccoli florets, chopped
# How to make it:
01 - Preheat the oven to 375°F. Grease a 12-cup muffin tin or line with parchment liners.
02 - Combine flour and salt in a bowl. Cut in cold vegan butter until mixture resembles coarse crumbs. Add ice-cold water 1 tablespoon at a time, mixing until dough forms.
03 - Divide dough into 12 pieces. Press each piece into the bottom and up the sides of muffin cups. Prick bottoms with a fork.
04 - Bake crusts for 8 minutes, then remove from oven.
05 - Whisk together chickpea flour, plant milk, nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper until smooth.
06 - Heat olive oil in a skillet over medium heat. Sauté bell pepper for 2 minutes, add spinach and cook until wilted. Stir in green onions and broccoli, cook 1 minute more.
07 - Fold cooked vegetables into the chickpea batter mixture.
08 - Divide filling evenly among the pre-baked crusts.
09 - Bake for 22–25 minutes until centers are set and lightly golden.
10 - Cool in pan for 10 minutes before removing. Serve warm or at room temperature.
# Expert suggestions:
01 -
- The chickpea flour creates the most silky, eggy texture without any actual eggs
- You can prep a dozen ahead and they reheat beautifully for busy mornings
02 -
- The crust dough might feel crumbly, but pressing it into the cups works perfectly
- Chickpea flour needs thorough whisking to eliminate any gritty texture
03 -
- Let the vegetables cool slightly before mixing into the batter to prevent premature cooking
- If the crusts brown too quickly, tent with foil for the last 5 minutes of baking