Vegan Mini Quiches

The smell of turmeric and garlic always makes my tiny kitchen feel bigger somehow. I first made these mini quiches when my cousin announced she was going vegan, and I panicked about what to serve at brunch. These came out of the oven golden and surprisingly creamy, and now they're the most requested item at every gathering.

Last summer I made three batches for a potluck and watched them disappear in under ten minutes. My friend Sarah actually asked if I was hiding eggs in the recipe because the texture was so perfect.

Ingredients

• 1 1/4 cups all-purpose flour: This forms the foundation of a tender, flaky crust that holds up beautifully to the creamy filling
• 1/4 cup vegan butter, cold and cubed: Keeping this incredibly cold is the secret to pockets of flaky goodness in every bite
• 1/4 tsp salt: Just enough to enhance the crust without overpowering delicate flavors
• 3–4 tbsp ice-cold water: Add gradually until the dough just comes together, handling as little as possible
• 1 cup chickpea flour: The magical ingredient that creates an egg-like texture while binding everything beautifully
• 1 1/4 cups unsweetened plant milk: Soy or almond milk works best, creating the perfect creamy consistency
• 2 tbsp nutritional yeast: Adds an essential savory, cheesy depth that plant-based dishes often miss
• 1/2 tsp turmeric: Provides that gorgeous golden color and a subtle earthy warmth
• 1/2 tsp garlic powder: Rounds out the flavor profile with essential savory notes
• 1/2 tsp onion powder: Works harmoniously with garlic for a well-rounded aromatic base
• 1/2 tsp salt: Balances and enhances all the vegetables and spices
• 1/4 tsp black pepper: Adds a gentle warmth that wakes up the palate
• 1 tbsp olive oil: Creates a luscious base for sautéing the vegetables
• 1/2 cup diced red bell pepper: Brings sweetness and vibrant color to every bite
• 1/2 cup baby spinach, chopped: Wilts down beautifully and adds fresh green flavor
• 1/4 cup finely chopped green onions: Provides a mild onion bite and bright visual pop
• 1/3 cup cooked broccoli florets, chopped: Adds texture and nutritional substance to the filling

Instructions

Prepare your space:

Preheat the oven to 375°F (190°C) and generously grease a 12-cup muffin tin or line it with parchment paper liners for easy removal

Build the crust foundation:

Combine flour and salt in a bowl, then cut in cold vegan butter until the mixture resembles coarse crumbs with some pea-sized pieces remaining

Bring the dough together:

Add ice-cold water one tablespoon at a time, mixing gently until a dough forms, then divide into 12 equal pieces

Shape your crusts:

Press each piece into the bottom and up the sides of muffin cups, then prick bottoms with a fork to prevent bubbling

Pre-bake the shells:

Bake crusts for 8 minutes until just beginning to set, then remove from oven while you prepare the filling

Whisk the creamy base:

In a large bowl, whisk chickpea flour, plant milk, nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper until completely smooth

Sauté the vegetables:

Heat olive oil in a skillet over medium heat, cook bell pepper for 2 minutes, add spinach until wilted, then stir in green onions and broccoli for 1 minute more

Combine filling elements:

Fold the warm vegetables into the chickpea mixture until evenly distributed

Fill the crusts:

Divide the filling evenly among the pre-baked crusts, filling each cup nearly to the top

Bake until golden:

Bake for 22 to 25 minutes until centers are set and lightly golden on top

Rest before serving:

Cool in the pan for 10 minutes to let them set completely, then carefully remove and serve warm or at room temperature

Save

These became my go-to contribution when my book club started meeting again after lockdown. Watching people who swore they hated vegan food go back for seconds was genuinely satisfying.

Make-Ahead Magic

I've learned these mini quiches actually taste better after a night in the refrigerator, which makes them perfect for stress-free entertaining. Bake them up to two days ahead and reheat gently before serving.

Vegetable Swaps

Mushrooms add an earthy richness while sun-dried tomatoes bring concentrated bursts of umami that transform the whole dish. Sometimes I use whatever's wilting in my crisper drawer and it always works beautifully.

Serving Suggestions

A light arugula salad with lemon vinaigrette balances the richness perfectly. For brunch, pair with fresh fruit and roasted potatoes for a complete spread that looks impressive but requires minimal last-minute work.

• Sprinkle fresh herbs on top right before serving
• Pair with a crisp white wine for brunch gatherings
• Set out hot sauce for those who crave extra heat

Save

There is something deeply satisfying about serving food that makes people reconsider what plant-based eating can look like. Hope these bring as much joy to your table as they have to mine.

Recipe FAQs

→ Can I make these mini quiches gluten-free?

Yes, simply replace the all-purpose flour in the crust with a gluten-free flour blend. Alternatively, omit the crust entirely for crustless versions that are naturally gluten-free.

→ How long do these stay fresh?

Store in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. Reheat in the oven at 350°F for 10 minutes to restore crispiness.

→ Can I use different vegetables?

Absolutely. Mushrooms, zucchini, sun-dried tomatoes, corn, or shredded carrots work beautifully. Just ensure vegetables are chopped small and cooked before adding to the filling.

→ What milk works best in the filling?

Unsweetened soy or almond milk provide the best consistency due to their neutral flavor and protein content. Coconut milk may work but adds subtle coconut flavor.

→ Why use chickpea flour instead of tofu?

Chickpea flour creates a lighter, fluffier texture similar to traditional egg-based quiches. It's naturally protein-rich and binds well without needing pressing or draining like tofu.

→ Can I make these without a muffin tin?

You can bake this as a full-size quiche in a 9-inch pie pan. Increase baking time to 35-40 minutes and check for doneness by inserting a knife in the center.