Vegan Mini Quiches (Printable)
Savory vegan mini quiches with chickpea flour, fresh vegetables, and golden crust.
# 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 teaspoon salt
04 - 3–4 tablespoons ice-cold water
→ Filling
05 - 1 cup chickpea flour
06 - 1 1/4 cups unsweetened plant milk (soy or almond recommended)
07 - 2 tablespoons nutritional yeast
08 - 1/2 teaspoon turmeric
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
13 - 1 tablespoon 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
# Directions:
01 - Preheat the oven to 375°F. Grease a 12-cup muffin tin or line with parchment liners.
02 - In a bowl, combine flour and salt. Cut in the vegan butter until the mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, mixing until a dough forms.
03 - Divide dough into 12 pieces. Press each piece into the bottom and up the sides of the muffin cups. Prick the bottoms with a fork.
04 - Bake crusts for 8 minutes, then remove from oven.
05 - In a large bowl, whisk chickpea flour, plant milk, nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper until smooth.
06 - In a skillet, heat olive oil 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. Remove from heat.
07 - Fold the cooked vegetables into the chickpea mixture.
08 - Divide the filling evenly among the pre-baked crusts.
09 - Bake for 22–25 minutes, or until the centers are set and lightly golden.
10 - Cool in the pan for 10 minutes before removing. Serve warm or at room temperature.
# Expert Advice:
01 -
- The chickpea flour creates a silky texture that nobody believes is egg-free
- These freeze beautifully so you can always have something impressive on hand
02 -
- Chickpea flour needs time to hydrate so let your filling sit for a few minutes before baking
- Overfilling the crusts will cause spillage, leaving you with a difficult cleanup
03 -
- Let the crust dough rest in the refrigerator for 15 minutes if it feels too soft to work with
- The filling should have the consistency of thick pancake batter, so add another splash of milk if needed