Vegan Mini Quiches (Printable)

Tender savory bites with chickpea flour, fresh vegetables, and golden crust.

# What You'll Need:

→ For the 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

→ For the Filling

05 - 1 cup chickpea flour
06 - 1 1/4 cups unsweetened plant milk (soy or almond recommended)
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

# 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 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.

# Cooking Tips:

01 -
  • The chickpea flour creates an impossibly creamy texture without a single drop of dairy
  • You can prep everything in advance and bake them fresh when guests arrive
  • These handheld beauties disappear faster than you can say brunch is served
02 -
  • Chickpea flour needs time to hydrate, so let the filling sit for a few minutes if it seems too thin
  • Do not overfill the crusts or the filling will spill over during baking
  • These taste even better the next day, making them perfect for meal prep
03 -
  • Let your crust dough rest in the refrigerator for 15 minutes if it feels too sticky to work with
  • Use a cookie scoop to distribute the filling evenly among all the cups

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