Vegan Mini Quiches (Printable)
Savory bite-sized quiches with creamy chickpea filling, colorful vegetables, and golden crust. Ideal for brunch or entertaining.
# What You 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 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
# Steps:
01 - Preheat 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 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 chickpea flour, plant milk, nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper until completely 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 pre-baked crusts. Bake for 22-25 minutes until centers are set and lightly golden.
09 - Cool in pan for 10 minutes before removing. Serve warm or at room temperature.
# Expert Advice:
01 -
- The creamy custard sets up beautifully without a single egg in sight
- You can prep the crust and filling ahead for stress-free entertaining
- Each bite delivers that golden savory satisfaction everyone craves
02 -
- Chickpea flour needs time to hydrate so whisk thoroughly until no lumps remain
- Hot fillings can make soggy crusts so cool vegetables slightly before combining
03 -
- Let the filled quiches sit for 5 minutes before baking to prevent overflow
- Use a cookie scoop to distribute filling evenly among all cups