Vegan & Gluten-Free Mini Quiches

Vegan and Gluten-Free Mini Quiches -- Epicurean VeganI’ve been wanting to figure out how to make vegan mini quiches for a while now, but I wasn’t sure where to start. Do I use tofu? Flour? Wave a magic wand? Well, when I came across this recipe, I knew my search was over. I only made one modification and that was to add the veggies to the batter instead of just topping the batter with them. Doing so, will give you about 4 more quiches (16 instead of 12). That works great as long as you have 2 muffin tins. Otherwise, you could add your veggies just to the tops. I was thoroughly impressed with these. They taste like a cross between an actual egg-y quiche and a biscuit. They’re packed with protein and make a great quick breakfast on the go—just zap in the microwave for 20-30 seconds and you’re good to go. (These are especially ideal for a post-workout snack.)

INGREDIENTS:
2-1/2 C garbanzo/chickpea flour (I also had some garbanzo & flava flour mix that worked great, too)
3 C cold, filtered water
3 Tbs olive oil
2 tsp salt
Cooking spray
Veggies/toppings: Use your favorites, but I like to use 1-1/2 to 2 cups of chopped . . . spinach, tomato, mushrooms, green onion, cilantro
Other options: veggie bacon or ham, bell pepper, sauteed garlic, broccoli, sun-dried tomatoes, arugula, basil, Swiss chard, shredded (and squeezed dry) zucchini, peas, . . . the list is endless.
Note: I used sun-dried tomatoes (packed in oil) in a batch and I recommend easing up on the oil in the batter by at least a tablespoon.
Also, throw in some chia seeds. Pepitas or sunflower seeds would also be great additions. I also sometimes add some seasonings or herbs such as thyme, basil, or garlic powder for some extra flavor.

DIRECTIONS: Preheat oven to 500 and lightly spray the muffin tins. In a large bowl, whisk together the flour, water, oil, and salt. Be sure to whisk until all the lumps are gone and  you have a smooth batter. You can then pour the batter evenly among 12 muffin cups and just add your veggies to the top, OR (as I would recommend) add the veggies to the batter.

Vegan and Gluten-Free Mini Quiches -- Epicurean Vegan

Fill the muffin tins . . . Vegan and Gluten-Free Mini Quiches -- Epicurean VeganBake for 14 minutes, then crack the oven door slightly, and cook another 11 minutes. Let cool 5 minutes or so, and remove with a knife. Enjoy!

Vegan and Gluten-Free Mini Quiches -- Epicurean Vegan

Vegan & Gluten-Free Mini Quiches
 
Prep time
Cook time
Total time
 
Author:
Serves: 12-16
Ingredients
  • 2-1/2 C garbanzo/chickpea flour (I also had some garbanzo & flava flour mix that worked great, too)
  • 3 C cold, filtered water
  • 3 Tbs olive oil
  • 2 tsp salt
  • Cooking spray
  • Veggies/toppings: Use your favorites, but I like to use 1-1/2 to 2 cups of chopped . . . spinach, tomato, mushrooms, green onion, cilantro.
  • Other options: veggie bacon or ham, bell pepper, sauteed garlic, broccoli, sun-dried tomatoes, arugula, basil, Swiss chard, shredded (and squeezed dry) zucchini, peas, . . . the list is endless.
  • Note: I used sun-dried tomatoes (packed in oil) in a batch and I recommend easing up on the oil in the batter by at least a tablespoon.
  • Also, throw in some chia seeds. Pepitas or sunflower seeds would also be great additions. I also sometimes add some seasonings or herbs such as thyme, basil, or garlic powder for some extra flavor.
Directions
  1. Preheat oven to 500 and lightly spray the muffin tins.
  2. In a large bowl, whisk together the flour, water, oil, and salt. Be sure to whisk until all the lumps are gone and you have a smooth batter. You can then pour the batter evenly among 12 muffin cups and just add your veggies to the top, OR (as I would recommend) add the veggies to the batter.
  3. Fill the muffin tins.
  4. Bake for 14 minutes, then crack the oven door slightly, and cook another 11 minutes.
  5. Let cool 5 minutes or so, and remove with a knife. Enjoy!

Comments

  1. JS says

    These are absolutely fantastic. They have now become a weekly staple in our household. Jalapenos are really good in them. Thanks for the great recipe!

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