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.

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

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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