I’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) unless . . . you have a larger muffin tin like I do—you’ll just get 12 larger quiches. 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.) Also, think about making these in tart pans, ramekins, or other small dishes for various presentations.
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, olives, broccoli, sun-dried tomatoes, arugula, basil, Swiss chard, shredded (and squeezed dry) zucchini, peas, . . . the list is endless. (My favorites are mushrooms, onion, and kalamata olives along with some dried rosemary, thyme, and garlic. YUM!)
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.
Fill the muffin tins . . . 
Bake 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!
- 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. (My favorites are mushrooms, onion, and kalamata olives along with some dried rosemary, thyme, and garlic. YUM!)
- 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.
- 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.
- Fill the muffin tins.
- Bake 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!
