Save to Pinterest These delightful handheld treats combine a tender, flaky crust with a silky chickpea flour custard packed with vibrant vegetables. The red bell peppers, spinach, green onions, and broccoli create colorful layers while nutritional yeast and aromatic spices add savory depth.
Ready in just 50 minutes, these bite-sized beauties are ideal for weekend brunch spreads, party platters, or quick weekday snacks. The filling sets beautifully, yielding perfectly portioned morsels that are satisfying warm or at room temperature.
The first time I brought these to a brunch, my friend Sarah kept asking what kind of eggs I used. She couldn believe they were completely plant-based until I showed her the empty chickpea flour container.
I was skeptical about chickpea flour as an egg replacement too, but after countless experiments, this ratio finally gave me that custard-like texture I thought was impossible in vegan baking.
Ingredients
- All-purpose flour: Creates a tender, flaky crust that holds up well to the moist filling
- Vegan butter: Must be cold to create those buttery layers in the crust
- Chickpea flour: The magic ingredient that binds everything together when baked
- Plant milk: Unsweetened varieties work best to let the vegetables shine
- Nutritional yeast: Adds that subtle savory depth we miss in dairy-free dishes
- Turmeric: Gives the filling a lovely golden color reminiscent of traditional quiche
- Red bell pepper and spinach: Classic combination that adds both color and sweetness
Instructions
- Prep your muffin tin:
- Grease each cup thoroughly or use parchment liners to prevent sticking later
- Make the crust dough:
- Cut the cold butter into the flour until you see pea-sized pieces, then add ice water gradually until it just comes together
- Shape the crusts:
- Press dough pieces into the muffin cups, working it up the sides with your fingers
- Pre-bake the shells:
- Bake for 8 minutes until slightly golden, which prevents soggy bottoms
- Whisk the filling:
- Combine chickpea flour, plant milk, and spices until completely smooth with no lumps
- Sauté the vegetables:
- Cook the peppers until softened, then wilt the spinach before adding the broccoli
- Combine and fill:
- Fold the cooked veggies into the batter and divide evenly among crusts
- Bake until set:
- The centers should be firm to the touch and lightly golden on top
- Cool before serving:
- Let them rest in the pan for 10 minutes so they set completely
Save to Pinterest These became my go-to for potlucks because they travel so well and always disappear within minutes.
Making Them Ahead
The unbaked crusts freeze beautifully for up to a month. Just thaw them in the fridge overnight before filling and baking.
Vegetable Variations
Mushrooms add a meaty texture while sun-dried tomatoes bring intense bursts of flavor. Zucchini works well but needs to be salted and drained first to avoid excess moisture.
Storage and Reheating
Store cooled quiches in an airtight container in the refrigerator for up to 5 days. They reheat perfectly in a 350°F oven for 10 minutes or can be eaten cold straight from the fridge.
- Reheating in the oven keeps the crust crispy
- Microwaving works but makes the crust softer
- Freeze baked quiches for up to 2 months
Save to Pinterest These little quiches have saved me on busy mornings more times than I can count.
Frequently Asked Questions
- → Can I make these gluten-free?
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Yes, simply substitute the all-purpose flour with a gluten-free flour blend for the crust, or skip the crust entirely for crustless versions that are just as delicious.
- → How long do they stay fresh?
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Store in an airtight container in the refrigerator for up to 5 days. They reheat beautifully in the oven or microwave and taste great cold too.
- → Can I freeze these?
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Absolutely! Freeze individually on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat from frozen at 350°F for 15-20 minutes.
- → What vegetables work best?
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The suggested combination is excellent, but mushrooms, zucchini, sun-dried tomatoes, or corn would be wonderful additions. Just ensure vegetables are cooked before adding to the filling.
- → Can I use different plant milk?
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Soy and almond milk work particularly well due to their protein content, but any unsweetened plant milk will yield good results. Just avoid very watery varieties like rice milk.
- → Do I need a muffin tin?
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A standard 12-cup muffin tin creates perfect portions, but you could also use a regular pie dish for a larger version, adjusting the baking time to 35-40 minutes.
