This vegan mini quiche recipe has got it going on. Full of flavour and packed with protein, they make a perfect on-the-go breakfast option or a great addition to a weekend brunch. They are WFPB, vegan, oil-free, gluten-free and fully customizable. So feel free to change up the veggies used to suit your personal preferences.
Are you missing eggs since going plant-based? There are definitely a few breakfast foods I never thought I’d have again. Until one day, early on in my journey, we went out for a celebratory brunch at a local vegan restaurant. I spied a Spanish omelet on the menu and had to try it. I was surprised at the lovely texture, not quite eggy but really pleasing. So, of course, I had to try making my own at home.
Turns out, chickpea flour makes an amazing omelet. I’m a big fan of any meal that allows me to squeeze in more healthy legumes, so I decided to take this info and run with it. Thus, the vegan mini quiche was born.
The beautiful thing about this recipe is that it’s so easy to prepare. I also love that these can be cooked up in advance and stored in the fridge. Then, you can simply heat and serve a healthy, protein-packed breakfast option all week long. These also make a great mid-day snack, brunch or breakfast for dinner (brinner?) option.
Mini Quiche Ingredients
The star of the show here is chickpea flour, but you’ll also need some other ingredients. Let’s go over them now.
Unsweetened plant milk – I used almond, but you can use your favourite
Red bell pepper
Garlic – minced
Apple cider vinegar
Chives – fresh or freeze-dried
Oregano – dried
Kala namak – black salt
Substitutions & Variations
I make this vegan mini quiche with onion, mushroom and red pepper filling. You can really use any veggies you like here to make them suit your preferences. Just be careful with veggies that tend to release a lot of water when cooked. To get around this little issue, I sautéed my veggies prior to adding them to the batter. This allowed the mushrooms to release their moisture so I wouldn’t end up with mushy mini quiches. It also allowed for some more flavour infusion, as I sautéed them with coconut aminos and added minced garlic.
I like the flavour of coconut aminos with mushrooms, but if you can’t find it, you can substitute tamari, or Braggs liquid aminos. Soy sauce will work too but aim for a low-sodium version.
For the mushrooms, you can really use whichever variety you like best. Cremini mushrooms work really well here or white button mushrooms. While they may not seem as fancy, white button mushrooms are not only a budget-friendly option but have also been shown to have some health benefits. Those who suffer from seasonal allergies may want to choose white button mushrooms for some relief in symptoms.
I use yellow onions in this recipe, but you can really adjust this based on personal preference. Red onions will be a little higher in antioxidants if you want to go that route.
Kala namak or black salt lends an eggy flavour to this dish. It can be typically found online, in ethnic markets or in well-stocked grocery stores. If you can’t find it, no worries, you can sub regular salt in its place.
You can also consider adding some finely diced greens to these. A mild flavoured green like baby spinach would work well. Or some finely diced kale or bok choy if you prefer.
If you can’t find chickpea flour at your local grocery store, you can make your own from dried chickpeas. Check out my easy DIY version here.
Making Vegan Mini Quiches
Preheat the oven to 375° Fahrenheit.
The first step is to chop up the onion, red pepper, mushrooms and garlic. Since these are mini quiches, I prefer to dice them up nice and fine. If you prefer bigger pieces, feel free to chop them larger.
Next, heat up a non-stick skillet over medium heat on your stove top. After it has warmed for a few minutes, add your onions, minced garlic, red peppers and mushrooms. Sautee for a couple of minutes. The mushrooms will release some water, so you shouldn’t need to add any additional water to the pan. Then add the coconut aminos and continue to sauté until the vegetables are softened. If your vegetables begin to stick to the pan, you can add water, 1 tbsp at a time, as needed.
While your vegetables are sautéing, add the dry ingredients to a large mixing bowl. Then, add the wet ingredients and whisk together until well combined.
Then, add your sautéed veggies to the batter, reserving some to sprinkle over the top of your mini quiches.
Next, line a muffin pan with silicone or parchment liners. Then pour the batter evenly among all 12 cups. You should have enough batter to fill them most of the way full. They don’t rise much (beyond a little doming) so you don’t need to worry about them overflowing.
Spoon a little of the reserved veggies over the top of each and then pop them into the oven for 20-25 minutes. They should firm up nicely with no wet middle when done. You can test by poking a toothpick in the middle. You’re looking for it to come out clean.
The next time you’re looking for a delicious addition to brunch or a great grab-and-go breakfast option, be sure to give these vegan mini quiches a whirl.
- 2 cups chickpea flour
- 1 tsp baking powder
- 2 tbsp nutritional yeast
- 2 tsp garlic powder
- 2 tsp chives
- 1 tsp onion powder
- 1/2 tsp kala namak (black salt)
- 1/4 tsp black pepper
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 cup unsweetened plant milk
- 1 cup water
- 1/2 tbsp apple cider vinegar
- 1 medium onion (diced)
- 1 red bell pepper (diced)
- 1 cup mushrooms (diced)
- 2 cloves garlic
- 2 tbsp coconut aminos
- Preheat oven to 375° F
- Finely dice onion, red pepper and mushrooms and mince garlic cloves.
- Warm non-stick pan on stove top over medium heat.
- Add diced veggies and garlic to pan and saute for 2-3 minutes.
- Add the coconut aminos to the pan and continue to saute another 5 minutes or until veggies are softened.
- While veggies are sauteing, add dry ingredients to a large bowl.
- Add wet ingredients to bowl and whisk until well combined.
- Add sauteed veggies to the batter, reserving some to sprinkle on top.
- Prep the muffin tin by adding silicone or parchment muffin cups
- Pour the batter evenly among the muffin cups. (You should have enough to fill all 12 almost full.)
- Spoon a little of the leftover veggies on top of each.
- Pop them in the oven for 20-25 minutes, or until a toothpick poked into the centre comes out clean.
If you happen to make these, please take a moment to rate the recipe. This helps others find my WFPB vegan and oil-free recipes. If you happen to post a pic of them to Instagram, be sure to tag me (@mentalforlentils) and use #mentalforlentils so I can see your post. I love to see what you guys are cooking up in your kitchens.