Chickpea Flour Quiche: Straightforward Vegan Mini Quiches

Creamy chickpea flour quiche, without eggs or a crust! My straightforward mini quiches have tender vegetable-filled centers and lightly crisp edges. Naturally vegan, gluten-free, and grain-free, they are ready for breakfast, lunch, or a savory snack.

Introduction

A savory breakfast that travels well is always welcome in my kitchen. I developed my chickpea flour mini quiches as part of a series of portable recipes, and their creamy centers and lightly crisp edges make them especially satisfying.

Chickpea flour does the work of the eggs here, so you can skip both the eggs and the crust. Whisk the batter, stir in your vegetables, and let a muffin tin give each quiche its own browned edges. I especially like using leftover cooked vegetables; a little of one, a little of another, and breakfast is underway.

Keep the centers soft when you bake them. A quiche should be creamy, and a few moist crumbs on your toothpick are exactly what you want. Prefer slices to individual quiches? I include a 9-inch pie-plate option, too.

Why You’ll Love This Recipe

• Vegan, egg-free, and dairy-free:Chickpea flour creates the filling without eggs, milk, or cheese.
• Gluten-free and grain-free:No wheat flour or pastry crust required.
• Naturally nut-free:The basic batter contains no nuts; choose nut-free fillings as needed.
• High in plant protein:Chickpea flour makes a satisfying base for a savory breakfast or lunch.
• Frugal and flexible:Use your go-to vegetables or give leftover cooked vegetables a new purpose.
• Straightforward to make ahead:Bake individual portions for the refrigerator or freezer.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Chickpea flour:Also called garbanzo bean flour, it gives the egg-free filling its structure. Choose gluten-free-labeled flour if you need to avoid cross-contact.
• Water:Makes a thin, pourable batter.
• Olive oil:Helps keep the centers creamy.
• Salt and black pepper:Season the batter; hot sauce can replace the pepper.
• Vegetables:I prefer lightly cooked, chopped vegetables. Raw vegetables also work when finely chopped or shredded.
• Garlic:Optional, but especially good with the savory filling.
• Herbs and spices:Choose seasonings to complement your vegetables.

How to Make Chickpea Flour Quiche

Note that the complete instructions are also in the recipe card below.

1. Prepare the pan.Heat the oven to 400°F (200°C). Grease or spray all 12 cups of a standard muffin tin.
2. Whisk the batter.Combine the chickpea flour, water, olive oil, salt, and pepper until smooth. Stir in the vegetables, optional garlic, and any herbs or spices.
3. Fill and bake.Divide among the prepared cups. Bake for 14 to 17 minutes, until lightly browned and puffed, with a few moist crumbs on a toothpick inserted near the center.
4. Let them set.Cool in the pan on a wire rack for 15 minutes. Loosen the edges with a knife and carefully lift out the quiches. Cool completely on wire cooling rack.

Taste and Texture

Expect a creamy, tender center with savory vegetables throughout and a slightly crisp outside. The contrast is the appeal: individual quiches with browned edges, without making pastry. Baking too long turns the filling dry and bread-like, so resist waiting for a completely clean toothpick.

Storage

• Refrigerator:Store in an airtight container in the fridge for up to 1 week.
• Freezer:Store in an airtight container for up to 3 months.
• Rewarm:Reheat gently. I also enjoy the quiches cold.

Serving Suggestions

Serve warm mini quiches for breakfast or brunch, or pair them with a green salad for lunch or a light dinner. Their individual size also makes them handy for a packed meal–bagged lunch bliss!

Flavor Variations

Use 2/3 cup chopped roasted peppers and 3/4 cup steamed kale, the combination I used for the photos.

Keep the total filling to 1 to 1 and 1/2 cups. Use chopped, lightly cooked vegetables, or finely chop or shred raw vegetables. Choose herbs and spices to suit the filling.

Use a combination of chopped red onion, mushrooms, sun-dried tomatoes, kale, and olives. Keep the combined filling within the 1.5 cups total.

Tips for Success

• Use a standard pan.Choose a sturdy 12-cup muffin tin and grease the cups thoroughly.
• Expect a thin batter.The consistency is closer to a thin crepe batter than muffin batter.
• Watch the centers.A toothpick should have a few moist crumbs attached. Do not bake until the filling is dry.
• Give them time.Leave the quiches in the hot pan for the full 15-minute cooling period before removing them.

Ingredient Substitutions

• Chickpea flour:I do not recommend almond flour in its place for this recipe. Sprouted garbanzo bean flour is an option.
• Vegetables:Change the combination while keeping the total amount to 1 to 1 and 1/2 cups.
• Black pepper:Use your preferred hot sauce instead, to taste.
• Oil:I recommend keeping it for the creamy texture. One reader reported success omitting it, but also used silicone cups and a different oven temperature and baking time; I have not tested that method. Without oil, the quiches will be more like bread-y, savory muffins.

Frequently Asked Questions

Yes. Pour the batter and filling into a greased 9-inch pie plate and bake at 400°F (200°C) for 30 to 35 minutes. Keep the center tender rather than baking until dry.

A set but soft, creamy center is what you want. Look for light browning, a slight puff, and a few moist crumbs on the toothpick. Let the quiches rest in the pan for 15 minutes; they continue cooking as they cool.

I prefer cooked vegetables, especially when I have leftovers to use. Raw vegetables work too, provided you finely chop or shred them.

Yes. Store them in an airtight container in the freezer for up to 3 months. Reheat gently to preserve the creamy texture.