Vegan Millet Kale Quiches (High Protein)

Vegan millet kale quiches are reliable grab & go snacks or meals. They are high protein (7g each), straightforward to make, & scrumptious!

I am so excited to share this first recipe for this series of sweet and savory muffin tin recipes!

The inspiration comes from the ever-talented Heidi Swanson over at 101 cookbooks. She has a recipe for Kale Quinoa Bites that she crafted for a trip she took to Tokyo. It sparked my interest.

Beyond grains and kale baked in a muffin tin, my recipe is a dramatic departure. Most notably, I decided to skip the eggs altogether and try using a version of chickpea flour batter (from myegg-less mini quiches) in their place. Nutritional yeast takes the place of feta, delivering cheese-y goodness and extra protein, while sriracha + a wallop of garlic add major flavor. Yum!

Benefits of Millet

Rather than quinoa, I opted for one of my other go-to ancient grains, millet.

Millet might not get the same spotlight as quinoa or oats, but it absolutely deserves a place in your pantry. This tiny, budget-friendly grain is naturally gluten-free, straightforward to digest, and packed with good-for-you nutrients like fiber, magnesium, and antioxidants. It cooks up fluffy and mildly nutty, making it just as happy in cozy breakfast bowls as it is in savory pilafs or baked goods.

Recipe Benefits

• High protein (7 grams protein each)
• High fiber (4 grams fiber each)
• Vegan (egg-free, dairy-free)
• Oil-free
• Gluten-free
• Straightforward to make
• Perfectly portable (for lunches and quick snacks)

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.

• uncookedmillet
• kale (any variety such as curly kale, Lacinato kale, dinosaur kale or Tuscan kale)
• chickpea flour(also known as garbanzo bean flour, besan, or ceci flour)
• nutritional yeast
• dried Italian herbs, (or herbes de Provence)
• garlic powder
• salt (always optional/adjustable to your needs and tastes)

Step by Step Instructions

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

1. Cook theMillet:In a large saucepan, bring 3 cups water to a boil. Add themillet. Reduce heat to low and cook, uncovered, for about 25 minutes until water is absorbed andmilletis flight and fluffy; fluff with fork.
2. Add Kale to Pan:Remove saucepan from heat and immediately add the chopped kale to the saucepan of cookedmillet. Stir the kale into themillet, cover, and let steam for 5 minutes (to soften kale).
3. Preheat oven to 350F (180C). Line 12 cups of a standard-sizemuffin tinwith silicone muffin liners (nonstick). If you are ok eating some oil, you can also grease or spray (with nonstickcooking spray) the muffin cups.
4. Whilemilletcooks, whisk the remaining 1 1/2 cups water,chickpea flour,nutritional yeast, dried herbs, garlic powder and salt in alarge bowluntil blended.
5. Stir the kalemilletmixture into the chickpea batter until combined. Divide the mixture evenly among prepared cups, smoothing tops.
6. Bake for 18 to 22 minutes until golden brown at edges and just set at center. Transfer to rack and cool at least 20 minutes. Remove from cups. Serve warm or cool completely.

Storage

Store the cooled quiches in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to six months.

Variations

• Use Other Grains:Use any go-to cooked grain in place of the cooked millet. You will need 3.5 to 4 (lightly packed) cups of cooked grains. For example, quinoa, brown rice, or buckwheat groats.
• Vary the Seasonings:Replace the Italian herbs with the mix of dried herbs of your choice (e.g., dried basil, oregano, dill, tarragon). Alternative, season with any number of spices, such as smoked paprika, dried cumin, turmeric, onion powder, or curry powder.
• Vary the Vegetables:Replace the wilted kale with other (relatively finely) chopped cooked vegetables, such as broccoli, cauliflower, bell peppers, and onions.

Now round up your ingredients and make these asap.

Happy gnoshing!