Crustless vegan mini quiche with chickpea flour is an easy recipe that takes about 20 minutes to bake.
We're featuring our favorite combo of vegan bacon and baby spinach for this recipe, but you can customize this recipe with your favorite veggies for an easy (and portable) vegan breakfast or brunch.
Table of Contents
Why You'll Love This Recipe
✔ Gluten-free chickpea flour replaces the egg mixture with a firm texture for a crustless quiche you can eat with your hands.
✔ This recipe is great for leftover cooked veggies or crispy tofu.
✔ Vegan quiche cups make delicious on-the-go breakfasts or snacks.
Ingredients, Notes, and Substitutions
Chickpea flour. Gram flour, besan, or garbanzo flour is made from ground chickpeas. Chickpea flour is heavier, great for making creamy batters for vegan pakoras, and can be used for dipping and crisping tofu too!
Plant milk. I've found that plant milk makes a creamier batter than water or vegetable broth. Oat milk or almond milk are both good choices. You can use light coconut milk, but full fat makes the batter too thick.
Nutritional yeast. Adds a salty, cheesy flavor. You can substitute with vegan parmesan cheese or consider a soy sauce and miso paste combo.
Vegan bacon. Specific to this recipe, I used homemade tofu bacon, which I highly recommend. You can also use a ready-made brand. Most grocery stores have a selection. Another great option is adding vegan bacon bits or our famous tofu sausage crumbles.
Spinach. Chopped fresh spinach or baby spinach goes straight into the batter. Completely thaw and press any excess liquid.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
You can make quick combinations of this recipe using a variety of fresh vegetables and other ingredients. Traditional quiche recipes have loads of ideas, sun-dried tomatoes, roasted red peppers, broccoli, or button mushrooms.
But you can get seriously creative. Try vegan sausage crumbles with sliced green onions or jalapenos, a few black beans, and vegan cheese.
Step 1: Mix the chickpea flour, garlic powder, cayenne pepper, nutritional yeast, and salt in a large mixing bowl.
Step 2: Stir in the plant milk and the Dijon mustard. Mix well.
Step 3: Add the bacon and chopped spinach and stir.
Step 4: Use a spoon to fill a 6 or 8-cup muffin tin.
Step 5: Distribute the quiche mixture between the cups.
Step 6: Bake at 425 F for 15-20 minutes.
Preheat the oven before adding the muffin tin to the oven. If the oven isn't hot, they won't cook in the middle before browning on the outside.
To make a large quiche from this recipe, add the batter to a spring-form pan (if you have one). Add 5-10 extra minutes of baking time, depending on the thickness of the quiche.
If you use a mini muffin tin, the baking time may be shorter.
How to Test for Doneness
The best way to test that your vegan mini quiches are done is to insert a toothpick into the center of a quiche. If it comes out clean, this indicates that the middle is cooked through.
Frequently Asked Questions
Keep leftover quiche in an airtight container in the refrigerator for 4 days. Reheat them in the microwave, air fryer, or wrap them in aluminum foil and reheat them in the oven.
Freeze mini quiche for 3 months. Wrap them individually in parchment paper and slip them into a freezer bag. That will separate them so you can thaw them individually.
Make your own chickpea flour (garbanzo flour) by grinding dried chickpeas. Use a high-speed blender or food processor and grind dry chickpeas into a fine powder. Then use a mess strainer to sift the flour so you are left with a fine powder that isn't gritty.
More Vegan Breakfast Recipes
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Crustless Vegan Mini Quiche with Chickpea Flour
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- 2 cups chickpea flour - optional
- ½ teaspoon garlic powder
- ½ teaspoon cayenne pepper
- 2 tablespoons nutritional yeast
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 ½ cups plant milk
- 1 tablespoon Dijon mustard
- 31 ounces spinach - 4 cups chopped
- 1 cup vegan bacon - cut into bite-sized pieces
- Note: If you are making my vegan bacon recipe, start there and prep the rest of the ingredients while it bakes.
- Preheat the oven to 425 F.
- In a large bowl, mix the dry ingredients (chickpea flour, garlic powder, cayenne powder, salt, and nutritional yeast).
- Add the wet ingredients (plant milk and Dijon mustard) and stir to batter. Use a whisk to ensure there are no lumps.
- Fold in the chopped spinach and bacon. Add more plant milk if the batter is super-thick.
- Add about ½ a cup of quiche batter to 8 muffin cups. You may need to even it out a bit so they are equal.
- Bake in the center rack in the oven for 15-20 minutes until the quiches are golden brown and firm. Test for doneness by inserting a toothpick into the center of a quiche. If it comes out clean, the quiche should be done.
- Remove the muffin tin and set it on a wire rack. Allow the quiches to sit in the muffin tin for about 5 minutes, then carefully remove them.
- The prep and cook times are for vegan mini quiches only. Make vegan bacon 1-2 days ahead if desired.
- Keep leftover quiche in an airtight container in the refrigerator for 4 days. Reheat them in the microwave, air fryer, or wrap them in aluminum foil and reheat them in the oven.
- Freeze mini quiche for 3 months. Wrap them individually in parchment paper and slip them into a freezer bag. That will separate them so you can thaw them individually.
- Make your own chickpea flour (garbanzo flour) by grinding dried chickpeas. Use a high-speed blender or food processor and grind dry chickpeas into a fine powder. Then use a mess strainer to sift the flour so you are left with a fine powder that isn't gritty.
Nutritional information is an estimation only.