Crustless Vegan Mini Quiche with Chickpea Flour

5 from 1 vote

Crustless vegan mini quiche with chickpea flour is an easy, oil-free recipe that takes about 20 minutes to bake and is fully customizable.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Side Dish

Cuisine: American

Diet: Vegan

Servings:

Calories: 239kcal

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.