Delicious and versatile chickpea flour mini quiches! They are naturally vegan, gluten-free, grain-free, and 100% delicious. Change the flavors any which way you like based on what you have on hand.
Portable Vegan Breakfast Quiches
Today is the last day of my month of portable power food (I’ll do a round-up of all of the recipes in a separate post), all of which I designed for staying on track through January in particular, but all year round, too.
I’ve written only one savory option so far (Paleo Almond Flour Mushroom Muffins), so I am squeezing in one more on for this final post of the series. As good as the other recipes are, I have saved the best for last. It is extraordinary. Rock-your-world-worthy. A year from now, you will have made the recipe more times than you can count.
I’m talking about my Mini Chickpea Flour Quiches.
Benefits of Chickpea Flour Mini Quiches
Here is a brief list of their attributes:
- Vegan (egg-free and dairy-free)
- Easy to make
- Endlessly versatile flavor combinations
- Filling and satisfying
- Low in calories
- High in protein (8 grams per quiche)
- High in fiber (7.2 grams for the basic batter–even more once you add vegetables)
Most importantly, they are incredibly DELICIOUS! Creamy and custardy like traditional quiche, plus the outside edges are slightly crisp like a traditional crust.
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
The essential batter for the quiches has a short list of ingredients:
To this basic batter, you add the vegetables (cooked, or finely shredded raw ingredients), herbs (dried or fresh) and spices of your choice.
The options are endless. I find this recipe is a great way to use up leftover vegetables, in particular.
What is Chickpea Flour?
Chickpea flour is simply finely ground dried chickpeas. It is the magic ingredient that makes these egg-free quiches possible.
Chickpea flour goes by many names, including garbanzo bean flour, besan, cici flour and gram flour, and is used in cuisines all over the world, including India, Pakistan, Myanmar (Burma), France, Spain, Italy, Morocco, and throughout the Middle East.
Naturally gluten-free and grain-free, chickpea flour can be used in many ways similar to wheat flour, but also in extraordinary ways to make creamy and crispy savory and sweet dishes.
It is a very inexpensive gluten-free flour. You can find it in the health food section of most grocery stores, at natural food stores (including the bulk food section) , and in many Southeast Asian and Middle Eastern markets.
How Make Chickpea Flour Mini Quiches
Step One: Preheat the Oven and Prepare Pan
Step Two: Whisk the Batter
Step Three: Add Vegetables
Add the vegetables of your choice to the batter. I prefer using cooked vegetables, but you can use raw vegetables too, so long as they are finely shredded.
Step Four: Divide the Batter
Even divide the batter between the prepare muffin cups. A ladle or large muffin scooper make this job a breeze.
Step Five: Bake
Bake in the preheated oven for 14 to 17 minutes until browned, slightly puffed, and a toothpick inserted near the center comes out with only a few moist crumbs attached.
Do not bake the quiches until they are dry (or else they will be more like muffins). The interiors should still be somewhat moist. The quiches will continue to cook in the hot pan.
Step Six: Cool the Quiches
Transfer the pan to a wire rack and cool for 15 minutes. Run a knife around the edge of each cup and carefully remove the quiches from the muffin tin. Serve warm or let them cool completely before serving.
The resulting quiches are great travelers for breakfast, lunch or snacks on the go, plus they keep well in the refrigerator for up to a week or the freezer for several months.