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Vegan Millet Kale Quiches {GF, high protein}


Vegan millet kale quiches are perfect grab & go mini meals. Made with chickpea flour, they are gluten-free, high protein & 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 my egg-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!

Rather than quinoa, I opted for one of my other favorite ancient grains, millet. Versatile, inexpensive (about 1/4 the cost of quinoa), and mild in flavor, it is a grain that everyone can love. You can prepare it many ways (toast and use in place of nuts, cook and stir into a creamy polenta, simmer until just al dente and akin to couscous, or prepare it as I’ve done here, light and fluffy.

Millet does not have as much protein  (7 grams per dry 1/4 cup) as quinoa, but it has other great benefits. In particular, it is one of the only grains that is alkalizing to the body. It is also a great source of B vitamins.

If you do not have millet, you can use any other cooked grain you like. I have amounts in the notes for the recipe below.

Now round up your ingredients and make these asap.

Happy baking! I have 99 more muffin tin recipes to come 🙂

More Great Vegan & Gluten-Free Millet Recipes to Try:

  1. Flourless Apple Millet Muffins
  2. Carrot Cake Millet Breakfast Bars {Low Fodmap}
  3. Millet Apricot Energy Bars (no-cook, 5 ingredients)
  4. Toasted Millet Banana Muffins
  5. Curried Millet with Raw Apple Relish
  6. Millet Pilaf with Dried Cranberries
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Vegan Millet Kale Quiches {GF, high protein}

  • Author: Camilla
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 6 quiches 1x
  • Diet: Vegan


Vegan millet kale quiches are perfect grab & go mini meals. Made with chickpea flour, they are gluten-free, high protein & scrumptious!




  1. Millet: In a small saucepan, bring 1 and 1/2 cups water to a boil; add millet. Reduce heat to low and cook, uncovered, for about 25 minutes until water is absorbed and millet is flight and fluffy; fluff with fork.
  2. Pucks: Preheat oven to 350F. Grease 6 cups of a standard-size muffin tin.
  3. While millet cooks, whisk the 3/4 cup water, chickpea flour, nutritional yeast, 2 teaspoons of the oil, sriracha and salt in a large bowl until blended. In a large skillet, cook the kale and garlic in remaining teaspoon oil over medium-high heat until kale is wilted.
  4. Stir the kale and millet into the chickpea batter; divided evenly among prepared cups, smoothing tops.
  5. Bake for 18 to 22 minutes until golden brown at edges and 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 2 months.

Grain Options: Use any favorite cooked grain in place of the cooked millet. You will need 2 (lightly packed) cups.

  • Category: breakfast, snack
  • Method: Baking


  • Serving Size: 1 quiche
  • Calories: 149
  • Sugar: 1.1 g
  • Sodium: 177 mg
  • Fat: 3.9 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 23.5 g
  • Fiber: 4.5 g
  • Protein: 6.2 g
  • Cholesterol: 0 mg

Keywords: millet, chickpea flour, quiche, muffin tin, savory, kale, egg-free, dairy-free, vegan


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Thursday 27th of June 2019

Greetings Camilla! Could you please explain what millet being one of the only grains that is alkalizing to the body means exactly or give a link on your site for further info. You are so wise and I dearly love your recipes and you. Thank you so much for everything you do. Take care...


Friday 28th of June 2019

Sorry about that, Laura! I am sure it did seem like an out of the blue comment if you are not familiar with alkaline and acid-producing foods. Here is a brief explanation.

A growing body of research strongly suggests that balanced body chemistry is very important for maintaining optimal health. When we digest food, the results of the digestion can be acid-forming, neutral or alkaline; keeping your body chemistry balanced thus requires paying attention to the amount of alkaline and acid foods we eat.

The natural ratio of alkaline to acid in the body is 4 to 1 (80% alkaline, 20% acid). The body has large alkaline reserves (to neutralize acid-producing foods), but the modern diet skews VERY acidic. This can have all varieties of negative effects on health, as well as healing (from disease and injury). So it is a very good idea to consume more alkaline foods (to offset the effects of acid-forming foods and leave a safe margin of alkalinity).

Now, to the millet! Most grains are acid-producing. The exceptions are millet and buckwheat, both of which are alkaline (yay!).

If you google “alkaline acid food chart” you can find scores printable charts of alkaline and acid foods. I am always for taking direction to eat MORE of certain foods as way of easing away from less beneficial options. So much delicious food that is also good for great health!


Friday 13th of May 2016

These were super yummy! Even my son ate them in his lunch. I think there might be a typo, though. Water is listed in the ingredients but not in the directions. I added the 3/4 cups water to the ingredients in step 3, and it worked out for me.


Monday 16th of May 2016

Thanks so much Jessica--and thanks for letting me know about the typo, just fixed it! :)

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