Chickpea Flour Mini Quiches {Vegan, GF

4.89 from 9 votes

Prep Time5

Cook Time27

Total Time32

Course: Chickpea Flour

Cuisine: American

Servings: mini quiches

Author: Camilla

3 tablespoons 45 mL olive oil
2 and 1/2 cups 300 grams chickpea flour
3 cups 710 mL water
1 teaspoon salt more or less to taste
1/2 teaspoon freshly ground black pepper or hot sauce of choice
Filling:
1 to 1 and 1/2 cups chopped lightly cooked vegetables OR finely chopped /shredded raw vegetables
Optional: 1 to 2 cloves garlic minced (optional, but really good)
Herbs fresh or dried and spices of choice

Preheat the oven to 400°F (200°C).. Grease or spray (with nonstick cooking spray) the cups of a 12-count standard muffin tin.
In a large bowl, whisk the flour, water, 3 tablespoons oil, salt and pepper until blended and smooth. Stir in the vegetables (I used 2/3 cup chopped roasted peppers and 3/4 cup steamed kale in the photos) and garlic.
Divide the batter evenly among the prepared cups.
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.
Transfer the pan to a wire rack and cool for 15 minutes (the quiches will continue to cook in the hot pan). 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.

Nutrition Tip: The nutrition calculations were completed using the essential batter, not any additional vegetables.

Storage: Store the quiche in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Full-Size Quiche: Pour the batter into a greased 9-inch pie plate. Bake for 30 to 35 minutes.