Vegan Millet Kale Quiches

millet kale quiches on a white marble board

5 from 12 votes

Vegan millet kale quiches are perfect grab & go mini meals. Made with chickpea flour, they are gluten-free, high protein (7 grams protein per quiche) & scrumptious!

Prep Time15

Cook Time45

Total Time55

Course: Lunch

Cuisine: American

Keyword: chickpea flour, dairy-free, egg-free, high protein, high protein snack, kale, millet, muffin tin, quiche, savory, vegan, wfpb

Servings: quiches

Author: Camilla

Equipment

1 standard size muffin tin (12-count)

Ingredients

4 1/2 cups water divided use
1 cup uncooked millet
4 cups chopped kale lightly packed
1 cup chickpea flour
1/3 cup nutritional yeast
1 tablespoon dried Italian herbs (or herbes de Provence)
2 1/2 teaspoons garlic powder
3/4 teaspoon salt adjustable/ optional to your tastes and needs

US Customary - Metric

Instructions

Cook the Millet: In a large saucepan, bring 3 cups water to a boil. Add the 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.
Add Kale to Pan: Remove saucepan from heat and immediately add the chopped kale to the saucepan of cooked millet. Stir the kale into the millet, cover, and let steam for 5 minutes (to soften kale).
Preheat oven to 350F (180C). Line 12 cups of a standard-size muffin tin with silicone muffin liners (nonstick). If you are ok eating some oil, you can also grease or spray (with nonstick cooking spray) the muffin cups.
While millet cooks, whisk the remaining 1 1/2 cups water, chickpea flour, nutritional yeast, dried herbs, garlic powder and salt in a large bowl until blended.
Stir the kale-millet mixture into the chickpea batter until combined. Divide the mixture evenly among prepared cups, smoothing tops.
Bake for 18 to 22 minutes until golden brown at edges and just set at center. Transfer to rack and cool at least 20 minutes. Remove from cups. Serve warm or cool completely.

Notes

Storage: Store the cooled quiches in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to six months.

Grain Options: Use any favorite cooked grain in place of the cooked millet. You will need 3.5 to 4 (lightly packed) cups of cooked grains. For example, quinoa, brown rice, or buckwheat groats.

Nutrition