These vegan mini quiche cups are a great grab-and-go breakfast. They’re equally delicious fresh out of the oven as they are served cold.
One pan will last you for breakfasts all week and you can also freeze them for later.
Reprinted with permission from 30-Minute Frugal Vegan Recipes: Fast, Flavorful Plant-Based Meals on a Budget by Melissa Copeland, Page Street Publishing Co. 2019. Photo credit: Melissa Copeland.
A note about chickpea flour from the Vegan Atlas
Chickpea flour (aka garbanzo flour) isn’t a flour in the tradition sense in that it isn’t milled from grain. Its traditional usage is in Indian cuisine, but it’s been firmly adopted in western markets. One of the most prevalent brands is Bob’s Red Mill, which you’ll find in natural foods stores and well-stocked supermarkets.
Once you open the package, store chickpea flour in a cool, dry place. If you think you’ll be storing it for more than a couple of months, or during the warm months, it’s best to refrigerate.
The flavor of chickpea flour is somewhat reminiscent of these tasty legumes, but with very little raw or “beany” taste. You can replace up to 25% of wheat flours to make savory quick breads, and the same replacement ratio for muffins, flatbreads, and crackers.
One of the most popular uses for chickpea flour in the vegan realm is in recipes that are reminiscent of egg dishes like this one. Chickpea flour makes great vegan frittatas, both the skillet and baked varieties. It’s the main ingredient of farinata, a traditional Italian baked flatbread.
Chickpea flour is gluten free, but you should make sure it’s from a facility without cross-contact if that’s a concern for you.
- 1 tablespoon oil for skillet, plus more for muffin tin
- 1½ cups chickpea (garbanzo) flour
- 1½ cups water
- 1 teaspoon baking powder
- 1 teaspoon salt, plus a pinch for the vegetables, or to taste
- 1 teaspoon salt-free seasoning blend (like Mrs. Dash), optional
- Freshly ground black pepper to taste
- 3 cups small-diced mixed frozen vegetables
- Preheat the oven to 425° F. Coat a 12-well muffin tin with oil.
- In a large bowl, stir together the flour, water, baking powder, salt, optional seasoning blend, and pepper. The batter will still be quite lumpy at this point, which is fine; just set it aside while you prepare the veggies.
- In a large skillet, heat the tablespoon of oil over medium heat. Add the frozen vegetables and allow them to fry, undisturbed, for a couple of minutes, then toss. Continue to fry until heated through and beginning to brown. Keep in mind that frozen veggies are already partially cooked, so they may cook twice as fast as fresh vegetables. Season with a pinch of salt.
- Give the batter another whisk and try to get most of the remaining lumps out. Add the veggies to the batter and divide it among the prepared muffin tins. You can fill each well up to the top and make sure each has a good helping of veggies.
- Bake for 15 minutes, or until the tops are set and a toothpick inserted into the center of a quiche comes out clean—it might have some crumbs on it, but it shouldn’t be wet.
- Let cool in the tin for 5 minutes, then pop them out to cool on a wire rack.
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