The fully Vegan Mini Crustless Quiche recipe is here! Egg-free, and no need to mess around with the crust. These flavorful handhelds are packed with fresh vegetables from the garden (or produce stand!), making it an easy recipe for batch cooking and meal prep. The light and fluffy base are credited to the chickpea flour, and my signature blend of spices serves a familiar quiche flavor.
Have you checked out any of my other breakfast recipes? My favorite is the Stewed Apples Recipe.
Perfect for on-the-go
🏃Weekday meal prep
I've actually never had quiche until trying the vegan version at Conscious Meals in Sedona, AZ. A takeout cafe that serves an insanely delicious meals, but my favorite is their slices of quiche; gluten-free, soy-free, and vegan. Anytime we're strolling through, it's a mandatory stop!
Their quiche inspired me to create these mini crustless quiches with similar attributes; gluten-free, soy-free, and vegan.
Even just looking at their vegan quiche, it's obvious that spices play a significant role in this recipe. Chickpea flour (aka garbanzo bean flour) has a very mild flavor that underwhelms the palate, and it serves the perfect texture; the spices will be significant in this one.
I'm really pleased with these little Vegan Mini Crustless Quiche bites, and I think you will be too!
What you'll need
While I used button mushrooms, broccoli, red bell peppers, and white onion, this recipe is easily customizable by using your favorite vegetables and spices of your choice!
This recipe has straightforward, simple ingredients. You'll want to place all dry ingredients in a separate bowl while you finely chop the veggies.
Get creative, go seasonal, and pick a few of your favorites. I used broccoli, white onion, button mushroom, and red bell pepper.
Play around if these become a staple meal; the options are endless! Baby spinach, corn, radish, asparagus, sweet potato, green onions, etc.
Prep the batter
🥣Nutritional yeast (optional)
🥣Unsweetened plant milk (like almond or cashew)
🥣Salt & black pepper
🥣Veggies: red bell pepper, white onion, button mushrooms, broccoli (get creative!)
How to prevent sticking
If you don't use the little muffin liners to prevent sticking, you must grease the individual tins with olive oil. I've even lightly rubbed the inside of the sleeve with some oil since chickpea flour is very sticky, and there are no oils in this recipe.
Tips for success
The formal, printable recipe card for the Vegan Mini Crustless Quiche with complete instructions is at the end of this post.
Prep the pan well - prep the muffin tin by lining the individual cups with a muffin liner or grease the edges with oil.
Finely chop veggies - this is very important for bite-sized textures; the smaller, the better!
Plant milk - You may substitute the plant milk for water; you'll need to add the first two cups and likely another cup, depending on the consistency. I feel plant milk is best. It brings more creaminess and, therefore, a fluffier quiche.
Golden - bake until the tops are golden brown. Every oven is different, and bake time is often objective to what you see.
Topping - garnish the top with a sliced grape tomato and spinach leaf for extra flare!
Making big batches & storage
Vegan mini quiches are a rotating staple for us. We'll grab a few before heading out on a hike or a road trip, and it's a great recipe to use for leftover produce and fresh herbs from the week. Store the leftover crustless vegan mini quiche in an airtight container in the fridge for up to five days, or you can freeze them in a freezer bag for up to three months!
Vegan Mini Crustless Quiche
- 1 muffin tin/tray
- 12 muffin liners/wrappers
For the batter:
- 2 cups chickpea flour
- ¼ cup nutritional yeast
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon red chili flakes (optional)
- 1 tablespoon Dijon mustard
- 2 cups almond milk
- 1 cup chopped red bell pepper
- ½ chopped white onion
- 1 cup finely chopped broccoli
- 1 cup chopped white button mushrooms
- Preheat the oven to 350 degrees Fahrenheit. Prep the muffin pan by lining the individual cups with a muffin liner or grease the edges with oil and set aside.
- Gather the dry ingredients: chickpea flour, baking powder, nutritional yeast (optional), garlic powder, paprika, red chili flakes, salt, and black pepper. Add all dry ingredients to a large bowl and combine.
- Finely chop veggies. I used red pepper, white onion, broccoli, and button mushrooms.
- Pour two cups of unsweetened plant milk into the dry ingredients, stirring until a runny batter is achieved. You may substitute the plant milk for water; you'll need to add the first two cups and likely another cup, depending on the consistency.
- Add the Dijon mustard and fold in the veggies until evenly combined.
- Transfer batter to the individual muffin cups and place in the preheated oven for 30-40 minutes until the tops are golden brown.
- Optional: garnish the top with a sliced grape tomato and spinach leaf.
- Once done, allow to cool before removing from the tray. These will last in an airtight container in the fridge for up to five days. Enjoy!