Easy, tasty, healthy and budget-friendly mini vegan quiches made with chickpea flour! One of my favourite snacks to make and easy to switch up with different fillings and flavourings.
35 calories! I know, right?
Not only are these mini quiches low calorie but they are fat-free, gluten-free, grain-free, vegan and a good source of protein.
Oh, and they're DELICIOUS.
The sun-dried tomatoes give a slight bacon-y flavour, that reminded me of a quiche Lorraine.
SO good. If you can get hold of smoked tomatoes -even better.
These quiches are:
- Only 35 calories and fat-free
- Gluten-free and grain-free
- Vegan, dairy-free and eggless
- Soy-free
- Good source of protein
- Portable, freezer-safe, can be eaten hot or cold
- Takes 8 mins to prepare and 20 mins to cook!
So what are these mini quiches made of, if not eggs?
The secret ingredient is chickpea flour.
And don't worry - this is a very easy to get hold of ingredient.
It's sometimes called Gram or Besan flour and can be found in Asian food shops or in the supermarket in the Asian food section.
A bit like making socca, the chickpea flour is combined with water which creates a firm "cooked egg" texture.
Combined with nutritional yeast and some black salt (if you can get hold of it) you can also create a classic egg taste too.
📖 Recipe
Mini Vegan Quiches
Mini quiches that are perfect for on-the-go breakfasts and snacks. Vegan, gluten-free, low-fat, low-calorie and virtually guilt-free!
Ingredients
- Cooking spray, I used low calorie olive oil spray
- ½ cup chickpea flour
- ¾ cup water
- 3 tbsp nutritional yeast
- A pinch of black salt, optional*
- 1 tbsp dried mixed herbs
- 8 sundried tomatoes, chopped into small chunks**
- ½ medium onion, diced
- 2 garlic cloves, minced
- Salt and pepper, to taste
Instructions
- Preheat oven to 220C / 430F and coat a muffin tin with cooking spray.
- In a bowl, whisk together the chickpea flour, water, nutritional yeast, black salt, herbs and sun dried tomatoes.
- Coat a frying pan with some cooking spray and fry the onion and garlic for a few minutes until softened and beginning to brown. Remove from the pan and add to the bowl.
- Add salt and pepper, to taste.
- Pour the mixture into the muffin tin. You should get 8 mini quiches.
- Bake for 15-20 minutes until the quiches are firm and browned on top.
- Serve warm, freeze for later or keep in the fridge for up to 5 days. Enjoy!
Notes
*Black salt gives an "eggy" taste but is completely optional.
**If using sun-dried tomatoes in oil, you can rinse them in water and use a paper towel to soak up any leftover oil.
Nutrition Information
Yield 8Amount Per Serving Calories 35Carbohydrates 4.8gFiber 1gProtein 2.5g
Amy DeBruyn says
I am thinking of making these for a potluck I have at work - have you doubled or tripled this recipe yet? Looks delicious!
Aimee says
I haven't tried that yet no but I would say there should be no issue in doing that! Let me know how you get on :-)
Marija says
Did them last night. They are so delicious! And so easy to make.
Aimee says
So glad you enjoyed them, Marija! Thanks for letting me know :-)
Gin says
These sound heavenly! You've packed a ton of savory flavor into a cute little package!
Aimee says
Thanks Gin :-)
Hauke Fox says
Chickpea flour? That really sounds like a secret ingredient. Never baked with it. These Quiches look excellent though :D
Aimee says
Thanks :-) You need to check it out, Hauke! Chickpea flour can be used for so many things.
Ella Ashdown says
Am I able to sub chickpea flour with plain flour or any other flour or will it not work?
Aimee says
Hi Ella, I'm afraid the chickpea flour or gram flour is crucial in this recipe. It's quite unique in it's egg-like texture so I don't think there is anything else you can use. If you're having trouble finding it in your local supermarket, try a health food shop or asian supermarket (you can look for gram flour, besan flour or garbanzo bean flour.) Hope that helps!
Eileen says
These look so delicious! I could eat this everyday! Super easy to prepare which is my favorite way!
Aimee says
Thanks Eileen! I've been making them pretty much every day since :-)