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Make your own Chickpea Flour Mini Quiche at home that are completely egg-less and vegan friendly! You’ll love how simple these Mini Quiche are to make and they’re the perfect meal prep breakfast!

a hand holding a chickpea mini quiche

Vegan quiches made with chickpea flour

Chickpea flour is an amazing ingredient to use as a vegan egg substitute. It can be made into a Chickpea Flour Omelette, Chickpea Flour Pizza, or even adorable bite-sized quiche!

Chickpea flour is also packed with nutrients like fibre and protein, making it the perfect egg substitute that will keep you feeling full all morning long. It’s become a pantry staple in my kitchen because it has so many amazing uses. and Feel free to prep these Chickpea Flour Mini Quiche ahead of time for some meal prep, or even freeze a batch to have on hand for whenveer you need!

These mini quiche are also totally customizable, you can really use any type of veggies you love in them. I’ll give some suggestions for my personal favourite in the substitutions section below!

These mini quiche are

  • Vegan
  • Gluten-free
  • Egg-less
  • Soy-free
  • Nut-free
  • Dairy-free
  • Freezer-friendly
  • Perfect for meal prep!

Ingredients & substitutions

Chickpea flour: the star ingredient in this recipe. You can’t substitute this for any other type of flour. You can find chickpea flour at most grocery stores and health food stores.

Nutritional yeast: this is what gives the quiches that savoury slightly cheesy and eggy flavour. (in a good way!)Again this ingredient is hard to substitute, but if you don’t want to use it you can always use a 1/4 cup of your favourite non-dairy cheese or cream cheese.

Baking powder: to help the quiche rise

Salt, pepper, garlic powder: to season. Feel free to sub any of your favourite spices here! Onion powder, dried herbs or paprika.

2 cups almond milk: Any type of plant-based milk will work, or even regular milk if you don’t care if these are dairy-free. You can also substitute for water, however, I find the almond milk adds a bit more creaminess.

Red bell pepper: Any colour works but how pretty does the red look in these? If you don’t like pepper leave this out.

Jalapeno pepper: Adds a little bit of heat and kick to the mini quiche! Again this can be omitted

Red onion: For some kick. If you prefer shallots or spring onions you can use that instead.

Spinach: again, any of your favourite veggies can work here like kale, mushrooms, or broccoli

How to make this recipe

  1. Mix the dry ingredients together then add the almond milk and mix again. Finally, add in the chopped veggies to the bowl and mix to combine. The chickpea flour mixture will feel a bit liquidy, that’s ok! It will firm up a lot once baked.
  2. Spoon the batter evenly between a muffin pan and bake for about 30 minutes at 350 degrees F until golden brown.

Storage tips

Fridge: store in an air-tight container in the fridge for up to 7 days. To reheat just pop them into the oven or the microwave (I prefer them reheated in the oven)

Freezer: these mini quiche are great to make ahead of time! Freeze them in a sealed container or freezer-safe bag for up to 3 months. Defrost on the countertop and reheat in the oven.

Tips for making this recipe perfectly

  • Don’t forget to grease your muffin pan! This will help prevent the mini quiche from sticking to the pan. You can also use a knife to gently release each mini quiche from the pan if you find the edges are sticking slightly.
  • Not sure if the mini quiche is ready? Poke a toothpick in them after removing them from the oven. If the toothpick comes out with any wet batter on it, they need more time.

More vegan breakfast recipes to try

chickpea mini quiches on a white serving platter

If you tried this Chickpea Flour Mini Quiche or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on PinterestInstagram and Facebook for even more deliciousness!

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a hand holding a chickpea mini quiche

Chickpea Flour Mini Quiche

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 mini quiches
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan

Description

This Chickpea Flour Mini Quiche recipe is perfect for a vegan eggless breakfast or brunch!


Ingredients

  • 2 cups chickpea flour
  • 1/4 cup nutritional yeast
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1/2 tsp garlic powder
  • 2 cups almond milk 
  • 1 cup chopped red bell pepper
  • 1 jalapeno pepper, chopped
  • 1/4 cup chopped red onion 
  • 1/2 cup chopped spinach


Instructions

  1. Preheat the oven to 350 degrees. 
  2. Mix the chickpea flour, nutritional yeast, baking powder, salt, pepper and garlic powder together in a bowl until combined, then add the almond milk and whisk together until smooth.A mixing bowl with batter for chickpea quiche
  3. Add the chopped veggies and mix to combine. a clear mixing bowl with chickpea quiche batter and chopped vegetables
  4. Spray a muffin tin with cooking spray and then spoon the mixture into each muffin tin with the batter. a baking pan filled with chickpea flour quiche batter
  5. Bake for 27-30 minutes, let cool before removing from the pan. a baking pan with baked mini chickpea flour quiche


Notes

Don’t forget to grease your muffin pan! This will help prevent the mini quiche from sticking to the pan. You can also use a knife to gently release each mini quiche from the pan if you find the edges are sticking slightly.

Not sure if the mini quiche is ready? Poke a toothpick in them after removing them from the oven. If the toothpick comes out with any wet batter on it, they need more time.

Hi, I'm Jess!

Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness.

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17 Comments

  1. Sarah says:

    These were simply amaaazing thank you!! Cld I use oat flour instead, being gluten free?

  2. Sophie says:

    Should these be stored in the refrigerator?

    1. Jessica Hoffman says:

      Hi Sophie, yes these are best stored in the fridge!

  3. Sophia says:

    Do you think I could use water instead of almond milk?

    1. Jessica Hoffman says:

      Hi Sophia, yes that will work just fine!

      1. Sarah says:

        These were seriously sooo good…I love them! and SO easy peasy thank you for another fabulous recipe😍

  4. B says:

    FANTASTIC!! I added a bit of cilantro. YOU’RE a ROCK STAR!! LOVE THEM!!!
    Also ..THE BEST chia pudding recipes that I have found!!! You are a GIFT!!!

  5. Lucy Vallejo says:

    OMG! These are so good! I found the chickpea flour and wow it worked! So good, so creative, I just made quiche…!

    1. Jessica Hoffman says:

      So happy you enjoyed them Lucy!

  6. Christina Doherty says:

    These were so delicious! It is such a versatile recipe.  I ended up using oat milk and using peppers and asparagus instead of spinach. But they were still amazing! If you want a more “eggy” taste then Indian Black Salt can be added or throw in your favorite vegan cheese or meat substitutes if thats what you like. I seriously just love recipes like this that work as a reliable “base” that can be used for any of your favorite add ins/leftovers. 5 stars! 

    1. Jessica Hoffman says:

      Thanks Christina! So happy you enjoyed them 🙂

  7. Sherrie says:

    Just made these and they are very tasty…love the jalapeño in the mix…adds a nice spicy hot touch.  Husband liked them …I was pleased.  I had to bake them about 45 minutes.  Might be my oven.  Thanks for a fun recipe.

    1. Jessica Hoffman says:

      Happy you enjoyed the recipe Sherrie!

    2. Kinny says:

      I have a sensitivity to nutritional yeast. Will this recipe still work without it? What is a substitute for nutritional yeast? I have a sensitivity to wheat and wheat products.

      1. Jessica Hoffman says:

        Yes it will still work! It’s just for flavour.

  8. Marta says:

    Hello,I can not have chickpeaflour
    Can I use oat flour?
    I am gluten intolerant
    M xxx

    1. Jessica Hoffman says:

      Hi Marta, chickpea flour is gluten-free. unfortunately there is no other flour you can substitute in this recipe.