Easy Egg-Free Mini Quiche Recipe
Between family, work, and school obligations, not many of us get to have leisurely mornings mid-week, making a quick breakfast not just tempting, but the only option. However, quick doesn’t have to mean unhealthy. These egg-free mini-quiches are vegan, full of filling protein, and can be made ahead for a week’s worth of easy-to-grab meals. These aren’t only great as a quick breakfast option — they also work perfectly as an on-the-go snack, last for several days, and can be warmed up in a toaster oven or even enjoyed cold.
The turmeric is a star ingredient here. It adds flavor and also contributes to the yellow coloring of the dish, giving it a more egg-like appearance. The nutritional yeast is also important, adding a cheesy, umami flavor to the quiche that makes it hard to believe this is a vegan recipe.
Ingredients:
2 1/2 cups chickpea flour
3 cups water
1 cup / 40g nutritional yeast
1 1/2 Tbsp. onion powder
1 tsp. garlic powder
1/4 tsp. ground turmeric
2 tsp. fine sea salt
1 tsp. baking powder
1 tsp. black pepper
2 Tbsp. coconut oil, melted
Add-ins:
1/2 cup / 19g chives
2 roasted red peppers
Directions:
Preheat the oven to 500°F.
Combine chickpea flour, onion powder, garlic powder, ground turmeric, salt, black pepper, and baking powder. Stir and add nutritional yeast to the mixture.
Whisk in 3 cups of water gradually.
Add melted coconut oil.
Add in desired vegetables.
Using a 1/3 cup scoop, fill a greased muffin tin with the batter, almost to the top.
Bake for about 15-20 minutes until the tops are golden brown and they pass the "toothpick test." Once they’re out of the oven, run a knife along the sides to free them from the muffin tin. They should pop out easily — keep them on their side to help release the steam.
Tips:
Check the consistency of the batter before you add all of the water, you may not need to use the full amount called for.
You can opt for real garlic and onion versus garlic and onion powder, but the powder form is more easily incorporated into the batter.
Instead of chives, feel free to use diced red onion or caramelized onions.
Instead of roasted red peppers, you can substitute with diced olives, sun-dried tomatoes, or mushrooms.
If you’re planning to add more veggies to this dish, cook them beforehand or make sure they don’t have a high water content, or it will seep as it bakes and keep the center of the mini-quiche raw.
Don’t use cupcake liners as they will stick to the mini-quiche. Instead, opt for a well-greased tin.
Try these with a smear of tahini, avocado, or coconut oil on top.
RECIPE COURTESY OF SARAH BRITTON:
Sarah Britton (BFA, CNP) is a Holistic Nutritionist and Certified Nutritional Practitioner. Following her philosophy of “making healthy choices every day” she has been creating recipes for her readers all over the world since 2007.
Winner of the 2014 Saveur “Best Food Blog – Special Diets Blog” Awards, Sarah currently teaches cooking classes, runs workshops on detoxification and cleansing, food as medicine, and nutrition fundamentals. She creates exclusive menu plans and recipes for various media and gives lectures and speaks in public forums such as TEDx.