• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Primer
  • Home
  • About
    • Why I'm An Unlikely Food Blogger
    • Why I Follow A Plant-Based (Vegan) Diet
  • All-Recipes
    • Meal Plans
    • Breakfast
    • Drinks & Smoothies
    • Salads
    • Soups & Stews
    • Sushi & Spring Rolls
    • Burgers, Sandwiches & Wraps
    • Pizza
    • Pasta
    • Grains
    • Casseroles & Pies
    • Sides
    • Dressings, Sauces & Spreads
    • Snacks & Desserts
    • Test Kitchen
  • All-Tips
    • Food Allergies
    • Healthy Living
    • Tools
  • Resources
  • Contact
menu icon
go to homepage
  • Recipes
  • Tips
  • Resources
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Tips
    • Resources
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » All-Recipes

    Mini Chickpea Quiches {Vegan and Gluten-Free}

    Published: Feb 13, 2020 · Modified: Jan 2, 2022 by Margaret · This post may contain affiliate links · This blog generates income via ads · Leave a Comment

    Here's a new addition to my test kitchen. You can make these flavorful mini chickpea quiches in less than an hour with simple whole-food plant-based ingredients.

    chickpea flour - the main ingredient in Mini Chickpea Quiches
    Print Pin

    Mini Chickpea Quiches

    Prep Time 20 minutes
    Cook Time 35 minutes
    Total Time 55 minutes
    Servings 6

    Ingredients

    • 4 cups frozen broccoli florets - thawed and chopped, or use fresh
    • 4 cups grape tomatoes
    • 1 large red onion - diced
    • 8 cloves of garlic - cut off ends by the stem, but leave the skin on
    • 2 cups water
    • 3 cups chickpea flour (garbanzo bean flour)
    • 1 lemon - juiced
    • 2 teaspoon poultry seasoning
    • 2 teaspoon Himalayan cooking salt

    Instructions

    • Preheat oven 400ºF
    • Spread broccoli, tomatoes, onion, and garlic cloves on 2 parchment-lined baking sheets and roast 15-20 minutes or until tender
    • Peel the roasted garlic - careful, it will be hot - and add it to a blender with the water, chickpea flour, lemon juice, poultry seasoning, and salt and blend until a smooth batter forms
    • Pour batter into a large mixing bowl and stir in the remaining roasted vegetables
    • Use a ladle to spoon batter into a standard 12-cup silicone muffin pan (or use a metal muffin pan lined with parchment baking cups)
    • Bake for 30-35 minutes or until the tops are brown and a toothpick inserted in the middle comes out clean
    • Allow to cool before serving

    Mini Chickpea Quiches Review

    I adapted this recipe from a chickpea quiche featured in The Medical Medium Liver Rescue. I hesitate to recommend The Medical Medium books because they are not science-based, however, he does share some great plant-based recipes.

    If you make these little quiches, please share your thoughts in the comments below – including anything you would do differently.

    About Test Kitchen Recipes:

    Developing a recipe, taking photos, editing photos, writing and editing posts takes many hours. In order to share new recipes with you more often, I have added a new section to my blog. The Test Kitchen features recipes I am still tweaking or simply have not had time to photograph or write about in detail. As such, if you try any of these recipes, I would especially appreciate hearing your comments, questions or suggestions as I continue to fine-tune the content.

    Note: This page contains affiliate links. Veggie Primer may earn a commission if you use the links. I only recommend items/brands I use and trust.

    « Week 7 Meal Plan {Vegan and Gluten-Free}
    Veggie Lasagna {Gluten-Free and Dairy-Free} »

    Reader Interactions

    I welcome questions and comments! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Margaret Helthaler headshot

    Hi! I'm Margaret. I created Veggie Primer to share what I've learned since adopting a plant-based lifestyle in 2011.

    Learn more →

    Subscribe to my monthly newsletter and receive a free ebook.

    Latest Recipe

    • Instant Pot Butternut Squash Soup

    Footer

    ↑ back to top

    👩🏻‍🍳 Sign up! for my monthly newsletter to receive tips and updates

    Note: The information I publish on Veggie Primer is based on my experience and represents my personal opinion. It is not intended to be a substitute for professional medical advice or treatment. Do not disregard professional medical advice or delay seeking it because of the information I share.

    Privacy Policy | Terms & Conditions | Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Veggie Primer