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.
Mini Chickpea Quiches
- 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 tsp poultry seasoning
- 2 tsp Himalayan cooking salt
- 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.
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