Vegan mini chickpea flour quiche with spinach and broccoli


Vegan chickpea flour mini quiche with spinach and broccoli

Some time ago I bought a pack of chickpea flour. It was sitting in my pantry cupboard waiting for me to find the idea of using it. When I read the information that you can use this flour insted of eggs and by mixing it with water you will get a custardy-like batter the new idea popped into my head. Chickpea flour is just perfect for tarts and quiches. You can add different veggies and just pour the chickpea batter over them and bake. How simple is that?

I took spinach and broccoli but any of your favourite veggie will do. Make sure though to season it well since the batter itself is plain and tasteless.

I used garlic, grated nutmeg and nutritional yeast insted of parmesan. If you don't care about getting vegan version you can use a regular parmesan, feta or cheddar cheese.

Makes about 14-16 mini quiches

  • 200 grams fresh baby spinach
  • 100-150 grams broccoli, divided into smaller pieces and blanched
  • 2-3 cloves garlic, finelly chopped
  • 1 onion finelly chopped
  • 2 cups chickpea flour
  • 2 and 1/2 cups water
  • 1/4 cup nutritional yeast
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp freshy ground nutmeg
  • 1 tbsp oil + more for greasing the baking cups
  1. Preheat oven to 200 C degrees (no fan).

    In a big bowl mix together chickpea flour and water. Add nutritional yeast, bakig powder, major part of salt and pepper. Whisk everything together and set aside.

    Heat oil on a big pan. Add chopped onion and fry it until translucent.

    Add chopped garlic and fry for a minute.

    Add fresh spinach leaves and fry until it softens and reduce its amount.

    Season with pinch of salt, pepper and freshly ground nutmeg. Cut roughly into smaller pieces.

    Grease the muffin tin with a little bit of oil.

    Divide spinach and broccoli between muffin cups. Using a 1/4 cup measure, fill cups with chickpea batter. Make sure the batter gets under the veggies so they don't stick to the bottom.

    Bake for 30 - 40 minutes or until a toothpick inserted in center comes out clean and frittatas are beginning to brown on top.

    Remove from oven and allow to cool for 15 minutes without removing them from tin. This allows the batter to set.

    Using a sharp knife gently loose the sides of frittatas and remove them from tins. Let them cool down completely on a rack.

    Serve warm or in a room temperature. You can reheat them in a oven or microwave if neccessary.



  • pyszne przekąski. i fajnie nadają się do lunchboxów 🙂

    Zuza / Thursday March 15th, 2018 05:26 PM Reply
    • Idealne do pracy, łatwe do podgrzania w mikrofalówce, smakują również na zimno. Dziękuję 🙂

      Aleksandra Obołończyk Saturday March 17th, 2018 03:34 PM Reply

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