Vegan Mini Quiches

April 18, 2023

Vegan Mini Quiches

Holiday weekend brunch or breakfast meal prep just got an upgrade with with my vegan mini quiches!👉🏼I made my quiches with garbanzo bean flour that has more protein and less fat than eggs! I added caramelized red onion, mushrooms, and fresh organic spinach. They are AMAZING and a recipe you need to try!
Course Breakfast


  • 8 oz. baby bella mushrooms thinly sliced
  • 3-4 oz fresh organic baby spinach
  • 1 small red onion diced
  • 2 cups @bobsredmill chickpea flour
  • ½ cup @bragglivefoods nutritional yeast
  • 1 tsp aluminum free baking powder
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cus plain unsweetened almond milk


  • Preheat your oven to 350F.
  • Add a splash of water or oil to a large nonstick pan over medium heat.
  • Add the diced red onion into the pan and sauté until almost translucent, then add the mushrooms and sauté until all of their liquid has evaporated.
  • Stir in the fresh spinach, and turn the heat off once it wilts. Set aside.
  • In a large bowl, add the chickpea flour, nutritional yeast, turmeric, black pepper, salt, and baking powder.
  • Pour in the almond milk, and mix until a thick batter forms.
  • Add the cooked spinach, mushroom, and onion mix to the bowl, and fold into the batter.
  • Grease or line a standard muffin tin, then distribute the batter evenly across all muffins. It is ok to fill the tins to the top, as the quiches will not rise very much.
  • Place into the oven, and bake for 28-30 minutes.
  • Remove the muffins from the oven, and let sit in the pan for an additional 10 minutes.
  • Remove from the tray, and serve warm or let cool completely.
  • Store any leftovers in the fridge in an airtight container for up to one week.