Dairy-Free Mini Quiche
Elevate your brunch game with these flavorful Dairy-Free Mini Quiches—delicious bites that are perfect for any occasion! Crafted with a chickpea flour base and packed with vibrant veggies like red bell pepper, spinach, and mushrooms, these mini quiches are both gluten-free and vegan-friendly. Nutritional yeast lends a rich, cheesy umami, while turmeric adds a subtle golden hue and anti-inflammatory boost. Encased in crisp dairy-free pie crusts or delicate layers of phyllo dough, these savory bites come together quickly with a silky almond milk batter. Perfectly portioned for hand-held snacking, they make an irresistible addition to brunch spreads, potlucks, or meal preps. Best served warm or at room temperature, these quiches are a guilt-free delight that’s as satisfying as it is wholesome!
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Recipe Information
Ingredients
- 12 pieces Dairy-free pie crusts or phyllo dough sheets
- 1 tablespoon Olive oil
- 1 small Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 cup Baby spinach, chopped
- 1 cup Mushrooms, diced
- 1 cup Chickpea flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Baking powder
- 1.25 cups Unsweetened almond milk
- 0.5 teaspoon Turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Dairy-free cheese shreds
Instructions
Preheat the oven to 375°F (190°C).
If using phyllo dough, lightly grease a muffin tin and layer 3-4 sheets in each cup, allowing the edges to hang over. For pre-made pie crusts, place them directly into the muffin tin.
Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3 minutes.
Add the diced bell pepper, mushrooms, and spinach to the skillet. Cook for another 4-5 minutes until the vegetables are soft.
In a mixing bowl, combine chickpea flour, nutritional yeast, baking powder, turmeric, salt, and black pepper.
Slowly whisk in the unsweetened almond milk until the mixture is smooth and lump-free.
Stir in the sautéed vegetables and dairy-free cheese shreds into the chickpea flour mixture.
Spoon the filling evenly into each prepared crust.
Bake in the preheated oven for 20-25 minutes until the tops are golden and the filling is set.
Let the mini quiches cool in the tin for a few minutes before transferring them to a wire rack.
Serve warm or at room temperature, and enjoy!
Nutrition Facts
Calories |
2161 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4336 mg | 189% | |
| Total Carbohydrate | 253.8 g | 92% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 32.1 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 766 mg | 59% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2971 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
