Dairy-Free Mini Quiches
Looking for a delightful, dairy-free twist on a classic brunch favorite? These *Dairy-Free Mini Quiches* are a bite-sized, flavor-packed marvel that everyone can enjoy, including those with dietary restrictions! Made with gluten-free tart shells and a protein-rich chickpea flour base, these quiches skip the dairy without sacrificing creaminess or flavor. Sautéed vegetables like spinach, red bell pepper, and garlic bring vibrant, fresh notes, while nutritional yeast and black salt (Kala Namak) provide a rich, cheesy, and subtly umami profile. The addition of turmeric powder lends a beautiful golden hue and a healthful boost. Perfect for quick appetizers, meal prep, or as a brunch centerpiece, these mini quiches are baked to golden perfection and can be enjoyed warm or at room temperature. Easy to make in under 45 minutes, they’re a satisfying, allergen-friendly option that doesn’t compromise on taste or texture!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 0.5 Red bell pepper, diced
- 1 cup Spinach, chopped
- 2 cloves Garlic, minced
- 1 cup Chickpea flour
- 2 tablespoons Nutritional yeast
- 1 teaspoon Baking powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Black salt (Kala Namak)
- 0.25 teaspoon Freshly ground black pepper
- 1.5 cups Water
- 0.5 cup Cherry tomatoes, halved
- 2 tablespoons Chives or spring onions, chopped
- 12 Gluten-free mini tart shells
Instructions
Preheat your oven to 375°F (190°C).
In a medium-sized skillet, heat olive oil over medium heat. Add the chopped onion and diced red bell pepper, sauté for about 5 minutes until they start to soften.
Add spinach and garlic to the skillet, cooking for an additional 2 minutes until spinach is wilted. Remove from heat and set aside.
In a mixing bowl, combine chickpea flour, nutritional yeast, baking powder, turmeric powder, black salt, and black pepper. Whisk these dry ingredients together.
Gradually add water to the dry ingredients, whisking until you have a smooth batter with no lumps.
Fold the sautéed vegetable mixture into the batter along with halved cherry tomatoes and chopped chives or spring onions.
Arrange the gluten-free mini tart shells on a baking sheet, and carefully spoon the quiche batter into each shell, filling them to the top.
Bake in the preheated oven for approximately 20-25 minutes, or until the tops are firm to the touch and lightly golden.
Remove from the oven and let cool slightly before serving. Enjoy these dairy-free mini quiches warm or at room temperature.
Nutrition Facts
Calories |
1852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.2 g | 109% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2182 mg | 95% | |
| Total Carbohydrate | 223.4 g | 81% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 35.5 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 258 mg | 20% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2289 mg | 49% | |
*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.
