Dairy-Free Mini Quiche

Perfect for brunch, meal prep, or an elegant appetizer, these Dairy-Free Mini Quiches are a flavorful, plant-based twist on a classic favorite. Crafted with a chickpea flour base and packed with vibrant vegetables like spinach, red bell pepper, and mushrooms, this recipe stands out as both nourishing and satisfying. Enhanced with nutritional yeast and turmeric for a cheesy umami kick and a golden hue, these mini quiches are nestled in delicate dairy-free pie crusts or layered phyllo dough for a crisp and flaky bite. Completely dairy-free and packed with protein, they’re ideal for those following vegan diets or dairy-free lifestyles. Ready in just 45 minutes, they’re a convenient, crowd-pleasing option that can be enjoyed warm or at room temperature.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

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

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

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.

Step 3

Heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion is translucent, about 3 minutes.

Step 4

Add the diced bell pepper, mushrooms, and spinach to the skillet. Cook for another 4-5 minutes until the vegetables are soft.

Step 5

In a mixing bowl, combine chickpea flour, nutritional yeast, baking powder, turmeric, salt, and black pepper.

Step 6

Slowly whisk in the unsweetened almond milk until the mixture is smooth and lump-free.

Step 7

Stir in the sautéed vegetables and dairy-free cheese shreds into the chickpea flour mixture.

Step 8

Spoon the filling evenly into each prepared crust.

Step 9

Bake in the preheated oven for 20-25 minutes until the tops are golden and the filling is set.

Step 10

Let the mini quiches cool in the tin for a few minutes before transferring them to a wire rack.

Step 11

Serve warm or at room temperature, and enjoy!

Nutrition Facts

Serving size	(1677.7g)

Amount per serving	% Daily Value*
Calories	3633.3

Total Fat 177.6g	0%
Saturated Fat 59.2g	0%
Polyunsaturated Fat 2.2g
Cholesterol 0mg	0%
Sodium 5722.3mg	0%
Total Carbohydrate 438.6g	0%
Dietary Fiber 36.0g	0%
Total Sugars 38.3g
Protein 82.0g	0%

Vitamin D 133.4IU	0%
Calcium 757.3mg	0%
Iron 22.1mg	0%
Potassium 3178.9mg	0%

*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.

Source of Calories

Fat: 43.4%

Protein: 8.9%

Carbs: 47.7%