Recipe type: main dish

Prep time: 20 min

Total time: 50 min

Serves: 6

Erika Levesque is a health educator and certified wellness coach who has been cooking with high quality foods and products in Shanghai for over 10 years. She believes that in order to be well, you need to eat well.

These mini quiches are easy to make as well as easy to grab and go! They are gluten-free, grain-free, soy-free, vegan, and delicious. So go ahead and chow down on these tasty treats any time of day!



2 ¼ cups chickpea flour

¼ cup nutritional yeast – if you do not have yeast, increase chickpea flour to 2 ½ cups

3 cups water

3 tbsp olive oil

1 cup finely chopped vegetables  (onion, cauliflower, chinesegreen and corn)

1 tsp black pepper

1 tsp salt

½ tsp rosemary (optional)

½ tsp thyme (optional)

¼ tsp oregano (optional)


Preheat oven to 250 degrees C.Brush muffin pan (about 12 muffins) with oil. Combine chickpea flour, nutritional yeast, salt, pepper and herbs in a bowl. Make a hole in the center of the mixture, add water and oil.  Whisk to combine.

Divide the chopped vegetables evenly between the muffin cups, add chickpea batter to each cup.  Use a spoon to gently stir each cup to ensure batter gets under the vegetables.

Bake for about 30 minutes, turning the pan halfway through.  The quiches are done when they are golden brown and a knife or toothpick inserted comes out clean.  Allow to cool on a cooling rack for 10 minutes before removing. Enjoy warm or allow to cool completely before storing in the fridge (for about 5 days). Quiches can also be frozen.


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