Mini Vegan Mushroom Quiches
Updated Feb 15, 2021, Published Mar 01, 2016
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These vegan quiches are made without eggs or dairy, but taste just like the real thing! Flavored with mushrooms, shallots, and garlic, they make for a fun and delicious breakfast or brunch dish.
Mini Vegan Mushroom Quiches
Ingredients
- 4 cups chopped mushrooms, any variety
- 1 garlic clove, minced
- 1 small shallot, diced
- ¼ cup thinly sliced scallions
- 2½ cups chickpea flour
- 2 tablespoons arrowroot starch or tapioca starch
- 2 teaspoons kosher or fine sea salt
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, plus more for greasing the pans
- 3 cups water
Instructions
- Preheat the oven to 450ºF. Grease 2 (12-cup) muffin pans with olive oil and set aside.
- Set a large skillet over medium-heat. When hot, add the mushrooms, garlic, shallots, and scallions, and cook until the mushrooms have softened, about 5 minutes. Remove from heat and set aside.
- Add the flour, starch, salt, garlic powder, pepper, oil, and water to a blender. Blend on high until smooth, about 20 seconds. Pour contents of the blender into a large mixing bowl and fold in the mushroom mixture.
- Scoop 1/3 cup of batter into the muffin cups. Fill the empty tins halfway with water. Bake on the center rack for 20-25 minutes until the quiches are set and the edges are starting to brown.
- Remove from the oven and let cool for 5 minutes. Run a knife around the edges of the quiches to loosen them and remove them from the pan. Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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