Mini Vegan Mushroom Quiches

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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.

5 from 1 vote

Mini Vegan Mushroom Quiches

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 16 Mini Quiches
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Ingredients 

  • 4 cups chopped mushrooms, any variety
  • 1 garlic clove, minced
  • 1 small shallot, diced
  • ¼ cup thinly sliced scallions
  • 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

Calories: 120kcalCarbohydrates: 16gProtein: 5gFat: 4gSodium: 310mgPotassium: 342mgFiber: 3gSugar: 3gVitamin A: 25IUVitamin C: 0.5mgCalcium: 12mgIron: 1.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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