Mini Vegan Quiche Cups
You’re going to want to keep this recipe on hand for those days when the kids (or you!) need a quick and easy breakfast or snack.
I recently received a copy of 30-Minute Frugal Vegan Recipes: Fast, Flavorful and Plant-Based Meals on a Budget by Melissa Copeland, the creator of the blog The Stingy Vegan.
And guys, her new cookbook is gorgeous!
It’s filled with 75 tasty recipes that even the most beginner vegan cook can handle.
There is also a photo alongside each recipe and every single one of them can be ready in 30 minutes or less!
When trying to decide what to make first, I was initially torn between the Fiery Chili Noodles, 10-Minute Curried Chickpea Wraps, and the Mediterranean Wraps with Vegan Tzatziki Sauce.
Oh, and the Buffalo Chickpea Stuffed Potatoes (you guys already know how much I love Buffalo sauce).
And, because I could seriously eat burgers every day of my life, the Black Bean Salsa Burgers were definitely at the top of my list.
This is where my 7-year old comes in.
She loves to cook almost as much as I do so I showed her the cookbook and asked what she would like to help me make.
She went straight for the Mini Quiche Cups and I can’t blame her.
They’re easy, tasty, and perfect for little hands.
From 30-Minute Frugal Vegan Recipes: “These mini quiche cups are a great grab-and-go breakfast. They are equally delicious fresh out of the oven as they are served cold. One pan will last you for breakfasts all week and you can also freeze them for later.”
Mini Vegan Quiche Cups
- 1 tablespoon olive oil plus more for muffin tin
- 1 1/2 cups chickpea garbanzo flour
- 1 1/2 cups water
- 1 teaspoon baking powder
- 2 teaspoons salt plus a pinch for the vegetables
- Freshly ground black pepper
- 3 cups small-diced mixed frozen veggies
- Preheat oven to 425 degrees F and coat a 12-well muffin tin with oil.
- In a large bowl, stir together the flour, water, baking powder, salt, and pepper. The batter will still be quite lumpy at this point, which is fine; just set it aside while you prepare the veggies.
- in a large skillet, heat the tablespoon of oil over medium heat. Add the frozen vegetables and allow them to fry, undisturbed, for a couple of minutes, then toss. Continue to fry until heated through and beginning to brown. Keep in mind that frozen veggies are already par cooked, so they may cook twice as fast as fresh vegetables. Season with a pinch of salt.
- Give the batter another whisk and try to get most of the remaining lumps out. Add the veggies to the batter and fill the prepared muffin tin with the batter. You can fill each well to the top and make sure each has a good helping of veggies.
- Bake for 15 minutes, or until the tops are set and a toothpick inserted into the center of a quiche comes out clean - it might have some crumbs on it but it shouldn't be wet.
- Let cool in the tin for 5 minutes, then pop them out to cool on a wire rack.
Recipe reprinted with permission from 30-Minute Frugal Vegan Recipes by Melissa Copeland and Page Street Publishing Co. 2019.
No monetary compensation was given for this post. All thoughts and opinions are my own.