I’ve been trying to work out a quiche (aka frittata) recipe for a long time. I started with tofu but didn’t like that at all. Then I tried cashew chz. That didn’t really hold together although the result was delicious anyway.
And then I read “A Plant-Based Life” by Micaela Karlsen. In that book, there is a recipe for a Florentine Frittata using chickpeas as the base. I changed up the recipe a bit but it’s the idea of the chickpeas as the base that is brilliant.
So, here is my version which is technically called a frittata because it is a crustless quiche. But personally, I am going to keep calling these mini quiches!
I like to make these in cupcake form. The original recipe uses a pie plate, but I think this is more fun and easier to serve, especially for a party. Also, this is just a template. Try any flavors you like for seasoning. And I am already tinkering and trying these with zucchini and broccoli.
Makes 12 mini quiches using a 3 tablespoon ice cream scooper
1 overflowing cup cooked chickpeas (or 1 can of chickpeas, drained)
1 tablespoon ground flax
1 tablespoon chickpea miso
1/2 cup diced onion, about 1/2 a regular size onion
1/2 cup diced mixed bell peppers or whatever color you have on hand, about 1/2 a pepper
1/2 cup packed frozen spinach, defrosted and drained *
1/4 cup quinoa flakes
1 teaspoon garlic powder
Salt, a pinch
3 or 4 small Roma tomatoes or 1 big tomato about the size of a cupcake, for topping
Nutritional yeast (Nooch), for sprinkling
1/2 to 1 whole lemon, for serving
*Prep the spinach beforehand according to the bag/box.
Preheat the oven to 350.
Blend the chickpeas, flax and miso in the food processor. Process until the chickpeas come together and are no longer crumbly. Think paste.
Turn out into a mixing bowl. Add the spinach and mix well.
Dice the onion and peppers and add to the bowl. Add the garlic powder and a pinch of salt and mix until completely combined.
Scoop the mixture into each cupcake cup and then press them flattish and to the edges.
Slice the tomato(s) and place a slice (or two) on top of each mini quiche. Sprinkle nooch on top of each one and bake for 35 minutes.
Let the quiches cool for 10 minutes or so to set. Gently lift them out of the cupcake tin and plate.
Cut the lemon in half and squeeze just a bit of fresh juice over top of each mini quiche just before serving. Enjoy!