Veggie Chickpea Quiche

Chickpea quiches are a tasty way to start the day! They make for a delicious savory breakfast option or serve them up for lunch or dinner. They pair great with avocados and salsa, greens, sweet potatoes, and a side of fresh fruit. 

These quiches are dense and soft with a flaky edge. 

Vegan Chickpea Quiches

Chickpea flour is a great source of protein, fiber, and iron. And a great way to incorporate more beans into your meals! Beans help with blood sugar control; they may help lower cholesterol and improve heart health; and so much more (check out these great videos on

vegan chickpea quiches

The key to really good recipes using chickpea flour is to first toast the chickpea flour. For the longest time, I did not do this and wow, it was such a gamer changer when I learned this trick! Before, the taste of my finished recipes would have this greenish, almost raw bean-like after taste. Now, it doesn’t! The chickpea flour is much more subtle to the dish and really allows the spices to shine! 


Veggie Chickpea Quiche
Serves 6
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  1. 1½ cups chickpea flour
  2. 1 small onion
  3. 1 teaspoon minced garlic
  4. 1 small bell pepper
  5. 1 cup broccoli
  6. 1 teaspoon cumin
  7. ½ teaspoon paprika
  8. 2 Tablespoons nutritional yeast
  9. ¼- ½ cup fresh cilantro, minced
  10. ⅛ tsp black pepper
  11. 1 3/4 cups water
  1. Measure out 1½ cups chickpea flour into a large skillet (you'll want the skillet to be dry so the flour doesn't stick). On medium- low heat, lightly toast the chickpea flour for about 10-20 minutes. Stir continuously to avoid burning. If the flour starts to brown slightly and stick together, turn down heat and remove any burnt pieces. The toasted chickpea flour will have a nutty smell and will turn a slightly darker, more golden color. Once the chickpea flour is finished, remove it from the heat. Option to sift the flour to remove any clumps of flour, otherwise break them with a fork.
  2. Preheat oven to 400F. Wash and chop the veggies into small pieces. Sauté the onion in 1-2 tablespoons of water. Add the garlic and cook until the onions start to soften. Add the peppers and the broccoli. Continue to sauté until veggies are soft.
  3. In a bowl, combine the chickpea flour, cumin, paprika, nutritional yeast, cilantro, and pepper. Stir in the water and then fold in the veggies.
  4. Line muffin pans with silicon cupcake liners or parchment paper.* Pour in the chickpea quiche batter. Makes about 12 mini quiches.
  5. Bake for 20-30 minutes, and then remove from the heat. Take the chickpea quiches out of the pan. The quiche may still be moist on the bottom, but allow it to cool and it will continue to firm up as it cools.
  6. Serve with avocado slices, salsa, and a side of fresh fruit.
  1. *Though not as ideal, you can also line the pan with a small amount of avocado oil to help prevent sticking. If your edges get stuck in the pan, gently take a knife and cut around the sides to help loosen the chickpea from the pan.
Kristina DeMuth


Modified from recipe on One Green Planet.