Quiche is one of those things I never considered to be a part of a vegan diet – which makes sense, being that quiche is typically made with eggs and cheese – until recently when I came up with this Chickpea Breakfast Scramble. I was considering making some Chickpea Breakfast Scramble the other day, when I saw that I had tart shells in the freezer, and that’s when it came to me: I could make Vegan Quiche! These are a perfect dish for Sunday brunch. This recipe for Vegan Quiche makes half a dozen mini quiches, but if you need more, simply double the recipe but only use 1 1/4 tsp Salt.

I used Emborg Cheddar-Style Vegan Cheese Shreds in this recipe, but you could use any vegan cheese that you love most. Pre-bake your tart shells before filling them to ensure the bottom of the shells stay crisp and flaky. Follow the instructions on the package if you are using store bought tart shells; if you are making your own crust at home, bake your shells for approximately 8 minutes at 350’F. 

6 Mini 3″ Tart Shells, prebaked

2/3 Cup Chickpea Flour

1 Cup Cold Water

1 tsp Salt

2 tsp Nutritional Yeast

1/2 tsp Dried Basil

1/4 tsp Turmeric

1/4 tsp Paprika

2 Tbsp Chives, minced

1/2 Cup Vegan Cheese Shreds

4 – 6 Cherry Tomatoes, Sliced

Preheat oven to 350′ F

In a medium bowl, mix together the chickpea flour, salt, nutritional yeast, basil, turmeric, paprika, chives, and vegan cheese shreds.

Add the water and mix until no dry lumps remain.

Pour the filling into the tart shells. 

Place a few tomato slices in each tart shell.

Bake for 35 – 40 minutes, until firm. 

Enjoy!