Crustless Mini Appetizer Quiche

Crustless Mini Quiche Appetizers:


1 Tbsp extra virgin olive oil

1 clove garlic

¼ cup onion, finely chopped

1 medium zucchini, sliced and quartered

½ cup shiitake mushrooms, finely chopped

½ cup red pepper, finely chopped

¼ tsp sea salt

¼ tsp black pepper

½ cup garbanzo bean flour

1 Tbsp potato starch

1½ Tbsp nutritional yeast (if you prefer a bit more ‘cheesy’ add 2 Tbsp)

½ tsp baking powder

½ tsp basil

½ tsp thyme

½ tsp parsley

½ tsp paprika

1 cup organic vegetable stock


  1. Add olive oil to a large skillet and cook for 1 minute over medium heat.

  2. Add remainder of the vegetables and salt and pepper and cook for 5 minutes or until just starting to soften.

  3. While vegetables are cooking, in a medium bowl combine next 8 ingredients and stir to mix well then whisk in 1 cup vegetable stock.

  4. Fill lightly greased mini muffin pan with vegetable mixture about 2/3 cup full and add 1 tbsp broth mixture to each.

  5. Bake at 350 degrees F for 22-25 minutes until golden brown and toothpick inserted in center comes out clean. Let sit 5 minutes and gently remove and cool on a wire rack.

  6. Makes 24 mini muffins.

This is an adaptation of my QUINTESSENTIAL VEGAN QUICHE recipe.

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