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Eggless Mini Pepper Quiche

eggless quiche
Mini eggless pepper quiche! What made me think about this?
I found an old black and white photo of my grandmother and I when I was 4 years old. It brought back so many happy memories! Especially of being in the kitchen watching her lovingly concocting all kinds of delicious dishes.  The colors, flavors and textures varying with the seasons. I had the all important job of official taster and spoon cleaner! Someone had to do it and I was quite good at it! These were the good old days!
This dish is inspired by a French classic called ”Timbale de légumes“. Originally served in small bite sizes, it is a hearty dish that is usually served either as an appetizer or with a salad. I substituted chickpea flour to the egg mixture so it made it slightly denser and more nutritional dish, with no cholesterol and lots of protein from the garbanzo beans.
These mini quiches can be served all year around, right out of the oven in the winter and cold in the summer. They are great for picnics too. You can keep these babies in the fridge for up to a week. You can make it in all kinds of fun shapes for creative visual displays (loaves, muffins, etc). Make sure to include seasonal fresh herbs for a burst of flavor in every bites. I used fresh basil leaves this time.
Have fun and let me know how it turned out!

Mini Pepper Quiche
Prep time
Cook time
Total time
Recipe type: Entree
Cuisine: French
Serves: 6-8
  • ¾ cup garbanzo bean flour
  • 2 Tbsp AP or rice flour (optional)
  • 1 red bell pepper diced
  • 1 chopped tomato
  • ½ cup zucchini diced
  • ½ cup bread crumbs
  • 1 Tbsp olive oil
  • 1 Tbsp tahini (sesame butter)
  • Little water
  • Fresh green onions, paprika, salt and pepper to taste
  • 5-6 leaves of fresh basil (optional)
  1. Preheat the oven at 375F.
  2. Lightly oil muffin tray or ceramic cups.
  3. Mix the dry ingredients in a bowl.
  4. Add the vegetables and mix with hands.
  5. Drizzle the olive oil and the herbs over and mix again.
  6. Add a little water so that the mix is moist and holds together.
  7. Spoon the mixture in lined or oiled muffin tray cups and flatten the top.
  8. Bake for 20mn until a toothpick comes out clean.
  9. Serve hot or warm.



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