Egg-Free Crustless Quiches

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Egg-Free Crustless Quiches

A quick, versatile, and packable recipe, perfect for take away lunches or picnics, or to enjoy as a main meal with a crunchy salad.

Egg-Free Crustless Quiches

4.50 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer, Breakfast, Lunch, Main Course, Side Dish, Snack, Starters
Servings 12 Cupcakes
Calories 141 kcal


  • Muffin tin and papers to line


  • 3 tbsp olive oil
  • 2 ½ cups chickpea flour
  • 3 cups water
  • 2 tsp salt sea or Himalayan – Fine grind
  • cup semi-dried tomatoes drained and chopped
  • cup fresh basil leaves chopped
  • 1 clove garlic minced


  • Preheat the oven to 250° C. Put cupcake papers in the muffin tin.
  • In a large bowl, whisk the chickpea flour, water, 3 tablespoons oil and salt until blended and smooth. Stir in the semi-dried tomatoes, basil and garlic.
  • Divide the batter evenly among the prepared cups.
  • Bake for 12 minutes. Crack open the oven door (to release steam). Close the door and bake for 10 to 15 minutes longer, until golden brown. 
  • Transfer the pan to a wire rack and cool for 15 minutes. 
  • Remove the quiches from the tin. Serve warm immediately, or let them cool completely before serving.


Store in the fridge for up to 7 days or freeze for a month!


Calories: 141kcalCarbohydrates: 16gProtein: 6gFat: 6gSaturated Fat: 1gSodium: 423mgPotassium: 310mgFiber: 3gSugar: 3gVitamin A: 124IUVitamin C: 6mgCalcium: 18mgIron: 1mg
Keyword freezable, plan ahead, quick,
Tried this recipe?Let us know how it was!

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