Plantbased frittata

Mini Vegan Chickpea Quiches with Mushroom, Spinach & Onion

Hey friends, we’re so excited to be sharing more meal recipes on here after a long hiatus at the beginning of the year. We’re fast approaching the time of year for picnics and eating outdoors, which also happens to be our favourite way of eating and sharing foods. We’re looking forward to upcoming months filled with long walks, beach visits and light evenings. These mini vegan quiches are a great addition to any picnic or lunch spread. They’ve been a regular go-to lunch for us for quite a while alongside a big salad, fermented vegetables and a tasty dip or two. This is an adapted version of our chickpea frittata recipe that we posted many moons ago, but this version has a much nicer texture and is easier to eat on the go!

Chickpea flour is often packaged as gram flour and can be found in most health food shops or in asian supermarkets (it’s often used in Indian cooking). We love the way it takes on different flavours and how you can be so creative with what combination of herbs, spices and vegetables you use. For this recipe we’ve chosen mushroom & spinach because it’s a classic favourite and we almost always have these in the fridge. Feel free to add or swap for whatever vegetables you prefer or have in.

Vegan Mini Chickpea Quiche Mushroom Spinach Onion
Mini Chickpea Quiches with Mushroom Spinach Vegan
Mini Chickpea Quiches with Mushroom Spinach Vegan

Vegan Mini Chickpea Quiches with Mushroom, Spinach & Onion

Ingredients (makes 6)
For the batter:
1 cup of chickpea flour
1 and 1/3 cups of water
1 teaspoon of salt
1 teaspoon of smoked paprika

For the filling:
1 onion, sliced
100g of chesnut mushrooms, finely chopped
a handful of spinach, finely chopped
1 and 1/2 teaspoons of ground oregano
1 large sprig of rosemary
1 and 1/2 teaspoons of smoked paprika
olive oil (or different oil of choice)

1. In a silicone muffin tray (or a greased normal muffin tray) divide your onions into 6. Then into each quiche add a 1/4 teaspoon of oregano, rosemary and paprika. Then add a teaspoon of olive oil into each and mix well.
2. Cook onions in the oven for 6-7 minutes at gas mark 6. (If you’re using a silicone muffin tray a helpful tip is to place it on top of a flat baking tray, otherwise it will be difficult to move without spilling the filling)
3. While the onions are cooking add all of the batter ingredients to a small mixing bowl or jug and whisk well to combine.
4. Take the tray out of the oven and divide the mushrooms and spinach between the 6 quiches. Fill them as much as possible as they will cook down. Return the tray to the oven and cook for a further 5-6 minutes.
5. Remove the tray from the oven and pour the batter into each quiche mould. You don’t need to mix them. Place the tray back into the oven and cook for 25-30 mins until golden and firm.
6. Once cooked allow to cool slightly before removing the quiches from the moulds with a butter knife.

Have you tried cooking with chickpea flour before?

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Chickpea Frittata with Sage & Rosemary (Vegan)

Happy November everyone! The past month has been a strange few weeks full of contradictions - sweet waves of happiness met with a lot of uncertainty. But as always, there's been lessons to take from it all. Luckily, we've had a lot of time recently to work on new recipes and be creative. The best way to spend our time, without any doubt! 

This vegan frittata is our go-to lunch at the moment... but we've also eaten it for breakfast, dinner and an occasional afternoon snack. Don't judge, it's just really tasty! And it's incredible paired with our za'atar spice mix on top. 

Vegan Chickpea Frittata

We were slightly apprehensive about making a vegan 'omelette' or 'frittata' type dish - I've got to admit I had some doubts about it. But I was completely wrong - the texture and flavours ended up being so delicious! We've tried a few different combinations of ingredients - including a masala version or a simple basil one. But this is definitely our favourite - the sage and rosemary give it such an incredible flavour!

We've kept our ingredients simple, but this would also be great with some different vegetables. I'm thinking spinach, peppers, mushrooms or kale. Let us know if you try any different flavour combinations in the comments below! You should be able to find chickpea flour in any asian supermarket or health shop ... we've found it in the world foods aisle at most supermarkets too. And it's normally really affordable - which is always a bonus! 

Vegan Chickpea Frittata

2 cups of finely ground chickpea flour (May be packaged as besan or gram flour)
2 medium onions, sliced
3 cloves of garlic, finely chopped
1 and 1/2 cups of water
12 sage leaves
2 medium sprigs of rosemary
1 teaspoon of paprika
1 teaspoon of sumac
1/2 teaspoon of salt
2 tablespoon of good quality oil (for frying)

1) In a saucepan, fry the onions in the oil until golden. Add the garlic, rosemary + sage and fry for 2-3 more minutes. Turn off the heat and put aside. 
2)In a bowl, whisk together the chickpea flour, paprika, salt, sumac & water to form the batter. Try to break up any lumps. 
3)Add your onion mixture from the pan into your mixing bowl. Mix thoroughly. 
4) Heat a small amount of oil in a frying pan that has a lid. Add your mixture to the pan and cook on a medium heat with the lid on. Cook for roughly 10 minutes until the batter has just set on top. 
5) Using a spatula or a plate, flip your frittata and cook for another 5 minutes. It should be golden in colour once ready. 
6) Sprinkle with extra seasoning or spices and serve! The flavours of za'atar go perfectly with this. Click here for our recipe. 

Vegan Chickpea Frittata
Vegan Chickpea Frittata
Vegan Chickpea Frittata
Vegan Chickpea Frittata
Vegan Chickpea Frittata
Vegan Chickpea Frittata

What's your go-to lunch at the moment?
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