For a brief moment in time, quiche became one of the most maligned, loathsome, and outwardly scorned dishes on the brunch menu. All because of one book, originally intended as satire, mind you, an entire generation was taught to snub the combination of eggs and pastry. If quiche is meant to represent sensitivity, emotional availability, and yes, femininity, shouldn’t we embrace all that with open arms? Regardless of gender politics, I see no negatives there.

Mini Quiches, Big Flavors

Perhaps the problem is more about commitment issues. Whipping up a whole quiche takes more time and effort than a simple tofu scramble, and if you’re just cooking for one, you’re looking at quiche for days. Shrink it down to bite size and remove all those barriers. Let’s just enjoy quiche on our own terms.

Crustless, eggless little wonders, these miniature morsels cram a whole lot of flavor and nutrition into tiny packages. Inspired by a surfeit of Greek-style dairy-free yogurt following an irresistible sale, the palate of flavors follows suit with a savory compliment of artichokes, Kalamata olives, and aromatic herbs.

Make Them Your Own

There’s plenty of room for adaptation as well. Other great vegetable additions include fresh or frozen and thawed spinach, chopped mushrooms, green bell peppers, or red onions, just to name a few that fit with the “Greek” theme. Options are endless once you depart from that path.

If you’re ready to fearlessly embrace the larger format, it’s easy to make one large quiche, big enough to feed a crowd and simultaneously bring misogynists to their knees. Double the recipe and bake it in a 9-inch tart pan, pie pan, or cake pan. Double the baking time as well, and make sure it rests until completely cool before slicing.

Delicious By Any Name

Still have guests that would feel irrationally threatened by the idea of consuming quiche? Perhaps it would be more palatable if you call them mini frittatas, egg muffins, or even sous vide egg bites (irrespective of actual technique) to latch on to the trend that Starbucks popularized. When all else fails, just call it brunch, and the flavors will speak for themselves.

Continue to Content

Yield: Makes 6 Servings

Greek Quiche Bites

Print

Crustless, eggless little wonders, these mini quiche bites are inspired by Greek staples, with a savory compliment of artichokes, Kalamata olives, and
aromatic herbs.

Ingredients

• 1/2 Cup Garbanzo Bean Flour
• 1 Tablespoon Potato Starch
• 2 Teaspoons Nutritional Yeast
• 1/2 Teaspoon Black Salt (Kala Namak*) or Table Salt
• 1/2 Teaspoon Dried Oregano
• 1/4 Teaspoon Dried Thyme
• 1/8 Teaspoon Crushed Red Pepper Flakes
• 1/8 Teaspoon Baking Powder
• 1/2 Cup Marinated Artichoke Hearts, Chopped
• 1/2 Cup Roasted Red Peppers, Chopped
• 1/2 Cup Diced Tomatoes
• 1/4 Cup Pitted Kalamata Olives, Roughly Chopped
• 3 Scallions, Thinly Sliced
• 1/2 Cup Plain, Unsweetened Non-Dairy Milk
• 1/2 Cup Plain Greek-Style Vegan Yogurt
• 1 Tablespoon Olive Oil

Instructions

1. Preheat your oven to 350 degrees and lightly grease 6 standard muffin tins; set aside.
2. In a large bowl, whisk together the garbanzo flour, potato starch, nutritional yeast, salt, herbs, spices, and baking powder. Toss all of your chopped vegetables and scallions in next, stirring to coat with the dry goods. This will help keep all of the good stuff suspended in the mini quiches, rather than just sinking to the bottoms.
3. Separately, whisk together the non-dairy milk, yogurt, and oil until smooth. Pour the mixture into the bowl, stirring until no dry patches remain.
4. Divide the veggie-filled batter equally between the prepared muffin tins, filling them just about all the way to the top. Lightly tap the pan on the counter a few times to release any air bubbles.
5. Bake for 20 - 25 minutes, until the filling appears set and every so lightly golden brown on top. Let cool for at least 15 minutes before serving, or cool completely before storing in an airtight container and storing in the fridge for up to 4 days.

Notes

*Black salt, also known as kala namak, will give your quiches a more sulfuric, eggy flavor. Standard table salt can be substituted, but the quiches won’t taste quite as authentic.

Recommended Products

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

• 
  KAL, Nutritional, Yeast Flakes, Unsweetened, 12 oz (340 g)
• 
  The Spice Lab, India Black Kala Namak, 4 oz (113 g)
• 
  Bob's Red Mill Garbanzo Bean Flour

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 142Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 6mgSodium: 409mgCarbohydrates: 15gFiber: 3gSugar: 7gProtein: 6g

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.