That first hiss from the cooker tells you something good is happening. You sense the valve hiss as the pressure starts to build, and that little hiss kinda calms you down. The way the steam works its way through the cooker makes you remember how much simpler things get compared to the oven.
With pressure cookers, you're locking in all those flavors tight. When you peek inside later you spot everything all tender and cooked just right. That tender pull on the crust and filling, oh man, it's so dang satisfying. You got this vibe like your kitchen's about to smell unbelievable.
The broth depth when using broth instead of straight water for the chickpea batter adds this extra layer of yum you didn't expect but totally wanna keep. When the slow release time comes, you wait with the kinda anxious excitement of knowing a home-cooked treat's almost ready. This dish is real good for days when you want something cozy but without too much fuss.
Why This Recipe Works Every Single Time
- The crust holds together but stays tender thanks to the vegan butter balance.
- Pressure cooker speeds up cooking and keeps everything moist, so no drying out.
- Chickpea flour gives a rich, eggy texture without the eggs, making it perfectly vegan.
- Sautéed veggies soak up broth depth and flavor before mixing into the batter.
- The mini muffin tin sizes let you make perfect little quiches that cook evenly.
Our recipe shares themes similar to the Vegan Sticky Sesame Chickpeas for plant-based protein-packed meals that deliver on flavor and ease of cooking.
Everything You Need Lined Up
- Whole wheat flour - 1 ½ cups (190g)
- Vegan butter or shortening - ½ cup (115g)
- Sugar - 1 teaspoon
- Sea salt - ½ teaspoon
- Ice water - 2 to 4 tablespoons
- Mushrooms, diced - 1 cup (80g)
- Red bell pepper, diced - ¼ cup (35g)
- Shallots, minced - 1 tablespoon (9g)
- Garlic clove, minced - 1
- Chickpea flour - 1 cup (120g)
- Room temp water - 1 cup (235ml)
- Water or broth - 2 cups (470ml)
- Vegetable bouillon cube - 1 (optional if using water)
- Ground turmeric - ¼ teaspoon
- Sliced tomatoes, basil chiffonade, scallions, black salt (kala namak) for finishing
The Exact Process From Start to Finish
- First preheat your oven to 375°F (190°C). You gotta get that oven ready while you start the other bits.
- Make your crust by mixing whole wheat flour, vegan butter, sugar, and salt in a bowl till crumbly. Then slowly add ice water a tablespoon at a time. You stop when the dough holds itself together.
- Press your dough into mini muffin tins to make cute little crusts. Set em aside to keep the shape.
- Sauté mushrooms, red bell pepper, shallots, and garlic in a skillet over medium heat for 5 to 7 minutes. You'll see them soften up perfectly. Take off the heat and let 'em cool a bit.
- Whisk chickpea flour and room temp water in a big bowl till smooth. Stir in your cooled veggies and season with salt and pepper. This mix is the base of your quiche filling.
- Spoon the batter into the crusts, filling each muffin cup right up. Bake for 25 to 30 minutes until the tops get firm and start turning a light golden color. Let 'em cool some before you pop 'em out. Serve warm or room temp, and enjoy!
For more on handling vegetable preparations in pressure cooker recipes, check out our Stuffed Pepper Soup, which also highlights pressure cooking benefits.
Time Savers That Actually Work
You can totally get some things ready ahead to save hassle on the big cooking day. Like, make your crust dough a day before and keep it in the fridge. That way you cut down your steps when you're ready to cook.
Another dang good shortcut is to chop your veggies in one go and store them together. Means when you hit the sauté stage, everything's all set and no scrambling for bits.
If you wanna skip the oven step after, try using silicone mini muffin cups. They let you cook and serve without waiting forever to cool. Clean up's a breeze too.
That First Bite Moment
You take a bite and that crust gives you a tender pull yet holds all the flavorful filling real good. The chickpea mix feels kinda like a soft but firm custard without any egg mess.
The veggies inside bring a little pop from the mushrooms and the hint of garlic sneaks up to make every mouthful interesting. The turmeric shines through with a warm color and subtle earthiness.
As you keep eating, you catch the whole depth of broth flavor you added making the whole thing kinda cozy yet fresh. The black salt adds a funky savory note that's pleasantly unexpected.
Overall it feels like a little celebration of flavors and textures that's gentle enough for everyday but special enough to impress your friends. You'll wanna make it again real soon.
Smart Storage That Actually Works
- Refrigerate your quiches in an airtight container and eat within 3 to 4 days. That keeps the tender pull of crust and filling just right.
- Freeze them on a tray first, then store in a sealed bag to keep them from sticking. You can thaw overnight in the fridge and reheat gently in the oven or microwave.
- If you want to keep some fresh for that day, store quiches covered on the counter but keep them outta direct heat or sun. Eat within a few hours so they don't get soggy.
Common Questions and Real Answers
- Can I use gluten-free flour for the crust? Yeah, you can swap with your fave gluten-free blend but texture might change a bit. You might need to add a little more water.
- Do I have to use broth for the batter? Nope, water works fine but broth adds extra broth depth that pumps up the flavor a bit more.
- What if I don't have mini muffin tins? No biggie. You can bake this in a regular pie dish but cooking time might be longer and you'll want to watch it closely.
- Is black salt necessary? It's not a must but it gives a distinct savory note like eggs. If you ain't got it, regular salt works too.
- Can I add other veggies? Sure thing. Spinach, zucchini, or kale work real good. Just sauté them like the rest.
- What's the secret to the perfect crust? Keep your vegan butter cool and don't overwork the dough. That tender pull comes from not melting the fat too early.
See also our related pressure cooker recipe, Stuffed Pepper Soup, great for cozy, no-fuss meals.
And for a sweet finish, you might enjoy our delicious Banana Bliss Cheesecake.
How To Make Vegan Quiche Mary's Test Kitchen
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 1 ½ cups Whole wheat flour 190g
- ½ cup Vegan butter or shortening 115g
- 1 teaspoon Sugar
- ½ teaspoon Sea salt
- 2 to 4 tablespoons Ice water
- 1 cup Mushrooms, diced 80g
- ¼ cup Red bell pepper, diced 35g
- 1 tablespoon Shallots, minced 9g
- 1 Garlic clove, minced
- 1 cup Chickpea flour 120g
- 1 cup Room temp water 235ml
- 2 cups Water or broth 470ml
- 1 Vegetable bouillon cube optional
- ¼ teaspoon Ground turmeric
- Sliced tomatoes, basil chiffonade, scallions, black salt (kala namak) for finishing
Instructions
Instructions
- Preheat your oven to 375°F (190°C).
- Mix whole wheat flour, vegan butter, sugar, and salt in a bowl until crumbly. Add ice water gradually until dough forms.
- Press dough into mini muffin tins for crusts. Set aside.
- Sauté mushrooms, red bell pepper, shallots, and garlic in a skillet over medium heat for 5–7 minutes until soft. Let them cool.
- Whisk chickpea flour and water in a bowl until smooth. Stir in sautéed veggies and season with salt and pepper.
- Spoon batter into crusts, filling each cup to the top.
- Bake for 25 to 30 minutes until firm and golden on top.
- Let quiches cool slightly before removing from tins.
- Top with sliced tomatoes, basil, scallions, and kala namak to serve.
- Serve warm or at room temperature and enjoy!
