Tomato & Basil Quiche-like Canapés

These savoury little wonders are so full of cheesy flavour and impossibly moorish. “I can’t believe they are vegan”, said David. Everyone loved them. I came up with this idea when thinking of what canapés I’d like to eat and don’t think I’ve had a tiny vegan quiche before. Now they aren’t exactly like quiche, but let me tell you, they are something extra special. Surprising little flavour bombs and they are ever so easy to make! That classic sun-dried tomato and basil combo is a sure fire winner and of course anything cheesy is always a delight. It was hard to know what to liken them to, so I think quiche-like worked quite well. One mouthful and you’ll be desperate for more. Don’t say I didn’t warn you.

You should be able to find Chickpea flour in your local supermarket, I often find it in the world food section and it is sometimes called Gram flour or Besan flour, failing that you’ll likely find it in a re-fill shop. Chickpea flour is great for making vegan omelette’s, quiches and other egg-like dishes.

Tomato and Basil Quiche-like canapés

Sun-dried tomato and basil, little savoury, cheesy delights. Ever so moorish.

Course Appetizer
Keyword canape, chickpea flour, pastry, quiche, sun-dried tomato, tomato and basil
Prep Time 15 minutes
Cook Time 25 minutes
Servings 12


  • 6-8 sun-dried tomatoes
  • 1 palmful fresh basil leaves plus 12 small ones to serve
  • vegan butter for greasing
  • 100 g chickpea flour also called Besan or Gram flour
  • ¼ tsp turmeric
  • ½ tsp garlic granules
  • ½ tsp smoked paprika
  • 2 Tbsp nutritional yeast find it in the free from section
  • 1 pinch salt and pepper
  • 1 tsp dried oregano
  • 1 rol shortcrust pastry
  • 180 ml water
  • 2 Tbsp oat milk or other plant based milk
  • ½ lemon, juiced about 1 Tbsp
  • 30 g vegan cheese I used cheddar style


  1. Pre-heat the oven to 180°c (fan). Grease a 12-hole cupcake tray with a little vegan butter.

  2. Chop the sun-dried tomatoes up into small pieces and set aside. Roughly chop the basil leaves, leaving 12 smallest ones to decorate at the end. Set the basil aside.

  3. In a large bowl, sieve the chickpea flour and add the turmeric, garlic powder, smoked paprika, oregano, nutrional yeast and a good sprinkling of salt and pepper. Next add 180ml of water 2 Tbsp oat milk and the juice of half a lemon and whisk until encorporated and there's no lumps left. Add the chopped basil and stir in. Finely grate 30g vegan cheddar and add to the bowl and stir.

  4. Take the pastry out of the fridge to come to room temperature. Roll it out and using a 7cm cookie-cutter, cut 12 discs of pastry and gently press each one into a cupcake hole. Carefully fill each one with roughly a Tbsp of the filling mixture, carefully not to overfill.

  5. Decorate the top of each one with a small amount of sun-dried tomato pieces, pressing them into the mixture slightly so that they don't burn. Cook them in the oven for around 25 minutes, take them out once the pastry is slightly golden and cooked through. If it needs more time, you can cover them with foil so that the tomatoes don't burn. Take them out of the oven and pop them onto a serving plate, garnishing each one with a small piece of fresh basil. Best served hot but also delicious when cool.