Well, these healthy and tasty quiches are made using chickpea flour to give it a yellow colour, nutty flavour & nutritional yeast for the “cheesy” touch – best of all they actually tastes like a quiche. Trust me, you don’t even miss the egg.
I typically would have 3-4 of these as a breakfast or snack, but these keep nicely in the fridge or freezer so its great for if you want to make a batch for meal prepping!
*NOTE: you can also choose to add in whatever you like into the batter i.e. different variations of veggies, vegan ham or vegan cheese etc.
Here is the recipe:
MINI VEGAN VEGGIE QUICHES
(gluten-free, oil-free, macro-friendly)
Makes: 16 muffin-tin sized mini quiches (per quiche: Cal: 57, P: 3.5, C: 8.5, F: 1g)
INGREDIENTS:
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2 cups of chickpea (besan) flour
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2 ¼ cups of water
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2 tablespoons of nutritional yeast
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1 teaspoon of dried parsley
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2 cloves of minced garlic (or 2 teaspoons garlic paste)
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1 small carrot, finely diced
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½ onion, finely diced
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½ zucchini, finely diced
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½ cup of corn kernels (cooked)
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1 tsp sea salt
METHOD:
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Preheat the oven to 160℃ fan-forced
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In a large mixing bowl, combine the chickpea four, water, nutritional yeast, parsley and 1 clove of minced garlic, then set aside
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Add a dash of water (or oil) to a pan on medium heat, sautée the remaining garlic with the carrot, onion and zucchini until cooked. Season veggies with salt
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Line the muffin tins or use non-stick spray so that the quiche does not stick later.
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Pour the cooked veggies and corn kernels into the chickpea flour batter. Fold the veggies until well distributed
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Divide the batter evenly amongst the muffin tins and fill until almost level to the top
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Pop it into the pre-heated oven for about 15 minutes. Then turn up the heat to 180℃ and bake for another 5 minutes until the top is golden
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Remove from oven and cool before removing from tins and serving
*Storage tips: in an airtight container in fridge for up to 5 days or freeze for up to 2 months!