VEGAN MINI QUICHES

These are incredibly delicious and so easy to make! They come out just like traditional quiche, with the outside edges being slightly crisp like a traditional crust. Plus they are cheap to make, gluten-free and are high in protein and fibre.

It’s all due to the chickpea flour. Chickpea flour is simply finely ground dried chickpeas. It goes by many names, such as garbanzo bean flour, besan, cici flour and gram flour, and is used in cuisines all over the world, including India, Pakistan,Myanmar (Burma), France, Spain, Italy, Morocco, and throughout the Middle East. It is naturally gluten-free and grain-free and can be used in many ways similar to wheat flour, but also to make creamy and crispy savoury and sweet dishes.  You can find it in the health food section of most grocery stores, at natural food stores.

You’ll need:

For the batter:
3 tablespoons olive oil
2-1/2 cups (300 grams) chickpea flour
3 cups water
2 teaspoons fine sea salt (use 1-1/4 tsp if using table salt)
½ teaspoon freshly ground black pepper (or hot sauce of choice)

For the filling:
1 to 2 cups chopped lightly cooked vegetables or finely chopped /shredded raw vegetables
1 to 2 cloves garlic, minced (optional, but really good)
Herbs (fresh or dried) and spices of choice

Here’s how:

  1. Preheat the oven to 500°F/200°C Grease the cups of a 12-count standard muffin tin with oil.
  2. In a large bowl, whisk the flour, water, 3 tablespoons oil, salt and pepper until blended and smooth.
  3. Stir in the vegetables and garlic (we used 1 cup roasted tomatoes and 1cup cooked spinach and lots of garlic!)
  4. Divide the batter evenly among the prepared cups.
  5. Bake for 12-15 minutes.
  6. Crack open the oven door to release steam. Close the door and bake for 10-15 minutes longer, until golden brown.
  7. Transfer the pan to a wire rack and cool for 15 minutes.
  8. Carefully remove the quiches from the pan and serve warm or let them cool before serving.

You can store the quiches in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.