| Servings | Prep Time | Cook Time |
| 12 | 15minutes | 15minutes |
| Servings | Prep Time |
| 12 | 15minutes |
| Cook Time |
| 15minutes |
Ingredients
- 2 cups chickpea flour
- 2 1⁄2 cups water
- 2 tablespoons olive oil
- 1 teaspoon salt
- cooking spray
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
- Preheat oven to 450F.
- Spray non-stick muffin pans with cooking spray.
- In a big bowl, whisk the chickpea flour, cold water, oil, and salt together. Make sure there are no lumps in the mixture when you’re done. Pour the quiche mixture into the muffin tins.
- You can leave them plain or add some flavor with different fillings. Distribute the fillings evenly between the muffin tins.
- Bake at 450F for 15 minutes. Let them cool on a cooling rack for 10 minutes before serving.
Filling ideas:
- chopped onions, sun-dried tomatoes, spinach, roasted red peppers
- sautéed onions, capers and canned salmon (non-vegan)
- sausages
- 3 mashed bananas + 1/2 cup brown sugar (for a sweet version)
Recipe Notes
Serve mini quiches with salad or as a side dish to soups, stews and chili.
Freezer friendly. Allow to cool completely then wrap each individual mini quiche in plastic wrap and place in an airtight container to freeze. Microwave for 1-2 minutes from frozen to eat.
