Is there anything chickpea flour can’t do? It can make awesome pasta, it can be an egg substitute, it can train your dog, it can create world peace. Is it too soon to nominate chickpea flour in 2020? These great mini quiches make an awesome, high protein breakfast on the go! This is how we made it:
2 cups chickpea flour
⅔ c tapioca starch
2 tbsp nutritional yeast
1 tsp himalayan black salt
½ tsp turmeric
½ tsp salt (or to taste)
Pinch of cayenne
Pepper to taste
2 cups water
1 shallot, finely chopped
1 clove garlic, minced
Big handful of greens (I used beet greens), finely chopped
4-5 mushrooms, finely chopped
Or any combo of veggies you like!
¼ tsp thyme
Salt and pepper to taste
Preheat your oven to 375 F and either line a cupcake tin with cupcake wrappers or spray with a little oil.
Heat a skillet over medium-high heat and add a tbsp of water (or oil if you’re not avoiding). Once it’s hot, add the shallot, and cook for a few minutes or until soft. Add the mushrooms and garlic, and cook for a couple more minutes. Add the greens, thyme, salt, and pepper.
Cook until the greens are wilty, about a minute or two. Set aside.
In a large bowl, mix together the dry ingredients: chickpea flour, tapioca starch, nutritional yeast, black salt, turmeric, salt, cayenne, and pepper. Then add the water, and whisk together until smooth. Add in the vegetables, and stir it up again.
Pour about ¼ cup of the batter into each cupcake holder. You want them pretty much all the way full. The batter makes about 15 quiches.
Bake at 375 for 35 minutes. Eat right away, save for later in the fridge or freezer!
Loving our quiche? Tag us in your photo on Instagram @notthatkindofveganofficial or on Facebook for a shoutout!