Description
This Chickpea Flour Mini Quiche recipe is perfect for a vegan eggless breakfast or brunch!
Ingredients
Scale
- 2 cups chickpea flour
- 1/4 cup nutritional yeast
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp garlic powder
- 2 cups almond milk
- 1 cup chopped red bell pepper
- 1 jalapeno pepper, chopped
- 1/4 cup chopped red onion
- 1/2 cup chopped spinach
Instructions
- Preheat the oven to 350 degrees.
- Mix the chickpea flour, nutritional yeast, baking powder, salt, pepper and garlic powder together in a bowl until combined, then add the almond milk and whisk together until smooth.
- Add the chopped veggies and mix to combine.
- Spray a muffin tin with cooking spray and then spoon the mixture into each muffin tin with the batter.
- Bake for 27-30 minutes, let cool before removing from the pan.
Notes
Don’t forget to grease your muffin pan! This will help prevent the mini quiche from sticking to the pan. You can also use a knife to gently release each mini quiche from the pan if you find the edges are sticking slightly.
Not sure if the mini quiche is ready? Poke a toothpick in them after removing them from the oven. If the toothpick comes out with any wet batter on it, they need more time.
Nutrition
- Serving Size: 1 mini quche
- Calories: 130
- Sugar: 4g
- Fat: 2.6g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 8g
