Vegan & Gluten-Free Mini Quiches
 
Prep time
Cook time
Total time
 
Author:
Serves: 12-16
Ingredients
  • 2-1/2 C garbanzo/chickpea flour (I also had some garbanzo & flava flour mix that worked great, too)
  • 3 C cold, filtered water
  • 3 Tbs olive oil
  • 2 tsp salt
  • Cooking spray
  • Veggies/toppings: Use your favorites, but I like to use 1-1/2 to 2 cups of chopped . . . spinach, tomato, mushrooms, green onion, cilantro.
  • Other options: veggie bacon or ham, bell pepper, sauteed garlic, broccoli, sun-dried tomatoes, arugula, basil, Swiss chard, shredded (and squeezed dry) zucchini, peas, . . . the list is endless. (My favorites are mushrooms, onion, and kalamata olives along with some dried rosemary, thyme, and garlic. YUM!)
  • Note: I used sun-dried tomatoes (packed in oil) in a batch and I recommend easing up on the oil in the batter by at least a tablespoon.
  • Also, throw in some chia seeds. Pepitas or sunflower seeds would also be great additions. I also sometimes add some seasonings or herbs such as thyme, basil, or garlic powder for some extra flavor.
Directions
  1. Preheat oven to 500 and lightly spray the muffin tins.
  2. In a large bowl, whisk together the flour, water, oil, and salt. Be sure to whisk until all the lumps are gone and you have a smooth batter. You can then pour the batter evenly among 12 muffin cups and just add your veggies to the top, OR (as I would recommend) add the veggies to the batter.
  3. Fill the muffin tins.
  4. Bake for 14 minutes, then crack the oven door slightly, and cook another 11 minutes.
  5. Let cool 5 minutes or so, and remove with a knife. Enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2014/01/21/vegan-gluten-free-mini-quiches/