Prep Time: 15 minutes
Cook Time: 20 minutes
One of the foods I missed when I first went vegan was the quiche. I used to eat them quite a lot as a vegetarian, so filling that gap, when I gave up dairy products and eggs, was not easy, it made me feel I was missing out a bit. Then I discovered, wonder of wonders, that vegans can still eat quiche! There are a number of different recipes around, many of them using tofu in place of eggs. The tofu ones are indeed delicious, but you can also use chickpea (or gram) flour, as in this recipe. This type of flour is ideal for making omelettes, crepes and quiches, without eggs. (and it is even yellow in colour, so it replicates traditional quiche in appearance.) These mini, individual quiches made from gram flour are similar to savoury muffins and are ideal for breakfast or as a snack (also great for packed lunches, and as a picnic food). They are so tasty and filling, besides being easy to make, that this has become one of the top recipes in my repertoire.
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients (Serves 8)
1¼ cups of chickpea (gram) flour
½ of a diced pepper (I usually use red ones, so that it gives the quiches a hint of colour, red to contrast with the green herbs)
1½ cups of water
1 tbsp of nutritional yeast
1½ tbsp of extra virgin olive oil
1 clove of minced/crushed garlic
½ (or slightly less) of a diced onion
Salt and pepper to taste
1) Preheat the oven to around 500Â°F
2) Spray a muffin tin with a generous amount of cooking spray (or grease with vegetable oil).*
3) In a medium-sized mixing bowl, mix the chickpea flour, water, herbs, spices, nutritional yeast and 1 tablespoon of the oil. Set this to one side.
4) In a small pan, lightly sauté the garlic in half of a tablespoon of olive oil, then add the vegetables, and continue to fry gently for 3-5 minutes.
5) Add the vegetable mix from the pan to the flour mixture in the bowl and combine all of the ingredients together thoroughly, using a whisk.
6) Pour this batter into the oiled muffin tins and put in the oven for around 12 minutes.
7) After this time, open the oven door (to allow the steam to escape) and bake for around another 10 minutes with the door open.
8) Serve hot or cold, and enjoy!
*Serving suggestion: you can also line the muffin pan with paper cake cases, and pour the batter into these to cook. It makes them look very decorative, and also makes them more portable. I did this last time I cooked them, as my muffin pan had rusted up somewhat since I last used it, and I couldn’t get all the rust off, so the answer was to line the muffin moulds. It turned out quite well, as it happened!
Picture courtesy of www.verybestbaking.com