CRUSTLESS QUICHE BITES
SERVES 12 QUICHE BITES
Cooking oil spray
1 tbsp. (15 ml) sunflower oil
1 cup (85 g) chopped broccoli florets
1 cup (40 g) baby spinach
1/4 cup (40 g) diced red onion
1/3 cup (50 g) diced sun-dried tomatoes
1 1/4 cups (155 g) chickpea flour
1/3 cup (25 g) nutritional yeast
1 1/2 tbsp. (12 g) corn starch
2 tsp. Indian black salt (kala namak, see note)
1 tsp. onion powder
1/4 tsp. ground turmeric
1/4 tsp. black pepper
2 1/4 cups (530 ml) vegetable broth
1 tsp. apple cider vinegar
NUTRITIONAL VALUES
Calories: 120kcal
Fat: 3g (0.4g S.Fat)
Carbs: 17.2g
Protein: 7.3g
Sugar: 2.8g
Sodium: 222mg
METHOD
Preheat the oven to 350of (180oc, or gas mark 4), and spray a 12-count cupcake pan with a thin coat of cooking oil spray.
In a small sauté pan over medium heat, warm the sunflower oil. Add the broccoli, spinach, red onions, and sun-dried tomatoes once a drop of water sizzles in the pan. Cook for 5 minutes, or until the onions are almost translucent. Set aside the pan while you prepare the batter.
In a large mixing bowl, combine the chickpea flour, nutritional yeast, corn starch, Indian black salt, onion powder, turmeric, and black pepper.
Whisk in the vegetable broth and apple cider vinegar to the chickpea flour mixture. Fold the sautéed mixture into the batter and spoon about 1/3 cup (80 ml) into each cupcake pan opening. Bake for 25 to 28 minutes, or until the tops are golden and not jiggly when tapped on the counter.
Allow the pan to cool for 10 minutes on a rack before serving the quiche bites.
In a small sauté pan over medium heat, warm the sunflower oil. Add the broccoli, spinach, red onions, and sun-dried tomatoes once a drop of water sizzles in the pan. Cook for 5 minutes, or until the onions are almost translucent. Set aside the pan while you prepare the batter.
In a large mixing bowl, combine the chickpea flour, nutritional yeast, corn starch, Indian black salt, onion powder, turmeric, and black pepper.
Whisk in the vegetable broth and apple cider vinegar to the chickpea flour mixture. Fold the sautéed mixture into the batter and spoon about 1/3 cup (80 ml) into each cupcake pan opening. Bake for 25 to 28 minutes, or until the tops are golden and not jiggly when tapped on the counter.
Allow the pan to cool for 10 minutes on a rack before serving the quiche bites.
RECIPE NOTES
If you want to freeze these quiche bites, let them cool completely before placing them in a zip bag. Allow the quiche bites to defrost before warming them in the microwave or oven.
