Mini Quiche
Total Time: 00h 40m
Makes: 12 servings
These eggless “mini quiche” are made with gluten free Bob’s Red Mill chickpea flour. Let this recipe be your base but feel free to swap in any of your favorite Frontier Co-op or Simply Organic herbs and spices and switch up the veggies. Perfect for breakfast on the go, a light nutritious snack, top a salad or as a side for your tomato basil soup. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
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Ingredients
- Non-stick cooking spray
- 2 cups of Bob’s Red Mill chickpea flour
- 1/4 cup of Frontier Co-op nutritional yeast
- 1 teaspoon of Frontier Co-op baking powder
- 1/2 teaspoon of Frontier Co-op fine salt
- 2 cups of water or veggie stock
- 2 teaspoons or to taste of Frontier Co-op Herb Fest seasoning
- 1/2 cup of chopped fresh spinach
- 1/2 cup of frozen fire roasted corn
- 3 tablespoons of your favorite chunky salsa
Directions
- Preheat the oven to 350 degrees.
- Mix all the ingredients in a bowl until smooth.
- Thoroughly grease or spray the muffin tin liberally.
- Divide the batter among the 12 wells and bake anywhere from 20-30 minutes. A toothpick inserted in the center of the quiche should come out clean.
- If the edges of the quiche are sticking slightly just run a small knife around the edges to release them.