Preparation time 10 MIN | Cooking time 30 MIN
Ingredients
(for 12 pieces)
/ 3 tsbp olive oil (and some extra to grease)
2,5 cup of chickpea flour
3 cups of water
0,5 tsp garlic powder
1 tsp paprika powder
1 tsp baking powder
1 tbsp soy sauce
2 tsp fine seasalt
0,5 tsp fresh ground black pepper
1 – 1,5 cup sliced, cooked vegetables (broccoli, carrot, caramelised onion)
Preparation method
Preheat the oven to 200°C. Brush the
shapes of a muffin tin with a little oil.
In a large bowl, beat the chickpea flour with the water, 3 tbsp oil, garlic
powder, paprika powder, baking powder, soy sauce, salt and pepper to a smooth
batter.
Divide the vegetables over the muffin tin.
Spread the batter evenly over the vegetables and bake for 12 minutes.
Open the oven door to release the steam. Close the door and bake another 10
minutes, until the quiches are golden brown.
Remove the muffin tin from the oven and allow the quiches to cool for 15
minutes. Carefully remove the quiches from the moulds. Serve warm or let them
cool down completely.
Serve with watercress, sun-dried tomato and vegan ketchup.
