Vegan Quiche with Vegetables

Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 12 mini quiches

Ingredients

• 3 tablespoons olive oil (plus extra for greasing)
• 2.5 cups (300 g) chickpea flour
• 3 cups (750 ml) water
• 0.5 teaspoon garlic powder
• 1 teaspoon paprika powder
• 1 teaspoon baking powder
• 1 tablespoon soy sauce
• 2 teaspoons fine sea salt
• 0.5 teaspoon freshly ground black pepper
• 1 to 1.5 cups of cooked, chopped vegetables (e.g., broccoli, carrots, caramelized onions)

Instructions

1. Preheat the oven to 200°C (392°F). Lightly grease the muffin tin with a bit of olive oil.
2. In a large bowl, whisk together the chickpea flour, water, 3 tablespoons of olive oil, garlic powder, paprika powder, baking powder, soy sauce, salt, and pepper until smooth.
3. Divide the chopped, cooked vegetables evenly among the muffin cups.
4. Pour the batter evenly over the vegetables in the muffin tin.
5. Bake the quiches for 12 minutes. Open the oven door to release steam, then close it and bake for an additional 10 minutes until the quiches are golden brown.
6. Remove the muffin tin from the oven and let the quiches cool for 15 minutes. Carefully remove them from the tin.
7. Serve warm or allow to cool completely. Pair with watercress, sun-dried tomatoes, and vegan ketchup.