Ingredients
Dry Ingredients
- 2 cups chickpea flour
- 1/4 cup nutritional yeast
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp garlic powder
Wet Ingredients
- 2 cups almond milk
Vegetables
- 1 cup chopped red bell pepper
- 1 jalapeno pepper, chopped
- 1/4 cup chopped red onion
- 1/2 cup chopped spinach
Instructions
- Preheat oven. Preheat your oven to 350 degrees Fahrenheit to get it ready for baking the mini quiches.
- Mix dry ingredients. In a large bowl, combine the chickpea flour, nutritional yeast, baking powder, salt, pepper, and garlic powder, stirring until well mixed.
- Add almond milk. Pour in the almond milk and whisk the mixture until completely smooth with no lumps.
- Incorporate vegetables. Fold in the chopped red bell pepper, jalapeno pepper, red onion, and spinach until evenly distributed throughout the batter.
- Prepare muffin tin. Spray a muffin tin with cooking spray to prevent sticking, then spoon the batter evenly into each muffin cup.
- Bake. Place the muffin tin in the preheated oven and bake for 27 to 30 minutes, or until the mini quiches are set and slightly golden on top.
- Cool and serve. Allow the mini quiches to cool before carefully removing them from the muffin tin. Serve warm or at room temperature.
Notes
- For extra flavor, consider adding herbs like thyme or chives.
- These mini quiches are best enjoyed within 2 days but can be refrigerated for up to 4 days.
- Reheat in a toaster oven or conventional oven for best texture; microwaving may make them soggy.
- You can substitute almond milk with any other plant-based milk if preferred.
- Adjust jalapeno amount based on your heat preference or omit for a milder version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
