Mini Quiche (soy-free)
Total time
20minCook time
15minPrep time
5min
Ingredients
- 1 cup chickpea flour
- 2½ cup vegetable broth
- 3 tbsp nutritional yeast
- 1 tbsp Dijon mustard
- ½ tsp black salt
- 1 whole jalapeno (seed, dice)
- ½ cup corn
- 1 cup black beans, drained and rinsed
- 1 whole tomato, diced
- ½ cup cilantro (optional)
Instructions
- Preheat oven to 475F and set a muffin pan aside.
- In a blender, combine flour, broth, nutritional yeast, Dijon mustard and salt until smoothy, creamy, and frothy.
- Add remaining ingredients and mix with a spoon but do not blend.
- Pour batter into muffin pan.
- Bake 10 minutes then reduce heat to 450F.
- Bake 3-7 minutes more, until golden and firm in the center.
- Cool for 10 minutes. Refrigerate or Freeze.
Nutrition
Servings per batch: 12
- Calories: 93
- Fat: 5.40g
- Carbohydrate: 16.10g
- Dietary Fiber: 4.90g
- Sugars: 2.70g
- Protein: 5.40g
Total time
20minCook time
15minPrep time
5minIngredients
1 cup chickpea flour- 2½ cup vegetable broth
- 3 tbsp nutritional yeast
- 1 tbsp Dijon mustard
- ½ tsp black salt
- 1 whole jalapeno (seed, dice)
- ½ cup corn
- 1 cup black beans, drained and rinsed
- 1 whole tomato, diced
- ½ cup cilantro (optional)
Instructions
- Preheat oven to 475F and set a muffin pan aside.
- In a blender, combine flour, broth, nutritional yeast, Dijon mustard and salt until smoothy, creamy, and frothy.
- Add remaining ingredients and mix with a spoon but do not blend.
- Pour batter into muffin pan.
- Bake 10 minutes then reduce heat to 450F.
- Bake 3-7 minutes more, until golden and firm in the center.
- Cool for 10 minutes. Refrigerate or Freeze.
Nutrition
Servings per batch: 12
- Calories: 93
- Fat: 5.40g
- Carbohydrate: 16.10g
- Dietary Fiber: 4.90g
- Sugars: 2.70g
- Protein: 5.40g
