Mini Quiche (soy-free)

• Total time: 20 min
• Cook time: 15 min
• Prep time: 5 min

• 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)

1. Preheat oven to 475F and set a muffin pan aside.
2. In a blender, combine flour, broth, nutritional yeast, Dijon mustard and salt until smoothy, creamy, and frothy.
3. Add remaining ingredients and mix with a spoon but do not blend.
4. Pour batter into muffin pan.
5. Bake 10 minutes then reduce heat to 450F.
6. Bake 3-7 minutes more, until golden and firm in the center.
7. Cool for 10 minutes. Refrigerate or Freeze.

Servings per batch: 12

• Calories: 93
• Fat: 5.40g
• Carbohydrate: 16.10g
• Dietary Fiber: 4.90g
• Sugars: 2.70g
• Protein: 5.40g