These mini-quiches are perfect for breakfast as well as for dinner thanks to their high protein content from chickpea flour.
Chickpea flour is found in mostly every grocery store. Its great advantage is its protein intake and the fact that it’s suitable for people who are intolerant to gluten.
Prep : 20 min
Cooking : 25 min
Servings : 24 mini-quiches
2 Tbsp (30 ml) vegetable oil
4 cups (227 g) Paris mushrooms
1 1/2 cup (120 g) leek, thinly sliced
1 clove of garlic, chopped
1/2 tsp (2.5 ml) dried basil
1/2 tsp (2.5 ml) dried oregano
1 cup (120 g) chickpea flour
1/4 cup (20 g) nutritional yeast
1 cup (250 mL) vegetable broth
Salt & pepper, to taste
Preheat the oven to 375 F (190 C).
Oil a 24 mini-muffins pan.
In a skillet, heat the oil over medium heat. Add mushrooms and leek, then sweat for 10 minutes. Add garlic, basil and oregano, then continue cooking for 2 minutes.
In a bowl, mix the chickpea flour, the nutritional yeast and the vegetable broth.
Remove the pan from the heat and add the flour mixture to the vegetables.
Mix well, then season with salt and pepper.
Divide the mixture into the muffin cups. Bake 10 to 12 minutes.
Recipe by La cuisine de Jean-Philippe, Ses 100 meilleures recettes véganes