Quiche is something I used to take a notion for, I would stuff my face on it, feel sick and not eat it again for months. This recipe made 8 muffin tin size quiches, which are handy for lunch boxes for kids (and adults!). While not exactly egg like in texture, they are nice tasting, I always find the garlic powder makes them taste eggy. Another addition could be black salt which I believe has an egg taste, although I can never find it! If anyone knows anywhere easy to find it in the UK let me know in the comments.
Vegan gram flour mini quiches
- 150g Gram Flour
- 1 tbsp of nutritional yeast
- 1 tsp garlic powder
- Salt and Pepper
- 1.5 cups of water
- Lightly sauteed vegetables (I used onions and peppers, along with some chopped tomatoes)
- Vegan Cheese (I used Bute Island Cheese’s soft chive cheese)
- Vegan margarine for the tins
Mix the gram flour with nutritional yeast, garlic powder, salt and pepper, water and any other herbs you want to add. Whisk until smooth.
Use the margarine to grease the edges of the muffin tin. Add a little of the quiche mix to the tin. Layer with a little cheese, then vegetables, then more quiche mix to cover.
Cook for around 25 minutes in a 180 degrees celsius oven. I can’t remember the calories on these but I would estimate less than 100 each.