Description
These savory chickpea flour mini quiches are fluffy, protein-packed, and loaded with colorful vegetables. They are perfect for breakfast meal prep or a light snack.
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
- 2 cups almond milk
- 1 cup chopped red bell pepper
- 1 jalapeno pepper, chopped
- 1/4 cup chopped red onion
- 1/2 cup chopped spinach
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, mix the chickpea flour, nutritional yeast, baking powder, salt, pepper, and garlic powder until combined. Add the almond milk and whisk until smooth.
- Stir in the chopped red bell pepper, jalapeno, red onion, and spinach until evenly distributed.
- Lightly spray a muffin tin with cooking spray and spoon the batter evenly into each muffin cup.
- Bake for 27 to 30 minutes, or until set and lightly golden on top. Let cool before removing from the pan.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave for 20 to 30 seconds or enjoy cold.
- You can substitute other vegetables such as mushrooms, zucchini, or broccoli.
- For extra spice, leave the seeds in the jalapeno.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini quiche
- Calories: 140 kcal
- Sugar: 2 g
- Sodium: 220 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg
