🌱Mini Veggie Chickpea Quiche

These are so yummy and super easy!

Makes 12 and keeps well in the fridge. Nice to make ahead for breakfast. Full of protein, fibre and veggies!

Ingredients needed: 1/4 onion 3 garlic cloves 1 zucchini 3 sun-dried tomatoes 1/2 cup olives Handful of spinach 1 tbsp nutritional yeast 2 tsp herb de Provence 2 cups chickpea flour 2 cups veggie stock S+p

Method: Chop onion and garlic and heat in a skillet add spinach once cooked through to wilt. In a bowl mix gratted zucchini, cut up sun-dried tomatoes, olives, herbs, nutritional yeast, flour, s+p and stock. Combine. Add in onion mixture. Oil a muffin pan thoroughly and add in mixture to pan. Cook on 450 degrees for 10 minutes. Then open oven to let out steam and cook for another 10 minutes. Allow to cool and enjoy! 💚

 FREE Vegan Intuitive Eating Starter Guide 

Emily Manuel, B.A, RHN, CYT

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