Herb and Vegetable Mini Quiches
A deliciously light, flavour-packed option perfect for lunch boxes or on-the-go snacks. Filled with fresh herbs and seasonal vegetables, they’re moist, satisfying, and easy to enjoy warm or cold. A wholesome bite-sized treat that brings colour and goodness to any meal.
Ingredients
- 1 brown onion finely diced
- 3 cloves garlic minced
- 1 carrot grated
- 2 handfuls baby spinach
- 1 red capsicum chopped into 1-2cm cubes
- 1½ cups chickpea flour besan flour
- 1 tsp baking powder
- 1½ cups water
- ½ cup chopped fresh herbs chives or parsley
- 2 tsp dried organo
- ½ cup nutritional yeast
- 3 tsp tamari
Instructions
- Preheat oven to 180°C and use a silicone muffin tray
- In a little water, stir fry the onion, garlic and grated carrot until softened.
- Add the capsicum and spinach and cook for another 2 minutes.
- Place the flour, baking powder and water in a bowl and whisk until smooth.
- Add the cooked vegetables, fresh herbs, oregano, nutritional yeast and tamari and mix gently to combine.
- Add the cooked vegetables, fresh herbs, oregano, nutritional yeast and tamari and mix gently to combine.
- Divide the mixture among the holes in a muffin tray and bake for 30 minutes. When cooked, the top should spring back slightly when pressed with your finger.
- Once cooked, remove from the oven and let rest for 20 minutes to firm up. Gently loosen the sides with a knife and then remove quiches from the muffin tray onto a cooling rack.
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