Hey friends, we’re so excited to be sharing more meal recipes on here after a long hiatus at the beginning of the year. We’re fast approaching the time of year for picnics and eating outdoors, which also happens to be our favourite way of eating and sharing foods. We’re looking forward to upcoming months filled with long walks, beach visits and light evenings. These mini vegan quiches are a great addition to any picnic or lunch spread. They’ve been a regular go-to lunch for us for quite a while alongside a big salad, fermented vegetables and a tasty dip or two. This is an adapted version of our chickpea frittata recipe that we posted many moons ago, but this version has a much nicer texture and is easier to eat on the go!
Chickpea flour is often packaged as gram flour and can be found in most health food shops or in asian supermarkets (it’s often used in Indian cooking). We love the way it takes on different flavours and how you can be so creative with what combination of herbs, spices and vegetables you use. For this recipe we’ve chosen mushroom & spinach because it’s a classic favourite and we almost always have these in the fridge. Feel free to add or swap for whatever vegetables you prefer or have in.
Vegan Mini Chickpea Quiches with Mushroom, Spinach & Onion
Ingredients (makes 6)
For the batter:
1 cup of chickpea flour
1 and 1/3 cups of water
1 teaspoon of salt
1 teaspoon of smoked paprika
For the filling:
1 onion, sliced
100g of chesnut mushrooms, finely chopped
a handful of spinach, finely chopped
1 and 1/2 teaspoons of ground oregano
1 large sprig of rosemary
1 and 1/2 teaspoons of smoked paprika
olive oil (or different oil of choice)
1. In a silicone muffin tray (or a greased normal muffin tray) divide your onions into 6. Then into each quiche add a 1/4 teaspoon of oregano, rosemary and paprika. Then add a teaspoon of olive oil into each and mix well.
2. Cook onions in the oven for 6-7 minutes at gas mark 6. (If you’re using a silicone muffin tray a helpful tip is to place it on top of a flat baking tray, otherwise it will be difficult to move without spilling the filling)
3. While the onions are cooking add all of the batter ingredients to a small mixing bowl or jug and whisk well to combine.
4. Take the tray out of the oven and divide the mushrooms and spinach between the 6 quiches. Fill them as much as possible as they will cook down. Return the tray to the oven and cook for a further 5-6 minutes.
5. Remove the tray from the oven and pour the batter into each quiche mould. You don’t need to mix them. Place the tray back into the oven and cook for 25-30 mins until golden and firm.
6. Once cooked allow to cool slightly before removing the quiches from the moulds with a butter knife.