Vegan Quiche Cups

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Vegetarian quiche cups for a quick, high protein breakfast on the run.

Course: Breakfast

Cuisine: American

Keyword: eggless quiche, vegan egg muffins, Vegetarian, vegetarian quiche cups

Servings: Muffins

Calories: 20kcal

Author: Patty

Ingredients

1-1/4 C chickpea flour
1-1/2 C water add more water if you want thinner batter, but not too much more
1 T nutritional yeast
2 T fresh chopped dill
2 T fresh chiffonade basil
1 minced garlic
4 diced asparagus spears
1/2 diced red bell pepper
1/3 C diced shallot
1 t Red pepper flakes
Salt and pepper
1/4 sec Olive oil spray
1 t Tomato salt

Instructions

Mise en place

First wash the veggies and herbs and chop as required.
Pull out all the spice and seasonings and measure.
Oven to 400F, and prepare silicone cupcake cups with spray oil and place in cupcake pan.

Prep Veggies

Heat oil in a skillet, add shallot and saute until translucent, then add garlic until aromatic, Then add asparagus, and red pepper and mix well. Turn off heat and let sit ~5 minutes to cook and cool down.
Move the veggies into a bowl and add the chopped herbs — mix well.

Make the Batter

In another bowl, combine the bean flour, yeast, and water and mix well.

Final Combo for Cooking

Then combine the contents of the veggie bowl into the batter bowl, mix well, and taste for seasoning. Add salt and pepper or more red pepper flakes if needed.
Distribute the combined mixture into the silicon, oil-sprayed cupcake forms.
Put in the oven for ~25-30 minutes. Take out and place on a cooling rack.
Remove from the silicon cups and serve.

Notes

This tasted very good and serves as a good quiche in a cup with the added veggies and herbs. If I did not have eggs I would gladly make this in place of an egg cup. I do prefer it eaten warm, not cold.

Source: I have been looking for a good vegan substitute for egg dishes and got this idea of using a bean flour for the eggs from OneGreenPlanet . This is a good alternative for when one does not have, or eat, eggs.

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