Vegetable Chickpea Quiche

by Jayney Goddard

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Step 1

Preheat the oven to 180c. Heat a non-stick saucepan over medium heat and splash with a tbsp of water. When the water sizzles add the onion and sauté for 3 minutes, then add the mushrooms, zucchini and the red pepper, sautéing for another 3 minutes or until the vegetables are soft. Add the spinach, cover the pan and steam for 2 minutes. Add the fresh parsley. Turn off the heat. In a large bowl whisk together the chickpea flour, nutritional yeast, pink salt, black pepper and the water. Line a 12 c muffin pan with paper liners. Divide the vegetables evenly between the moulds. Add the chickpea flour mixture to the top of each muffin mould. Bake at 180°c for 30 minutes or until the tops are firm and lightly golden. Allow to cool for 10 minutes and serve warm or at room temperature.