Mini Vegan Mushroom Quiches
Servings: 16 Mini Quiches
Calories: 120kcal
Ingredients
- 4 cups chopped mushrooms any variety
- 1 garlic clove minced
- 1 small shallot diced
- ¼ cup thinly sliced scallions
- 2½ cups chickpea flour
- 2 tablespoons arrowroot starch or tapioca starch
- 2 teaspoons kosher or fine sea salt
- 1 teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil plus more for greasing the pans
- 3 cups water
Instructions
- Preheat the oven to 450ºF. Grease 2 (12-cup) muffin pans with olive oil and set aside.
- Set a large skillet over medium-heat. When hot, add the mushrooms, garlic, shallots, and scallions, and cook until the mushrooms have softened, about 5 minutes. Remove from heat and set aside.
- Add the flour, starch, salt, garlic powder, pepper, oil, and water to a blender. Blend on high until smooth, about 20 seconds. Pour contents of the blender into a large mixing bowl and fold in the mushroom mixture.
- Scoop 1/3 cup of batter into the muffin cups. Fill the empty tins halfway with water. Bake on the center rack for 20-25 minutes until the quiches are set and the edges are starting to brown.
- Remove from the oven and let cool for 5 minutes. Run a knife around the edges of the quiches to loosen them and remove them from the pan. Serve warm.
Nutrition
Calories: 120kcal | Carbohydrates: 16g | Protein: 5g | Fat: 4g | Sodium: 310mg | Potassium: 342mg | Fiber: 3g | Sugar: 3g | Vitamin A: 25IU | Vitamin C: 0.5mg | Calcium: 12mg | Iron: 1.2mg