These Mini Crustless Italian Quiches are naturally gluten free and made from chickpea flour. They are packed with the delicious flavours of olives, mushrooms, sundried tomatoes and basil. Perfect for a snack, as a meal with a salad, or to bring to a party.
- 1/2 onion, diced
- 1 garlic clove, diced
- 250 g mushrooms, diced
- 1 tbsp soy sauce
- 1 1/2 cups chickpea flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp nutritional yeast
- 1 tsp dried oregano
- 1 2/3 cups water
- 1 handful fresh basil, thinly sliced
- 1/3 cup kalamata olives, pitted and diced
- 1/3 cup sundried tomatoes, diced
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Pre-heat the oven to 200 °C. Dice and prepare all the ingredients.
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In a non stick pan, fry the onions until translucent. Then add the mushrooms and cook until all the water has evaporated. Then add the soy sauce, cook until no liquid remains in the pan. Remove the pan from the heat.
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Mix the chickpea flour, salt, pepper, nutritional yeast and dried oregano together in a bowl. Add the water and mix until all the lumps are gone. Then add the basil to the mixture. The mixture should be very runny.
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Spray the muffin tin with a non stick spray, or use a silicone muffin tray. Scoop 1/4 cup of the wet mixture into each of the muffin wells and then add the mushrooms, olives and sundried tomatoes to each well. I like to do each filling individually so I know they are evenly distributed between all the quiches.
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Bake in the oven for about 20 minutes. Allow them to cool in the muffin trays for about 5 to 10 minutes before taking them out to cool completely on a cooling rack, otherwise they will sweat.