Mini Eggless Quiche with Spinach, Sun-dried Tomatoes & Gruyere
Ingredients
- 16 oz frozen spinach
- 1/2 yellow onion
- 2-3 cloves garlic
- 1/2 cup sun-dried tomatoes
- 2 tsp olive oil
- 2 cups chickpea flour
- 2 tsp salt
- 1/2 tsp turmeric
- 1/4 tsp nutmeg
- 3/4 cup grated gruyere
Instructions
- Thaw 16oz frozen spinach in colander & squeeze out any excess liquid.
- Chop 1/2 a yellow onion.
- Finely chop 2-3 cloves garlic.
- Finely chop 1/2c sun-dried tomatoes.
- Heat 2tsp oil in a skillet. Add 1/2 an onions, 2-3 cloves chopped garlic & 1/2 cup chopped sun-dried tomatoes. Saute 2-3 minutes. Add spinach, separating well.
- In a large bowl, whisk 2 cups chickpea flour and 3 cups water. Add 2tsp salt, ½tsp turmeric & 1/4tsp nutmeg. Whisk until smooth batter forms.
- Add cooked spinach mixture and 3/4c grated gruyere (optional), combining well.
- Oil a mini muffin tin or line with muffin liners. Fill with batter 4/5 of the way to the top. Bake for 25 minutes at 350 F or until the quiches look browned and crispy.*
Notes
*Option: use standard muffin pan and increase baking time to 30-35 minutes.