These Vegan Spinach & Mushroom Crustless Quiches are a perfect savory on-the-go breakfast, and are packed with plant based protein to keep you satiated!
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:12 Quiches 1x
8 oz Baby Bella Mushrooms, thinly sliced
3–4 oz Baby Spinach, fresh
1 Small Red Onion, diced
2 cup Chickpea Flour
1/2 cup Nutritional Yeast
1 tsp Baking Powder
1/2 tsp Turmeric
1 tsp Salt
1/4 tsp Black Pepper
2 cup Unsweetened Plant Based Milk
First, Preheat your oven to 350F.
Add a splash of water or oil to a large nonstick pan over medium heat. Add the diced Red Onion into the pan and sauté until almost translucent, then add the Mushrooms and sauté until all of their liquid has evaporated. Stir in the Fresh Spinach, and turn the heat off once it wilts. Set aside.
In a large bowl, add the Chickpea Flour, Nutritional Yeast, Turmeric, Black Pepper, Salt, and Baking Powder. Mix well.
Pour in the Plant Milk, and mix until a thick batter forms. Add the cooked Spinach, Mushroom, and Onion mix to the bowl, and fold into the batter.
Grease or line a standard muffin tin, then distribute the batter evenly across all muffins. It is ok to fill the tins to the top, as the Quiches will not rise very much. Place into the oven, and bake for 28-30 minutes.
Remove the muffins from the oven, and let sit in the pan for an additional 10 minutes. Remove from the tray, and serve warm or let cool completely.
Store any leftovers in the fridge in an airtight container for up to one week. I personally enjoy these most when warmed!