|► Makes 12 Quiche Bites|
|Cooking oil spray
1 tablespoon (15 ml) sunflower oil
1 cup (85 g) chopped broccoli florets
1 cup (40 g) baby spinach
1/4 cup (40 g) diced red onion
1/3 cup (50 g) diced sun-dried tomatoes 1 1/4 cups (155 g) chickpea flour
1/3 cup (25 g) nutritional yeast
1 1/2 tablespoons (12 g) corn starch
2 teaspoons Indian black salt (kala namak, see note)
1 teaspoon onion powder
1/4 teaspoon ground turmeric
1/4 teaspoon black pepper
2 1/4 cups (530 ml) vegetable broth 1 teaspoon apple cider vinegar
|Preheat the oven to 350ºf (180ºc, or gas mark 4), and spray a 12-count cupcake pan with a thin coat of cooking oil spray.
Warm the sunflower oil in a small sauté pan over medium heat. Once a drop of water sizzles on the pan, add the broccoli, spinach, red onions, and sun-dried tomatoes. Sauté for 5 minutes, or until the onions become nearly translucent. Set the pan aside while you mix the batter.
In a large mixing bowl, whisk the chickpea flour, nutritional yeast, corn starch, Indian black salt, onion powder, turmeric, and black pepper together until evenly combined.
Add the vegetable broth and apple cider vinegar to the chickpea flour mixture, whisking until combined. Fold the sautéed mixture into the batter and ladle roughly 1/3 cup (80 ml) of it into each opening in the cupcake pan. Bake for 25 to 28 minutes, or until the tops are golden and are not too jiggly when you bump the pan.
Cool the pan on a rack for 10 minutes before serving the quiche bites.
If you would like to freeze these quiche bites for later, let them cool down fully before placing in a zip bag. When reheating, allow the quiche bites to defrost first, then warm them in the microwave or oven.