The Eggless Quiche Cups

by Anda Mtshemla

Can breakfast still be breakfast without eggs? Of course it can! There are a number of vegan innovations that have made it possible to enjoy traditional breakfasts that incorporate egg replacements, from crushed tofu to powders that can be transformed into delicious egg scrambles (see full article on egg replacements here).

Quiche can be tricky to master with egg however, this eggless recipe takes away all the difficult parts, is ready to enjoy in 40 minutes or less and while I used a spinach and onion topping, it can be personalised with the toppings of your choice.

You Will Need:

1 1/2 cups chickpea flour

500g sheet of shortcrust pastry

1 tsp baking powder

1 tablespoon lemon juice

2 tablespoons vegan mayo

1 tsp paprika

1 tsp salt

1 tsp black pepper

1 cup milk alternative

2 tablespoons sauerkraut liquid (optional)

1 cup spinach, chopped

1/2 cup white onion, finely diced

 

Method:

Pre-heat oven to 180°C

Grease muffin tin with olive oil

Spread pastry sheet and cut 12 circles with a scone-cutter or jar lid

Gently press circles into muffin tin ensuring the pastry is pressed to all edges

In a bowl, add chickpea flour, baking powder, salt, pepper and paprika and mix

Add milk alternative, lemon juice and sauerkraut liquid and mix until well combined

Add 1 tablespoon of vegan mayo into the mixture and gently fold until combined. Repeat for the 2nd tablespoon. The mixture should be thick but pourable

Add toppings into the mixture and stir in gently

Begin filling the pastry cups with the mixture, making sure not to fill each cup more than half-way

Place muffin tin in oven bake for 35 minutes, or until firm and lightly golden

Serve warm and enjoy

Processed with VSCO with f2 preset

Eggless Spinach and Mushroom Quiche Cups

 

 

 

 

 

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