These little “quiches” are perfect to have for breakfast in the morning and a great alternative to eggs. Since having to go egg free I have really struggled with what to have in our house for breakfast. After some research I learned about chickpea flour and all of the benefits of using this. Chickpeas reduce inflammation (score for me as I seem to be battling lots of that in my joints right now) help improve your immune system, are heart healthy, and have lots of fiber. All of my family loves these, they are quick to make (literally you can have these ready in under 30 minutes) and can be filled with anything that you want. We tend to do breakfast sausage (I keep lots of it cooked and in my freezer so I can just pull it out and thaw it) along with onions and zucchini, making these a healthy start to your day. Try adding in cooked ham or red peppers. Really the options are endless. Give these a try, I know you wont be disappointed! I have linked some of the items below for you to see which ones I use and where to buy them.
- 2 cups chickpea flour (can also called garbanzo bean flour)
- 1/4 cup nutritional yeast
- 1 teaspoon baking powder
- 1 teaspoon pink Himalayan salt
- 1/2 teaspoon black pepper
- 1/2 cup water
- 1 1/2 cups unsweetened almond milk
- 2 cups cooked breakfast sausage (or diced ham)
- 1 cup diced vegetables, cooked till softened (zucchini, peppers, onions, whatever you want)
- Preheat oven to 400 degrees.
- In a bowl, combine chickpea flour, nutritional yeast, baking powder, salt and pepper. Stir to combine.
- Add in the water and almond milk and whisk well. Add in the cooked breakfast sausage (or ham) and the cooked vegetables and stir to combine.
- Line a muffin pan with muffin cup inserts, pour the chickpea batter in to each cup, filling to just about the top.
- Bake in preheated 400 degree oven for 20-15 minutes. Use a cake tester or knife to check to make sure these are cooked. It will come out clean when it is.
This recipe will make about 18-20 quiches. Store these in the fridge or freeze for up to 3 months.