This vegan crustless quiche is packed with the flavors of broccoli and sun-dried tomatoes, making it a delicious and nutritious dish for any meal of the day. Its easy to make and perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
- 1 cup chickpea flour
- 1 cup almond milk
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric powder
- Salt and pepper to taste
- 1 small head of broccoli, chopped
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup chopped spinach
- 1/4 cup diced onion
Instructions:
Warm the oven up to 375F 190C and grease a pie dish a little
Add the nutritional yeast, olive oil, garlic powder, turmeric powder, salt, and pepper to a bowl and mix them together using a whisk until the mixture is smooth
Sun-dried tomatoes, spinach, and diced onion should all be mixed in
Put the mix into the pie dish that has been prepared
Put the quiche in the oven and bake for 30 to 35 minutes, or until the top is golden brown and set
Let it cool a bit before cutting it up and serving it
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