Dairy Free, Gluten free, Mini Quiches!!
- eatingcleanwithava
- Jun 9, 2020
- 2 min read
Made these for a weekly meal prep as well as some Choc nut protein balls for my lunches as we are back to school this week😊 you can find my choc nut protein balls in my feed (p.s they are my first post on instagram @eating_clean_with_ava ) They are full of yummy vegetables and nutritional yeast too!
Serves: 12 mini quiches
Ingredients:
~ 8 eggs
~ 1 cup of fresh spinach
~ 1/2 cup of rocket
~ half a medium capsicum, finely chopped
~ 1/2 cup of nutritional yeast
~ 1/2 tsp of cumin
~ 1/2 tsp of paprika
~ 1/2 tsp of garlic powder
~ 1 zucchini, peeled into flat thin slices lengthways and cut in half
~ pinch of salt
~ crack of pepper
~ half an onion, finely chopped
~ vegan butter, melted (for greasing)
Method:
1. Preheat your oven to 180 degrees Celsius. Added the onion and some olive oil to a frying pan on medium heat and caramelized the onions.
2. Once cooked leave to the side to cool. Next, add the eggs into a bowl and whisk until beaten.
3. Then, add in the rocket, spinach, capsicum, spices, salt n pepper, caramelized onion and nutritional yeast. Stir with a spatula until combined.
4. Grease 12 cupcake baking tray holes with the vegan butter. Add 1 piece of the zucchini slices horizontally and 1 piece vertically. Making a cross in the cupcake tin.
5. Pour in a 1/4 cup of the egg and vege mixture into the zucchini lined cupcake tins. Repeat for until you get 12.
6. Cook in the oven for 15-20 minutes, depending on your oven you may need to cool for less or more time. Grab a kebab stick and stick it in the middle of a quiche, if it comes out clean then they are cooked.
7. Let the quiches cool in the cupcake tray for 5-7 minutes. Then with a butter knife, scrape around the edges of the quiches. Lift carefully out of the cupcake tins.
8. Enjoy and Leave to cool before storing in the fridge!!
Link to Instagram: https://www.instagram.com/p/CAm5Ljdpj85/?utm_source=ig_web_copy_link
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