Make things a little easier on your pre-coffee self with make-ahead gluten-free Egg-Free Quiches with Roasted Pepper & Basil. Though they make a perfect breakfast, they’re also terrific for brown bag lunches and afternoon pick-me-ups—and they’re endlessly customizable using whatever leftovers or veggies you have on hand.
This exceptionally allergen-friendly recipe is nut free, egg free, soy free, grain free, dairy free and vegan.
Ingredients
- 3 tablespoons olive oil, plus extra for greasing muffin tin
- 2½ cups chickpea flour
- 3 cups water
- 2 teaspoons fine sea salt
- ²⁄3 cup jarred, drained and chopped roasted red bell peppers
- ¹⁄3 cup chopped fresh basil leaves
- 1 clove garlic, minced
Directions
Preheat the oven to 500° F. Grease the cups of a 12-cup muffin tin with oil.
In a large bowl, whisk the chickpea flour, water, 3 tablespoons oil and salt until blended and smooth. Stir in the bell peppers, basil and garlic.
Divide the batter evenly among the prepared cups.
Bake for 12 minutes. Crack open the oven door (to release steam). Close the door and bake for 10 to 15 minutes longer, until golden brown. Transfer the pan to a wire rack and cool for 15 minutes. Carefully remove the quiches from the tin. Serve warm or let them cool completely before serving.
Cook’s tip: Store the cooled quiches in an airtight container in the refrigerator for up to 1 week. Alternatively store them in an airtight container and freeze for up to 1 month. Let the frozen quiches thaw at room temperature for about 1 hour or microwave on high for 1 to 2 minutes.
Variations
Full-Size Quiche: Pour the batter into
a greased 9-inch pie plate. Bake for 30 to
35 minutes.
Broccoli Cheddar Mini Quiches: Replace the red bell peppers with an equal amount of finely chopped cooked (e.g., steamed or sautéed) broccoli florets. Omit the basil and add ¾ cup shredded sharp cheddar cheese (omit for vegan version or use nondairy vegan cheddar cheese) and ¹⁄8 teaspoon ground nutmeg.
Green Chile Mini Quiches: Replace the red bell peppers with 1 (4.5-ounce) can diced mild green chiles (drained). Omit the basil and add 1 teaspoon ground cumin.
Nutrition Analysis (per quiche): 110 cal, 4.5 g fat, 0 mg chol, 470 mg sodium, 12 g carbs, 2 g fiber, 3 g sugar, 4 g protein.
Recipe reprinted from The Chickpea Flour Cookbook by Camilla Saulsbury (Lake Isle Press, 2015). Recipes and photography copyright Camilla Saulsbury.
