Eggless Garden Quiche Cups

YOU GUYS!! This recipe has changed the game for my meal prep. The hardest thing for me with switching to plant based eating was giving up eggs. There were so many things I loved to eat that had an egg on it, and quiches were no different.

These are made with garbanzo bean flour, a super clean protein source that’ll leave you scratching your head wondering how the hell this tastes so similar to eggs. The black salt in this recipe is super necessary as it gives the sulfury taste that mimics the egg flavor.

These meal prepped are the perfect breakfast on the go. I get sick of smoothies sometimes and this is the perfect alternative.

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Makes 12-13 quiche cups:

The Goods:

• 1 tsp olive oil

• 1 shallot, minced

• 2 cloves of garlic, minced

• 1/2 tsp salt

• 2 small zucchini, small diced

• 1 cup chopped broccolini tops

• 1 tsp black pepper

• 1 tbsp fresh rosemary, chopped

• 1 tbsp dried herbs

• 1/2 lemon, juiced

• 1 3/4 cups chickpea flour

• 2 1/4 cups water

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp black salt

• 1 tsp baking powder

• chili flakes

• coconut oil for the muffin pan

The Method:

1. Preheat oven to 350.

2. In a medium saucepan, heat olive oil over medium high heat. Once hot, toss in the shallots, garlic and salt. Stir and cook for about 2-3 minutes.

3. Add in the zucchini, broccolini, black pepper, fresh rosemary, dried herbs, and lemon juice.

4. Sauté for about 4-5 minutes until the veggies are soft. Remove from heat and set aside.

5. In a large mixing bowl, combine the garbanzo bean flour and water. Whisk well until there are no clumps.

6. Next, add the garlic powder, onion powder, black salt, baking powder and the cooked veggies from above. Mix well with a spoon and let it sit aside for 5-10 minutes. Consistency will be runny, but don’t worry, it’s just right.

7. While the batter is sitting, grease a muffin pan with coconut oil. After the batter has sat for some time, pour the batter into each muffin mold almost to the top, about 3/4 full. Top with chili flakes.

8. Bake at 350 for about 25-30 minutes until the outer shell is firm to the touch. Remove from the oven and let it cool in the muffin trays for about 15 minutes to allow them to finish cooking on the inside from the excess heat from the pan.

9. These guys should pop right out of the pan. Enjoy them fresh or save them for breakfasts throughout the week by storing in an airtight container for 4-5 days!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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