Kale Mini Quiches
Serve these vegan mini quiches for breakfast or brunch!
To make this a nut-free recipe, be sure to choose soy milk or another nut-free plant milk.
Makes 4 Servings
Preheat the oven to 475 F (246 C). Pour the vegetable broth or water into a separate skillet on medium-high heat. Add the diced vegetables and cook until desired tenderness. Add the kale, and stir until it appears bright green and the excess liquid cooks off. Season with salt and pepper. Set aside.
Mix the remaining ingredients (garbanzo bean flour, plant milk, fresh herbs, nutritional yeast, Dijon mustard, and seasoning) together into a batter.
Mix the cooked kale and diced vegetables into the batter.
Pour the mixture into a muffin pan.
Bake 10 minutes at 475 F (246 C). Reduce the heat to 450 F (232 C) and bake another 3-7 minutes, or until tops are golden and firm to the touch.
Per serving (1/4 of recipe)
Calories: 144 kcal
Fat: 2.5 g
Saturated Fat: <0.5 g
Calories From Fat: 15%
Cholesterol: 0 mg
Protein: 9 g
Carbohydrates: 17 g
Sugar: 4 g
Fiber: 5 g
Sodium: 284 mg
Calcium: 75 mg
Iron: 2.2 mg
Vitamin C: 17 mg
Beta-Carotene: 362 mcg
Vitamin E: 0.6 mg
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