Crustless Mini Quiche Appetizers:
1 Tbsp extra virgin olive oil
1 clove garlic
¼ cup onion, finely chopped
1 medium zucchini, sliced and quartered
½ cup shiitake mushrooms, finely chopped
½ cup red pepper, finely chopped
¼ tsp sea salt
¼ tsp black pepper
½ cup garbanzo bean flour
1 Tbsp potato starch
1½ Tbsp nutritional yeast (if you prefer a bit more ‘cheesy’ add 2 Tbsp)
½ tsp baking powder
½ tsp basil
½ tsp thyme
½ tsp parsley
½ tsp paprika
1 cup vegetable stock
Add olive oil to a large skillet and cook for 1 minute over medium heat.
Add remainder of the vegetables and salt and pepper and cook for 5 minutes or until just starting to soften.
While vegetables are cooking, in a medium bowl combine next 8 ingredients and stir to mix well then whisk in 1 cup vegetable stock.
Fill lightly greased mini muffin pan with vegetable mixture about 2/3 cup full and add 1 tbsp broth mixture to each.
Bake at 350 degrees F for 22-25 minutes until golden brown and toothpick inserted in center comes out clean. Let sit 5 minutes and gently remove and cool on a wire rack.
Makes 24 mini muffins.
This is an adaptation of my QUINTESSENTIAL VEGAN QUICHE recipe.