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Mini Quiche

March 8, 2018

So these are for my friends looking for picnic, party and kid food ideas. They're totally versatile - you can use as many or as few veggies as you want so you can really cater for those tricky toddlers and sneak in those greens! You can freeze after cooling and then just pull them out one at a time when you need them (I just reheat in the microwave but the oven is nicer - do what suits). I particularly love these for garden parties/picnics. Gram flour is gluten free and reasonably cheap in this region! Bonus!

 

 

(Ideally want more in each tin, I didn't have enough gram flour the day I made these)

Recipe

 MINI QUICHE

I've gone for a sort of cheese and potato quiche today but last time I did a bit of an Asian stir-fry vibe using broccoli, ginger, carrots, pepper etc. So really go with the flavours that work with you and yours or with what you have in the fridge this week.

A good way to use up those random bits and bobs left in the back of the fridge.

Watch this space for a gorgeous big frittata!

 

MAKES 12

PREP TIME 15 MINS   |   COOK TIME   40 MINS   |   TOTAL 55 MINS

 

INGREDIENTS

1-2 tbsp oil

2 cups water

1.5 cups gram flour

1/2 tsp baking powder

1/2 tsp salt*

1/4 tsp ground white pepper*

2 tbsp nutritional yeast*

1.5 cups veg (ish): I'm using potato (cubed and boiled), onion (sliced and lightly fried), garlic (crushed), sweetcorn.

* Optional ingredients. Adjust the salt if you're cooking for toddlers - it's not a necessary ingredient.

 

METHOD

  1. Heat oven to 200°C

  2. Organise your veggies. If you're using potato I recommend boiling them first, perhaps cook your onions etc. Maybe you want to stir fry your veggies with soy sauce first? defrost any frozen vegetables so the water doesn't ruin the cooking.

  3. Mix the gram flour, salt, baking powder, salt, pepper and nutritional yeast well.

  4. Add the water and whisk together making sure there are no lumpy bits. Set aside.

  5. Grease a muffin tin (making sure you get the sides as well - this will help get them out at the end)

  6. Pour batter mix in to each muffin tin. I recommend stirring the batter mix half way through pouring as gram flour is quite heavy and settles quickly.

  7. Add your veg in to each one as evenly as possible. (you want each tin full-ish)

  8. Bake for 30-35 mins. They should just be starting to turn a nice golden brown colour around the edge.

  9. Wait to cool a bit (if you can!) and then pop them out. Serve immediately with a lovely salad, chips etc... and don't worry if your kid is eating them alone especially if you've snuck the veggies in! or leave to cool before packing them up for a picnic. If freezing, leave to cool completely then freeze in two stages: first on a tray not touching each other then pop them all in a freezer bag (this will stop them from freezing to each other)

 

 

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