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.
Makes 12-13 cups
Preheat oven to 350.
In a medium saucepan, heat olive oil over medium high heat.
Add shallots, garlic and a pinch of salt. Stir and cook for about 2 minutes.
Add the zucchini, broccolini, dried herbs, pinch of salt + black pepper, fresh rosemary and lemon juice.
Saute’ for about 5 minutes until veggies are cooked. Set aside.
In a large mixing bowl, combine garbanzo bean flour and water. Whisk well until there are no clumps.
Add garlic powder, onion powder, black salt, and cooked veggies. Mix well and let sit for 5-10 minutes. Consistency will be runny, don’t worry, it’s just right.
While the batter is sitting, grease a muffin pan with coconut oil.
Pour batter into muffin pans almost to the top.
Top with chili flakes.
Bake for 30 minutes.
These guys will pop right out of the pan! Enjoy them fresh out of the oven or save them for breakfasts throughout the week!
1 tsp olive oil
1 shallot, minced
2 cloves of garlic, minced
2 small zucchini, small diced
1 cup chopped broccolini tops
1 tsp salt
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
coconut oil for the muffin pan