These gluten-free mini quiches are the perfect treat for your lunchbox.

Ingredients

Base:

• 2.5 cups of chickpea flour
• 2 teaspoons of good salt (Himalayan or Celtic)
• 3 tablespoons of olive oil
• 3 cups of water

Filling:

1.5 cups of any leftover veggies (Gia used sun-dried tomatoes, roasted capsicum, fresh spinach, olives and sauteed onions)

Method:

1. Pre-heat oven to 180 degrees Celsius
2. Mix filling and base together and pour into lightly greased muffin tray
3. Put muffin tray in oven
4. After approximately 12 minutes, open the oven door and let the steam out
5. Shut the oven door and let the mini quiches continue cooking for another 12 minutes or until golden-brown