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