I love simple and versatile recipes, ones you can make at the end of the week when the fresh ingredients stock is running low. These wonderful little quiches definitely fall into that category.

They taste great warm or cold, and hold together well so are perfect for lunch boxes and picnics too!


1 1/4 cups of chickpea flour

1 1/2 cups of water

3 tbs of nutritional yeast flakes

1/4 tsp of mustard powder

1/2 tsp of black salt

1/2 tsp of turmeric

1/4 tsp of oregano

1/2 tsp of basil

1 tbs of olive oil

3 cloves of garlic

1 medium red onion

3 mushrooms

1/2 cup of peas

1/2 cup of mixed peppers (I used frozen ones)

Black pepper to taste


Pre heat the oven to 220oC and grease a muffin tin.

Finely chop the onion and garlic and cook in a little oil until soft.

Add the diced peppers and onions and cook for a further five minutes then put in the peas.

Mix all the dry ingredients together then slowly add the water and oil to make a batter.

Stir in the cooked veg and pour into the greased tin.

Cook for approx 10 minutes. Open the oven door to let out any steam and turn the tray if need be then cook for a further 8 – 10 minutes or until golden (based on a fan assisted oven).

Leave the quiches to cool down a little before removing from the tray.

Served here with a leafy salad, mixed beans and chickpeas and a potato salad with fresh garden herbs and a mayo made using the brine from the chickpeas.

The original recipe that I based this one on can be found here…..



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