These mini quiches made with chickpea flour and our delicious “Rührei Talent” seasoning are super quick to make and can be customized however you like. Whether for brunch, a picnic by the lake, your kids’ lunchboxes, or meal prep, they’re always a hit.
Ingredients for 12 pieces:
- 150 g chickpea flour
- 1 teaspoon baking powder
- 5 tablespoons of yeast flakes
- 2 tsp "Besser im Glas" "Scrambled Eggs" Seasoning Mix
- A pinch of turmeric for color
- 300 ml plant-based milk
- Leek
- Asparagus
- dried tomatoes
Preparation:
- Preheat the oven to 180 degrees. In a bowl, mix all the dry ingredients together, then gradually stir in the plant-based milk. Let it sit for 10 minutes while you cut the vegetables into small pieces.
- Fold the leeks and sun-dried tomatoes into the batter, then divide it among the muffin cups. Place the asparagus on top and bake on the middle rack for 25–30 minutes.
- Let it cool completely, then top it with more scrambled eggs and fresh herbs.
