Mini Pepper Quiche
Author: Chef Sophie
Recipe type: Entree
Cuisine: French
Serves: 6-8
- ¾ cup garbanzo bean flour
- 2 Tbsp AP or rice flour (optional)
- 1 red bell pepper diced
- 1 chopped tomato
- ½ cup zucchini diced
- ½ cup bread crumbs
- 1 Tbsp olive oil
- 1 Tbsp tahini (sesame butter)
- Little water
- Fresh green onions, paprika, salt and pepper to taste
- 5-6 leaves of fresh basil (optional)
- Preheat the oven at 375F.
- Lightly oil muffin tray or ceramic cups.
- Mix the dry ingredients in a bowl.
- Add the vegetables and mix with hands.
- Drizzle the olive oil and the herbs over and mix again.
- Add a little water so that the mix is moist and holds together.
- Spoon the mixture in lined or oiled muffin tray cups and flatten the top.
- Bake for 20mn until a toothpick comes out clean.
- Serve hot or warm.
Recipe by Kind Cooking at https://kindcooking.com/eggless-mini-pepper-quiche/
3.5.3251