I found an old black and white photo of my grandmother and I when I was 4 years old. It brought back so many happy memories and especially of being in the kitchen watching her lovingly concocting all kinds of delicious dishes. The colors, flavors and textures varying with the seasons. I had the all important job of official taster and spoon cleaner! Someone had to do it and I was quite good at it! These were the good old days! This dish is inspired by a French classic called ”Timbale de légumes“. Originally served in small bite sizes, it is a hearty dish that is usually served with a salad. The chickpea flour replaced the egg mixture and makes this a denser and more nutritional dish, with no cholesterol and lots of protein from the garbanzo bean flour.
These mini quiche can be served all year around, right out of the oven in the winter and cold in the summer. They are great for picnics too. You can keep these babies in the fridge for up to a week. You can make it in all kinds of fun shapes for creative visual displays (loaves, muffins etc). Make sure to include seasonal fresh herbs for a burst of flavor in every bites. I used fresh basil leaves this time.
Have fun and let me know how it turned out!
Mini Pepper Quiche
Author: Chef Sophie
Recipe type: Entree
- ¾ cup garbanzo bean flour
- 2 Tbsp 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 with spoon.
- Add a little water so that the mix is moist and holds together.
- Spoon the mixture in ceramic cups or muffin tray cups and flatten the top.
- Bake for 20mn
- Serve hot or warm