Organic Black Pepper

(IN-STORE ONLY)

Organic Black Chia Seeds

Organic Black Sesame Seeds

(IN-STORE ONLY)

Organic Golden Flaxseeds

Organic Banana Flour

(IN-STORE ONLY)

Extra Virgin Olive Oil

(IN-STORE ONLY)

Organic Sunflower Seeds

Himalayan Pink Fine Salt

Organic Banana Flour

(IN-STORE ONLY)

Soy Milk 1L

Coconut Milk 400ML

Oat Milk 1L

Nutritional Yeast Flakes

(IN-STORE ONLY)

Ingredients

For the crust
1 cup Green Banana Flour
2 tbsp Chia Seeds
1/2 tsp Fine Himalayan Sea Salt
1/4 cup Sesame Seeds of your choice (I used black)
1/4 cup Flaxseeds
1/2 cup Sunflower Seeds
1/2 + 1/3 cup Water
1/3 cup Extra Virgin Olive Oil

For the filling
5 organic Free Range Eggs
1/2 cup Dairy Free Milk (Oat Milk, Soy Milk or Coconut Milk)
2 tbsp Nutritional Yeast (or grated Parmesan)
A good pinch of salt and freshly Ground Black Pepper
1/4 small Butternut Squash, cubed
4-5 Asparagus Stalks, chopped
A good handful of chopped Silverbeet/Spinach/Kale

Instructions

1. Preheat oven to 180C and grease your muffin tray.
2. Add all dry ingredients to a bowl and mix well.
3. Add your wet ingredients and mix to combine.
4. Press your mixture into the muffin tray, nice and thinly (approx 1-2mm thick). Bake for 12 mins while you prepare the filling.
5. Whisk together the eggs, milk, nutritional yeast, salt and pepper and prep your veggies.
6. Remove the crust cases from the oven and pour in your egg mixture (leave space for your veggies).
7. Then add 2 pieces of squash, 3-4 pieces of asparagus and some silverbeet (making sure it’s coated in the egg mixture.
8. Return to the oven for a further 30-40 mins.
9. If you only have one muffin tray then you will have to repeat this process for the remaining quiches. Enjoy warm.