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