Pumpkin Asparagus and Silverbeet Mini Quiches
by @daisy_scoopwholefoodsAre you in need of some dinner inspiration? These quiches by @daisy_scoopwholefoods have a delicious and crunchy base, perfect for holding the filling! You can add any fillings you like, but we went for eggs, butternut squash and silverbeet. These make the perfect entertaining nibbles and you can make them any size you like! They are healthy, delicious and of course gluten-free and dairy-free so everyone can enjoy them
20' cook time
50' total time
1.17 hours
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 of your choice
- 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
Directions
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.
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