I made Medical Medium's chickpea quiche, but cupcakes. These are super tasty and satisfying for brunch, snacks or to pack and travel with on the go. Full of micro nutrients and packed with protein from chickpea flour. I served these as an appetizer for a dinner and they're also a crowd pleaser! Highly suggest you serve and make with this fresh salsa.
adapted from Medical Medium
- 4 cups small broccoli florets
- 4 cups halved cherry or grape tomatoes
- 4 cups diced red onion
- 8 garlic cloves, skins on
- 2 cups water
- 3 cups chickpea flour
- 4 tablespoons fresh lemon juice
- 1/2 teaspoon sage
- 1/2 teaspoon marjoram
- 1/2 teaspoon thyme
- 1/4 teaspoon nutmeg
- 1/2 teaspoon rosemary
- 1/2 tsp black pepper
- 2 teaspoons sea salt
Preheat the oven to 400°F. Spread the broccoli florets, tomatoes, red onion, and garlic cloves on two baking sheets lined with parchment paper and roast for 15 to 20 minutes until tender. Alternately you can air fry all of these veggies in a fast batch.
Peel the roasted garlic cloves (being careful not to burn your fingers!) and place them into the blender along with the water, chickpea flour, lemon juice, poultry seasoning, and sea salt and blend until a smooth batter forms. Pour the batter into a large mixing bowl and stir in all of the roasted vegetables. Pour this mixture into cupcake pan or a quiche dish with parchment paper.
Alternatively, you can divide the quiche batter into a standard 12-cup muffin pan lined with parchment baking cups and make individual mini quiches. Bake for 30 to 35 minutes, opening the oven halfway through to release steam. The quiche is done when the top is browned and a toothpick inserted in the middle comes out clean. Remove the quiche from the oven and allow to cool before serving.
This quiche freezes well, so make two and you’ll have one on hand for an easy grab-and-go meal anytime. Remove the parchment lining prior to freezing.