Sunday brunch was never tastier and healthier when making this quick and easy vegan quiche.
Course: Breakfast, Main Course
4cupssmall broccoli florets
4cupscherry or grape tomatoeshalved
4Tblspfresh lemon juice
2 tspsea salt
Preheat oven to 400° F.
Spread broccoli florets, tomatoes, red onion, and garlic cloves on two baking sheets lined with parchment paper and roast for 15 - 20 minutes until tender.
Peel the roasted garlic cloves 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 the mixture into a quiche dish or pan lined 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 quiches.
Bake for 30 - 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 center comes out clean.
Remove the quiche from the oven and allow to cool before serving.
Tips: This quiche freezes well, so make two and you'll have one on hand for an easy grab-and-go meal anytime. Remove parchment lining prior to freezing.