Vegan Spinach Mushroom Quiches

Preheat your oven to 350F.

Add a splash of [water] or [oil] to a large nonstick pan over medium heat. Add the diced onion (1 red) into the pan and sauté until almost translucent, then add the baby bella mushrooms (8 oz) and sauté until all of their liquid has evaporated. Stir in the baby spinach (3.5 oz), and turn the heat off once it wilts. Set aside.

In a large bowl, add the chickpea flour (2 cup), nutritional yeast (0.5 cup), turmeric (0.5 tsp), black pepper (0.25 tsp), salt (1 tsp), and baking powder (1 tsp). Mix well.

Pour in the unsweetened plant based milk (2 cup), and mix until a thick batter forms. Add the cooked [baby spinach], [baby bella mushrooms], and [red onion] mix to the bowl, and fold into the batter.

Grease or line a standard muffin tin, then distribute the batter evenly across all muffins. It is ok to fill the tins to the top, as the Quiches will not rise very much. Place into the oven, and bake for 28-30 minutes. Start 28m timer

Remove the muffins from the oven, and let sit in the pan for an additional 10 minutes. Remove from the tray, and serve warm or let cool completely. Start 10m timer

Store any leftovers in the fridge in an airtight container for up to one week. These are best when warmed!