Vegan Pesto Quiche

By Fredrica Syren aka Green Mom:

I love Sundays because it’s the one day a week we don’t have to rush off anywhere and can take our time eating breakfast in peace. Usually on Sundays I like to make something little extra fun for breakfast and since there have been a big storm in San Diego with lots of rain and wind, something warm sounded good. I made vegan quiche made with chickpea flour. To make it extra flavorful I added swiss chard and Pesto Bitchin sauce I bought at the farmer’s market yesterday.

Pesto Quiche serves 8

• 1 ¼ cup chickpea flour
• 1 ½ cup water
• 1 TBS nutritional yeast
• 4 TBS pesto Bitchin Sauce
• 1 Tsp extra virgin olive oil
• I garlic clove, grated
• 1 handful fresh swiss chard, chopped
• Salt and pepper to taste

1. Preheat oven to 500F
2. Brush or spray muffin tins with oil.Mix chickpea flour, pesto sauce, water, nutritional yeast in a mixing bowl.
3. Heat oil in a frying pan on medium heat.
4. Sauté garlic and swiss chard until swiss chard is wilted.
5. Add vegetables to flour mix and blend well.
6. Pour into muffin tins and bake in oven for about 20 minutes.
7. They are done when they are golden and dry.
8. Serve with a mixed tomato and lettuce salad. Yum!