Bean & Veggie Mini 'Quiche'
White bean puree makes a great substitute for eggs in both taste and texture.
Ingredients
Filling
- 1 Tbsp olive oil
- 1 cup finely chopped veggies mushrooms, squash, broccoli, onion
- ½ cup finely chopped ham or bacon optional
- 1 cup GF chicken broth or vegetable broth
- 1 cup white navy or cannelli beans rinsed and drained
- 4 tsp cornstarch or arrowroot starch
- Salt and pepper to taste
- 1 Tbsp fresh chives chopped
Instructions
- Prepare pie crust pasty and press a small amount into each mini muffin tin well (that has been well greased), making sure the dough extends all the way up the sides. Set aside.
- In a large fry pan, sauté veggies and ham in oil until tender. Season with salt and pepper. Set aside.
- In a food processor combine the remaining ingredients, except the chives, processing until smooth. Stir in the chives and season with salt and pepper if desired.
- Fill each pastry shell half full with the veggie mixture, then top with bean puree. You can fill it all the way to the top, since it won't puff up and overflow.
- Bake at 350°F for 15-20 minutes. If desired for added flavor, brush each top with some melted butter or olive oil, and serve warm or at room temperature.
Notes
Makes about 24
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