Mushroom & Herb Mini Quiche Bites

1.Preheat your oven to 190°C and lightly grease a 12-slot mini muffin tin with oil.

2.In a medium bowl, whisk together chickpea flour and salt. Add olive oil and water, mixing until a firm dough forms.

3.Divide the dough into 12 balls, press each into the bottom and up the sides of the muffin tin slots to create a thin crust, and par-bake for 5 minutes.

4.While the crusts bake, heat 2 tablespoons of olive oil in a skillet over medium heat. Sauté the mushrooms and shallots for 8 minutes until the moisture has evaporated and they are golden brown.

5.Stir in the minced garlic and thyme, cooking for another minute until fragrant, then remove from heat.

6.In a blender, combine the tofu, nutritional yeast, turmeric, black salt, and a pinch of black pepper. Blend until completely smooth and creamy.

7.Fold the sautéed mushroom mixture and fresh chives into the tofu cream.

8.Spoon the filling into the par-baked crusts, filling them to the top.

9.Bake for 20 to 25 minutes until the filling is set and the edges of the crust are golden.

10.Allow the mini quiches to cool in the tin for 10 minutes before carefully removing them with a knife. Serve warm or at room temperature.