This dish is perfect for vegans and all those following a gluten free diet. It’s delicious, you can vary the vegetables to your liking and it’s great left over and eaten right out of the fridge.

You will need:

For the Batter:

Lamb Brand Green Peas 200g

Lamb Brand Cooking Salt 2 tsp

Lamb Brand Ground Black Pepper ½ tsp

Molino Chickpea flour 300g

Water 3 Cups

Olive Oil 3 tbsp

For the Filling:

Lamb Brand Mixed Herbs

Lamb Brand Nutmeg

Cherry Tomatoes 200g

Cloves Garlic 2, minced

Green Bell Pepper 1, chopped

Red Chilli, chopped

Handful Parsley, chopped

All you have to do is:

Preheat the oven to 220°C. Grease the cups of a 12-count standard muffin tin with oil. In a large bowl, whisk the flour, water, 3 tablespoons oil, salt and pepper until blended and smooth. Stir in the vegetables and garlic.

Divide the batter evenly among the prepared cups. Bake for 12 minutes. Crack open the oven door to release steam. Close the door and bake for 10 to 15 minutes longer, until golden brown.

Transfer the pan to a wire rack and cool for 15 minutes. Carefully remove the quiches from the pan. Serve warm or let them cool completely before serving.