Friday, March 23, 2012

Socca Mini Quiches

I tried making socca, a "bread" made from chickpea flour, a while back.  It didn't turn out as I expected, so to use up some of the leftover flour, I tried THIS recipe instead.


As you can see, it made a pretty thick "crust" of sorts.  Next time, I will use a better pan and bake it a bit longer, but this was definitely edible and actually pretty tasty for something that's essentially ground-up garbanzo beans.

To dress it up, I used squares of the sheet to line the bottom of a SPRAYED muffin tin.  I probably should have actually cut them to fit, but then I'd just eat all the leftovers. =/


On top went four beaten egg whites along with the leftover 1/3 carton of egg whites I had, with a splash of regular (not vanilla) almond milk, some dill, salt, pepper, some frozen spinach, and the remainer of that container of crumbled feta in the back of the photo.

I realize some people like precise recipes... I definitely think this one is easy enough to improvise.  These puppies baked for about 25 minutes, or until the egg is cooked through and a bit golden at the top.

These little guys made portable breakfasts with salsa dumped on the top.  Not bad, actually!

1 comment:

  1. Yum! I actually have a muffin-egg recipe in the works right now so I was happy to see you posted this. Love the socca on the bottom. I have some chickpea flour in the pantry just waiting to be made into socca pancakes.

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