In my continuing quest to introduce a high volume of greens into my breakfasts, I came up with a variation on the kuku sabzi theme: little quiches baked in a muffin pan. The ingredients are malleable and fungible, and you can basically do whatever you like with this, as long as you keep the ratio of flour to milk stable. You should feel free to pack as many greens and spices as you can. The thing loses some of its flavor in baking, kind of like bean-based meatballs, so you can really add as much flavor as you like. The more kala namak salt you put in, the eggier it will feel.
1 package (approx. 200g) baby spinach
6 big kale leaves
4 broccolini stems
2 tbsp chopped onion
3 garlic cloves
1/2 cup garbanzo/besan flour
1/2 cup Oatly Barista or other unsweetened plant milk
4 tbsp nutritional yeast
3 heaping tbsp Aglio Olio spice mix, or any similar seasoning
1 tbsp OMG, or similar seasoning
1 heaping tbsp kala namak
3 tbsp vegan parmesan, or a mix of ground nuts, hemp seeds, and nutritional yeast
Chop up the leaves a bit and put in food processor; process into tiny bits. Add all other ingredients except the vegan parmesan and process to a chunky texture. Spoon into muffin pan (you’ll have enough mixture for approximately 6 holes.) Sprinkle a little parmesan or nut mix on each quiche and press lightly with your fingers. Bake at 350 degrees for about 35 mins, or until a pick or fork comes out dry.