Vegan Millet Quiche with Lots of Vegetables

So, in honor of World Vegan Day, the Maya company asked me to film a recipe using their products.

For those who don't know, Maya has a very large variety of legumes, grains, nuts, and spices that are perfect for any vegan or anyone looking to improve their nutrition.

Honestly, I got a little excited when I went onto their website to choose the ingredients for the recipe.

I felt like a kid in a candy store and got a bit lost among the abundance of products.

Ultimately, I decided to make a vegan millet quiche packed with vegetables.

Now, I know what you're thinking:

"It's World Vegan Day and this is what he brings us? Millet?"

Well, I hope you leave that skepticism behind because this is one of the grains you definitely want in your kitchen.

Millet is a grain very commonly eaten in Asia and Africa. (Ever heard of Teff used to make Injera? Teff is a type of millet. Admit it, you didn't know that!)

And you probably didn't know there are many types of millet like: Sorghum, Proso, Kodo, and Pearl, which is the most common variety.

Why is millet good?

Compared to other grains like rice, corn, and wheat, the nutritional values of millet are high and nourishing—similar to wheat, and in certain parameters, even higher.

Millet is gluten-free and therefore suitable for those with Celiac or gluten sensitivities.

Check out these great values. It's no wonder that in many places around the world, millet is a common and popular staple.

100g of uncooked millet contains:

378 kcal (360 in corn, 365 in rice, 325 in wheat)

11 g protein (3g in corn, 7g in rice, 12g in wheat)

75 g carbohydrates (19g in corn, 79g in rice, 71g in wheat)

3.3 g fat (1g in corn, 1g in rice, 1.5g in wheat)

6.3 g dietary fiber (3g in corn, 1g in rice, 1.2g in wheat)

4.4 mg iron (0.5mg in corn, 0.8mg in rice, 3.2mg in wheat)

28 mg calcium (2mg in corn, 28mg in rice, 29mg in wheat)

A bit about the quiche

This vegan millet quiche is full of vegetables I love, and you can add any other vegetables you prefer.

I used a variety of Maya spices according to my personal taste since millet itself has a very delicate flavor and needs seasoning.

To ensure the quiche is stable and doesn't crumble, I used flaxseeds mixed with a little water, but you can also use raw tahini.

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How to eat it?

3 portions of this quiche can serve as a wonderful carbohydrate source—low in calories and rich in fiber—which will help provide energy, satiety, and balance blood sugar levels throughout the day.

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Nutritional Values:

One serving out of 20 (weighing 80g) contains:

85 kcal

2 g protein

12 g carbohydrates

4 g fat

1 g dietary fiber

1 mg Vitamin B

12 mcg calcium

Another wonderful low-calorie quiche recipe

Vegan Millet Quiche

Prep time 20 minutes

Cook time 30 minutes

Total time 1 hour 10 minutes

Serving Size 20 servings

Ingredients

• 1 cup Maya millet 220g
• 2.5 cups water
• 4 tbsp Maya olive oil
• 0.5 tsp Maya crushed chili
• 1 tsp Maya ground turmeric
• 0.5 tsp Maya ground nutmeg
• 0.5 tsp Maya bay leaves
• 0.5 tsp Maya allspice
• 1 tsp Maya garlic flakes
• 0.4 tsp Maya citric acid
• 2 carrots grated
• 2 zucchini grated
• 1 onion grated
• 0.5 cup parsley
• 3 tbsp Maya flaxseeds
• 3 tbsp water
• 1 handful Maya natural pecans 35g

Instructions

1. In a small bowl, add the flaxseeds and 3 tbsp of water, mix and let sit for at least half an hour until a thick gel is formed.
2. Pour a cup of millet into a pot and toast it over low heat for about 2-3 minutes.
3. Add 2 and a half cups of water, the spices, and the olive oil.
4. Salt to taste and bring to a boil over high heat.
5. Lower the heat and cook with a closed lid for 12-15 minutes until all liquid is absorbed by the millet.
6. Preheat the oven to 200 degrees (high heat).
7. Transfer to a bowl, add the grated vegetables and the flaxseed gel, and mix well.
8. Transfer to a 20x30 cm baking pan.
9. Bake for half an hour.
10. Remove and let cool thoroughly before serving.