**Note by BC: changes I made: added only ½ tbsp of garlic powder and added more then 3 cups of veggies (broccoli, 1 orange pepper, 4 mushrooms, 2 green onions, 1 clove of freshly pressed garlic). I also added ½ tbsp of organic Costco no-salt seasoning, but I added sea salt. Baked for 30 minutes in individual silicon muffin forms. Excellent recipe! First picture is of my own little quiches!

**Notes by BC for adapting it to WFPB: = Made polenta without butter, but added some garlic+onion powder and approx. 2 tbsp of nutritional yeast in the water. = Important: because cooking without oil, sauté the greens *first* with just a splash of water or broth, add garlic and red pepper flakes and only when greens are wilted add beans to reheat them. Mix slowly in order to not break the beans - it’s just prettier that way. I used broccolini for a light bitterness. = Instead of making salsa verde I just sprinkled the greens and beans mix with some fresh lemon juice and added 1 tbsp of capers. Served topped with nutritional yeast instead of parmesan. Another time added some tahini over it. Soooo good!