Preheat oven to 350°F (176°C).

Add the bell pepper, kale, green onion, and onion into a food processor. Pulse until finely chopped. Set aside.

In a large measuring cup add the just egg, chickpea flour, nondairy milk and mix with a whisk or spoon. Then add the vegan cheese and mix again.

Open the thawed sheet of puff pastry and use a rolling pin to gently roll it out into a large rectangle.

With a sharp knife cut 12 rectangles out. I like to make 3 rows and 4 columns.

Generously spray a muffin tin with oil. Spray it very well, especially the bottom so it doesn’t stick.

Take 1 puff pastry and rectangle and place it in a well. Make sure to spread it out evenly and the points of the rectangle will be slightly out of the well. (If you need a visual check out the video). Repeat until all the wells are filled.

Add the vegan prosciutto to the cups distribute evenly amongst the 12 of them.

Then add the add the veggies. I used about half and saved half for adding more in later. Just distribute evenly amongst the 12 again.

Finally, pour the vegan egg mixture into the cups do not go past the top of the well. Again, I pour slowly and go back and add more where it is needed.

Finally, I topped them off with the rest of the veggies.

Bake in the oven for 30 to 33 minutes. Until the puff pastry is golden and a toothpick comes out clean in the quiche part.

Allow them to cool for about 5 minutes and then remove from the pan.

These can be enjoyed immediately or once they are cooled down.