CHICKPEA FLOUR QUICHE

Way back when I was still eating eggs quiche was the quickest “gourmet” breakfast choice, and a great choice for packed lunches or breakfast on the go. Alas, since going vegan I have had to make another substitute to compensate this loss, but chickpea flour is a nutritious alternative that gets the job done! Not to mention, this chickpea flour quiche is a great opportunity to use up any veggies that are stuck in your fridge or about to go bad!

I opted for a chickpea flour alternative to the usual quiche, rather than soy or tofu based quiche, purely out of preference and my desire to make a gluten free lunch option. My stomach and tofu do not mix well despite all of its benefits, so I stray away as much as possible. I’ve had great luck using chickpea flour in a substitute for homemade tofu so I thought it would be a grand idea to use this versatile flour in as many ways as possible…quiche being one of them.

In a traditional quiche one can expect a soft, fluffy interior loaded with veggies. I will say that you can definitely expect the latter; on the other hand I’d like to proceed with caution prescribing the term “fluffy like eggs”. Once baked and because it is technically still a flour, the quiche will have a dense almost cake like texture to it. To soften the texture, I add a little bit of yogurt to the batter much as you would add yogurt or sour cream to a cake to make it fluffier.

I love to serve this with some homemade cashew creme or a lemony dill type sauce to really elevate the “quiche” experience. I’ve also added turmeric to give the quiche an earthy flavour and add to its yellowish colour, although chickpea flour is already quite yellow . In terms of vegetables, my absolute favourite to add is broccoli or tomatoes to introduce some different textures. Don’t be afraid to go over the 1.5 cup I’ve set out in the recipes, I have stuffed more vegetables I was trying to get rid of!

Chickpea Flour Quiche

No egg or soy, chickpea flour vegan quiche

Ingredients

  • 2.5 c chickpea flour
  • 2.5 c water
  • 1/4 c non dairy yogurt
  • 1.5 c chopped veggies (I used broccoli, peppers, tomato, spinach, mushroom)
  • 1 tsp each of garlic powder, onion powder, paprika, oregano
  • 1/2 tsp turmeric

Instructions

  • Preheat oven to 375
  • Grease medium sized baking pan with oil or butter.
  • In a blender, blend chickpea flour, water, yogurt, spices and a pinch of salt.
  • In a mixing bowl combine batter and veggies. Pour batter into greased baking pan
  • Bake for 30 minutes. The top will begin to crack, that is totally fine.

Leave a comment if you try this recipe! I’d love to hear the veggies you chose to make this delicious vegan lunch.

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