Chickpea Flour Vegan Quiche
Quiche originally comes from France, more precisely from the Lorraine region, where the classic version is made with eggs and cream. The vegan version replaces these ingredients with chickpea flour, preserving the creamy texture while remaining entirely plant-based and gluten-free. Chickpea flour has been used for baking, savory dishes, and flatbreads in ancient India and the Mediterranean region. This dish is a perfect choice for those who eat health-consciously or avoid animal products. Imagine the aroma of freshly baked chickpea flour quiche filling the kitchen as you slice it for lunch – every bite of the crispy crust and soft filling is a treat. The key to success is to properly hydrate the chickpea flour and let it rest so that it does not have a raw taste. Don't be afraid that the vegetables will release a little moisture - just sauté them thoroughly, and you've already prevented the quiche from getting too soggy. It can be made in a variety of ways: mushrooms, tomatoes, or even roasted eggplant can be added, depending on what you have at home. It is also a perfect choice for picnics, snacks or a light dinner.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Preheat your oven to 350°F (180°C). This ensures the quiche bakes evenly. While preheating, prepare a 9-inch (22-24 cm) quiche or pie dish and lightly grease it.
2
In a large bowl, whisk together the chickpea flour, water, turmeric, salt, pepper, and basil. Use a whisk to create a smooth, lump-free batter. Let it rest for 10 minutes – this helps the flour hydrate for a silkier texture.
3
Meanwhile, dice the red onion, garlic, zucchini, bell pepper, and spinach. Ensure the vegetables are evenly sized so they cook at the same rate and don't make the batter soggy.
4
In a skillet, heat 1 tablespoon of olive oil over medium heat. Sauté the red onion for 2-3 minutes, until translucent. Add the garlic and sauté for another minute. This allows the vegetables to develop a more intense flavor.
5
Add the zucchini, bell pepper, and spinach, and sauté for 5-7 minutes, until slightly softened but not falling apart. If they release a lot of moisture, cook off the excess liquid to prevent a soggy quiche.
6
Fold the sautéed vegetables into the chickpea flour mixture, then pour into the prepared dish. Smooth the top with a spatula. This ensures even baking.
7
Bake the quiche for 35-40 minutes at 350°F (180°C), until the top is lightly golden brown and the center appears firm. You can check for doneness with a toothpick – if it comes out clean, it's ready!
8
Let it cool in the dish for 10-15 minutes for easier slicing. Serve warm or cold, it's excellent with a salad!
