Description
A delicious chickpea flour quiche filled with vegetables, perfect for a savory meal.
Ingredients
Scale
- 1 russet potato (baking potato), washed or peeled and diced into 1/4 inch cubes
- 1/3 cup (45g) frozen peas
- 4 spring spring onions, diced
- 1/2 small or medium red onion, diced
- 1 red chili, diced (optional)
- 1/2 cup (55g) sun dried tomatoes in oil, blotted dry and chopped
- 1 1/2 cups (147g) chickpea flour (garbanzo bean flour)
- 3 tablespoon (23g) nutritional yeast
- 1 teaspoon dried Italian seasoning
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt or kosher
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground turmeric
- 1 1/2 cups (360ml) water
- 1/4 cup (60 ml) vegetable broth (or just add more water)
- 1 tablespoon olive oil
- Freshly ground black pepper, optional for serving
- Chopped chives, optional for serving
Instructions
- Preheat oven to 375°F/190°C. Lightly grease a 9 inch pie plate or tart pan and set aside.
- Add the diced potatoes to a small pan of water and bring to a boil. Reduce heat to simmer and cook until potatoes are tender, about 7-10 minutes. Drain potatoes and set aside.
- While the potatoes are boiling, prep the remaining veggies as needed. Dice the spring onions, onion and chili. Roughly chop the sun dried tomatoes into bite sized pieces. Set aside.
- In a large mixing bowl whisk together the chickpea flour, nutritional yeast, baking powder, salt, garlic powder, Italian seasoning and turmeric until combined.
- Add the water, vegetable broth and olive oil to bowl and whisk into a thin batter until no lumps remain.
- Add the prepared vegetable filling and potatoes to the batter and mix until well combined.
- Pour and even spread the batter into the prepared pie dish. Place in the middle of the oven and bake for 50-55 minutes. The top will be golden brown, slightly puffed up and no longer wobbly.
- Once cooked, let sit for about 10 minutes to cool. Don’t worry if the ‘quiche’ slightly deflates and cracks on top as it cools – this is normal.
- Serve warm and enjoy. This will keep well if covered and stored in an airtight container in the fridge for up to four days.
Notes
- This quiche can also be enjoyed cold, straight out of the fridge.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg