This quick and easy quiche recipe is a recipe by blogger lisagoesvegan.com. The chickpea flour creates a nice and fluffy base, and if you want you can add other vegetables and/or extra vegan cheese / tofu / tempeh / nuts / beans /herbs or whatever you want to use to spice up your quiche. Serve with a salad on the side, and dinner is ready to be served 🍽.
– 150 g (1 1/3 cup) chickpea flour
– 300 ml lukewarm water
– 6 green asparagus
– 8 mini tomatoes
– 1 carrot
– 1 red onion
– 3 spring onions
– 4 large chestnut mushrooms
– 3 sprigs of rosemary
– 2 large hands of spinach
– 6 basil leaves
– 2 tbsp nutrition yeast flakes
– pinch of salt & pepper
– coconut oil
extra needed: oven, mixing bowl, frying pan, cutting board, knives, round baking tin, baking paper, measuring cups&spoons
serves: 1 quiche (6-8 pieces)
Preheat the oven to 180℃/355℉.
Take a large mixing bowl, and combine the flour together with the water, yeast, freshly cut rosemary, salt & pepper and set aside for 15 minutes.
In the meantime, cut the red onion, mushrooms, carrot and asparagus into small pieces.
Preheat a frying pan over medium-high heat, add a little bit of coconut oil and fry the red onions glassy.
Add the carrot, mushrooms and asparagus. Fry for 5-10 minutes. Add the spinach and fry until it has completely shrunk.
Take the frying pan off the heat and add the vegetable mixture to the chickpea mix.
Lastly, finely chop the spring onions and basil, and add to the mixture. Sprinkle with a little salt & pepper and mix one last time.
Take a round baking tin a 20 cm (7,8 inch) and cover with baking paper. Pour the vegetable-chickpea mixture in the baking tin and top off with halved mini tomatoes.
Bake the quiche in about 25-30 minutes, until golden brown.
When done baking, allow to cool down first before cutting (so it won’t collapse).
Store leftovers in a airtight container in the fridge up unto a week.