Chickpea Flour “Quiche”

Chickpea Flour “Quiche”

(Mariola Pratt)

 Ingredients – Single Batch:

  • 1 cup chickpea flour (more as needed to thicken) – add whole wheat flour if needed to thicken
  • 1 Tbsp ground flax seed
  • ½ tsp salt (adjust for taste)
  • ½ tsp general dried mixed seasoning*
  • ½ tsp baking powder (aluminum free)
  • ¼ tsp baking soda
  • Half a head of small-med cauliflower (equal to 1 cup grated)
  • 1 cup water
  • ½ zucchini sliced into half moons or cut asparagus or 1 cup chopped broccoli or 1 cup hearts of palm or artichokes. Best is a mix of your favorites.
  • ½ red onion rough chopped**

Directions:

  1. Mix the dry ingredients together and set aside
  2. Chop the zucchini (or other veggies) and onion and set aside
  3. Grate/process the cauliflower (to a rice-like consistency) and add to the dry mix, then add the water and mix thoroughly.
  4. Stir in the onion, vegetables and spices last. The mixture should be thick and clumpy, but easy to spoon into a tin. (I use a 9×13 as you can double or triple the recipe with a silicone mat that is lightly oiled – very, very little).
  5. Press mixture firmly into the pan – leave top quite rough for some nice texture.
  6. Bake at 350 degrees for 30 minutes (longer for larger batches – up to an hour) until the top is nice and golden
  7. Serve hot or cold

* I used Penzy’s Bouquet Garni and Mural of Flavor and added ½ tsp Rosemary

** I use sweet white onion

Note: You can also add a variety of your favorite vegetables.