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Chickpea Flour Quiches {vegan, grain-free, gluten-free}


  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 27 mins
  • Total Time: 32 mins
  • Yield: 12 1x
Scale

Ingredients

  • Essential Batter:
  • 3 tablespoons olive oil
  • 21/2 cups (300 grams) chickpea flour
  • 3 cups water
  • 2 teaspoons fine sea salt (use 11/4 tsp if using table salt)
  • 1/2 teaspoon freshly ground black pepper (or hot sauce of choice)
  • Filling:
  • 1 to 1-1/2 cups chopped lightly cooked vegetables OR finely chopped /shredded raw vegetables
  • 1 to 2 cloves garlic, minced (optional, but really good)
  • Herbs (fresh or dried) and spices of choice

Instructions

  1. Preheat the oven to 500°F. Grease the cups of a 12-count standard muffin tin with oil.
  2. In a large bowl, whisk the flour, water, 3 tablespoons oil, salt and pepper until blended and smooth. Stir in the vegetables (I used 2/3 cup chopped roasted peppers and 3/4 cup steamed kale in the photos) and garlic.
  3. Divide the batter evenly among the prepared cups.
  4. Bake for 12 minutes.
  5. Crack open the oven door to release steam. Close the door and bake for 10 to 15 minutes longer, until golden brown.
  6. Transfer the pan to a wire rack and cool for 15 minutes. Carefully remove the quiches from the pan. Serve warm or let them cool completely before serving.

Notes

*The nutrition calculations were completed using the essential batter, not any additional vegetables.

*Store the quiche in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

*Full-Size Quiche: Pour the batter into a greased 9-inch pie plate. Bake for 30 to 35 minutes.

  • Category: dinner, snack, lunch, breakfast

Nutrition

  • Serving Size: 1 quiche
  • Calories: 182
  • Sugar: 4.5 g
  • Sodium: 322 mg
  • Fat: 6 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 25.3
  • Fiber: 7.2 g
  • Protein: 8 g
  • Cholesterol: 0
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