Flourless Plant Based Quiche
1 1/4 Cups Chickpea Flour
1 1/2 Cups Water
1 Tbsp Nutritional Yeast
2 Tbsps Fresh Herbs
3 Cups of pre-cooked Veggies (blanched asparagus to add later)
1 1/2 Tbsp Extra Virgin Olive Oil
1 Garlic Clove, minced
1/2 Diced Pepper
1/3 cup Diced Onion
Salt and Pepper to taste (I also use some Mexican chili powder to spice things up a bit)
Pre –heat oven to 220C
Spray the quiche dish with cooking spray. ( yes, the olive oil one, Darling!)
In a medium bowl mix the water, chickpea flour, spices, herbs, nutritional yeast, and 1 tablespoon of the oil. Set aside.
In a small sauté pan, add in 1/2 tablespoon olive oil and garlic. Add in diced vegetables and sauté 3-5 minutes.
Add vegetables to flour mixture and using a whisk combine all ingredients.
Pour batter into the dish, top off with whole blanched asparagus and place in oven about 12 minutes.
Then open the oven door (this is to allow steam to escape) and bake another 10 minutes with the door open.
Bon Appétit!!
1 1/2 Cups Water
1 Tbsp Nutritional Yeast
2 Tbsps Fresh Herbs
3 Cups of pre-cooked Veggies (blanched asparagus to add later)
1 1/2 Tbsp Extra Virgin Olive Oil
1 Garlic Clove, minced
1/2 Diced Pepper
1/3 cup Diced Onion
Salt and Pepper to taste (I also use some Mexican chili powder to spice things up a bit)
Pre –heat oven to 220C
Spray the quiche dish with cooking spray. ( yes, the olive oil one, Darling!)
In a medium bowl mix the water, chickpea flour, spices, herbs, nutritional yeast, and 1 tablespoon of the oil. Set aside.
In a small sauté pan, add in 1/2 tablespoon olive oil and garlic. Add in diced vegetables and sauté 3-5 minutes.
Add vegetables to flour mixture and using a whisk combine all ingredients.
Pour batter into the dish, top off with whole blanched asparagus and place in oven about 12 minutes.
Then open the oven door (this is to allow steam to escape) and bake another 10 minutes with the door open.
Bon Appétit!!
