Chickpea Quiche

Switch up the morning breakfast routine by trying a chickpea quiche! Yes, chickpea flour— sometimes sold as gram or garbanzo bean flour— makes for a great high fiber, high protein egg replacer in quiches. Chickpea flour is commonly used in Indian Cuisine for flatbreads.

These quiches are really easy to make too– and are  tasty leftovers that can be used for any meal or even a snack.

You could try making the quiches flatter—like mini- omelettes— and put them on whole grain English Muffins with avocado for a healthy morning breakfast sandwich. Maybe you’ll even be daring and try some vegan bacon (made from tempeh or vital wheat gluten) on it! Sounds dangerously, delicious!

 

Below are two variations of the same recipe— they just have slightly different seasoning and flavors. One combines cumin, cilantro, and paprika for more of a Mexican taste, while the other has cayenne, paprika, and thyme for a savory-spicy taste.

Chickpea Quiche
Chickpea Quiche
Serves 6
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Veggie Quiche
  1. 1 small onion (diced)
  2. 1 tsp minced garlic
  3. 1 small bell pepper (diced)
  4. 1 cup broccoli (cut really small)
  5. 1.5 cups chickpea flour
  6. 1.5 cups water
  7. ¼ cup veggie broth (or more water)
  8. 1 tsp cumin
  9. ½ tsp paprika
  10. 2 Tablespoons nutritional yeast
  11. ½ cup fresh cilantro
  12. ⅛ tsp salt
  13. ⅛ tsp black pepper
Bacon-less Quiche
  1. 1 small onion (diced)
  2. 1 tsp minced garlic
  3. 1 small bell pepper (diced)
  4. 1 cup broccoli (cut really small)
  5. 2 vegan bacon strips (optional)*
  6. 1.5 cups chickpea flour
  7. 1.5 cups water
  8. ¼ cup veggie broth (or more water)
  9. 1 Tablespoon thyme
  10. ½ tsp paprika
  11. ½ tsp cayenne
  12. 2 Tablespoons nutritional yeast
  13. ⅛ tsp salt
  14. ⅛ tsp black pepper
Instructions
  1. Preheat oven to 400F.
  2. Wash and chop the veggies. Be sure to cut them small. Sauté the onion and garlic until the onions start to soften. Add the peppers and the broccoli. Continue to sauté until veggies are soft. (If using the vegan bacon, be sure to dice it and add to the veggie mix here).
  3. In a bowl, combine the chickpea flour, water, vegetable broth, nutritional yeast, spices, salt, and pepper. Stir in the veggies.
  4. Coat muffin pans with oil to help prevent sticking. Pour in the chickpea quiche batter. Makes about 12-14 mini quiches.
  5. Bake for 20-30 minutes, and then remove from the heat. Take the chickpea quiches out of the pan. If your edges get stuck, gently take a knife and cut around the sides to help loosen the chickpea from the pan. The quiche may still be moist on the bottom, but allow it to cool and it will continue to firm up.
  6. Serve with avocado slices, salsa, and fresh fruit.
Notes
  1. *I used The Herbivorous Butcher, but you could also use tempeh bacon.
Kristina DeMuth http://stonebreakerswebgroup.com/