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 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 top on some avocado and veggies. Sounds 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 teaspoon minced garlic
  3. 1 small bell pepper (diced)
  4. 1 cup broccoli (cut really small)
  5. 1½ cups chickpea flour
  6. 1¾ cups water
  7. 1 teaspoon cumin
  8. ½ teaspoon paprika
  9. 2 Tablespoons nutritional yeast
  10. ½ cup fresh cilantro
  11. ⅛ teaspoon black pepper
Veggie-Bacon Quiche
  1. 1 small onion (diced)
  2. 1 teaspoon minced garlic
  3. 1 small bell pepper (diced)
  4. 1 cup broccoli (cut really small)
  5. 2 vegan tempeh bacon, chopped (optional)*
  6. 1½ cups chickpea flour
  7. 1¾ cups water
  8. ¼ cup veggie broth (or more water)
  9. ½ Tablespoon thyme
  10. ½ teaspoon paprika
  11. ¼-½ teaspoon cayenne
  12. 2 Tablespoons nutritional yeast
  13. ⅛ teaspoon black pepper
Instructions
  1. Measure out 1½ cups chickpea flour into a large skillet (you'll want the skillet to be dry so the flour doesn't stick). On medium- low heat, lightly toast the chickpea flour for about 10-20 minutes. Stir continuously to avoid burning. If the flour starts to brown slightly and stick together, turn down heat and remove any burnt pieces. The toasted chickpea flour will have a nutty smell and will turn a slightly darker, more golden color. Once the chickpea flour is finished, remove it from the heat. Option to sift the flour to remove any clumps of flour, otherwise break them with a fork.
  2. Preheat oven to 400F. Wash and chop the veggies into small pieces. Sauté the onion in 1-2 tablespoons of water. Add the garlic and cook until the onions start to soften. Add the peppers and the broccoli. Continue to sauté until veggies are soft.
  3. In a bowl, combine the chickpea flour, spices, nutritional yeast, and pepper. Stir in the water and then fold in the veggies. (If using the vegan bacon or cilantro, add to the veggie mix here).
  4. Line muffin pans with silicon cupcake liners or parchment paper.* Pour in the chickpea quiche batter. Makes about 12 mini quiches.
  5. Bake for 20-30 minutes, and then remove from the heat. Take the chickpea quiches out of the pan. The quiche may still be moist on the bottom, but allow it to cool and it will continue to firm up as it cools.
  6. Serve with avocado slices, salsa, and a side of fresh fruit.
Notes
  1. Recipe updated on March 31
  2. *The Herbivorous Butcher bacon works great here too.
Kristina DeMuth https://stonebreakerswebgroup.com/