Easy “Kitchen Sink” Crustless Chickpea Flour Quiche

Ever since I saw pictures of the chickpea flour quiche on The Taste Space blog, I knew eventually I would take a shot at it!   I can’t imagine the need to ever make a tofu-based quiche again… this is my new go-to base.  It’s wonderfully creamy on the inside and has a crisp outer layer.

Kitchen Sink Crustless Chickpea Flour Quiche

based on this recipe

Quiche base (blend all ingredients in a blender till smooth):

  • 2 1/4 cups chickpea/garbanzo bean flour
  • 2 cups + 2 Tbsp water
  • 1 cup almond milk (or more water)
  • 3 cloves garlic
  • 1/4 tsp salt
  • 1/2 tsp black salt*
  • 1 tsp dried rosemary (or other herbs of your choosing)

The Kitchen Sink:

  • I used leftover spring mix, bell peppers, red onion, mushrooms, scallions, and roasted red pepper, but honestly use whatever you have!  If you’re using a springform or frying pan, fill it halfway up with veggies.  If you are using a pie plate, fill it to the top.

*also called kala namak, this salt is pink in color, and found in asian grocery stores.  It gives a bit of an eggy taste, but feel free to leave it out or replace with normal salt if you can’t find it.

Method:

  1. Preheat oven to 475 degrees F.  Grease a 9 in. springform pan, pie plate, or metal frying pan.
  2. Chop up all your veggies you plan on putting in the quiche, then toss them in the pan to mix together.
  3. Blend all the quiche base ingredients in a blender and pour into the pan with the veggies.
  4. Bake for 45-50 minutes until browned on top and somewhat firm.

If we had been patient, we probably would have gotten a cleaner cut.  So if you can, wait a few minutes to slice into it.

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