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