Eggless Quiche

If you are finding it difficult to find eggs at the store right now, head to the baking aisle and pick up a bag of chickpea flour (actually I suggest getting a bag even if eggs are plentiful :)). Chickpea flour has become one of my all-time favorite ingredients. This stuff is tremendously versatile, and can be used in so many recipes (which I will be posting more and more of).

​I also love chickpea flour because it is packed with protein, while also being low in fat. Below you will find out how you can create a hearty breakfast option that is quick and easy to whip up. So go ahead and buy a bag, I will share with you different ways you can use it. 

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Eggless Quiche Recipe
vegan, gluten-free, plant-based, refined sugar-free

Ingredients:

• 1 3/4 cups chickpea flour
• 2 1/4 cups water
• 1 tsp balsamic vinegar (optional, but adds a nice flavor dimension)
• 1/4 cup nutritional yeast
• 1 tsp baking powder
• 1 tsp garlic powder (or 1 clove of garlic minced)
• 1/2 tsp onion powder
• 1 tsp dried herb of choice or 1 Tbsp fresh herbs (I used 1 tsp dried basil)
• 1 tsp salt
• 2-3 cups chopped veggies (I used 1 bell pepper, 2 grated carrots, 1/4 of a large onion, but feel free to use your imagination here for other veggie combinations!)
• sliced tomatoes or mushrooms for topping

Instructions: 

1. Whisk together the chickpea flour, water, vinegar, nutritional yeast, baking powder, garlic powder, onion powder, herbs, and salt in a large bowl. (If you can let this sit for about 30 minutes as this helps the chickpea flour absorb the water, but if you don't have time you can skip this and it will work just fine.)
2. Preheat oven to 375°F.
3. Mix in the chopped veggies.
4. Grease a muffin tin with extra virgin olive oil and pour 1/4 cup of the batter each well.
5. You can pour the rest in an 8 inch extra virgin olive oil greased pie dish, or pour all of the batter in a 9x13 inch  baking dish if you don't want to make the mini version.
6. Layer the sliced tomatoes and/or mushrooms on top.
7. Bake 30 min and remove from oven and let site for 10 min before serving. Use a knife to cut around the edges to help muffin tin removal. 
8. These are great straight from the oven, reheated, or served at room temperature.
9. Pairs wonderfully with a side of beetroot hummus for dipping!