Vegan quiche: easy, healthy, and delicious!
I know the words vegan and quiche don't typically go together, but stick with me here. This recipe is packed full of nutrition, takes under 30 minutes to start and get on the table, can be frozen for easy snacks or lunches, and is incredibly versatile. Well worth it, huh?
What's the main star of our quiche? CHICKPEA FLOUR! Chickpea flour can be found online of course, but you'll get the best deal at a local Indian grocery store. You may see it under the names gram flour or besan flour as well, and you'll expect to spend about $4 for 4 lbs or so.
Much to my husband's chagrin (he isn't a fan of these little legumes!), I use chickpeas in everything. From brownies to burgers to curries, they're my go-to. Awhile ago I began using them in place of eggs in baking, and I loved the added protein punch it provided. Since then I've been on the hunt for unique ways to use the flour. Enter, this quiche.
I have made this recipe 2 ways- in a big casserole dish for dinner, and in muffin cups to use as quick breakfasts/lunches/snacks for the kids. This recipe is perfect because you can literally throw in whatever you have on hand. We have used onions, peppers, potatoes, tomatoes, green onion, spinach, zucchini, and even some vegan sausage. From start to table it takes no time at all either, making it the perfect dinner for nights when you have nothing else/no energy!
For the kids I like to make the quiche in small muffin cups, then freeze them until we need them. I pull a couple out and either toss in the oven to heat up or just leave them on the counter to defrost. They're perfect for packing in snack boxes in the morning and they'll be defrosted by lunch.
So, here's the recipe!
2.5 cups chickpea flour
3 cups water
1/4 cup nutritional yeast
...and that's it! Seriously. That's the base and you can add anything to it. I always add Italian seasoning, salt, and pepper. Then you can add in whatever else you want! Grease a dish or muffin pans (I love using Trader Joe's coconut oil spray for greasing!). This typically makes about 24 muffin pan quiches, and fills an 8x8 dish completely to the top. Mix everything up, and pour in. Cook at 500.
-for the muffin pans, I cook at 500 for about 10-12 minutes, then open the oven door slightly to allow steam out and cook another 10 minutes. Pop them out to cool.
-for the casserole, I cook at 500 for about 20 minutes, open the door and cook another 10 or so. Cooking time can depend on the ingredients, so I know it's done when it doesn't have that jello jiggle to it!
This has become one of my favorite recipes, I hope you all love it too! Drop a comment and let me know what add-ins you tried!