RECIPE: VEGAN CHICKPEA FLOUR QUICHE WITH
ROASTED VEGETABLES & SMOKED PAPRIKA
Reminiscent of quiche, this vegan alternative is made with a high protein
chickpea flour as a base. This dish has bold roasted, smoky flavors that will
satisfy both meat-eaters and plant-eaters.
- olive oil 1 tbsp
- red pepper, sliced in strips 1
- red onion, cut in 1/2″ wedges 1
- sea salt 1 tsp
- chickpea flour 2 cups
- sea salt 1 tsp
- smoked paprika 1 tbsp
- dried oregano 2 tsp
- turmeric 1 tsp
- cayenne pepper 1/4 tsp
- garlic, finely minced 3 cloves
- olive oil 2 tbsp
- water 2.5 cups
Prep Time: 20 minutes Cook Time: 75 minutes Yield: 8 servings
Preheat the oven to 400 degrees Fahrenheit, and line a large baking tray with parchment paper. Toss the cut vegetables in olive oil and salt, and then spread them out on the parchment, being careful not to overlap them too much.
Roast for 20 minutes, then remove the tray from the oven, flip the vegetables, and roast for another 20 minutes. The vegetables will be done when they are fragrant, soft, and slightly charred at the edges.
While the vegetables are roasting, you can prepare the chickpea batter.
Add chickpea flour, salt, and spices to a large bowl and stir to combine. Form a well in the center, and add minced garlic, olive oil, and some water. Begin to whisk this mixture together, adding the rest of the water gradually, until all the dry lumps are gone. Let this mixture sit for at least 10 minutes.
Once the vegetables have finished roasting, preheat the oven to 500 degrees Fahrenheit. Grease a 9” pie plate, and add the roasted vegetables to the chickpea batter. Stir gently to combine, and then pour this mixture into the pie plate.
Place in the oven and bake for 20 minutes. Then, rotate the pie plate, and bake for another 10-15 minutes, or until the edges of the quiche are golden and the center has set.
Allow to cool for at least 15 minutes before slicing, and then serve and enjoy.