I’ve been using chickpea flour ever since I discovered socca – a crispy flatbread. It gets crispy on the edges and retains moisture inside – with it sometimes having a scrambled egg-like consistency. I knew it would soon become the base of my quiche recipe.
Growing up, my mum’s quiche was the only one I would eat. It had flaky pastry but the vegetables were the real hero. Oh, and those little bits of bacon. Bacon has always been my achilles’ heel. I toyed with the idea of adding coconut bacon but things were starting to get complicated. I had to let the vegetables shine, just like mum’s.
Vegan quiche
Serves 6-8
1 leek, cut down the middle then sliced
1 zucchini, cut down the middle then sliced
1 head broccoli, broken down into pieces
3 spring onions, cut into 2cm pieces
10 cherry tomatoes, halved
2 roma tomatoes, thinly sliced
2 cups chickpea flour
2 1/4 cups water
2 tbsp olive oil
Pinch of salt and pepper
Preheat the oven to 220 degrees C.
Gently cook the leek, zucchini, broccoli and spring onions until soft. While cooking, whisk chickpea flour with water, olive oil and salt and pepper.
Add the vegetables to the tart dish and add the cherry tomatoes. Evenly pour the chickpea flour mix over the top and then place the sliced roma tomatoes on top.
Cook in the oven for 25-30 mins. Let cool 10 mins before slicing. Serve.
Kale Mary 