So I wanted to have a go at making a quiche but without reaching for the tofu which is what I usually go for.
I’ve been curious about using chickpea flour for a while now and I wanted to try out some gluten free alternatives to see if they were any good, well I think it’s great. Chickpea flour does have a pretty strong taste so you’ll need to crank the spice and herbs up. FYI chickpea flour is also known as Gram, Garbanzo bean or Besan flour.
Chickpea flour is seriously cheap and if you’re on a tight budget I would definately get to grips with different ways to use this handy flour.
Full of flavour and packed with herbs and veggies these mini quiches are easy to make and store for a few days in the fridge to be randomly chomped on as and when needed. For me I’m loving them warmed up and dipped in some ketchup.
Great for parties, lunch boxes or with a pick and mix style dinner like my Mum used to rock out back in the day. Olives, sun-drieds, salad and all manner of little picky bits. Yum.
CHICKPEA VEGGIE QUICHES (GF)
- 150g chickpea/gram flour
- 1¼ cup water
- 2 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tsp corn flour (optional)
- ½ vegetable stock cube
- 1 tsp salt
- ½ tsp pepper
- 1 tsp thyme
- ½ tsp sage
- ½ tsp paprika
- ¼ tsp garlic granules
- ¼ tsp baking powder
- Total = 4½ cups of veg
- ½ cup red pepper, diced
- ¼ cup peas
- ¼ cup sweetcorn
- 1 cup cauliflower, into small florets
- 1 cup mushrooms, chopped
- 1½ cup sweet potatoes, chopped into cm chunks
- Pre-heat the oven to gas mark 9/240°C/475°F, grease all the sections on a muffin tray.
- Except for the baking powder add all the ingredients above in a food processor or blender and blend until well combined, leave to the side.
- To a baking tray add the cauliflower and sweet potato, drizzle over a little olive oil and mix, bake for 15-20 min’s.
- In a small frying pan lightly fry the mushrooms with a little salt and a small sprinkle of garlic granules, fry for 3-4 min’s.
- When the sweet potato, cauliflower and mushrooms are cooked and the sweetcorn and peas are ready (defrosted), add the baking powder to the batter, whisk it for a few seconds.
- Add all the veg to the batter and mix, spoon the veg mix evenly amongst the muffin cases and then pour in the batter until it reaching the top of the muffin tray.
- Bake for 12 minutes and then open the door for a few seconds to let any steam out, shut the door and cook for a further 10 minutes on the lowest heat possible.
vegan tofu quiche with a rosti crust