Name: Chickpea Cauliflower Quiche
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup chickpea flour; 1 Tbsp flax meal; ½ tsp salt; ½ tsp Italian seasoning or Herbs de Provence; ½ tsp baking powder; ¼ tsp baking soda; Half a head of a small-med cauliflower (equal to 1 cup grated); 1 cup water; ½ zucchini sliced into thin half moons; ½ red onion sliced thinly; 1 large sprig of fresh rosemary, chopped roughly

Recipes » Main Dish » Chickpea Cauliflower Quiche

By Jo Hodson

(15)

This ‘quiche’ is perfect for picnics and lunch boxes and it tastes just as delicious cold as it does hot.

Prep: 10 mins Cook: 30 mins Total: 40 mins Yield: 2-4 servings

Gluten Free Low Sugar Nut Free Soy Free

Ingredients

1 cup chickpea flour
1 Tbsp flax meal
½ tsp salt
½ tsp Italian seasoning or Herbs de Provence
½ tsp baking powder
¼ tsp baking soda
Half a head of a small-med cauliflower (equal to 1 cup grated)
1 cup water
½ zucchini sliced into thin half moons
½ red onion sliced thinly
1 large sprig of fresh rosemary, chopped roughly

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Mix the dry ingredients together and set aside.
2. Chop the zucchini and onion and set aside.
3. Grate/process the cauliflower (to a rice like consistency) and add to the dry mix, then add the water and mix through well.
4. Stir in the onion, zucchini and rosemary last. The mixture should be thick and clumpy but easy to spoon into a tin. I used an 8” silicone cake tin, but you could also use a metal one with removable bottom. This would work in a pie dish but I’m not sure how well it would remove from the pan.
5. Press the mixture firmly into the pan but leave the top quite rough for some nice texture.
6. Bake at 350 degrees F approximately 30 mins until the top is nice and golden.
7. Serve either hot or cold.