Recipes » Main Dish » Chickpea Cauliflower Quiche
T. Colin Campbell Center for Nutrition Studies
Chickpea Cauliflower 'Quiche' Recipe


  • 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


  • 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.

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