Chickpea Cauliflower Quiche
What You'll Need
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
How to Make It
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.
Copyright 2018 Center for Nutrition Studies. All rights reserved.