Who says vegans can't enjoy quiche! This is the perfect weekend brunch.
When you're making this chickpea and vegetable quiche, if buckwheat flour isn't available, just substitute extra whole wheat flour. Also, when your making the garbanzo (chickpea) flour mixture to pour over the vegetables, you may need to add more garbanzo bean flour to get the right consistency. It should resemble pancake batter.
Print
Chickpea and Vegetable Quiche
- Prep Time: 20 mins
- Cook Time: 55 mins
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
Description
Adapted from https://bittersweetblog.com/
Ingredients
Scale
Whole Wheat Crust:
- ¾ cups white whole wheat flour
- ⅓ cup barley flour
- ¼ tsp. salt
- ¼ cup olive oil
- ¼ cup cold water
Quiche Filling:
- 1 medium zucchini, chopped into half-rounds
- ½ medium red bell pepper, chopped into short, thin strips
- ½ cup peas, fresh or frozen and thawed
- 3 scallions, thinly sliced
- 2 cloves garlic, minced
- ½ cup garbanzo bean flour
- 1 tbsp. potato starch
- 2 tbsp. nutritional yeast
- 1 tsp. salt
- 1 tsp. dried thyme
- ½ tsp. dried sage, powdered
- ½ tsp. paprika
- ¼ tsp. baking powder
- 1 cup vegetable stock or water
- 1 tbsp. olive oil
Instructions
- Preheat your oven to 350°, and lightly grease a 9-inch round fluted tart pan with removable bottom or plain pie pan.
- The easiest way to make the crust is in a food processor, but if you don’t have one, you can also make it by hand. Just combine both flours and salt in a large bowl, and add in the oil. Mix well, and then drizzle in water until it comes together in a cohesive dough. Otherwise, you can just toss everything in the food processor, and drizzle in water until it comes together in a cohesive dough.
- Move the dough into your prepared tart pan or pie plate, and use your fingertips to press it evenly into the bottom and up the sides. If it seems sticky, lightly moisten your hands to make it easier to handle. Bake for about 10 to 15 minutes, just to help it set up a bit and very, very lightly brown. Let cool.
- For the filling, toss your chopped vegetables, scallions, and minced garlic together to achieve and even distribution of everything, and then transfer it into your par-baked crust.
- In a separate bowl, whisk together the chickpea/garbanzo flour, potato starch, nutritional yeast, salt, herbs, spices, and baking powder. Pour in the vegetable stock or water and oil, and whisk until smooth. The consistency should resemble pancake batter. Pour this batter on top of your veggies situated in the quiche pan, making sure to fill all of the gaps. Lightly tap the pan on the counter a few times to release any air bubbles.
- Bake for 45 to 55 minutes, until the filling appears set and every so lightly golden brown on top. Let cool for at least 15 minutes before slicing.
Nutrition
- Serving Size: 8
- Calories: 184
- Sugar: 3
- Sodium: 302
- Fat: 9
- Carbohydrates: 22
- Fiber: 3
- Protein: 4
- Cholesterol: 0
Jessica
Needs 3/4 cup garbanzo flour, not 1/2 cup. Batter is too watery and never sets properly otherwise
Rhonda Taylor
For health reasons, I'm trying to follow a low fat whole food plant based "diet". Is it possible to leave out the oil in this, or will the crust not turn out without it?
Well Vegan
Hi Rhonda - Sorry. The crust won't work without the oil. It holds it all together. But you could definitely make this as a crustless quiche! I think that would be great.
Well Vegan
@Itaya - Thanks so much for the suggestion! Image added, pin away 🙂
The Peace Patch
Thank you for sharing the recipe...perfect for Father's Day!
Itaya
I made a similar recipe to this but made it crustless. Very yummy! FYI - unless you have some kind of an image on the page, Pinterest won't let you Pin this recipe.