Chickpea Cauliflower Quiche
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
Ingredients
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
Instructions
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.
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