Thursday, February 21, 2013

chickpea quiche

When I stumbled across Allyson Kramer's A Simple Vegan and Gluten-Free Quiche recipe, I got super excited.  I used to love quiche, but I have not come across a decent recipe ever since I went vegan.  Everything about Allyson's recipe appealed to me except for the tofu part, as we are soy-free at home.  So I experimented a bit and the recipe below is the result of my second attempt.  Already this quiche has become one of my husband, Andy's, favorite dishes.  I plan to keep playing with the recipe and will post my variations as I go.  I'm curious to see what other flours might work well with this along with other veggie/herb combinations.  If you get creative with this recipe, please feel to comment below and share your own quiche creations.


1 1/3 cups chickpea flour
1/4 cup nutritional yeast
1/2 teaspoon salt
1 teaspoon baking powder
1 cup shiitake mushroom stock, veggie broth or water
1 yellow onion finely chopped
3 carrots scrubbed and chopped into small pieces
1 large portabello mushroom cleaned and chopped into small pieces
4 collard green leaves rinsed and finely chopped
1/2 teaspoon sage
1/2 teaspoon thyme
1 tablespoon balsamic vinegar
1 tablespoon coconut oil
1 tablespoon of vegan butter (optional) 

Add the coconut oil to a large sauté pan and set the heat to medium. Next add in the onion and sauté for approximately 5 minutes. Then add in the carrots, mushrooms, sage and thyme.  Cover and sauté another 10 minutes. Finally add in the collard greens and balsamic vinegar and sauté another 5 to 10 minutes or until the greens are softened.  At this time you can preheat the oven to 350°F and lightly grease a standard sized pie dish/pan with coconut oil.  

While the veggies are sautéing mix together the chickpea flour, nutritional yeast, salt and baking powder. Then slowly whisk in the broth and combine until it reaches a smooth consistency. Next fold in the sauted veggies and stir gently to combine. Pour the mixture into the pie pan and level out.

Bake for about 50 to 55 minutes, or until slightly puffed up and golden brown on top. After you remove the quiche from the oven, you can rub the tablespoon of butter over the top (this is optional).  Let the quiche then cool for between 15 to 20 minutes before serving.

“Very clever dinner. Appetizing food fit neatly into interesting round pie.”
“It’s a quiche.”
“How do you spell?”
“You don’t spell it son, you eat it!”

~ Dialogue from the movie Sixteen Candles

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