Friday, March 8, 2013

chickpea leek quiche

This is the first variation of my chickpea quiche.  With this new recipe I chose to use shallots and leeks, a combination I plan to continue using as they add a very nice flavor and texture to the quiche.  The next time I make this recipe, I will be experimenting with different flour and vegetable combinations...


1 1/2 cups chickpea flour
1/4 cup nutritional yeast
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups shiitake mushroom stock, veggie broth or water
2 shallots finely chopped
2 leeks cleaned and chopped finely
3 carrots scrubbed and chopped into small pieces
1 large portabello mushroom cleaned and chopped into small pieces
1/2 teaspoon coriander
1 teaspoon thyme
2 tablespoons 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 shallots and sauté for approximately 5 minutes. Then add in the leeks and sauté another 5 minutes. Finally add in the carrots, mushrooms, coriander, thyme and balsamic vinegar.  Cover and sauté another 10 minutes or until the carrots have 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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