Try this easy plant-based quiche recipe
Egg-free, dairy-free, gluten-free veggie quiche is an easy meal that keeps well
Here’s a recipe we’ve both been making a lot recently: a veggie and spice-filled egg-free, dairy-free, gluten-free chickpea flour quiche.
The original recipe is from Anthony William, the author of the popular “Medical Medium” book series. Williams makes suggestions for incorporating lots more fruits and vegetables and herbal supplements to support our health and address some of the underlying issues that affect so many of us in modern life.
This recipe is super-easy and light on utensils—or skills, ha ha!—needed.
4 cups small broccoli florets
4 cups halved cherry or grape tomatoes (Canned work fine, too)
4 cups diced red onion
8 garlic cloves
2 cups water
3 cups chickpea flour
4 tablespoons fresh lemon juice
1/2 teaspoon sage
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/4 teaspoon nutmeg
1/2 teaspoon rosemary
1/2 tsp black pepper
2 teaspoons sea salt
NOTE: You can substitute any combination of your own seasonings. Two tablespoons of poultry seasoning works well, and the sage flavor is reminiscent of Thanksgiving stuffing.
Preheat the oven to 400°F. Spread the broccoli florets, tomatoes, red onion, and garlic cloves on two baking sheets lined with parchment paper and roast for 15 to 20 minutes until tender.
Peel the roasted garlic cloves (being careful not to burn your fingers!) and place them into the blender along with the water, chickpea flour, lemon juice, poultry seasoning, and sea salt and blend until a smooth batter forms. Pour the batter into a large mixing bowl and stir in all of the roasted vegetables. Pour this mixture into a quiche dish or pan lined with parchment paper.
Alternatively, you can divide the quiche batter into a standard 12-cup muffin pan lined with parchment baking cups and make individual mini quiches. Bake for 30 to 35 minutes, opening the oven halfway through to release steam. The quiche is done when the top is browned and a toothpick inserted in the middle comes out clean. Remove the quiche from the oven and allow to cool before serving.
This quiche freezes well, so make two and you’ll have one on hand for an easy grab-and-go meal anytime. Remove the parchment lining prior to freezing.
Use any combination of veggies you have on hand. We’ve made it with a pizza theme with onions, mushrooms, canned stewed tomatoes, diced banana peppers and a little chopped canned pineapple, and changed all the seasonings to oregano, basil, a little red chili peppers, Italian seasoning, and Pizza seasoning.
You don’t have to mix everything in a food processor. We’ve mixed up the flour and water and spices with just a wooden spoon and a mixing bowl. We’ve also omitted the lemon juice, mostly just for not having any on hand.