Chickpea quiche

Deliciously homemade chickpea quiche with vegetables

A nice baked pie is perfect for a dark autumn evening, isn’t it? So that you can enjoy a healthy snack without gluten and excess fat, we’re sharing with you a delicious wholemeal quiche recipe that’s packed with veggies and full of nothing but plant power! Almost just the effort of mixing and the pie is ready to enjoy!

Serving size: 6-8
Preparation time: 60 minutes (including preparation time)
Severity: light
It will take:

• 360g fresh broccoli florets
• 2-3 medium-sized red onions (finely chopped)
• 500g cherry tomatoes (cut in half)
• 4spl freshly squeezed lemon juice
• 2 tsp sea salt or Himalayan salt
• pepper to taste
• 2 tsp dried herbs of your choice (e.g. oregano, thyme)
• 6-8 cloves of garlic
• 370g chickpea flour
• 470ml water
• oven dish and baking paper

How to make chickpea quiche?

Preheat the oven to 180 degrees and prepare the vegetables. To do this, cut or chop the broccoli into small florets, halve the cherry tomatoes and peel and chop the onion. Place all the vegetables on a baking tray lined with baking paper. Add the unpeeled garlic cloves (peel the garlic after roasting!) and place the plate in the oven. Roast the vegetables for 15-20 minutes. Then take the vegetables out of the oven and set aside for a moment to prepare the batter. To do this, put the water, chickpea flour, spices, lemon juice and peeled roasted garlic in a blender. Work the dough mixture until smooth.

As a final step, transfer the roasted vegetables from the baking tray to a larger bowl and pour the batter mixture over them. Mix thoroughly and pour into the baking dish. Place the dish in the oven and bake for 15-20 minutes at 180 degrees, until the quiche is golden brown on top. Allow to cool slightly, slice and enjoy!

PS! You can also make tiny quiche pies by pouring the mixture into muffin tins!

Recipe source of inspiration: medical media