Chickpea flour, which replaces eggs in this vegan quiche, is also known as besan or garbanzo bean flour. It’s gluten free and made from ground up chickpeas. I use the Bob’s Red Mill brand that’s labeled garbanzo bean flour. Just mix it with water and let it sit while you prepare the vegetables for the quiche. It then becomes your “eggs.”
Maybe surprisingly, chickpea flour is a popular egg substitute in frittatas, as well as scrambles and omelettes. It’s not quite the same gross, custard-y consistency as eggs, but if your guests are a hair absent-minded, they might not notice the substitution.
You can use any vegetables and spices you like. In this recipe, I took a fairly traditional approach with kale, mushrooms, onions, red bell pepper and olives along with dried basil and oregano. You can also add fresh herbs or non-dairy cheese to the recipe, if you like.
Cook the vegetables in the same cast iron pan used to bake the quiche. Just sauté the vegetables and once they’re cooked, add in the chickpea flour and water mixture. Then transfer the pan to the oven. Cook about 30 minutes, or until it’s brown around the edges.
There’s no crust on this quiche. In that sense, it’s more like a frittata. But let’s not worry too much about what we call it.
Slice in triangles and serve as you would a savory pie. It’s great for breakfast, lunch or dinner. Leftovers save well in the refrigerator.
- 2 cups garbanzo flour
- 3 cups water
- 1 teaspoon olive oil
- ½ cup yellow onion, diced
- 2 garlic cloves, minced
- ½ c red bell pepper, diced
- 1 c mushrooms, sliced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ¾ teaspoon salt
- 2 cups kale, thinly sliced
- 2 tablespoons pitted green olives, minced
- Preheat oven to 400 degrees F. In a medium bowl, combine garbanzo flour and water and stir to combine. Set aside.
- In a 12-inch cast iron skillet, heat olive oil. Add yellow onion and cook about 2 minutes, stirring occasionally. Add garlic, red bell pepper, mushrooms, dried basil, dried oregano and salt and cook about 5 minutes, stirring occasionally. Add kale and cook another 5 minutes. Stir in olives and chickpea flour mixture and combine.
- Transfer to the oven and cook 30 minutes.