This meal was inspired by a Chickpea Quiche that I had at Garden Grille a few weeks ago ❤  I have a different quiche recipe on my site, but I wanted to experiment with a soy free version. I was skeptical at first that this one wouldn’t turn out very well, but I ended up loving it! As always, you can add whatever vegetables you’d like, this time I chose spinach and red pepper, and served it with my favorite Oh She Glows Roasted Rainbow Carrots w Cumin Coriander Tahini Sauce. This meal is a great, well rounded, week night dinner!

Ingredients

-1 Cup chickpea flour

-1 Tablespoon flax seed

-1/2 teaspoon pink himalayan salt

-1/2 teaspoon nutmeg

-1/2 teaspoon paprika

-1 teaspoon thyme

-1/2 teaspoon dill

-1 Tablespoon nutritional yeast

-1/2 teaspoon baking powder

-1/4 teaspoon baking soda

-1 Cup cauliflower, chopped

-1 Cup water

-1/2 yellow onion

-2 vegetables of your choice

Directions

-Mix the first 7 ingredients together & set aside

-Chop the onion & set aside

-Place cauliflower in food processor & process until a rice like consistency forms, then add to the dry mixture, and then add water & mix until fully combined

-Stir in the onion & spinach

-The mixture should be thick & clumpy but easy to spoon into a tin. I used a glass dish, covered in parchment paper & coconut oil spray

-Press the mixture firmly into the pan & add the red peppers on top. Also add more spinach at this step if desired

-Bake at 350°F for 30 minutes. If the mixture is still gooey, continue to cook at 5 minute intervals until cooked through

-Let sit & cool for 10 minutes before cutting & serving

-Can be served hot or cold

xoxo