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
