Cheeseless Chickpea Crust Quiche

There are alot of complaints about the bitterness of chickpea flour. The key to getting rid of the bitterness is to roast it. Ever had besan ladoo? Does that taste bitter? No? It’s because the flour is roasted until it’s a nutty brown color.

The same is done for this press-in crust. Pre baking it will provide that golden brown color and nutty flavor.

Cheeseless Chickpea crust quiche

Crust:
2 cups chickpea flour
2/3 cup olive oil
1/4 teaspoon salt
1/2 teaspoon garlic powder

Filling:
1/2 onion, chopped
2 garlic cloves, minced
1 medium tomato, chopped, seeds removed
1 bell pepper, chopped
2 cups of raw spinach
1/2 teaspoon salt
fresh cracked black pepper
pinch cayenne pepper
4 large eggs
1/2 cup coconut milk

Preheat oven 350 degrees. Spray 9 inch pie plate with cooking spray. Mix together chickpea flour, olive oil, salt and garlic powder. Press into pie plate. Prick bottom with fork. Bake until golden brown, about 25 mins.

Mean while saute vegetables in a bit of olive oil and spices on medium heat in a frypan. Beat eggs with coconut milk. Add veggies to egg mixture. Pour veggies and eggs into your prebaked pie crust and bake for about 40 mins. Remove from oven and let stand about 5-10 mins before serving.

Serves 8