Quiche, when I was still eating eggs and cheese it was one of m favourite things to use up old veggies. Since you’re covering it with egg and cheese, nobody cares if your leek has gone a bit old.
I was looking for alternatives that where easy to make. Then I found a recipe that used chickpea flower, and since I bought a bag a while ago to make flatbreads with I thought I’d give it a try. This might take a while to make, but it’s totally worth it!!
This ‘Quiche’ was also a great opportunity to use my new baking tray. Which has a double bottom which you can use to divide the baking tray in half. Not only is it perfect for when you want to bake two servings without having to worry about portion size, it’s also great when you have someone coming over who has different preferences.
What do you need?
- 150 gram chickpea flour
- 300 ml lukewarm water
- 200 gr. of kale (I used Cavolo nero)
- 2 tablespoons of nutritional yeast
- 1 onion
- 1 paprika
In a bowl, mix chickpea flour, water , nutritional yeast and some salt together and set aside for at least 20 minutes.
Boil the kale for a few minutes and cut the onion and paprika into small chunks. Heat some oil in a frying pan and fry the onion, paprika, kale for a few minutes. Add salt, pepper and garlic to taste. Give the chickpea mixture a good stir and add to the veggies and heat for a second or 10.
I put in some butter and flour in the baking tray, since I was hoping it would give a little bit of a crispy crust (failed). Put the mixture in the baking tray and cover with the tomatoes. Bake for about 25 minutes in a 200 degree oven.
This is why my new baking tray is so awesome: