When I decided to cut eggs out of my diet, I worried about the loss of quiche. I loves me some quiche. So naturally I started making quiche with tofu instead of eggs: HERE and mini-quiches HERE. I personally have nothing against soy. It does my body good. But I know that many people try to avoid it for various reasons I’m not going to go into now. Thanks to pinterest, I found an answer!
Hannah Kaminsky, author of My Sweet Vegan, has a delicious recipe-filled blog called Bittersweet. And Hannah makes a soy-free quiche using chickpea flour! I have made a few changes like usual, but the original recipe can be found HERE.
Original recipe from Hannah Kaminsky at BittersweetBlog.com.
- 3/4 cup fine whole wheat flour
- 1/3 cup chickpea flour
- 1/4 tsp salt
- 1/4 cup olive oil
- 1/4 cup cold water
- 1 large zucchini, chopped into 1/2 rounds
- 1 red pepper, cut into strips
- 1/2 cup peas, frozen and thawed
- 3 green onions, sliced
- 3 cloves garlic, minced
- 1/2 cup chickpea flour
- 1 Tbsp potato or corn starch
- 2 Tbsp nutritional yeast
- 1 tsp sweet paprika
- any herbs you desire, such as thyme, basil, garlic powder, sage
- 1/8 tsp baking powder
- salt and pepper
- 1/2 cup vegetable stock or water
- 1 tsp olive oil
- Preheat oven to 160C.
- Lightly grease a 9-inch pie plate
- In a food processor, combine both flours and salt.
- Add in the oil and process.
- Drizzle in water until it comes together in a cohesive dough.
- Use your fingertips to press the dough evenly into the bottom of your pan and up the sides.
- If it seems sticky, lightly moisten your hands to make it easier to handle.
- Bake for about 10 – 15 minutes, just to help it set up a bit and very, very lightly brown.
- Let cool.
- Toss your chopped veggies, scallions, and minced garlic together to achieve an even distribution of everything.
- Transfer the veggies into your par-baked crust and spread evenly to the edges.
- In a separate bowl, whisk together the chickpea flour, potato starch, nutritional yeast, salt, herbs, spices, and baking powder.
- Pour in the vegetable stock or water and oil, and whisk until smooth. It should be about the consistency of pancake batter.
- Pour this batter on top of your veggies, making sure to fill all of the gaps.
- Lightly tap the pan on the counter a few times to release any air bubbles.
- Bake for 45 – 55 minutes, until the filling appears set and every so lightly golden brown on top.
Oh, and one last piece of wonderful news for my Israeli readers! Last week we were having a discussion on Facebook about Nutritional Yeast and why it can’t be found in Israel. My friend and amazing vegan cook, Gabi, promised that although the package clearly states “Brewer’s Yeast”, that it is merely a mistranslation and is, in fact, Nutritional Yeast. I marched right to the health food store, bought a bag, tore into it and delightedly found that Gabi is right!
I don’t know why they are calling it Brewer’s Yeast as that is something entirely different (and tastes nasty). But for 4 years I have been hauling jars of nutritional yeast back from the U.S. with me after every visit and then rationing it out and guarding it fiercely. I have disregarded recipes that used too great a quantity of my precious golden flakes. With this yeast revelation, I feel like one more thing that was hard about living here has been lifted. A friend and I are planning the menu for a Nooch Party – all Nutritional Yeast all the Time. YUM.
This post is participating in Wellness Weekend at DietDessertnDogs.com. Please visit that link for all sorts of healthy vegan recipes!