Egg-Free Chickpea Flour Quiches

Good and Good for You … Anytime

By Dara O’Brien
Creative Director, Lake Isle Press

I wonder if I'm getting too fancy about breakfast. I make an omelet or some other egg thing almost every day. Spending time on meal prep in the morning doesn't bother me because I like to cook, but lately, I've begun to consider the possibility that it's weighing me down.

Fifteen to twenty minutes isn't that much of a full day — especially since I get up earlier to make time for it — but it may contribute to a leisurely mindset. That's great when you're on vacation, but if you want to increase your productivity? Not so much. Maybe jumping into my day without a cooking detour would be a good thing. Bonus: little to no cleanup.

Then, of course, there are eggs themselves. They're not generally regarded as the health risk people thought they were years ago, but a varied diet makes more nutritional sense, doesn't it? Not to mention that as I write this, a dozen eggs rival the price of a cocktail.

This line of thinking has led me to consider egg-adjacent meals like this Egg-free Quiche recipe from Camilla V. Saulsbury's The Chickpea Flour Cookbook, published by Lake Isle Press.

It's an easy and accommodating recipe. I divided the batter into halves, making the first with roasted peppers and basil. I kept the red peppers but omitted the basil for the second portion and added ½ cup of chopped steamed broccoli florets and ⅓ cup of grated cheddar. Each half of this batch was tasty, but I wanted more veggies.

I tried again, this time cutting the flour mixture to one-third, which made eight mini-quiches (the full recipe made 14). Since I wanted a chunkier result, I sautéed half a large onion and three-quarters of a large zucchini and added most of that to about ½ cup of roasted red peppers along with ⅓ cup of ground Parmesan cheese and a clove of minced garlic. This batch of quiches was definitely more veggie-forward while holding onto its custardy texture.

I shared some with a friend the next day. After a quick zap in the microwave, they were ready to serve and still had good texture. My friend approved. We topped them with a bit of harissa mayo, which added a nice kick. It has begun to dawn on me that I should add harissa mayo to everything.

Although I made these quiches with breakfast in mind, they're handy to have around any time. Last night, I dashed home with about fifteen minutes to spare before a Zoom meeting and two leftover quiches made for a fast and tasty meal. I tucked a few away in the freezer for safe-keeping.

Chickpea flour has nutritional benefits. It may not equal the protein content of an egg, but it is a protein source and a source of magnesium. It's gluten-free, high in fiber, and has a low glycemic index, which helps it stay with you during the day.

But the real source of its appeal for me is that it's not just healthy but delicious. Having chickpea flour treats like these quiches, Panisses (chickpea fries), Chickpea Fritters, or Zucchini Chickpea Tots around makes grabbing nutritious and satisfying meals or snacks that much easier. All can be made ahead and stored in the freezer. Not to mention, they all pair especially well with harissa mayo.

EGG-FREE QUICHES WITH ROASTED RED PEPPER AND BASIL RECIPE

Quiche makes great brunch food fare, but these egg-free minis are fantastic anytime, for snacks, supper, breakfast, or tucked into your lunch bag. The possibilities for fillings are vast: vegetables, herbs, spices, cheeses, leftovers—you name it.

Click here for printable recipe.

INGREDIENTS

3 tablespoons olive oil, plus more for tin
2½ cups (300 grams) chickpea flour
3 cups water
2 teaspoons fine sea salt
⅔ cup chopped roasted red bell peppers (from a jar, drained)
⅓ cup chopped fresh basil leaves
1 clove garlic, minced

Makes 12 mini quiches

PREPARATION

Preheat the oven to 500°F. Grease the cups of a 12-count standard muffin tin with oil.
In a large bowl, whisk the flour, water, 3 tablespoons oil, and salt until blended and smooth. Stir in the bell peppers, basil, and garlic.
Divide the batter evenly among the prepared cups.
Bake for 12 minutes. Crack open the oven door (to release steam). Close the door and bake for 10 to 15 minutes longer, until golden brown. Transfer the pan to a wire rack and cool for 15 minutes. Carefully remove the quiches from the pan. Serve warm or let them cool completely before serving.

Variations
Full-Size Quiche: Pour the batter into a greased 9-inch pie plate. Bake for 30 to 35 minutes.

Broccoli Cheddar Mini Quiches: Replace the red bell peppers with an equal amount of finely chopped cooked (e.g., steamed or sautéed) broccoli florets. Omit the basil and add ¾ cup shredded sharp Cheddar cheese (omit for vegan version, or use nondairy vegan Cheddar cheese) and ⅛ teaspoon ground nutmeg.

Green Chile Mini Quiches: Replace the red bell peppers with 1 (4.5-ounce) can diced mild green chiles (drained). Omit the basil and add 1 teaspoon ground cumin.

Storage Tip
Store the cooled quiches in an airtight container in the refrigerator for up to 1 week. Alternatively, store them in an airtight container and freeze for up to 1 month. Let the frozen quiches thaw at room temperature for about 1 hour or microwave on high for 1 to 2 minutes.

Recipe from “The Chickpea Flour Cookbook” by Camilla V. Saulsbury, Lake Isle Press, 2015