Life has gotten away from me over the last few months. I've been busy with my workshop series, taking a crazy national lampoons vacation with some great friends and then having a wonderful visit from my brother and his family. I greatly apologize for being M.I.A!
When my brother and his family were visiting I made this delicious recipe that I adapted from Power Hungry. It's so easy to make and it fed 7 hungry and busy mamas, papas and babes. I've made this recipe several times as mini quiches in muffin tins, but I was really happy how it turned out in the pie dish. It was also a whole lot easier.
In my version of this recipe I used cauliflower as it adds a lot of moisture to the chickpea flour, which can become a bit drier, especially if it isn't going to be eaten out of the oven. The garlic and oregano really adds to the flavour of this quiche, not to mention the house smells so aromatic when in the oven.
- 3 tablespoons olive oil
- 2-1/2 cups chickpea flour
- 3 cups water
- 2 teaspoons fine sea salt
- 1 tsp oregano
- 2 cloves garlic, crushed
- 1 tbsp coconut oil
- 1 medium onion, diced
- 2 cups cauliflower, chopped
- 1/2 cup greens of choice, finely chopped
- Preheat the oven to 500°F. Line a 9-inch pie dish with parchment paper.
- Over medium heat, melt coconut oil. Add onions and saute until translucent. Add cauliflower and continue to saute until cauliflower is soft. Add greens and mix until greens are vibrant in colour.
- In a large bowl, whisk the flour, water, olive oil, salt, oregano and garlic. Whisk until smooth.
- Stir in the sauteed onions, cauliflower and greens mixture.
- Pour batter into pie dish
- Bake for 30-35 minutes. After 20 minutes, crack open the oven door to let out some steam. Quiche is done when it's golden brown and the top starts to crack.
- Let cool for 10 minutes before serving.