Chickpea Flour Quiche
You won't miss the crust or the eggs in this crustless chickpea flour quiche. Loaded with artichokes, spinach, and leeks; it's a savory, satisfying, and simple breakfast. Made from fewer than 10 ingredients, this quiche is ready in about 30 minutes.
- 2 cups chickpea flour
- 2 cups vegetable broth
- 2 leeks, sliced, white only
- 1, 15oz can artichokes, drained and diced
- ½ cup nutritional yeast
- 2 cloves garlic, minced
- 6 fresh basil leaves, sliced (1 tsp dried basil)
- ½ tsp fresh oregano, minced (1 tsp dried oregano)
- 3 oz fresh spinach, chopped
- 1-2 green onions, sliced
Preheat the oven to 375*F.
In a 10 inch cast iron skillet, heat 1 tsp vegetable broth or olive oil. Once hot, add the sliced leeks and diced artichoke hearts. Cook until tender, about 3-4 minutes.
Add the minced garlic, fresh chopped spinach, basil, and oregano. Cook until the spinach is wilted, 1-2 minutes.
In a large bowl, combine the chickpea flour, nutritional yeast, and vegetable broth. Whisk until smooth.
Pour the cooked vegetables into the chickpea batter and stir to combine.
Wipe out the cast iron skillet. Spray with non-stick cooking spray and pour the chickpea quiche batter into the prepared skillet. Top the quiche with sliced green onions. Cook for 20-25 minutes.
The quiche is done when it's firm and slightly browned around the edges. Slice and serve warm.