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.
Ingredients
- 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
Instructions
- 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.