Oh, that wonderful flavor and texture of quiche. I used to love it on occasion, but of course I do not eat eggs anymore. Now in all honesty, it has been a number of years since I have had "real" quiche, but this tastes very close to how I remember it. It is creamy and delicious, and although I do not use a crust, the ingredients themselves make their own light crust when baked as you can see in the picture. This dish is also gluten free, and soy free.
Ingredients:
1/2 cup Garbanzo Bean Flour
1/4 cup Flax Meal
1/4 tsp curry powder
1/2 tsp baking powder
S&P to taste
1 cup warm water (+ or -)
1 cup fresh chopped spinach
1/2 small green bell pepper diced
1/2 small white onion diced
6 cherry tomatoes in 4 little slices each
1/2 cup Nutritional Yeast
2 T Vegan Shredded Cheese sprinkled over the top (optional)
Stir all ingredients together (whisk together dry ingredients first) then adding enough water to get a thick pancake like consistency, keeping in mind it will thicken up after sitting for a while. I recommend making this the night before, pour it in a baking dish (lightly oil or line with parchment paper), refrigerate overnight, and simply pop it in the oven the next morning. It makes breakfast a breeze.
Bake at 375 degrees F for 40-50 minutes or until cooked through. Start watching it at 30 min as oven temps can vary greatly (When the edges start browning and it is bubbling hot in the middle it is ready .) I cranked my heat up to 400 degrees the last 5-10 minutes. If you bake in a larger dish, the quiche will be more shallow and cook considerably faster so keep this in mind, my dish was only about a 5" diameter so my quiche was about 2" thick. I found this tastes best actually served at room temperature. Feel free to add your own favorite vegetables to this dish, just make an allowance for the extra moisture if you add raw mushrooms. I really loved it, a delicious way to start the day. Serves 2, approx 360 calories ea.. You could easily make this in muffin cups as well, for a grab and go breakfast. Enjoy!
Ingredients:
1/2 cup Garbanzo Bean Flour
1/4 cup Flax Meal
1/4 tsp curry powder
1/2 tsp baking powder
S&P to taste
1 cup warm water (+ or -)
1 cup fresh chopped spinach
1/2 small green bell pepper diced
1/2 small white onion diced
6 cherry tomatoes in 4 little slices each
1/2 cup Nutritional Yeast
2 T Vegan Shredded Cheese sprinkled over the top (optional)
Stir all ingredients together (whisk together dry ingredients first) then adding enough water to get a thick pancake like consistency, keeping in mind it will thicken up after sitting for a while. I recommend making this the night before, pour it in a baking dish (lightly oil or line with parchment paper), refrigerate overnight, and simply pop it in the oven the next morning. It makes breakfast a breeze.
Bake at 375 degrees F for 40-50 minutes or until cooked through. Start watching it at 30 min as oven temps can vary greatly (When the edges start browning and it is bubbling hot in the middle it is ready .) I cranked my heat up to 400 degrees the last 5-10 minutes. If you bake in a larger dish, the quiche will be more shallow and cook considerably faster so keep this in mind, my dish was only about a 5" diameter so my quiche was about 2" thick. I found this tastes best actually served at room temperature. Feel free to add your own favorite vegetables to this dish, just make an allowance for the extra moisture if you add raw mushrooms. I really loved it, a delicious way to start the day. Serves 2, approx 360 calories ea.. You could easily make this in muffin cups as well, for a grab and go breakfast. Enjoy!
