janet @ the taste space

Mediterranean Crustless Chickpea Flour Quiche

In Breakfasts, Mains (Vegetarian) on December 19, 2011 at 6:11 AM

While in NYC, I ventured to the Greenmarket Farmer’s Market at Union Square. As I drooled over the fresh produce (there were the most beautiful bundles of kale), I had to find my dinner. I ended up buying a farinata to go. The farmer told me it was one of his most popular items. Unlike my socca, which was a thin chickpea pancake with toppings, this was a thick slab of a crustless chickpea tart (almost an inch or more thick) with the toppings integrated right into the farinata itself. It wasn’t my best meal. In fact, it was my meal low-light since it was rather dry and crumbly. However, it inspired me to make something even better upon my return back home.

I bookmarked Ricki’s quizza (a chickpea flour-based quiche-pizza hybrid) this summer and it seemed to be exactly what I was looking for: a thick slab of pie, creamy instead of dry, filled with my favourite veggies. Rob continues to experiment with the Besan Chilla, the Indian Chickpea Pancakes, and throws all sorts of vegetables into the batter (baby bok choy, red pepper, carrot, etc) and even kimchi. Quiche is equally adaptable to a multitude of fillings.

I went with Mediterranean flavours when I adapted Ricki’s recipe: zucchini, sun-dried tomatoes and spinach spiced with garlic, rosemary, basil and oregano. Plus, with a nod to the Besan Chilla, I added black salt for an egg-like taste. Next time, I may add some olives or caramelized onions, too.

I love how versatile chickpea flour can be be. In the Besan Chilla, you have a pancake texture, with the socca it is more firm and here, you definitely have a creamy consistency. Definitely better than the farinata from the market. Plus, I can easily make this at home while cleaning out the vegetable odds and ends. Definitely a win-win situation. 🙂

Next up on my chickpea flour to-try list: Candle 79’s Chickpea Crepes.

This is being submitted to this month’s My Legume Love Affair, hosted by Kiran, to Ricki’s Wellness Weekend, to this month’s Breakfast Club featuring eggy breakfasts and to this month’s Bookmarked Recipe.

Mediterranean Crustless Chickpea Flour Quiche

3 loosely packed cups spinach, destemmed (150g or 1/2 bunch), chopped
4 cloves garlic, sliced
1/3 cup sun-dried tomatoes, soaked in boiling water for 30 minutes or until soft (water reserved), then chopped
1 small zucchini, chopped (100g, or 1.5 cups)
1 tsp fresh rosemary, minced
3 tsp fresh basil, minced
2 tsp fresh oregano, minced

2-1/4 cups chickpea flour
2 tbsp olive oil
1/4 tsp salt, or more, to taste
1/2 tsp black salt, optional
3-1/8 cup water including water from tomatoes

1. Preheat oven to 475F. Lightly grease a 9″ spring-form pan or metal skillet/frypan with vegetable shortening, olive oil or coconut oil.

2. In a medium-sized bowl, mix together the spinach, garlic, soaked and chopped tomatoes, zucchini and herbs.

3. In a large blender (I used my Vitamix but even a hand held blender would be sufficient), combine the chickpea flour, olive oil, salt, black salt and water. Blend until smooth and frothy.

4. Combine the chickpea mixture with the vegetables and mix well. Add to your greased pan, making sure your filling is evenly distributed.

5. Back at 475F for 45-50 minutes, checking after 30 minutes. The quiche should puff up and brown but also be slightly firm (not wet) inside.

Serves 6. May be frozen.

  1. Thats an incredible quiche..

  2. Your quizza looks great–and I love this combination of veggies and spices! Sorry about the fail at the farmers’ market, though. I guess being in NYC made up for it, right? 😉 And thanks for submitting to Wellness Weekend! 🙂

    • I was truly spoiled in NYC, visiting Candle 79 and Blossom Cafe as my other meals (otherwise we cooked for ourselves). This was one dish I could definitely recreate better at home, but the meals from the other restos would be a challenge… or at least take a long time with all of the components that go into a dish! But oh, so good! 🙂

  3. Very nice. I am always looking for great ways to use chickpea flour. I want to make this for brunch over the holidays. Many of my friends are chef’s so I always have to make interesting dishes. Thanks

  4. oh wow, a vegan quiche without tofu! i am making a version of this for christmas- it looks beyond amazing!

  5. Looks delicious! I’ve bookmarked it

  6. I just got round to trying Rikki’s “Quizza” last week and loved.it. I stuck to the original but your additions sound great. I bet black salt really added to the “egg-iness”. Delicious.

  7. I’ve actually never bought any premade food from the greenmarket though I buy veggies there all the time! I love how many uses chickpea flour has…though I haven’t done anything with it in ages. Time to change that! This quiche looks delicious!

    I came so close to buying the Candle 79 cookbook this weekend, by the way. Kind of kicking myself for not doing it!

    • Hehe, yeah the veggies looked so awesome but there was only so much I could do while travelling. 😉

      I’ve looked at the cookbook, and both times I’ve put it down thinking I wouldn’t make many of the recipes. It was so much fun though to compare the menu to the cookbook, though…. see what exactly was in each dish before I ordered. 😉

  8. I love cooking with chickpea flour, what an interesting recipe!

  9. Mmm this sounds delicious! I’ve tried chickpea pancakes but not a quiche like this.

  10. I love chickpea flour, but have never baked a “quizza” like this. It looks fantastic, and so healthy! If you want to stick to stovetop, you can also do chickpea polenta, or I’ve tried a couple of recipes (including one I believe in Appetite for Reduction) where chickpea flour is used instead of regular flour to thicken soups and stews, and it…is…a good thing! I look forward to seeing more of your experiments!

    • Thanks for the tip, Zoa! I’ve thickened a Moroccan tagine with chickpea flour with good results but tried it again with a mushroom bourguignon and it didn’t work so well… The flavours were off. It probably depends on what else is in your dish. The tagine was filled with veggies and chickpeas so it was nice but the red wine didn’t work so well with the bourguignon. I will have to check out AFR for Isa’s recipe.. they are typically very good! 🙂

  11. This looks great! I’m always grossed out by how much tofu is in most vegan quiches, so I look forward to trying this one!

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  19. I made a similar recipe today, inspired by your recipe!! I enjoyed it very much, thank you!

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  23. Hi, I just made this for lunch and love the taste. However, it’s definitely wetter than I’d like – the consistency of mashed potatoes. Do you have any suggestions on how to get it to solidify more? Perhaps less water. Any other ingredients you’d suggest adding to give it more stability?

    • Hmm.. Sorry about that. Mine was definitely more firm. I’d suggest baking it longer, or try less wet veggies (sun dried tomatoes instead of zucchini). A larger plate could help make this cook faster too. I wonder if it would thicken as leftovers after chilled. Sorry I don’t have a definite answer but if something works, please let me know. 🙂

      • Ok, that’s good to know! Thanks for your reply. It might be my impatience with measuring cups. I bet I “eyeballed” a bit too much zucchini. I probably used too small of a dish, so it was quite deep. Will give it a try for breakfast tomorrow and see if it’s thickened up a bit.

  24. […] entered our lives, we have been enamoured by chickpea flour. I’ve used it in dairy-free vegan quiches, pakoras, malai koftas, and smeared inside a delicious collard roulade. Rob even used it to make […]

  25. Gluten-free! Amazing. I have to try this dish soon!

    vegan miam

  26. Oh my goodness this looks so good!!! I stumbled across your post when I was googling chickpea flour recipes and was like, hey I know that blog! And I realized I’ve had your indian chickpea pancakes on my pinboard to make for FOREVER. Now that I’m obsessed with chickpea flour, my goal is to make them soon!! Anyway, this looks SO GOOD I can’t believe you can get that amazingly creamy looking consistency without eggs. Woohoo! Excited to try this 🙂

    • Awesome! We make the besan pancakes all the time. OK, Rob makes them all the time. Perhaps I could convince him to make them for you? 🙂

      • Um I would be so down for that!! You live in Houston right?? 🙂 Jk I won’t make you feed me. But! I’ve been meaning to ask–I think you somewhat recently moved to Houston yes? If you ever want to meet up and grab coffee or something (okay I don’t drink coffee but tea) to meet a new face, let me know!

      • Hey Erica, Yeah, we just moved in July although we have quickly learned the ropes. I don’t drink coffee either (yay for tea!) and I’d love to meet up. Let’s connect over the next few weeks. I am out-of-town for a bit but should be better afterwards. 🙂

      • That’s perfect because I’m taking the GMAT next Saturday and have put a self-imposed lock down on myself until then. Let me know when you’re back in town! 🙂

      • Good luck on your GMAT! Sadly enough, I am leaving town to write an exam myself.. 😦

  27. nice! firm, yet custardy. Am thinking it might also be a good base for a sweet dessert type thingy… envisioning apples, raisins, cinnamon, brown sugar, using apple cider instead of water… must go test sweet version as I eat up savory one!

  28. Congrats to Rikki on this recipe of non-soy quiche! I’ll definitely try adding black salt next time; I should have subbed extra white salt for the amount of black salt for my salt tooth. But I topped with breakfast condiments (ketchup and sriratcha) and all was well. It was so fun to eat quiche again!

  29. A dish called quiche, without eggs????? Interesting recipe, baking it as I write. Replaced spinach with young sweet potato leaves and roquette from my garden, added chopped olives. 475 Farenheit is 250 Celsius.. that is a Very Hot oven…. is that Really necessary?

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  32. I made this and it was delicious. I am going to try a scaled-down version and try making muffins with it. I may add a little baking powder.

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