I was supposed to be writing a script so, obviously, instead I did my washing, sent photographs of wallpaper to the decorator, went to the Post Office, emptied the cat litter tray and, most importantly, satisfied my urge to make a vegan crustless quiche.
I’ve had the urge to make a vegan crustless quiche ever since my friend Gemma said on Facebook she wanted to make one. This made me curious so I found this recipe for Mini Crustless Tofu Quiches, which Gemma duly made and pronounced delicious.
Unfortunately, I couldn’t find any firm silken tofu in my local supermarket and buying nutritional yeast would have meant a trip to Holland and Barratt, so I had another look for a recipe that didn’t require tofu and found this recipe for Mexican Vegan Crustless Quiche which, as well as being dairy-free and egg-free, it’s also gluten-free which, although I don’t have to avoid gluten, lots of my friends do.
I’ll have to admit, I was dubious. But I’m going to take back my dubiousness because this was amazing. It’s firmer than an eggy quiche but because it’s the eggyness that’s the worst bit of a quiche for me, that’s fine by me.
The way I did it, is pretty much the same as the original recipe, except Laura’s uses coriander (bleurgh) and she mixed up the chickpea flour and water mixture with the vegetables, whereas I didn’t have a bowl big enough to do that in, so I poured the vegetables into the dish, then poured the chickpea flour mixture over the top.
Mexican Crustless Chickpea Quiche
(adapted from www.sprint2thetable.com)
- 4 cups loosely packed cups spinach, de-stemmed and chopped
- 1 large tomato, chopped
- 1 red bell pepper, chopped
- 1 red chilli, chopped
- 1/4 cup red onion, chopped
- 2 cups chickpea flour
- 4 cloves garlic, crushed
- 1 tbsp olive oil
- 1.5 tsp ground cumin
- salt and pepper, to taste
- 3 cups water
- Pre-heat oven to 200C. Lightly grease a 9″ spring-form pan or other oven-proof dish.
In a medium bowl, mix together the vegetables.
Using a handheld blender or food processor combine the chickpea flour, oil, cumin, salt, pepper, garlic and water. Blend until smooth and frothy.
Pour the vegetables into the ovenproof container, then pour the chickpea mixture over the top.
Bake for around 45 minutes until the quiche is brown on top, and a cake tester comes out clean. Allow to cool slightly before removing from the dish.
Approximate nutritionals (per slice): 175 calories, 4.8g fat, 24.1 carbs, 5g fiber, 5.7g sugar, 8.8g protein