Oh how I miss eggs. The creamy taste. I miss breakfasts, scrambled eggs, poached eggs, eggs Benedict, omelets and quiches.
I have been looking for some egg substitutes that could possibly help with my cravings. I came across this recipe that is made with chickpeas and is supposed to have the texture of eggs. Well I had to try it.
I started with some veggies from my garden. Some zucchini, tomatoes and chives. To make the chickpea flour follow the instructions here when I made chickpea pancakes.
Blend the chickpea flour with water and allow to sit. To add more flavor to the mixture add veggie bouillon and nutritional yeast.
For the base, I am using filo pastry and vegan margarine.
Start by lining your casserole dish with filo pastry. This can be done by taking each sheet and brushing it with melted margarine.
Meanwhile, in a pot pour in your chickpea mixture, chives, veggie bouillon, nutritional yeast and tumeric powder. Stir on medium high until the mixture thickens. Make sure the chickpea is cooked or else it has a raw taste to it. When the mixture is done, stir in the zucchini and tomatoes. Pour this batter into your filo crust.
Bake at 350 Degrees until golden on top. This took about 60 minutes. You really want the middle of the quiche to bubble.
Overall. I think this recipe did turn out alright. It doesn’t taste quite like quiche and I think I would cook this longer as my zucchini wasn’t really cooked. Maybe I just made my quiche a little too big.
- 1 cup chickpea flour
- 3 cups water
- 1 vegetable stock cube for 500ml of stock
- 1/2 teaspoon turmeric
- 3 tablespoons nutritional yeast
- veggies (I used 1-2 zucchini, and about 1 cup cherry tomatoes)
Blend together the chickpea flour, water, veggie boullion, nutritional yeast and tumeric powder and allow to sit. Meanwhile prepare the filo crust by layering filo and brushing with vegan margarine.
To make the quiche mixture, pour the chickpea flour mix into a sauce pan and stir on medium high heat until it is cooked thoroughly. Add the veggies and stir well. Place the mixture into the filo shell and bake at 350 degrees for about 45-60 minutes, depending on how big your quiche is.
This recipe did taste pretty good and I would make another variation of it.
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