Vegetable Chickpea Quiche

Name: Vegetable Chickpea Quiche
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: European, Mediterranean, French
Ingredients: 8 oz mushrooms, sliced thin; 1 onion, chopped fine; 1 zucchini, chopped small; 1 red pepper, chopped small; 1 bunch baby spinach, steamed and chopped; 1/4 c fresh parsley, chopped; 2 1/4 c chickpea flour; 2 tbsp nutritional yeast; 1 tsp pink salt; 1/4 tsp freshly ground pepper; 2 c water more if needed

1 step

Prep:20minCook:20min

by Jayney Goddard

Updated at: Thu, 18 Jul 2024 20:50:44 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories255.9 kcal (13%)

Total Fat2.6 g (4%)

Carbs41.3 g (16%)

Sugars4.6 g (5%)

Protein19.3 g (39%)

Sodium636.5 mg (32%)

Fiber7.7 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8 ozmushrooms

1 bunchbaby spinach

steamed and chopped

¼ cfresh parsley

chopped

2 ¼ cchickpea flour

2 Tbspnutritional yeast

1 tsppink salt

¼ tspfreshly ground pepper

2 cwater

more if needed

Instructions

Step 1

Preheat the oven to 180c. Heat a non-stick saucepan over medium heat and splash with a tbsp of water. When the water sizzles add the onion and sauté for 3 minutes, then add the mushrooms, zucchini and the red pepper, sautéing for another 3 minutes or until the vegetables are soft. Add the spinach, cover the pan and steam for 2 minutes. Add the fresh parsley. Turn off the heat. In a large bowl whisk together the chickpea flour, nutritional yeast, pink salt, black pepper and the water. Line a 12 c muffin pan with paper liners. Divide the vegetables evenly between the moulds. Add the chickpea flour mixture to the top of each muffin mould. Bake at 180°c for 30 minutes or until the tops are firm and lightly golden. Allow to cool for 10 minutes and serve warm or at room temperature.