Crustless, Eggless Quiche (Really!)

S6300832I hate picky eaters.  The ones who know they are going to hate something before they even taste it.  Probably because I could become one.I have the genetics for it! Plus.I have lots of opinions about food and what will work/not work.

When I came across several recipes for eggless omelets and eggless quiche my inner skeptic reared her ugly head.  I was pretty sure this was one of those ideas that wouldn’t work.  But, in the spirit of doing the opposite action, I pulled a quiche recipe and hung it on my fridge.

It sat there for a long time!!  The problem (other than I was sure it wouldn’t work) was that the main ingredient is garbanzo bean (chickpea) flour.  Finally I got so sick of looking at the paper I finally just ordered some from Amazon. No more excuses!

Unfortunately, I cannot really give credit to the originator of the recipe since I can’t remember where I got it.  AND of course, I changed it up in my own special way, so it doesn’t’ much resemble the original recipe.

The most amazing thing is that it WORKS!  And it works good!  As you can see from the picture I couldn’t wait to get a picture before I tried it.

Crustless, Eggless Mexican Quiche (2 small or 1 large)

  1. Preheat oven at 475
  2. Sauté in olive oil:
    • 1 chopped onion
    • garlic to taste
  3. Make the veggie mix by adding other veggies and sauté until the onions are clear
    • 1 cup green peppers (I used a mix of bell, jalapeño and Anaheim) adjust the peppers for heat according to your taste
    • 1 cup Corn kernels (used my fresh frozen)
    • I cup diced tomatoes (either fresh or canned)
    • Optional:  yellow squash (I have to use up my squash)
  4. Make the egg mix by putting ingredients into a food processor or blender and liquefy: until the mixture is airy and bubbly:
    • 2 1/4 cup garbanzo flour
    • 1 Tablespoon Baking Powder
    • 3 Tablespoons olive oil
    • 1/2 teaspoon salt or to taste
    • 1 Tablespoon  fresh rosemary (or 1 teaspoon dried)
    • 2 Tablespoons fresh oregano (or 2 teaspoon dried)
    • 1 Tablespoon fresh basil (or 1 teaspoon dried)
    • 3 cups liquid water and or salsa (I used 1 cup salsa and 2 water)
  5. Either grease with coconut oil
  6. Pour a thin layer of the egg mixture into the bottom of the pie pan
  7. Lay down a layer of spinach (either leaves or chopped)
  8. Cover the spinach with the veggie mix shown above
  9. Cover the veggies with the “egg mix”
  10. Bake for 30 minutes at 475
  11. Turn oven down to 350 and bake for an additional 20 minutes; you want to make sure the quiche is baked through and not runny

Serve with salad and enjoy!

My next experiment with be with a Mediterranean version without the corn and using other veggies and kalamata olives and a lot of thyme.  I also want to experiment with parchment paper lining the pie pan to cut down on the amount of fat. I’ll let you know how it works.

About Genene Cote

Genene Coté -- Nutrition Advocate, Counselor and Coach who is also a Whole Food Plant Based Eater (vegetarian/vegan), cook and gardener.
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