Chickpea-Quiche-540x540
Creative | Gluten Free | Institutional | Restaurants

CHICKPEA QUICHE

Ingredients:

CHICKPEA QUICHE

FOR THE FILLING:

  • 1/2 cup dried chickpeas (or a little over 1 cup cooked)
  • 1 tablespoon of olive oil
  • 1/2 large onion (about 2 cups, thinly sliced)
  • 3 cups finely chopped kale
  • 3 eggs
  • 1 cup of milk
  • 1/2 teaspoon more salt as needed
  • 1/4 teaspoon pepper
  • 1/4 cup feta cheese

FOR THE CRUST:

  • 2 1/2 cups chickpea flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 6 tablespoons of olive oil
  • 6 tablespoons of water
  1. Soak the chickpeas for 8 hours or overnight.
  2. Drain the soaking liquid and add fresh water to a saucepan along with chickpeas and a pinch of salt.
  3. Bring to a boil, then simmer for about an hour, or until chickpeas are tender.
  4. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.
  5. Add the onion along with a pinch of salt and cook over medium-low heat for 25 minutes, stirring occasionally, until caramelized.
  6. While the onion is caramelizing, make the crust.
  7. Preheat oven to 350 degrees and lightly grease a pan.
  8. Whisk in the chickpea flour, salt, and baking powder.
  9. Add oil and water and stir until batter comes together. If the dough is too crumbly and dry, add additional water, a tablespoon at a time, until it comes together.
  10. With wet hands, press batter evenly into prepared skillet.
  11. Bake 15-20 minutes or until crust is firm and dry to the touch and just starting to brown.
  12. Remove from the oven.
  13. Once the onion is caramelized, add the kale and increase the heat to medium.
  14. Add the chickpeas. Cook for another minute, then remove from heat. Add salt to taste.
  15. Beat the eggs, milk, salt and pepper in a separate bowl.
  16. Spread onion mixture evenly on warm, pre-baked crust, then pour in egg mixture. Sprinkle feta cheese on top.
  17. Bake for 30 minutes, or until top is set and lightly browned.
Main Course
Creative, Gluten Free, Institutional, Restaurants

Method:

CHICKPEA QUICHE

FOR THE FILLING:

  • 1/2 cup dried chickpeas (or a little over 1 cup cooked)
  • 1 tablespoon of olive oil
  • 1/2 large onion (about 2 cups, thinly sliced)
  • 3 cups finely chopped kale
  • 3 eggs
  • 1 cup of milk
  • 1/2 teaspoon more salt as needed
  • 1/4 teaspoon pepper
  • 1/4 cup feta cheese

FOR THE CRUST:

  • 2 1/2 cups chickpea flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 6 tablespoons of olive oil
  • 6 tablespoons of water
  1. Soak the chickpeas for 8 hours or overnight.
  2. Drain the soaking liquid and add fresh water to a saucepan along with chickpeas and a pinch of salt.
  3. Bring to a boil, then simmer for about an hour, or until chickpeas are tender.
  4. Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.
  5. Add the onion along with a pinch of salt and cook over medium-low heat for 25 minutes, stirring occasionally, until caramelized.
  6. While the onion is caramelizing, make the crust.
  7. Preheat oven to 350 degrees and lightly grease a pan.
  8. Whisk in the chickpea flour, salt, and baking powder.
  9. Add oil and water and stir until batter comes together. If the dough is too crumbly and dry, add additional water, a tablespoon at a time, until it comes together.
  10. With wet hands, press batter evenly into prepared skillet.
  11. Bake 15-20 minutes or until crust is firm and dry to the touch and just starting to brown.
  12. Remove from the oven.
  13. Once the onion is caramelized, add the kale and increase the heat to medium.
  14. Add the chickpeas. Cook for another minute, then remove from heat. Add salt to taste.
  15. Beat the eggs, milk, salt and pepper in a separate bowl.
  16. Spread onion mixture evenly on warm, pre-baked crust, then pour in egg mixture. Sprinkle feta cheese on top.
  17. Bake for 30 minutes, or until top is set and lightly browned.
Main Course
Creative, Gluten Free, Institutional, Restaurants

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