In my constant quest for protein, I’ve become obsessed with chickpea flour.
I’ve always loved socca. Chickpea flour is also quite good in Seitan Chorizo. But what other uses are there for the protein-filled flour? I need a lot more in order to get my daily 150g of protein!
I’ve been teasing you guys all week on the blog and on Instagram with pics of this dish:
It’s a vegan quiche! Even if you are not vegan, you’ll love this one. I’ve been noshing on it for lunch all week. The Mexican-inspired ingredients of cumin, onion, and peppers give it a ton of flavor (which only gets better on days 2 and 3).
It lacks the traditional quiche crust, making it gluten-free. However, it doesn’t lack a crust! The chickpea flour forms its own thin crust around the edges and bottom of the quiche, giving you something satisfying to bite into.
Inspired by Janet ‘s Mediterranean Crustless Quiche. If you haven’t check out Janet’s blog yet, please do. I’ve made many of her recipes verbatim and they have all been outstanding!
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Mexican Crustless Chickpea Quiche
- 4 C loosely packed cups spinach, destemmed and chopped
- 1 large tomato, chopped
- 1 red bell pepper, chopped
- 1 jalapeno, diced
- 1/4 C red onion, chopped
- 1/4 C cilantro, rough chopped
- 2 C chickpea flour
- 4 cloves garlic, minced
- 1 T avocado oil (can use olive oil)
- 1.5 tsp ground cumin
- S&P, to taste
- 3 C water
Pre-heat oven to 475 degrees. Lightly grease a 9″ spring-form pan.
In a medium bowl, mix together the vegetables and cilantro.
In a large blender (I used my Vitamix), combine the chickpea flour, oil, cumin, salt, pepper, garlic and water. Blend until smooth and frothy.
Combine the chickpea mixture with vegetables and stir to combine. Pour mixture into greased pan, making sure it is evenly distributed.
Bake at 475 for ~50 minutes, of on the convection setting at 450 for 40 mins. The quiche should brown on top, and a cake tester should come out clean. Allow to cool slightly before removing from spring-form.
Serves 6.
Approximate nutritionals (per slice): 175 calories, 4.8g fat, 24.1 carbs, 5g fiber, 5.7g sugar, 8.8g protein
***
Don’t forget to click here and enter to win 2 boxes of Special K’s new granola bars! Contest ends Monday, July 2nd. (Side note: Can you believe it’s almost JULY?!)
Have you ever made a vegan quiche before? I want to try one with tofu, too!
What are your favorite quiche.savory pie fillings?
54 comments
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Claire @ Live and Love to Eat
June 28, 2012 at 7:20 AM (UTC -4) Link to this comment
Janet’s blog does look fab – and I share your enthusiasm for all things socca.
Sarena (The Non-Dairy Queen)
June 28, 2012 at 8:02 AM (UTC -4) Link to this comment
Oh YUM! This is so up my alley! You know I’m a socca lover too! My favorite savory pie fillings are spinach, tomato, artichoke hearts and roasted red peppers. Now I’m hungry!
Oh and thanks for the treadmill tip! I will definitely use that next time!
Laura
June 28, 2012 at 3:49 PM (UTC -4) Link to this comment
Ohhhh… I totally should have added artichoke!
Lee
June 28, 2012 at 8:13 AM (UTC -4) Link to this comment
I actually have chickpea flour that I never really know what to do with. Now I know!
Hayley @ Oat Couture
June 28, 2012 at 8:33 AM (UTC -4) Link to this comment
Ah this looks delicious! I have missed you and all of your fab food ideas!! Only problem with me making quiches is that I nibble (Oh who am I kidding, there is nothing ‘nibbly’ about the way I eat! Ha!) away at it all day and it doesn’t last past day 1 let alone day 2 and 3! :/
Laura
June 28, 2012 at 3:52 PM (UTC -4) Link to this comment
Haha! It freezes well – just put it away immediately.
Missed you to!!!
RavieNomNoms
June 28, 2012 at 10:39 AM (UTC -4) Link to this comment
THAT looks amazing! So good. I would definitely eat that for breakfast lunch or dinner! YUM, bookmarking this one!
Laura
June 28, 2012 at 4:01 PM (UTC -4) Link to this comment
It would work for all 3! And has for me this week.
Heather @ Better With Veggies
June 28, 2012 at 11:35 AM (UTC -4) Link to this comment
Definitely going to try this one – sounds like a great lunch for next week when I’m actually home!
Laura
June 28, 2012 at 4:10 PM (UTC -4) Link to this comment
Yay! I cannot wait to see what you do with it.
Cait's Plate
June 28, 2012 at 11:43 AM (UTC -4) Link to this comment
I’ve yet to work with socca but I’m always down for using different flours and meals. That quiche looks seriously incredible. Like, I just want it in front of me to eat right now!
Laura
June 28, 2012 at 4:13 PM (UTC -4) Link to this comment
You would love it! It would be a great sandwich alternative (use them as wraps). If you’re in ATL again you can get chickpea flour on the cheap at the Dekalb Farmer’s Market.
Tiff @ Love Sweat and Beers
June 28, 2012 at 12:25 PM (UTC -4) Link to this comment
I’ve never made any sort of quiche before. Feel free to make me one anytime!
Laura
June 28, 2012 at 4:14 PM (UTC -4) Link to this comment
Come on down to ATL!
Carol @ Lucky Zucca
June 28, 2012 at 12:56 PM (UTC -4) Link to this comment
Ooohhh a vegan quiche with tofu sounds awesome! This one looks tasty as well. If I ever buy chickpea flour I’ll definitely have to test this out!
Laura
June 28, 2012 at 4:15 PM (UTC -4) Link to this comment
For sure! Check it out at the Dekalb Farmer’s Market – super cheap there.
Meg
June 28, 2012 at 1:28 PM (UTC -4) Link to this comment
you can bet your bottom I will be making this sweetie
My mom makes a great quiche every morning for Christmas day! It always has broccoli in it 
Laura
June 28, 2012 at 4:21 PM (UTC -4) Link to this comment
Oh, I’m so excited! Do let me know how you like it.
Cucina49
June 28, 2012 at 1:41 PM (UTC -4) Link to this comment
Your quiche looks so good! I really need to set a daily protein quotient–still eating too many carbs and probably not enough protein.
Laura
June 28, 2012 at 4:28 PM (UTC -4) Link to this comment
Thanks! for a “normal” person trying to build some tone, I’d aim for 1g per pound of body weight in protein. If you aren’t doing any strength training, 0.8g is probably closer. If you really need to build, aim for 1.5g per pound.
Cucina49
June 28, 2012 at 4:58 PM (UTC -4) Link to this comment
That’s great advice–I do strength training and get tons of exercise, and eat healthy, but my trainer has been nagging me to eat more protein.
Choc Chip Uru
June 28, 2012 at 4:38 PM (UTC -4) Link to this comment
Mmmm, I LOVE vegan quiches because I hate eggs
It looks so much more flavoursome and delicious!
Bookmarked!
Cheers
Choc Chip Uru
Laura
June 29, 2012 at 3:07 PM (UTC -4) Link to this comment
This would be perfect for you! But how in the world do you hate eggs?! They taste great in brownies.
Rachel @ My Naturally Frugal Family
June 28, 2012 at 4:38 PM (UTC -4) Link to this comment
I have not had vegan quiche, but I will have to head to the store so I can give this one a go this weekend.
I thought, from the pics, that artichokes would be in it…alas no (they are so tasty).
When it comes to quiche I really just love it with spinach.
Good to know that this one gets better with time.
Laura
June 29, 2012 at 3:20 PM (UTC -4) Link to this comment
Please let me know how you like it! I do wish I had thought to add artichokes, or may even a chipotle pepper!
Richa@HobbyandMore
June 28, 2012 at 5:04 PM (UTC -4) Link to this comment
look at that veggie loaded deliciousness!
Jed Gray (sportsglutton)
June 28, 2012 at 5:08 PM (UTC -4) Link to this comment
Is 150g of protein like one pound of elk?
Laura
June 29, 2012 at 3:21 PM (UTC -4) Link to this comment
Give or take.
Kailey
June 28, 2012 at 5:09 PM (UTC -4) Link to this comment
This looks fantastic!! I love anything with chickpeas – doesn’t even look like its vegan!
Heather @ girlyeverafter
June 28, 2012 at 7:55 PM (UTC -4) Link to this comment
This looks so good. I love any and all Mexican inspired foods but have never used chickpea flour. I’m all about packing in the protein these days too.
Laura @ LauraLivesLife
June 28, 2012 at 9:08 PM (UTC -4) Link to this comment
I finally totally understand your quest for protein – not 150 grams, but I am constantly struggling to hit my 30-30-40 ratio! I need to try chickpea flour too, since it’s also GF. This looks amazing!
Laura
June 29, 2012 at 3:25 PM (UTC -4) Link to this comment
It’s harder than it sounds – especially on a vegetarian diet. Not impossible though!
You would love chickpea flour. It’s a great one for my GF peeps.
janet @ the taste space
June 28, 2012 at 9:17 PM (UTC -4) Link to this comment
I love your Mexican spin on the quiche, Laura. I should try that next time I make it.
Laura
June 29, 2012 at 3:26 PM (UTC -4) Link to this comment
Thank you for the inspiration! I’ll have to try your version too – love those flavors.
Kelly @ Inspired Edibles
June 28, 2012 at 9:53 PM (UTC -4) Link to this comment
Love the idea of a chickpea quiche and your seasonings sound dynamite! So colourful too.
Laura
June 29, 2012 at 3:27 PM (UTC -4) Link to this comment
Thank you! I love colorful food.
Lena @Fit on the Rocks
June 28, 2012 at 10:46 PM (UTC -4) Link to this comment
Gah I love all things quiche! I’ll need to mark this for the next time I want a lighter, veggie-filled one!
Laura
June 29, 2012 at 3:35 PM (UTC -4) Link to this comment
Thanks Lena! When are you guys going to come to ATL for a visit???
Baker Street
June 28, 2012 at 11:07 PM (UTC -4) Link to this comment
Ooh yum! loaded with veggies, how can anyone say no to this delicious quiche!
Holly
June 29, 2012 at 4:05 AM (UTC -4) Link to this comment
What an interesting idea! I never thought of mixing the socca batter with veggies before and then baking, but I could definitely see it being a nice treat. I’ll have to try it once the weather cools down a bit. (I can’t turn on my stove)
Laura
June 29, 2012 at 3:41 PM (UTC -4) Link to this comment
Yeah – it’s like a giant fluffy socca. It did have a surprisingly egg-like texture, especially on day 2.
Why can’t you turn on your stove?!
Fran@ Broken Cookies Don't Count
June 30, 2012 at 8:38 AM (UTC -4) Link to this comment
The quiche sounds delicious, Laura!
beti
July 1, 2012 at 7:50 PM (UTC -4) Link to this comment
I’d love to try it! the combination of ingredientes is just great
Laura
July 2, 2012 at 12:16 AM (UTC -4) Link to this comment
Let me know if you do! The fillings are easily customizable, too.
Kimberly (unrivaledkitch)
July 1, 2012 at 11:16 PM (UTC -4) Link to this comment
wow this looks phenomenal. So wonderful thanks for sharing
Laura
July 2, 2012 at 12:15 AM (UTC -4) Link to this comment
Thanks so much! It was fun to make.
Sünne
July 5, 2012 at 7:13 AM (UTC -4) Link to this comment
Quiche? Vegan? Needless to say it’s baking in my oven right now. I did a few subs based on what I had on hand and hope it comes on. Looking forward to lunch!
Laura
July 5, 2012 at 9:36 AM (UTC -4) Link to this comment
That’s so cool! Please let me know how you like it. And I’d love to hear about your additions!
Sünne
July 6, 2012 at 7:11 PM (UTC -4) Link to this comment
Thank you so much for the recipe! I’d already call this one a new favourite!
Okay, as for my adaptions: My quiche ended up being pretty much non-Mexican due to what I had on hand. Vegetable-wise I used zucchini, mushrooms and cherry tomatoes. Also, I used fresh basil instead of cilantro and added cayenne pepper to the batter.
Did you use toasted or “raw” chickpea flour? The bag I had sitting around was of the toasted variety but I thought about buying this brand (it’s five times – yes! – cheaper and I’m a student so …): http://gftonline.de/csv/grafiken/eng83/21181_Flour_Flour_Based_Products_Mehl_Teigwaren_TRS_Gram_Flour_TRS_Kichererbsenmehl.jpg
I don’t know whether it’s toasted or not.
Ah, also: Would you consider this a carb(-heavy) meal or what is chickpea flour counted as? Hope this isn’t a stupid question.
Laura
July 6, 2012 at 11:59 PM (UTC -4) Link to this comment
That’s such a huge compliment – thank you! Your rendition sounds amazing. I bet mushrooms were awesome in it.
I think my chickpea flour is raw… but I buy it in bulk at the farmer’s market, so it isn’t clearly labeled.
My nutrition plan calls chickpeas a carb, so I think of it as my carb for the meal. However, if you aren’t on a strict diet plan I wouldn’t worry too much about it! Chickpeas are good, protein-rich carbs.
Alex Nolen
August 11, 2012 at 5:38 PM (UTC -4) Link to this comment
This is absolutely delicious! Having it for lunch and am already excited to have leftovers for breakfast
Laura
August 12, 2012 at 1:05 PM (UTC -4) Link to this comment
I’m so excited you like it! What mix-ins did you use? Thanks for the feedback!!
Eve
May 24, 2013 at 5:04 AM (UTC -4) Link to this comment
This looks AMAZING and I’m thinking of making it next week! I was just wondering what C relates to..does it mean Cups!? Someone PLEASE Help Me!!! Thank you very much.
Laura
May 24, 2013 at 7:39 AM (UTC -4) Link to this comment
C just means cups.
Let me know how you like it!
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