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Author Notes: I’ve been using chickpea flour ever since I discovered socca – a crispy flatbread. It gets crispy on the edges and retains moisture inside – with it sometimes having a scrambled egg-like consistency. I knew it would soon become the base of my quiche recipe.
Growing up, my mum’s quiche was the only one I would eat. It had flaky pastry but the vegetables were the real hero. Oh, and those little bits of bacon. Bacon has always been my achilles’ heel. I toyed with the idea of adding coconut bacon but things were starting to get complicated. I had to let the vegetables shine, just like mum’s. —Alannah | Kale Mary
- 1 leek, cut down the middle then sliced
- 1 zucchini, cut down the middle then sliced
- 1 head broccoli, broken down into pieces
- 3 spring onions, cut into 2cm pieces
- 10 cherry tomatoes, halved
- 2 roma tomatoes, thinly sliced
- 2 cups chickpea flour
- 2 1/4 cups filtered water
- 2 tablespoons olive oil
- 1 pinch salt and peper
- Preheat the oven to 220 degrees C.
- Gently cook the leek, zucchini, broccoli and spring onions until soft. While cooking, whisk chickpea flour with water, olive oil and salt and pepper.
- Add the vegetables to the tart dish and add the cherry tomatoes. Evenly pour the chickpea flour mix over the top and then place the sliced roma tomatoes on top.
- Cook in the oven for 25-30 mins. Let cool 10 mins before slicing. Serve.
- This recipe was entered in the contest for Your Best Recipe with a Smarty Pants Trick or Technique