Plant-Based 'Egg' Quiche

This delightful plant-based quiche offers a savory, satisfying experience perfect for brunch. Utilizing chickpea flour and nutritional yeast, it creates a rich, egg-like texture while being entirely vegan. Customize with your favorite vegetables for a dish that celebrates the bounty of the garden.

Prep time: 15 minutes
Cook time: 35 minutes
Serves: 4

Ingredients

1 cup chickpea flour

1 1/2 cups water

1/4 cup nutritional yeast

1 tbsp olive oil

1 tsp baking powder

1/2 tsp turmeric

1 tsp garlic powder

1/2 tsp onion powder

1 cup spinach, chopped

1/2 cup cherry tomatoes, halved

1/2 cup red bell pepper, diced

1/4 cup green onions, sliced

Salt and pepper to taste

Instructions

1. Preheat oven to 375°F (190°C).

2. In a large mixing bowl, whisk together chickpea flour, water, nutritional yeast, olive oil, baking powder, turmeric, garlic powder, onion powder, salt, and pepper until smooth.

3. Stir in spinach, cherry tomatoes, red bell pepper, and green onions until well combined.

4. Pour the mixture into a greased 9-inch pie pan or quiche dish.

5. Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

6. Allow to cool slightly before slicing and serving.

Storage

Store leftover quiche in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual slices in the microwave for 1-2 minutes or until warmed through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.