This is guaranteed to give you a perfect quiche and with no eggs at all. The light, flaky crust is complemented by the savory, moist, egg-like filling and to top it all off, you'll throw in some other vegetables to make this breakfast as healthy as it is delicious.

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Eggless Chickpea and Kale Quiche [Vegan]

Serves

4

Ingredients

For the Crust:

  • 1 cup graham flour
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 1/3 cup water

For the Filling:

  • 2 tablespoons flax seeds, freshly ground (add 1/2 cup warm water)
  • 1 1/4 cups chickpea flour
  • 1 1/2 teaspoon black salt
  • 1 clove garlic
  • 2 teaspoon dried rosemary
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 1/2 teaspoons baking powder
  • 1 cup water
  • 7 ounces kale
  • 1 small onion, diced
  • 2-3 medium potatoes, peeled and grated
  • 2 medium carrots, grated
  • 1 cup eggplant, peeled and cubed
  • 6 sun-dried tomato pieces, chopped
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Preparation

  1. Add the flours, oil, salt, and water to a small bowl and mix them together. Use your hands to push the dough into a round, 11-inch pie dish.
  2. Pre-bake the crust for 15 minutes at 350°F.
  3. Grind the flax eggs, mix them with the water let them gel for about 15 minutes.
  4. Add the chickpea flour, black salt, spices, baking powder, and water in a large bowl and chill it.
  5. Sauté the onions in a little oil until they start to soften a bit.
  6. Add the chopped kale and cook until it wilts and turns a dark green.
  7. Remove the chickpea flour batter from the refrigerator and add the kale, onions, and rest of the vegetables to the bowl.
  8. Mix it well so that all the vegetables are coated in the mixture.
  9. Pour everything into the pre-baked crust.
  10. Bake in the oven at 400° F  for about 45 minutes.
 

    Nutritional Information

    Per Serving: Calories: 763 | Carbs: 101 g | Fat: 32 g | Protein: 22 g | Sodium: 2421 mg | Sugar: 10 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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