Image credit: CYORK PROD.
This delicious eggless Quiche is my own recipe. I am one of those cooks who just can't do bland foods so expect a ton of amazing flavor with this one. I made it eggless so that it is perfect for anyone who avoids eggs whether they do so due to an allergy, due to a need or wish to cut down on their egg intake, or if they are vegan, like me. With this recipe you get the texture of that old fashioned Quiche with none of the guilt. To me that makes this one a go to recipe whenever I crave something rich and comforting. That causes me to list this one among my other comfort foods. I have even eaten this quiche with a dollop of freshly made sour cream. It is impossible to not love it.
It is important that you make sure not to omit the olive oil. The olive oil helps the Chickpea batter to bake to a cobsistancy that is even more like actual egg. Without the oil it still tastes great, but the batter comes out more dense and does not seem to acchieve the egg texture that A great quiche is known for. I will also point out that the Kala Namak (Black Salt) is another reason that it seems very much like hen eggs were used in this recipe. I like flavors that are filled with depth and umami. This quiche meets that criteria quite nicely. I am sure you will love how nicely this one creates a party in your mouth. I feel that every meal must meet the challenge to do so.
1 unbaked deep dish pie crust
1 cup chickpea flour
2 tbsp. corn starch
2 tbsp. nutritional yeast
3/4 tsp. kala namak (black salt)
1/2 tsp. turmeric
1/8 tsp. cayenne Pepper Powder (more if you like the heat)
1/2 tsp. baking powder
1/2 tsp mustard powder
1/8 teaspoon ground nutmeg
1 small chopped yellow onion (chopped small but not fine and it must be fresh and not dehydrated)
2 1/2 cup non dairy milk or water (I used pureed soft silken tofu and water to make a non dairy cream for it)
2 tbsp. olive oil (This actually makes it feel even more like egg in your mouth)
1 cup shredded vegan cheese (I used a mix of mozzarella and ceddar half cup of each)
3/4 cup vegan ham. I used Yves Slices ham but I have also cubed homemade Seitan Ham for this one (Both tasted amazing)
Enough black pepper and parsley flakes to sprinkle over the top of the quiche prior to putting into oven.
Preheat the oven to 350°F. Grease and flour three 8" or two 9" cake pans, and line them with parchment paper circles. Be sure your 9" pans are at least 2" deep.
For the filling, toss your chopped onion, shredded vegan cheese, and bacon bits together to achieve and even distribution of everything, and then transfer it into your par-baked crust.
In a separate bowl, whisk together the chickpea/garbanzo flour, potato starch, nutritional yeast, salt, herbs, spices, and baking powder. Pour in the vegetable non dairy milk or water and oil, and whisk until smooth. The consistency should resemble pancake batter. Pour this batter on top of your veggies situated in the quiche pan, making sure to fill all of the gaps. Lightly tap the pan on the counter a few times to release any air bubbles.
Bake for 45 to 55 minutes, until the filling appears set and ever so lightly golden brown on top. Let cool for at least 15 minutes before slicing.
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