Chickpea Flour Quiches
Adapted from: Camilla V. Saulsbury of powerhungry.com / Serves 12
3 Tbsp olive oil
2 1/2 cups (300 grams) chickpea flour
3 cups water
1 1/2 teaspoons Kala Namak (volcanic salt that smells eggy) or fine sea salt
1/2 tsp freshly ground black pepper (or hot sauce of choice)
1 1/2 cups broccoli slaw, finely chopped
1/4 roasted jarred or cooked red pepper, drained and chopped
1 to 2 cloves garlic, minced (optional, but really good)
Additional Herbs (fresh or dried) and spices of choice (ex.1 tsp Mrs. Dash table blend)
Directions: Preheat the oven to 500°F. Grease the cups of a 12-count standard muffin tin with oil. In a large bowl, whisk the flour, water, 3 Tbsp oil, salt and pepper until blended and smooth. Stir in the vegetables and garlic. WILL BE VERY LIQUIDY (Don’t worry). Divide the batter evenly among the prepared cups. Bake for 12 minutes. Crack open the oven door to release steam. Close the door and bake for 10 to 15 minutes longer, until golden brown. Transfer the pan to a wire rack and cool for 15 minutes. Carefully remove the quiches from the pan. Serve warm or let them cool completely before serving.
GLUTEN FREE, VEGAN
NOTES: *Store the quiche in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. FILLING*Full-Size Quiche: Pour the batter into a greased 9-inch pie plate. Bake for 30 to 35 minutes.