The "Faux-tata"; Chickpea Quiche

The "Faux-tata" Chickpea Quiche

Adding plant based options to your diet can do wonderful things for your health and expand your weekly menu planning repertoire.

Tools

1 large bowl

2 cake plates

whisk

Ingredients

2cups Chickpea flour

1/2c nutritional yeast

1tsp baking powder

1/2 tsp salt

1/2 tsp turmeric

1/8 tsp black pepper-at least, I kept going with my pepper grinder. The key is to always have black pepper with turmeric for it to have an anti-inflammatory effect

1tsp red pepper flakes(optional)

2 cups finely chopped greens(I used spinach, peppers, and mushrooms that I already sautéd but the drained some of the liquid for better baking)

3 cloves garlic - a suggestion

2cups water

1 tablespoon olive oil

I used avocado spray on the plate I cooked it in but you can easily sub that out with olive oil

Directions

Preheat to 400

coat 2 pie plates with avocado oil

combine flour yeast, baking powder, salt turmeric, and pepper in lkarge bowl.

Stir in greens, veggies, and garlic

Whisk in water and olive oil, batter should be the consistency of pancake batter

-Batter can be refrigerated overnight as a prep for brunch tomorrow and thinned out with 1/4 c water if needed

Pour the batter into cake plates and bake for 45 mins or until cooked through(toothpick inserted in middle and comes out clean

enjoy!

Leftovers can be stored in fridge for 3 days