Well, 2020 is definitely not what we expected to say the least. I’m sort of in the first few days of self-quarantine and it’s already making me crazy. I have the biggest sympathies for everyone who’s being affected by this but I am happy to see lots of people trying to keep things light. The best meme going around the internet is probably the one asking whoever started playing Jumanji to go ahead and finish the game already.
Okay, I have this thing where I get inspired to try something totally new and different, I buy all of the ingredients, and then…….yeah nothing. I’m pretty sure I’m not the only one who does this though and somehow that makes me feel a little better about it.
Case in point, I really wanted to try making a “quiche” with chickpea flour like I’ve seen some of my blogger friends make. I bought like three bags of it and they’ve been on my shelf for months. Obviously I wasn’t overly motivated to try it because it’s taken a global emergency to get me to actually make this.
Believe it or not, I’ve never actually tried a plant-based version of a quiche. The whole idea kinda had me skeptical if I’m being honest. I’m never a huge fan of the foods are supposed to be animal products but aren’t. I guess they just gross me out.
So what’s the verdict for this trial? I’m actually really surprised by how good these turned out. Now, if you’re expecting the taste and texture of a traditional quiche, don’t be. This is sort of it’s own unique thing. Good, but unique. The roasted red peppers are definitely the star of the show and I added some arugula because I’ve been adding it to everything lately.
Aside from the time it takes to roast the peppers this is a really easy recipe that’s perfect for breakfast, lunch, or dinner.
Roasted Red Pepper Chickpea Quiche (Vegan+GF)
This recipe combines all the colorful veggies in a flavor-packed dish that's perfect for Springtime!
- 2 red bell peppers
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 2 cups fresh arugula
- 1 cup mushrooms
- 1 cup chickpea flour
- 1 1/2 cups non-dairy milk
- 1/4 cup nutritional yeast
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 teaspoon black pepper
Preheat oven to 375 degrees F and line a baking tray with foil. Bake the red peppers for 35-45 minutes or until they start to look wrinkled and browned. Remove and cool.
Once the peppers are cooled, peel then and remove seeds and stems then chop. In a medium non-stick skillet cook the onion, garlic, and peppers and cook until onions are translucent (I cook them with water but you can use oil if you prefer). Add in the spinach, arugula, mushrooms, and turmeric. Cook for 2-3 minutes until the spinach is cooked then turn off heat and add the plant milk, salt, pepper, chickpea flour, and nutritional yeast.
Divide the mixture into 4 ramekins (you can also use a pie pan or an 8x8 inch glass dish. Bake them for 12 - 15 minutes until the edges start to darken and brown. Remove from oven and cool for at least 5 minutes before serving.