Chickpea Crusted Quiche
Last year I had the opportunity to visit a local, free range organic egg farmer. Fast forward to this year, and I get to collaborate with BC Egg on a few recipes! Egg-static? Yes, and I’ll tell you why: Eggs are an excellent source of protein and a sustainable food rich in choline, vitamins A, D and E, and folate. They’re also high in omega 3 fatty acids, and overall relatively low in saturated fat. This is our community, British Columbia! Let’s be part of it!
This quiche is so easy to make! The crust contains no gluten and is made up almost entirely of chickpeas! The fibre, protein rich crust combined with the healthy fats and protein in the eggs makes for a very satiating, nutrition rich meal! I’m excited for you to try it!
CHICKPEA CRUSTED PESTO + SUNDRIED TOMATO QUICHE
Prep time: 10 minutes
Cook time: 1 hour
Total: 1 hour & 10 minutes
Gluten free, dairy free option
1 can (14 oz) chickpeas, drained and rinsed
3 tbsp coconut flour
2 tbsp ghee or grass fed butter
4 large free range eggs
1 cup milk of choice
1/4 cup coconut cream or 35% whipping cream
3 garlic cloves, minced
1 tsp turmeric powder
1 tsp dried sage
1 tsp sea salt
Pepper to taste
1 large onion, diced
2 large heirloom tomatoes, chopped
1/4 cup sundried tomatoes
1 cup loosely packed fresh sage
2 tbsp pine nuts or walnuts
1/4 cup extra virgin olive oil
3 tbsp nutritional yeast
1 tbsp lemon juice
1 garlic clove, minced
Sea salt and pepper to taste
Prepeat the oven to 215° F. We’ll start by preparing the crust. Add the chickpeas, coconut flour and ghee to a high speed food processor. Blend until everything is very well combined, scraping down the sides of the food processor as you go. The final product should feel light and fluffy, and resemble a dough.
Use ghee to grease a 10” pie tin, then press the dough evenly along the bottom and sides. Bake for 20 minutes, then remove from oven and set aside. Preheat the oven to 375° F.
Prepare the pesto by adding all ingredients to a small food processor and pulsing until well combined.
In a large bowl, add the eggs, milk, coconut cream, garlic, turmeric, sage and salt and pepper. Use a hand mixer on low setting to whip for about 2 minutes. Everything should look creamy.
Pour egg mixture into the pie crust, careful not to pour above the height of the crust. Then add onion, tomatoes, sundried tomatoes, and some of the pesto in dollops. Arrange tomatoes to poke out from the top of the quiche.
Bake in the oven for 42-45 minutes or until the crust and the sides of the quiche are golden.
Let quiche sit for 5 minutes before cutting and serving. Garnish with fresh sprouts and extra pesto. Optional: Serve with a side salad.