Chickpea Crust Spinach and Feta Quiche Recipe

This Quiche makes for the perfect meal hot or cold and is great for when you’re on the go. It is easy to make, delicious and full of protein and nutrients that leave you feeling satisfied and nourished. It is really rewarding making a meal completely from scratch, which is why I love this recipe. You can make the crust yourself from wholefood ingredients, and easily add extra ingredients such as bacon or sundried tomatoes to the filling to add your own personal touch.

Makes 1 large quiche

Ingredients

Chickpea Crust:

• 1 ½ cups of chickpea (besan flour)
• ¼ cup of tapioca flour
• ½ cup of fine rice flour
• 1 teaspoon salt
• ½ cup of olive oil
• ½ cup of hot water

Filling:

• ½ large onion, finely diced
• 2 ½ cups of spinach, chopped
• 7 eggs
• ½ cup milk of your choice
• 1 cup of shredded cheese
• Small handful of parsley, finely chopped
• Salt and pepper, to taste
• 100 grams (approximately half an average block) of feta, crumbed

How To

1. Preheat Oven to 150⁰C. Grease a round baking tin.
2. In a food processor, add the chickpea flour, tapioca flour, rice flour and salt.  Blitz until combined.
3. Gradually add in the olive oil and hot water to the food processor. The consistency of the dough should be like breadcrumbs, with enough moisture to hold its shape when squeezed. If the mixture is too wet, add extra rice flour, one tablespoon at a time until this consistency is reached. If the mixture is too dry, add extra hot water one tablespoon at a time until the dough is the correct consistency.
4. Place the dough between two large sheets of baking paper and roll with a rolling pin until it is circular and the appropriate thickness. You can alter the thickness depending on your liking; however, I tend to go for approximately half a centimetre thick.
5. Gently place the pastry into the pan, smoothing the sides.
6. Blind bake the curst for 15 minutes. *

Filling:

1. In a large bowl, combine the onion, spinach, eggs, milk, cheese, parsley and salt and pepper. Mix until completely combined.
2. Pour mixture onto the crust and top with crumbled feta.
3. Bake for 35-45 minutes, or until the filling is cooked through and golden brown.

This is best served warm, however is delicious cold too!

*To blind bake your crust, place a sheet of baking paper over in the baking case over the top of the crust and weigh down with baking beads, rice or dried legumes. This will allow your crust to cook through before cooking with the filling.

Recipe created by:- Tabi May Life ©