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Chickpea Quiche

Perfect for the cooler months, this grain-free vegetable Chickpea Quiche is so perfectly creamy & savory! Ideal for meal prep, sunday brunch, or anytime of day!


  • 2 cups chickpea flour (184g)
  • 1 cup veggie/chicken broth or stock
  • 1 tsp aluminum free baking powder
  • 2 cloves garlic, finely chopped
  • 4 cups mixed veggies, chopped (broccoli florets, zucchini, bell peppers)
  • ½ cup sundried tomatoes, chopped (optional)
  • ¼ cup plant based feta cheese (optional, see notes)
  • 1 tomato, sliced for topping
  • ¼ cup onion, chopped
  • 2 tbsp lemon juice
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp tumeric
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tsp oregano


  1. Preheat oven to 400 F. Lightly oil or line round baking dish with parchment paper. Chop and prep all the veggies, garlic and onion.
  2. Heat oil on in a medium saucepan. Saute onion and garlic on medium heat for 2-3 min or until translucent and fragrant. Add veggies and saute for another 7-8 minutes, giving it a good stir every few minutes. If pan gets dry or to prevent burning add some water or veggie broth.
  3. While veggies are cooking, make chickpea batter. In a large bowl mix garbanzo [chickpea] flour, baking powder, broth and lemon juice. Set aside.
  4. Once veggies are done add to the bowl of chickpea batter and combine (If using cheese I would add it in now). Pour into baking dish and add sliced tomatoes on top.
  5. Bake in the oven for 30-35 min or until top is golden brown and toothpick inserted in the middle comes out clean.
  6. Allow to cool for 10 min, slice and enjoy!

For substitutions and for more deliciously healthy recipes visit www.afoodiesbliss.com



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