- 1
Ingredients
- 1 cup chickpea flour
- 1 tbs flax
- 1/2 tsp salt
- 1/2 tsp general mixed seasoning
- 1/2 heaped tsp dried mixed herbs
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- half a head of a small-med cauliflower (equal to 1 cup grated)
- 1 cup water
- 1/2 a courgette sliced into thin half moons
- 1/2 a red onion sliced thinly
- 1 large spring of fresh rosemary- chopped roughly
Preparation
Step 1
Mix the top 7 dry ingredients together and set aside. Chop the courgette and onion and set aside. Grate/process the cauli (to a rice like consistency) and add to the dry mix, then add the water and mix through well. Stir through the onion, courgette and rosemary last.
The mixture should be thick and clumpy but easy to spoon into a tin. I used an 8” silicone cake tin, but you could also use a metal one with removable bottom. This would work in a pie dish but I’m not sure how well it would remove from the pan.
Press the mixture firmly into the pan but leave the top quite rough for some nice texture. Bake at 180C for approx 30 mins until the tops is nice and golden and feels firm.
Serve either hot or cold. This ‘quiche’ holds together really well when cold so would also be great for picnics/lunchboxes. I haven’t tied freezing it but I imagine it could be.