Sometimes written words just seem to get in the way, you know? Or maybe that’s just me suffering from a bout of writer’s block…
Anyway, I wanted to share with you all my new YouTube channel that I just started, um, yesterday. I’ll be uploading more videos to it soon, so feel free to subscribe! For all you who don’t have a YouTube account, no worries! I’ll be cross-posting all the videos here so you won’t miss a single moment of me yammering on in front of the camera. Lucky ducks.
This video is a recipe for a simple chickpea and tofu based quiche that I happened upon one day experimenting with chickpea flour.
Okay, truth be told, about a year ago my husband and I became obsessed with making chickpea based flatbreads, so we started
making it competing nightly for who would win the title of “best besan creation”. I always opted to spread my batter very thin (but keep the consistency quite thick) and bake it on a silpat mat so that it gained a shiny, yet crisp quality. My husband always brought out the super-hot, well-oiled, cast iron skillet to do his dirty work (in traditional socca fashion). He also preferred to pour his very thin batter about 1 inch deep–much thicker than mine.
Even though I loved the crispy outer layer of my flatbread, I couldn’t get over how much his tasted like eggs. In a good way. It was seriously springy and dense and, well, pretty darn quiche-like. It didn’t take long before I came up with this Quiche recipe, which is a classic spin on the popular tofu quiche (made famous by none-other than Isa Chandra) and a combination of two killer recipes for chickpea flatbread.
And without further ado, my first video, in all its amateurish glory:
Here’s the recipe written down too:
Makes 1 quiche
1 cup + 2 tablespoons chickpea (gram) flour
1 cups water, (enough to make omelet consistency)
1 teaspoons sea salt
1 teaspoon baking powder
1 block (about 14oz) extra firm tofu, well drained and pressed
2 tablespoons finely minced herbs (sage, chives, rosemary)
2 cloves garlic, minced
1/2 cup shredded carrots
5 heads baby bok choy, chopped
1 Vidalia onion, sauteed until caramelized
1 cup additional veggies (optional)
Preheat oven to 350 degrees Fahrenheit. Lightly grease a standard sized pie pan.
Mix together the chickpea flour, salt, baking powder, and slowly whisk in water to combine until very smooth. Fold in crumbled tofu, and then veggies and stir gently to combine. Spread the thick tofu mixture evenly into the prepared pan.
Bake for about 50 to 55 minutes, or until slightly puffed up and golden brown on top. Let cool about 30 minutes before serving.