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.
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I use chickpea flour a lot and I have been thinking of making veggie bakes with it, almost like a quiche. I am sure it tastes great!
you seriously cannot go wrong with chickpea flour! it’s almost TOO easy. :)
I love love love love LOVE it Allyson!!! I can’t wait to see more videos from you :) There aren’t nearly enough fun vegan recipes on youtube, and I’m SOOOOO happy you decided to get into it!! We totally have to do a video together when I make it down to Philly <3
You do realize my brain is spinning right now with video ideas, right??? Eeep! Can’t wait for you to come!
<3 and thank you so much for your support… coming from a pro like you, it really means a lot.
Great job on the video! My husband loves quiche and I can’t wait to make your vegan version!
oooh! I hope he likes it as much as mine does!! <3 <3
Just gone gluten free, have yet to work with all the chickpea flour I bought. Thanks for the idea. I’ve been making flatbreads too, on a pizza stone. I’ll give chickpea flour a go in that recipe too. Like you video, looking forward to more!
Well done! You’re a natural :)
awww, i take that as a huge compliment, Amber. you’re such a sweetheart.
Great video! Quiche was one of my favorites when I was a vegetarian but I haven’t tried one since becoming vegan – I’ll have to give this shot. I’ve been looking for an excuse to buy chickpea flour anyway :)
Thanks, Ashley! Yes, get some… it’s sort of addicting, and so very versatile. great stuff! I used to love quiche too, and this version definitely hits the spot. :)
I love love this that your making videos, I am going to find some chickpea flour to make this quiche. Since I went gluten free I have been craving things like quiche again.
Do you have the recipe somewhere written down too so that I can save it for later (i.e. when exams are over!)? Looks DELICIOUS!
Thanks!
Yes! Just added it into the post… great thinking, Raychel. Thank you! :)
Never been much of a quiche fan but this sounds delightful. We used chickpea flour for our son’s birthday cake (carrot cake with vegan cream cheese frosting) – it was light and delicious!
aw, i loved watching this allyson!
<3
xo
kittee
Looks great! I like the combination of sage, chives and rosemary for your flavoring. I would definitely try making one like this.
Can you give me the weight of the block of tofu please.
a typical sized package (14 oz or 397 g) would work well here. I buy mine in bulk, so it’s each block is a bit less in weight, but that shouldn’t make much difference at all in this recipe. :)
It is awesome you and your husband cook together! Thanks for sharing this video, I can’t wait to make this.
What can I replace the tofu with? I’m allergic to soy.
Thanks!
Hi Chris, unfortunately I don’t think anything can really be subbed for the tofu in this recipe as it’s pretty much the base of the dish… sorry.
Allyson, I made this and it was great. My BF and I had it for dinner and then today for breakfast (it tasted even better the next day). Thanks much!
Thanks so much for posting your quiche. It inspired this recipe:
http://keshmoments.blogspot.com/2013/02/chickpea-quiche.html
+Karen