Chickpea & Veggie Quiche
A crustless, egg-free quiche set with a simple chickpea-flour batter and packed with soft summer veg. Mild enough to share with the baby, golden and savoury enough for the grown-ups. No pastry, no eggs, no fuss.
Equipment
- 20 cm baking or pie dish
- 2 mixing bowls
- Sieve
- Whisk
- Frying pan
- Steamer or microwave-safe bowl
Ingredients
- For the batter
- 120 g gram chickpea flour, sifted
- 350 ml cold vegetable broth soy-free
- 2 tbsp nutritional yeast
- ¼ tsp kala namak optional
- For the veg
- 1 tsp olive oil
- ½ onion diced
- 1 large courgette zucchini, sliced
- ½ broccoli including stem, cut small
- 10 cherry tomatoes quartered
- 1 tsp dried thyme
Instructions
- Preheat the oven to 180°C / 350°F and lightly grease a ~20 cm baking or pie dish.
- Cut the broccoli small and steam for 2–3 minutes until just tender.
- Slice the courgette and soften it with the onion in the oil over low heat for 3–4 minutes. Stir in the thyme.
- Combine the broccoli, courgette and onion, and quartered tomatoes in a bowl, then spread evenly in the dish.
- Sift the gram flour into a bowl and whisk in the cold broth a little at a time until smooth. Stir in the nutritional yeast and kala namak if using.
- Pour the batter evenly over the veg.
- Bake 30–40 minutes until set and golden.
- Rest 15 minutes before slicing.
Notes
Cold broth is essential — warm broth makes the chickpea flour seize and go lumpy.
Quarter the cherry tomatoes rather than halving — round halves are a choking shape for little ones.
Grown-up version: crumble a block of Violife feta over the veg before the batter goes on. Leave it out (or scoop the baby's portion first) for little ones, as it adds salt.
Kala namak adds an "eggy" note but is still salt — keep it light or skip for the youngest.
Keeps 2–3 days in the fridge; lovely cold in a lunchbox.
Quarter the cherry tomatoes rather than halving — round halves are a choking shape for little ones.
Grown-up version: crumble a block of Violife feta over the veg before the batter goes on. Leave it out (or scoop the baby's portion first) for little ones, as it adds salt.
Kala namak adds an "eggy" note but is still salt — keep it light or skip for the youngest.
Keeps 2–3 days in the fridge; lovely cold in a lunchbox.
Nutrition
Calories: 93kcalCarbohydrates: 14gProtein: 5.5gFat: 2gFiber: 3.4gSugar: 3gVitamin C: 18mgCalcium: 28mgIron: 1.2mg
Tried this recipe?Let us know how it was!