This summer I was inspired to make little chickpea frittatas/quiches which was an idea I got out of a new cookbook. A frittata is a crustless quiche and since I like quiche, going forward I am going to call these crustless quiches.
Even after having success with chickpeas, I still wanted to come up with a chickpea flour quiche that worked for me. I tried several times to make these with fresh spinach but it was a complete failure – the chickpea flour just never baked. After admitting defeat with my everyday ingredients, I decided I needed another recipe.
Someone I follow on Instagram posted a beautiful quiche and she gave me the recipe. I added my own flair and this is what I came up with. No spinach. Leeks and peppers instead. Lots of fresh herbs and no crust. Not because I don’t like crust, but because I want to be able to make this often and easily.
Notes: There is some “special” equipment I like to use for this recipe. First, I use two 6 cup .8″ deep silicone molds for two reasons: (a) I like individual portions and (b) the silicone makes it easier to get the quiches out. But if you don’t have these, you can use a regular cupcake tin. And you can also use muffin liners. Second, I use my 3 tablespoon ice cream scooper to drop the quiche mixture into the cup molds.
Makes a dozen mini crustless quiches!
1/2 small leek, white and green parts
1/4 red pepper
1/4 orange pepper
1 clove of garlic
2 tablespoons each dill and parsley
The juice of 1/2 lemon, about 1 tablespoon
1 1/4 cup chickpea flour
2 tablespoons nooch
1/4 teaspoon kala namak *
1 1/2 cups cold water
*Kala namak is Indian black salt and has a high sulfur content that lends itself it an egg like flavor.
Small dice and clean the leek. Water sauté the leek. Small dice the peppers and add to the leeks. Press the garlic and add to the other vegetables. When everything is soft and fragrant, take off the heat. Chop the parsley and dill and mix into the vegetables. Set aside. Note, this can be done ahead of time.
Preheat the oven to 375. Place the silicone molds on baking trays.
Whisk together the chickpea flour, nooch and kala namak. Then add the water and whisk until smooth. Add the vegetables and mix to combine.
Use an ice cream scooper (or ladle) to even divide the quiches amongst the silicone molds. Bake for 20 to 25 minutes, or until the tops look done. If your cupcake mold is deeper, like a regular cupcake tin, your quiches may need a few extra minutes.
Let the quiches cool for at least 5 minutes before gently running a knife around the edges of each quiche and pop them out. Serve with tomatoes and/or spinach or whatever you want. Enjoy!
Note: these are great the next day (if they aren’t already gone!)