Cauliflower Chickpea Quiche

I shared another version of this recipe last year, Cauliflower Parsnip Chickpea Quiche, but this version is a bit different and perhaps a tiny bit simpler. The nice thing about these quiches is that they were easy to develop into new recipes. In fact, a few days after making this one, I played around with another version because I still had enough cauliflower left. I like recipes that I can switch out a few ingredients based on the season, my mood, or what happens to be in the kitchen and come up with a whole new recipe. I particularly like this version in the summer when zucchini and fresh herbs are easy to find from locally grown sources!

Cauliflower Chickpea Quiche

2 cups chickpea flour

1 tablespoon ground flax seeds

¼ teaspoon ground ginger

1 teaspoon dill weed

½ teaspoon baking powder

¼ teaspoon baking soda

¼ cup nutritional yeast

½ head cauliflower

2 cups vegetable stock or water

1 small zucchini

1 small onion

1 clove garlic

1 sprig fresh rosemary

1 tablespoon fresh mint

2 sprigs fresh parsley

1 tablespoon fresh basil

1 tablespoon fresh marjoram

Preheat oven to 350 degrees.

Chop the zucchini, onion, and herbs. Mince the garlic. Set aside.

Grate the cauliflower until it resembles a rice-like texture. This can be done with a hand grater or a food processor. Cauliflower should measure approximately 2 cups when grated.

Mix the dry ingredients together in large bowl.

Stir in the cauliflower.

Stir in the water and mix well.

Stir in the zucchini, onion, and herbs. The mixture will be thick and lumpy but easy to spoon.

Pour into a 10-inch quiche pan. I sometimes use parchment paper to make the pan easier to clean, but it's not necessary. Smooth to edges of pan pressing out any air bubbles.

Bake at 350 degrees for 45-50 minutes or until top is golden brown.

Let cool at least 10 minutes before serving.

Can be served hot or cold.

Note: I use organic ingredients whenever possible.