Vegan Chickpea Flour Squash Quiche
Servings 8 slices
Ingredients
- 2 -3 medium zucchini or yellow squash or a combination
- 1 ½ cup chickpea flour also known as garbanzo flour
- 1 ½ cup water
- 2 tbsp olive oil plus more for greasing baking dish
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tsp dried basil
- 2 tbsp nutritional yeast
- ¼ cup cashew parmesan link to my recipe below
Instructions
- Sift chickpea flour into a medium sized bowl.
- Add nutritional yeast, basil, salt and pepper and whisk to thoroughly incorporate.
- Add oil and water and whisk together. Set aside and let rest for a minimum of 30 minutes up to 2 hours.
- While batter rests, slice squash and/or zucchini very thinly. A mandolin works very well for this, but do be very careful.
- Preheat oven to 425 degrees and lightly grease a 9 in pie plate. Set aside.
- Press squash between a tea towel or paper towels to remove excess moisture.
- Arrange squash and zucchini in layers in prepared pie plate.
- Pour batter over squash slowly, allowing it to fill in around the veggies and fully cover the squash.
- Sprinkle cashew parmesan over the top. I used my herbed cashew parmesan.
- Bake for 30-35 minutes until edges have browned a bit and the center is set and no longer liquid. Watch closely in the last few minutes to avoid over baking .
- Allow to cool a few minutes before running a knife around edges and slicing. Serve immediately or allow to cool fully.