Chickpea cauliflower quiche

This recipe was a huge success. One of my biggest successes of recent weeks, I think because it turned out so much better than I anticipated. The flavour, the way it held together, the fact that it was a bit different from the typical savoury dishes.

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The recipe ingredients list was actually based on a 'fried chickpea patty' recipe somewhere on the net that I thought i'd saved to Evernote to credit the author when i came to write it up but I can't find the reference anywhere. Thought to be fair I did tweak the ingredients and the presentation of the finished dish is totally different so I guess you could say I've made it my own.

I love fresh rosemary and we have it growing in the garden so it was a welcome opportunity to use it. I imagine this would also work all with other fresh herbs of choice. Other veggies could also work too... leek, peas, maybe some thinly sliced pepper. Why not go crazy and totally change up the spices... I can see myself making a spicy morrocan style version in the not so distant future!

I've called it a quiche, thought I guess it's not really in that it doesn't have a crust or use eggs, it's also lighter than a quiche with the chickpea/cauli infusion going on. It's definitely not a pie or fritatta what else would I call it? Quiche is definitely the closest. I actually think its better than a quiche. Ok I am biased.  You tell me what you think once you've made it! :-)

I ate this hot the first day (it still cuts beautifully whilst warm) and then cold straight from the fridge the second day. Yum Yum Yum! It would also be fab with a mushroom gravy or cashew cream.

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Recipe: Chickpea cauliflower quiche

Makes one 8” pie dish


  • 1 cup chickpea flour
  • 1 tbs flax
  • ½ tsp salt
  • ½ tsp general mixed seasoning
  • ½ heaped tsp dried mixed herbs
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • half a head of a small-med cauliflower (equal to 1 cup grated)
  • 1 cup water
  • ½ a courgette sliced into thin half moons
  • ½ a red onion sliced thinly
  • 1 large spring of fresh rosemary- chopped roughly


Mix the top 7 dry ingredients together and set aside.  Chop the courgette and onion and set aside. Grate/process the cauli (to a rice like consistency) and add to the dry mix, then add the water and mix through well. Stir through the onion, courgette and rosemary last.

The mixture should be thick and clumpy but easy to spoon into a tin. I used an 8” silicone cake tin, but you could also use a metal one with removable bottom. This would work in a pie dish but I’m not sure how well it would remove from the pan.

Press the mixture firmly into the pan but leave the top quite rough for some nice texture. Bake at 180C for approx 30 mins until the tops is nice and golden and feels firm.

Serve either hot or cold. This ‘quiche’ holds together really well when cold so would also be great for picnics/lunchboxes. I haven’t tied freezing it but I imagine it could be.

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