Vegan, glutenfree & fatfree leek quiche with chickpea crust
I used to eat a lot of quiches, all made with buttery wheat flour crusts. And fillings with eggs, heavy cream, cheese and bacon. I never could have imagined I would make quiches without those ingredients. And that a quiche could also be completely fatfree! But here it is: my version of a glutenfree, fatfree and vegan leek quiche. The crust is made from chickpea flour. And I also use some chickpea flour in the filling. Maple syrup gives the velvety smoothness that you would normally get from butter or olive oil. Sundried tomatoes give the whole quiche just that little bit of ‘extra’.
Ingredients
- Leeks – The main ingredient. You need 8 cups, measured cut into thin half rings. That’s about 6 to 7 average leeks, but they can vary a lot. You need to steam them soft before you add them to the batter for the filling. I used a steamer. If you cook or braise the leek make sure you drain them well.
- Sundried tomatoes – I use dried tomatoes without oil. If you cant find without oil, then wash them off and deop them dry. Unless, of course you don’t have to eat fatfree, then just enjoy the oil (preferably olive oil and no seed oils). Also its best to use unsalted, but if those are not available be sure to not use extra salt. The most important thing is that the tomatoes are pure and unsulphured above all.
- Chickpea flour – Both for the crust (with just a bit of water and maple syrup) and for the batter for the filling (with a lot more water and maple syrup).
- Maple syrup – Gives a smooth texture.
- Water – For the crust and the batter.
- Garlic – To spiced up the crust a bit.
- Spices – I used spices found in harissa: paprika powder, coriander and cumin (preferably both freshly ground seeds), onion powder and chili flakes.
Crust
I made a crust from chickpea flour. That means you can use the same kind of flour for both the filling and the crust. Just add some water, maple syrup, garlic and spices. Pre-bake the crust before you fill it.
Filling
The filling is made with leeks. And a lot of them: 8 cups. Usually one leek stalk will fill up a little more than a cup, but that really depends on the size. Cut in small half rings and steam the leeks until soft. Add sundried tomatoes, maple syrup and the same spices as you used in the crust. And a little chickpea batter to hold it all together.
FAQ’s
Yes!
Yes, but its best not to have legumes during a cleanse.
There are pro’s and con’s. I cant guarantee the crust will come out of the pan completely unharmed if you don’t. Personally I did use it at first (hence the image with the paper), but not anymore. The crust gets a bit crispier without and I like that.
Leek quiche with potato crust and chickpea filling
This recipe may contain
affiliate linksEquipment
- oven at 360F or 180C
- and oven at 430F or 220C
- quiche pan or springform pan (8/8.5 inches or 20/22 cm)
- steamer
- bowl
- garlic press
- whisk
- fork
- pastry brush
Ingredients
Crust
- 2 cups chickpea flour
- ⅓ cup water
- ⅓ cup maple syrup
- 3 cloves garlic
- ½ tbsp paprika powder
- ½ tbsp ground coriander seeds
- ½ tbsp onion powder
- 1 tsp chili flakes
- 1 tsp cumin
Filling (batter)
- 8 cups leeks measured cut in thin half rings
- 1 cup sundried tomatoes measured cut in small pieces
- ½ cup chickpea flour
- ½ cup water
- ¼ cup maple syrup divided in two ⅛ cups
- 2 tbsp paprika powder
- 1 tbsp ground coriander seeds
- 1 tbsp onion powder
- ½ tbsp cumin
Instructions
Crust
- Preheat the oven at 360 F or 180 C. If you wish you can prepare your pan with parchment paper.
- Combine the dry ingredients for the crust.
- Press or grate the garlic very fine and add.
- Add in the water en maple syrup. Stir with a fork. Then knead by hand.
- Wash your hands and leave them a bit moist to divide the dough into the pan. Create a raised edge (a little more than an inch).
- Put into the oven for about 8 to 10 minutes. The dough just needs to be dry, not fully baked.
- Take out of the oven. Leave the oven on and increase the heat to 340 F or 200 C.
Filling
- In the meantime cut the leeks into thin half rings.
- Steam them soft in about 5 to 6 minutes. Then (if necessary) let dry out a bit.
- Cut the tomatoes in small pieces (about a quarter inch).
- Add the flour to a bowl. Add in the spices. Mix and make sure there are no lumbs.
- Add in the water and half of the maple syrup. Whisk well.
- Add in the steamed leeks and the tomatoes. Combine well.
- Fill op the crust. make sure you push it well into the edges.
- Drizzle the other half of the maple syrup on top en spread out with a pastry brush.
- Put into the oven for 40 minutes.
- Check after 20 minutes and half an hour if nothing is burning. If so, open the oven briefly and reduce the temperature to 360 F or 180 C again.
Did you make this quiche or do you have any questions? Just leave a comment!