Chickpea polenta quiche - vegan and glutenfree

9 May 2019

This vegan quiche is the perfect picnic food! It's super easy and quick to make, cheap and you can have it hot or cold. It's gluten-free as well and tastes incredible either on it's own or with some hummus or other vegan dip. You can also have it for breakfast or as a party dish as well, it's that versatile.

I admit, polenta can sometimes be a bit tasteless (if done wrong), but trust me this recipe will make your come back for more! The combination of chickpea flour and polenta is incredible and very flavourful. And the rosemary gives this vegan quiche a beautiful fragrant note.

The chickpea flour and polenta also high in protein, plus there are also the pistachios which boost the protein content of this dish even more.

So if you are planning a picnic, then this is the ideal dish to bring. It tastes amazing hot or cold.

For more delicious vegan recipe ideas, also check out my other videos on my Youtube channel and subscribe here:

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Chickpea polenta quiche - vegan and glutenfree

Enjoy your vegan picnic with this chickpea polenta quiche.

This quiche is egg-free of course, but it's also gluten-free, so everyone can enjoy it!

Due to the high protein content it's also quite filling to you naturally won't overeat.

You can also enjoy it for breakfast or as a sharer dish at parties.

INGREDIENTS (3-4 portions):

Vegan quiche ingredients:

200ml water
30ml oil
75g chickpea flour
50g polenta (fine but not powdery)
3/4 tsp salt
1 tsp garlic
1 tsp baking powder
1/2 tsp rosemary

Other ingredients:

Tomatoes
Pistachios

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METHOD:

Add all vegan quiche ingredients to a bowl. Then mix them together until there are no lumps anymore (that's important, otherwise the chickpea flour won't bake properly and taste bitter). Alternatively you can also mix them together in a little smoothie blender.

Then pour the batter into a non-stick pan (roughly 20cm - mine was a Tefal pan). Crush some pistacchios and add them to the pan as well (if you don't want to crush them with a mortar and pestle or by hand you can put them into a food processor and blend them just long enough to break them up).

Then slice up some tomatoes and place them into the pan as well. I added 9 slices, but I found if you cover the whole pan with tomato slices it will taste even more delicious. This recipe is really versatile, you could also add sliced Kalamata olives, artichokes, mushrooms, etc. (think pizza).

Place pan into the preheated oven and bake at 200C (390F) for 25 min. Yes, you can place the whole pan into the oven, the handles should normally be heat-proof. But check just to be safe.

When taking out the pan be very careful because the handle is very hot! I know it may feel natural to touch the handle but believe me it's not a good idea (I learned the hard way).

The quiche should come easily out of the pan. Eat hot or cold. Enjoy!

And if you like this recipe, then why not also try my orange and polenta cake, it's absolutely divine and tastes like summer.