Vegan Quiche Filling

• Vegan
• Gluten free

• Condiments

  • 1 tbsp Dijon mustard

• Baking & Spices

  • 100 g Chickpea flour
  • 1/2 tsp Nutmeg, freshly ground
  • 15 g Nutritional yeast
  • 1/2 tsp Sea salt, fine
  • 1/4 tsp Turmeric, ground

Found on chocolateandzucchini.com

Ingredients

• 100 grams (1 cup) chickpea flour (available from natural foods stores and Indian markets, also labeled as gram flour or besan)
• 15 grams (1/4 cup) nutritional yeast (available from natural foods stores)
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground turmeric
• 1 tablespoon Dijon mustard

Directions

• In a medium bowl, combine the chickpea flour, nutritional yeast, salt, nutmeg, and turmeric. Add the mustard and whisk in 240 ml (1 cup) fresh water.
• Pour 360 ml (1 1/2 cups) fresh water in a large saucepan and bring to a simmer. Whisk in the chickpea mixture and bring back to a simmer.
• Cook over low heat for 5 to 8 minutes, stirring constantly, until thickened.
• The quiche filling is now ready to use, but you can also pour it into a container and refrigerate until the next day. It will thicken and separate, but thats okay: simply whisk it back into shape.
• To use, combine it with the other quiche ingredients and pour into a blind-baked quiche shell, such as my olive oil tart crust, parbaked for 10 minutes at 180°C (360°F).
• Bake at 180°C (360°F) for 25 minutes, then brush the top with olive oil (this gives a nice sheen to the otherwise matte finish of the filling) and return to the oven for another 5 minutes. Serve hot or just slightly warm.