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Mix flour and salt. Cut in cold butter until crumbly. Add water slowly and form a dough. Roll out and press into a 9-inch tart pan. Prick the bottom and pre-bake at 180°C (350°F) for 10 minutes.
Cook vegetables:
Sauté onion and garlic in olive oil for 2 minutes. Add zucchini, bell pepper, and spinach. Cook until softened. Let cool slightly.
Make chickpea mixture:
Whisk chickpea flour with water, mustard, turmeric, nutritional yeast, salt, pepper, and kala namak if using. Make sure it’s smooth.
Assemble quiche:
Mix sautéed veggies into the chickpea batter. Pour into the pre-baked crust and smooth the top.
Bake:
Bake at 180°C (350°F) for 35–40 minutes, or until firm and golden on top. Let cool for 10–15 minutes before slicing.
Serving and Storage Tips
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