One of James’ favorite foods is quiche! So once I figured out how to make a soy-free egg that I liked and could easily find the ingredients to, I wanted to try to make a quiche for both of us. One night we made BLTs for dinner – his with bacon and mine with a seitan bacon, so I had leftover bacon the next day to use. James’ quiche I based off of the Pillsbury Bacon and Cheese Quiche. But I only used cheddar cheese and no onion, since James isn’t a huge fan on onions.
My quiche I made a large batch of the Garbanzo Bean Flour Eggs, and made my Coconut Bacon and sauteed onions and bell pepper since I like them in quiches. I wasn’t sure how it was going to turn out and I wasn’t sure how it was going to cut.
I was shocked! It was so tasty, but it was heavy. One slice should do for anyone! It’s not as pretty and the colors are not as bright as an actual egg quiche, but it is delicious!
Garbanzo Bean Egg & Coconut Bacon Quiche
- Veggies & “Bacon”
- 1 onion, minced
- 1 green bell pepper, minced, optional
- Coconut bacon Garbanzo Bean Eggs
- 1 1/2 cups chickpea flour
- 1 1/2 cups aquafaba – liquid from canned chickpeas, or broth from cooking chickpeas. 1 1/2 cups about 2 cans. Reserve beans for another recipe.
- 1 1/2 cups plant based milk
- 1/2 tsp turmeric
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp baking powder
- 3 tbsp nutritional yeast
- 1 frozen vegan pie crust, defrosted
- 1. Make the coconut bacon. Set aside.
- Preheat oven to 400 degrees F.
- Place the pie crust into a pie dish, poke with a fork on the bottom to let any air out while cooking.
- Heat your onion, and if using, bell pepper on medium heat. Cook until onion is translucent. Remove from heat.
- Mix together the chickpea flour, and seasonings together including the baking powder and nutritional yeast. Pour in the aquafaba and mix together. Add in the plant based milk and stir until combined. Stir in your veggies and “ham” and then add to your pie crust.
- Bake for 20-25 minutes. Let cool slightly, and then serve.