First, preheat oven to 375 and spray a round baking dish with non-stick cooking spray.
In a medium size bowl, mix together garbanzo bean flour, water, ½ teaspoon salt, garlic salt, and extra virgin olive oil. It should be like a paste when you are done mixing.
Then, take the mixture and spread it evenly in the pan. You will want to go about 2 inches up the sides so that when you pour the eggs in, it is cradled by the crust.
Next, chop and slice veggies. You can pretty much fill your quiche with any vegetables you’d like, I had heirloom tomatoes and spinach on hand, so that is what I used.
In a medium size bowl, whisk 6 eggs. Add in a few tablespoons of milk, ½ teaspoon salt, 1 teaspoon lemon pepper, and 2 tablespoons fresh parsley and mix.
Next, transfer veggies onto the crust, and then pour the egg mixture on top.
Bake at 375F for about 25-30 minutes or until completely firm.
