Ingredients
- -1 cup garbanzo bean flour
- -1/2 cup water, cold
- -1/2 teaspoon + ½ teaspoon salt (divided)
- -1/2 teaspoon garlic salt
- -1T extra virgin olive oil
- -6 eggs, farm fresh and organic (if possible!)
- -2 tablespoons almond milk (or any kind of milk)
- -handful of spinach
- -2 medium heirloom tomatoes
- -2 tablespoons fresh parsley, chopped
- -1 teaspoon lemon pepper
- -optional toppings: 2 tablespoons parmesan cheese, 1 tablespoon plain greek yogurt, sliced avocado, 2 tablespoons salsa
Instructions
- 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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes