Crustless Quiche

I saw this recipe in Vegan Food & Living magazine and loving chickpea flour, just had to have a go.   I was missing some ingredients and decided to pre cook the vegetables, to ensure they were cooked, so my version is slightly different from the published recipe.

150g mushrooms sliced
Red pepper sliced
100 g sweetcorn
1 onion sliced
250 g chickpea flour
400 ml water
2 tbsp tomato puree
1 tbsp coriander leaf
1 tsp smoked paprika
1 tbsp rapeseed oil
Salt and pepper

Serves 6

Heat the oven to 200°.   Line an 8" loose bottomed tin with parchment paper, to ensure there is no leakage or sticking.   Cut the piece that goes round the sides of the tin, with a 1" frill at the bottom, so when you put the round piece (cut slightly smaller than the tin) inside, it makes a neat edge.

Fry the vegetables in the oil, for 15-20 mins to ensure they are soft and slightly browned.

Sieve the chickpea flour into a bowl, add the tomato puree, salt and pepper, paprika and coriander.   Mix in the water and combine thoroughly, to remove any lumps with the result being a thick batter

Mix the vegetables into the batter and pour into the tin.

Bake until golden brown for 35-50 mins, depending on your own, so when you pierce the quiche with a skewer, it comes out clean.

Allow to stand for 5 mins, then remove from the tin, carefully peel off the parchment paper and serve immediately or leave to cool.

I overcooked mine as the middle was a little too solid, although it tasted great, so keep a close eye on it during cooking.