The first time I tried to make an eggless quiche, it was a vegan recipe I added lots of cheese to. I liked it. I did! My husband? Not so much.

So I made it very rarely. Maybe twice in total.

But then.

But then.

My husband’s gripe with the quiche was a lack of flavour. We’re Indian, we need things full of flavour, so I understood. But I also really wanted quiche.

So I went looking for a way to mash up the vegan quiche recipe with a normal spinach and mushroom quiche recipe, and wound up making something my entire family would not mind having again.

Thankfully, I had leftover pie crust from the pumpkin pie I had made at the end of last year. (This is the easiest pie crust to make, this recipe is a lifesaver.)

I am honestly so proud of the fact that this experimental mashing up of two (and a half) recipes went so well.

Eggless Spinach & Mushroom Quiche

filling:

• 1 white onion, sliced
• 2 packets fresh mushrooms, sliced
• 1 bag fresh spinach, chopped
• 1 cup cheddar cheese
• 1 tbsp oil
• 1 tbsp fresh basil, chopped
• 1 packet cherry tomatoes, halved

1. pie crust, made beforehand.
2. fit into a pie dish.

quiche mixture:

• 5 cups chickpea flour
• 6 cups cold filtered water
• 6 tbsp olive oil
• 4 tsp salt
• 2 tsp ground black pepper
• 2 small onion, finely chopped
• 1/2 tsp ground nutmeg
• 4 tbsps fresh parsley, chopped

filling:

1. Saute mushrooms and spinach with onion in oil.
2. Take off fire to cool.
3. Set aside.

quiche mixture:

1. In a big bowl, mix chickpea flour, cold water, oil and salt.
2. Whisk well until there are no lumps.
3. Add in parsley, onion and other seasonings.
4. Whisk again until fully combined.

Preheat oven to 200 degrees Celsius, grease another tray tray with oil or butter.

1. Combine spinach and mushroom mixture with tomatoes, cheddar and basil.
2. Spread mixture in the prepared dishes.
3. Pour chickpea mixture evenly over filling, swirling to spread throughout dishes.
4. Bake in preheated oven until quiche is lightly puffed and browned, about 25 minutes.
5. Cool for 30 minutes before serving.

(This recipe could make two pies, so if no crust, use the rest of filling and quiche mixture in a mini muffin tray. Break up baking down to 15 minutes and another ten minutes after checking on it.)

We had leftovers that my husband’s grandparents tried a few days ago, and they enjoyed it too? Definitely something I am making again!