Wow... I owe you a recipe!! Yeah this was once a recipe blog ;-)

I have so many recipes I want to share, and even more than I want to test out... but I have so many other things I ask want to share and only so many hours in the day to do it all! Plus Wholeplus to manage on top of all that!

I hope this makes up for it! It was one of my favourites versatile creations during December. A spin off from this recipe that I knew at the time held so much more potential, and so it is that 'potential' I want to share with you today. I also featured festive variation using parsnip instead of cauliflower in my column in Definition Magazine in the November issue last year... yummy!

This recipe is also perfect for this time of year. Comforting yet light and tummy friendly, and perfect for a lunch or dinner. Packed with protein but without weighing you down... Winner!

When it comes to recipes, you surely know how high ease and versatility rate on my scale of importance by now! This does not disappoint... I promise! (even though the method looks longer than usual... it is really simple!!

I've called it a quiche, thought I guess it's not really in that it doesn't have a crust or use eggs, it's also lighter than a quiche with the chickpea/cauli infusion going on. It's definitely not a pie or fritatta either...so what else would I call it? Quiche is definitely the closest.

I've provided the base recipe below and all the addition options beneath. These are my flavours...but try experimenting with whatever takes your fancy or you happen to have to hand. You'll see in these photos I made single serve size quiches in jumbo muffin cups. They worked really well. You could make a big batch to freeze!

Recipe: The most versatile vegan quiche

Make 1 x 8” pie dish or 3-4 single serve jumbo muffin sized

Basic ingredients:

1 cup chickpea flour
1 tbs flax
½ tsp salt
½ tsp general mixed seasoning
½ tsp baking powder
¼ tsp baking soda
half a head of a small-med cauliflower (equal to 1 cup grated)
½ a onion sliced thinly
1 cup water

Options- add one of these (or more than one if making mini quiches):

1/2 cup black beans (I teamed this with a smoky chipotle sauce and nutritional yeast)
1/2 cup corn and sliced red onion (I used frozen corn and added paprika)
1/2 cup sliced red pepper and sun dried tomatoes (I teamed this with fresh basil)
1/2 cup chopped spinach (I teamed this with garlic)
1/2 cup sliced courgette (I teamed this with dried italian herbs and fresh rosemary)

Method:

Mix the dry ingredients together and set aside. Chop the onion finely and grate/process the cauliflower (to a rice like consistency) and add both to the dry mix, then add the water and mix through well.

If you are making mini quiches, separate the batter now.

Stir through your chosen additions (add flavours at the same time as the other ingredients in previous steps if more appropriate to do so)

The mixture should be thick and clumpy but easy to spoon into a tin. I used an 8” silicone cake tin, but you could also use a metal one with removable bottom, or large silicone muffin cups.

Press the mixture firmly into the pan but leave the top quite rough for some nice texture. Bake at 180C for approx 30 mins until the tops is nice and golden, or around 20 minutes for mini quiches (keep an eye on the colour).

Serve either hot or cold. This ‘quiche’ holds together really well when cold so would also be great for picnics/lunchboxes. It also freezes well and can be reheated in the oven.

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