Curry Chickpea Quiche with Mushrooms and Cauliflower

by Lucia

Have you ever wondered what you can do with chickpea flour? Since I discovered it, I always use it instead of a gluten-free flour for preparing savory or sweet dishes also. Today, I will show you how to prepare my favourite savory quiche.

This recipe is gluten-free, grain-free, the flour is 100% chickpeas. It is vegetarian dish, great for lunch or dinner, but also simple to pack it for the office. I like serving it with salad and avocado. I kept the recipe healthy and lactose-free, by using no butter, very little oil and a plant-based milk.

Preparation of this quiche takes about 25 minutes + 40 minutes of baking. The recipe is made for 3 or 4 portions:


  • 3 eggs
  • 1,5 cup of (plant-based) milk
  • 1 cup and 2 full tbsp of chickpea flour
  • 1 tsp salt
  • 2 tsp of curry powder
  • 0,25 tsp turmeric
  • 1 tsp cumin powder (or use cumin seeds instead)
  • 1 tsp coriander powder
  • 4 tbsp of olive oil
  • about 200 g of mushrooms
  • half of cauliflour (medium size) or 1 small
  • 1 onion, cleaned and cut
  • Optional: fresh coriander, avocado and salad for serving


  1. Heat the oven for 190°. Grease the cake pan or use a parchment paper and put aside.
  2. Cut mushrooms and cauliflower into small pieces, put aside.
  3. In a big bowl, using a whisk, combine eggs, milk, salt, curry powder, turmeric, cumin, coriander and oil. Add chickpea flour and mix it well. The mixture should be creamy, between liquid and tick.
  4. Place mushrooms and cauliflower into the cake pan and pour the batter onto it. On top, you can put some onion.
  5. Bake it in the oven for about 40 minutes. First 20 minutes 190°, then lower the temperature for 170°.

Buon appetito!

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