鹰嘴豆咸派（无蛋无奶无麸质配方） Chickpea Quiche (Gluten/Dairy/Egg-free)

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这道不含蛋、不含乳制品、不含麸质的鹰嘴豆咸派便于携带，可以很好地存放在冰箱中。可以在周日烤一个，然后整周都可以作为简单的早餐或午餐选择享用。鹰嘴豆咸派本身的味道很好，也可以在其上加上香草番茄酱，味道也很棒。

鹰嘴豆咸派

原料（以下1杯为250毫升）：

4杯西兰花小花

4 杯樱桃番茄切半

4杯红洋葱丁

8瓣大蒜去皮

2杯水

3杯鹰嘴豆粉

4汤匙新鲜柠檬汁

1/2 茶匙鼠尾草粉（sage）

1/2 茶匙牛至粉（marjoram）

1/2 茶匙百里香（thyme）

1/4 茶匙肉豆蔻（nutmeg）

1/2 茶匙迷迭香（rosemary）

1/2 茶匙黑胡椒

2茶匙盐

制作

将烤箱预热至200度。将西兰花小花、番茄、红洋葱和蒜瓣铺在两张垫有烘烤纸的烤盘上，烤15到20分钟直至变软。

将烤蒜瓣去皮（小心不要烫到手指！），将其与水、鹰嘴豆粉、柠檬汁、家禽调味料（可选项）和海盐一起放入搅拌机中，搅拌至光滑面糊。将面糊倒入一个大的搅拌碗中，与所有烤蔬菜混合。此后将混合物倒入圆形烤盘或内衬烘焙纸的平底锅中。

或者也可以将面糊放入松饼烤盘，内部垫上烘焙纸，制作单独的迷你咸派。烘烤 30 到 35 分钟，在中间打开烤箱以释放蒸汽。当顶部变成褐色并且插入牙签抽出后是干净时，就烤完了。将咸派从烤箱中取出，并在食用前冷却。可以在享用时在上面抹上以下的香草番茄酱，进一步提升风味。

香草番茄酱：

4个切碎的西红柿

1个切碎黄洋葱

4个切碎的蒜瓣

2汤匙番茄酱

半茶匙盐

半茶匙干罗勒

1/8茶匙咖喱粉

香草番茄酱的制作：

将上述成分在锅中用高温加热，时不时搅拌2到3分钟直到西红柿软化出汁。减少火力文火炖15至20分钟，并持续搅拌。用手持搅拌器将该混合物打碎形成粘稠西红柿酱，该种番茄酱非常方便冷冻保存，随时可以享用。如果使用购买的番茄酱，请确保不含柠檬酸。

提示：

这个咸派可以冷冻，所以一次可以做两个，其中一个放入冷冻室，之后随时可以享用。冷冻前取下烘焙纸。

制作6-8人份

CHICKPEA QUICHE {GLUTEN-FREE, DAIRY-FREE, & EGG-FREE}

This egg-free, diary-free, gluten-free chickpea quiche is portable and stores well in the refrigerator. Try baking one up on Sunday and munching it throughout the week for an easy breakfast or lunch option. It tastes wonderful on its own and also tastes amazing topped with an herby tomato sauce, such as the Ratatouille Tomato Sauce recipe on page 400 of Liver Rescue.

Chickpea Quiche

Ingredients:

4 cups small broccoli florets

4 cups halved cherry or grape tomatoes

4 cups diced red onion

8 garlic cloves, skins on

2 cups water

3 cups chickpea flour

4 tablespoons fresh lemon juice

1/2 teaspoon sage

1/2 teaspoon marjoram

1/2 teaspoon thyme

1/4 teaspoon nutmeg

1/2 teaspoon rosemary

1/2 tsp black pepper

2 teaspoons sea salt

Directions:

Preheat the oven to 400°F. Spread the broccoli florets, tomatoes, red onion, and garlic cloves on two baking sheets lined with parchment paper and roast for 15 to 20 minutes until tender.

Peel the roasted garlic cloves (being careful not to burn your fingers!) and place them into the blender along with the water, chickpea flour, lemon juice, poultry seasoning, and sea salt and blend until a smooth batter forms. Pour the batter into a large mixing bowl and stir in all of the roasted vegetables. Pour this mixture into a quiche dish or pan lined with parchment paper.

Alternatively, you can divide the quiche batter into a standard 12-cup muffin pan lined with parchment baking cups and make individual mini quiches. Bake for 30 to 35 minutes, opening the oven halfway through to release steam. The quiche is done when the top is browned and a toothpick inserted in the middle comes out clean. Remove the quiche from the oven and allow to cool before serving.

Tips:

This quiche freezes well, so make two and you’ll have one on hand for an easy grab-and-go meal anytime. Remove the parchment lining prior to freezing.

Makes 6-8 servings