Veggie-Stuffed Vegan "Quiche"

This beautiful light and fluffy "quiche" is great because you can put almost anything in it and it will turn out beautifully. Last night I put scallions and 2 different kinds of mushrooms in it, but I have listed some other ideas below that would also work great. It is really easy and you can find the chickpea flour at any healthfood store. It also works best with a springform pan.

Vegan Veggie-Stuffed "Quiche"

Ingredients:

-2 1/2 cups chickpea flour

-2 1/2 cups water

-2 1/2 tsp salt

-dash black pepper

Fillings:

-3 cups chanterelle mushrooms

-1 1/2 cups button mushrooms, sliced

-2 cups finely sliced scallions

-1 clove garlic, minced

-1 tsp olive oil

-1 tsp olive oil (another, separate)

Some other ideas for fillings:

-3 cups roasted red peppers, finely diced

-1 cup sliced mushrooms on top

-1 cup crumbled vegan feta cheese

-1 clove garlic, minced

-1/2 cup finely sliced red onion

OR

-1 cup chopped sundried tomatoes

-1/2 cup chopped basil

-1/2 cup chopped white onion

-2 cups sliced mushrooms

Method:

Preheat oven to 400F. Grease a springform pan.

Heat the tsp of olive oil in a large pan or wok and once hot, add in the minced garlic. Stir in the chanterelle mushrooms and saute until they have a bit of color, set aside. Keep pan hot.

In a large bowl, stir together the flour, water and salt. Then add in the scallions and the chanterelles you just cooked and stir together.

Add your 2nd tsp of oil to the pan and once hot, add the sliced button mushrooms. Stir frequently until cooked a bit with some color. Set aside and turn off heat.

Pour the flour/scallion/chanterelle mixture into your springform pan and spread so it's fairly even. Then pour the sliced button mushrooms on top and scatter then, pressing them lightly into the "quiche."

Bake in the oven for about 20-30 minutes, until cooked through. You can lightly touch the top and press with your fingers to see whether it's cooked through. It should be dry on top but still light and a bit "airy." Remove from oven and let cool for 5 minutes in the springform, then remove the pan and slice for serving!

(I served mine with some fried tempeh slices, but it would be great with a vinegar-y salad too!)