No fuss, no unnecessary extras and no need to share. The perfect way to use up vegetables and odd bits in the fridge
- 1 cup chickpea flour
- ¼ cup nutritional yeast
- 1 ¼ cup water
- 2 tablespoons olive oil
- 2 teaspoons kala namak
- 2 sheets of dairy free shortcrust pastry
Preheat oven to 250 degrees celsius, and reduce to 220 degrees once youâ??ve put the quiche in the oven. Reserve 1 teaspoon kala namak and blend all other ingredients except for the shortcrust pastry.
For the crust, spray an oven-safe dish with a light coating of oil and fill it with a whole sheet of shortcrust pastry. If needed, use the second sheet to fill in the gaps and smooth this out to make a crust.
Pour the blended mixture into your crust and add any fillings you’ve chosen. Top with shredded cheese if desired. Bake for 30-45 minutes (until a skewer inserted comes out mostly clean). Serve with remaining black salt on top.
This recipe was republished with permission from Zacchary Bird. Find the original recipe on his website.