CHICK PEAS QUICHE
• 5 min. read
This chickpea quiche, which is egg-free, dairy-free and gluten-free, is easily portable and can be kept in the fridge. You can bake one on Sunday and eat it during the week for an easy quick breakfast or lunch. It tastes great without any additives, but it also pairs amazingly with tomato sauce.
Broccoli: Their stem is rich in sulfur compounds that are still not well understood - they are more important than we suspect. These phytochemical sulfur compounds repel bad bacteria and other pathogens in the intestinal tract. They go straight to the liver, where they saturate the tissues and thus enable the organ's immune system to control the pathogens.
Tomatoes: Provide essential micronutrients, phytochemicals, vitamins and minerals that support many liver functions. He loves lycopene and uses it to protect himself from cell damage. In addition, lycopene helps it purify red blood cells in a safe and effective way. The fruit acids in tomatoes care for the health of the gallbladder, participating in the removal of bile sludge and even reducing the size of gallstones. Even if they are not from organic production, tomatoes still have a high mineral content. They often penetrate the core of the liver and help prevent disease where it normally originates. Tomatoes grow at night, in the moonlight, and the liver reacts to the moonlight. During the full moon, it is especially active in cleansing, filtering and processing. When organic tomatoes or heirloom varieties are included in the menu, the full moon energy they have gathered while growing promotes the cleansing function of the liver. If you avoid tomatoes, influenced by the modern hatred of the potato family that is periodically fueled, know that you are missing an opportunity to maintain good liver health and protect yourself from disease.
- 4 cups broccoli, cut into small florets;
- 4 cups cherry tomatoes, cut in half;
- 4 cups red onion, diced;
- 8 cloves of garlic, unpeeled;
- 2 cups of water;
- 3 cups of chickpea flour ;
- 4 tbsp. fresh lemon juice;
- 1/2 tsp. sage;
- 1/2 tsp. marjoram;
- 1/2 tsp. thyme ;
- 1/4 tsp. nutmeg;
- 1/2 tsp. rosemary;
- 1/2 tsp. pepper ;
- 2 tsp sea salt .
Method of preparation:
Preheat the oven to 200°C. In two shallow trays lined with baking paper, spread the broccoli, tomatoes, onion and garlic and roast for 15-20 minutes until soft.
Peel the roasted garlic cloves (be careful not to burn yourself!) and put them in the blender. Add the water, flour , lemon juice, spices and sea salt . Beat until smooth. Pour the mixture into a large bowl, add the roasted vegetables and toss. Pour into a quiche mold or a tray lined with baking paper.
Another option is to make mini quiches by spreading the mixture into the wells of a muffin tray lined with paper liners. Bake for 30-35 minutes, opening the oven door halfway through to let the steam out. The quiche is ready when the surface turns golden and a toothpick inserted into the interior comes out clean. Remove the slush from the oven and allow to cool before serving.
- You can make two quiches and store one in the freezer for later when you want to have something quick to eat. Before freezing it, remove the baking paper.
Portion for 6-8 people.
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