What more could you ask for? This chickpea quiche is a great option for breakfast, lunch, supper, or anything in between. We have even cooked it a few times! If you need chickpeas, call Great Northern Ag at (701)497-3082.
Ingredients: For the filling: 1/2 cup dried chickpeas (or a little over 1 cup cooked)1 tablespoon olive oil1/2 large onion (about 2 cups) thinly sliced3 cups finely chopped kale (about 3/4 of a typical bunch)3 eggs1 cup milk1/2 tsp salt, plus additional as needed1/4 tsp pepper1/4 cup feta cheese For the crust: 2 1/2 c chickpea flour1/2 tsp salt1 tsp baking powder6 tablespoons olive oil6 tablespoons water Instructions:
Soak chickpeas for 8 hours, or overnight. Drain the soaking liquid and add fresh water to a saucepan along with chickpeas and a pinch of salt. Bring them to a boil, then simmer for about an hour, or until chickpeas. (Alternatively use a can of chickpeas, or pressure-cook a big batch and freeze the extras in pint jars with water.)
Meanwhile, heat 1 tablespoon of olive oil in a large pan over medium heat. Add the onion along with a pinch of salt and cook over medium-low heat for 25 minutes, stirring occasionally, until caramelized.
While the onion is caramelizing, make the crust. (Alternatively, make or use a pre-made flour dough pie crust.)
Preheat the oven to 350º F and lightly grease a 9 or 10 inch tart pan.
Whisk together the chickpea flour, salt and baking powder. Add the oil and water and stir until the dough comes together. If dough is too crumbly and dry, add additional water, a tablespoon at a time, until it comes together.
With damp hands, press the dough evenly into the prepared pan. Bake for 15-20 minutes or until crust is firm and dry to the touch and is just starting to brown. Remove from the oven.
Once the onion is caramelized, add kale and increase heat to medium. Once kale is wilted, add the chickpeas. (I sprinkled a bit of cayenne pepper over at this point for a little “bite”.) Cook for another minute, then remove from heat. Add salt to taste.
Whisk together the eggs, milk, salt and pepper in a separate bowl.
Spread the onion mixture evenly into the warm, pre-baked crust (unless you used a flour dough pie crust—then just pour into the uncooked piecrust.), then pour in the egg mixture. Sprinkle the feta on top.
Bake for 30 minutes, or until the top is set and browned slightly.
Take a picture when you are finished and share it on our Facebook page @greatnorthernag