This chickpea flour quiche is sold by street vendors throughout eastern Morocco and Western Algeria by the wedge and wrapped in between a crisp baguette. Traditionally it’s made with just the flour mixture, and not the meat and veggies, but those items really give it loads of extra depth and flavor, you could really add almost anything to the batter.
This was actually my first time working with chickpea flour, I’ve had it on my to do list for quite a while, but I just wasn’t sure it would end up being something I liked, I’m not sure why since I enjoy chickpeas themselves. Also, chickpea flour is gluten free which is a big plus for anyone whose intolerant to gluten. Typically, a quiche is a bit wet and has some movement, but back in 2007 when we were still living in the states I made a quiche and ended up getting salmonella poisoning. It was literally the worst thing that ever happened to me, and I thought I was going to die.
So yeah, I’m not taking any changes with undercooked eggs or chicken again in my life. If you do like it a bit wet, bake for 20 minutes, if you’re more like me then going for 30. My overall thought was that I really liked the chickpea flour, I liked it a lot more than other gluten free flours I’ve tried. It has a really airy, light texture and when cooked has almost a nutty flavor. Originally the recipe is made in a 9-inch pie pan, but since I made a small batch I decided to use my silicon scone pan, which turned out perfect. Everyone really loved this recipe, and I will definitely be making it again with all kinds of variations.
Butter, for greasing
1 tablespoon olive oil
2-1/2 ounces boneless lamb shoulder, sliced thin
1 cup chickpea flour
1 teaspoon ground cumin, plus more for sprinkling
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups milk
1 small tomato, finely diced
1. Preheat oven to 350F. In a saute pan on medium heat, add olive oil and lamb, allow to cook until fully done, about 20 minutes, you may have to pour out liquid half way through if it develops.
2. Carefully butter a scone or muffin pan (mine made 5 scone slices). In a mixing bowl, add chickpea flour, cumin, salt, pepper, egg and milk. With a hand mixer, beat until well combined.
3. On a cutting board carefully cut cooked lamb into small pieces if needed. Add the lamb and tomatoes into batter, mix.
4. Carefully spoon out the batter and add evenly into prepared dish. Allow to cook for 30 minutes.
5. When fully cooked, place on a plate and sprinkle the tops with more ground cumin, serve.
Yields: 5 wedges
adapted from The Jeweled Kitchen