All Kinds of Quiches

how to feel fancy without any eggs

Hey Pot Heads!

Yes, we’re still working with chickpea flour. This affordable flour deserves a place in your pantry simply because you can whip up so many different kinds of meals with it. The most expensive bag I’ve found of it in LA (a very expensive city) is one pound for $3.99. For that price, you get about 3 ½ cups of flour which is more than enough for several meals. See? Even when you factor in the cost of some random veggies and spices, that’s still one hell of a deal. Plus, it’s not going bad anytime soon so that bag of chickpea flour can hang out in your pantry until you’re ready for it. No rush. We’ve covered some of the items you can make on the stove top with it already but if you missed it, catch up here.

This week is all about the oven. I was going to add some fried recipes in here too, but the newsletter was getting unwieldy, so you’ll get those next week. This week is all about quiches.

As I told you all before, I was never really an egg person. They just weren’t really my thing. That being said, I always thought quiches were extremely fancy and very chic. I still do. They are a great way to use up less than stellar produce and make brunch easy since you can bake them ahead of time. First up, is a standard quiche in a standard 9-inch pie crust. You don’t need to pre-bake it or anything and of course store bought is totally fine. I made mine with finely chopped broccoli, but you can use whatever produce sounds good to you as long as you