• ¾ cup ¾ cup (100g) flour
  • 2 Tbsp olive oil
  • 400g can Wattie's Chickpeas in Springwater, drained
  • 1 onion, finely chopped
  • 1 cup tightly packed baby spinach leaves
  • 75g feta, crumbled
  • 6 eggs
  • ¾ cup trim milk
  • 8 cherry tomatoes, halved
  1. Preheat oven to 200°C. Place flour, olive oil and Wattie’s Chickpeas into a food processor. Process until the chickpeas are finely chopped and mixture looks like crumbs. Turn the pastry onto a board and bring it together with your hands. Knead lightly until smooth. Roll out pastry on a lightly floured board and line the base and sides of a loose bottom 22cm flan tin.
  2. Line the flan base with baking paper and, to blind bake, fill with baking beans. Blind bake the pastry for 10 minutes. Remove the baking beans and paper and return to the oven for a further 3-5 minutes, until the surface of the pastry has dried out. Set aside to cool. Reduce oven temperature to 180°C.
  3. Heat a dash of oil in a saucepan. Add the onion and cook over a medium heat until onion is soft.
  4. Place the onion in the base of the flan. Top with baby spinach leaves and crumbled feta.
  5. Beat the eggs and milk together. Season. Carefully pour into the flan base. Top with tomato halves, cut side up. Bake for 25-30 minutes until the egg has set. Stand for 5 minutes before serving. Serve with a fresh green salad on the side.

Made With

Rate and Review

20 Ratings

Reviews (20)

Margaret's Review | Rating

This was really easy to make and made a great quiche base. I didn't have feta on hand, so I threw other things in and it turned out well. I will definitely use this base again!

Lynette's Review | Rating

This was delicious and the crust was so easy and healthy! Totally impressed and will use this crust recipe from now on

Bronwyn's Review | Rating

100g flour, 2TB olive oil and 400g chickpeas in spring water made sludge, not crumbs. I certainly won't be trying this again.

Deborah Collins's Review | Rating

Nice crust just remember to drain the chickpeas

Grant's Rating
Dayle's Review | Rating

Great crust change from pastry and kept well. Added chorizo to the filling as had some left over

vicki's Review | Rating

This was great. I’m gf so I used gf flour. I like healthy and tasty food and this met both. Will make again for sure

Donna's Review | Rating

Great base. Can use different fillings

Allie's Review | Rating

Yum

Mary's Review | Rating

great to use chickpeas in crust, really nice tart

Robynne's Review | Rating

I’m doing weight watchers at present and this recipe fits in with the programme. The base is awesome & will definitely use it again! Even the men in my household enjoyed it - men do eat quiche

Sheryl's Review | Rating

Lovely dish to make the whole family enjoyed it. I did make 2 with the option of bacon n the second.
The crust is now a firm fave in my family.

kathryn's Review | Rating

one to try as not every one in the family likes chickpeas so I don,t get to use them very often

Samantha's Review | Rating

Delicious and easy to make. Also tastes great adding other veges such as roast pumpkin. Definitely will be making again!

Vicki's Review | Rating

Liked the chickpea crust, tasty quiche. Would be nice made with asparagus, when in season.

Sarah's Review | Rating

Was a bit skeptical about the chickpea base but gave it a go and I was impressed with how it turned out. Will definitely be using it again

Barbara's Review | Rating

A very easy recipe to make and I love the chickpea base, so very tasty and healthy. It is a recipe I think I will be making quite a lot

Rachel's Review | Rating

Not sure what happened with mine, the crust turned out fine but wasn't cooked through properly even after blind baking it per the instructions. Used a 25cm quiche/tart pan but there was far too much egg mixture and filling and it ended coming out everywhere in the oven. Perhaps you're supposed to use a deep dish tart pan rather than a normal height one? I didn't like the flavour but my partner did, so he'll be eating it for lunches this week.

Reply from The Food in a Minute Team

Hi Rachel,

There could be a few things. For the base, when baking blind and the baking blind material has been removed you need to cook it for long enough to dry the base of the pastry out. If it still looks wet just return it to the oven for a bit longer.

For the filling, we used size 7 eggs. What we do is fill the pastry case with the liquid - get it to a certain fill then put it in the oven and add the rest of the egg mixture then. If you have too much, you can always make an omelette or use the balance as a frittata base. Another tip is to always place a tray under the quiche tin just in case there is any leakage.

Regards,
The Food in a Minute Team

Kay's Review | Rating

Really easy recipe, I threw in left over vegetables to bulk it out a little bit. Easy for dinner with leftovers for lunch the next day

Liz's Review | Rating

The whole family loved this recipe and my husband did not even realize the base was made with chickpeas :-) so it was a bonus. Relatively quick and easy to make and throw in the freezer for the lazy days. Only criticism is that the crust was a little hard.