Veggie Quiche: vegan & gluten free

 Source: https://www.asaucykitchen.com/crustless-vegan-quiche/

(modified by Aimee)

• 1 russet potato (baking potato), washed or peeled and diced into 1/4 inch cubes
• 2 cups chopped spinach
• 1/2 small or medium red onion, diced
• 1/2 pint grape tomatoes, halved
• 2 TB optional fresh chopped herbs
• 1 1/2 cups (147g) chickpea flour (garbanzo bean flour)
• 3 tablespoon (23g) nutritional yeast
• 1 teaspoon dried Italian seasoning
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt or kosher
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground turmeric
• 1 1/2 cups (360ml) water
• 1/4 cup (60 ml) vegetable broth (or just add more water)
• 1 tablespoon olive oil

1. Preheat oven to 375°F/190°C. Lightly grease a 9 inch pie plate or tart pan and set aside.
2. Add the diced potatoes to a small pan of water and bring to a boil. Reduce heat to simmer and cook until potatoes are tender, about 7-10 minutes. Drain potatoes and set aside.
3. While the potatoes are boiling, prep the remaining veggies as needed. 
4. In a large mixing bowl whisk together the chickpea flour, nutritional yeast, baking powder, salt, garlic powder, Italian seasoning and turmeric until combined.
5. Add the water, vegetable broth and olive oil to bowl and whisk into a thin batter until no lumps remain.
6. Add the prepared vegetable filling and potatoes to the batter and mix until well combined.
7. Pour and even spread the batter into the prepared pie dish. Place in the middle of the oven and bake for 50-55 minutes. The top will be golden brown, slightly puffed up and no longer wobbly. Once cooked, let sit for about 10 minutes to cool. Don't worry if the 'quiche' slightly deflates and cracks on top as it cools - this is normal.
8. Serve warm and enjoy. This will keep well if covered and stored in an airtight container in the fridge for up to four days. You can also enjoy this cold, straight out of the fridge.