Moroccan Chickpea Flour Quiche

MOROCCAN CHICKPEA FLOUR QUICHE 

Prep time:  10 mins

Cook time:  25 mins

Total time:  35 mins

Serves: 4

Ingredients

·         200 g of Biomed Protein Rich chickpea flour

·         Margarine or cooking  spray for greasing

·         2 tablespoons  olive oil

·         135 g of boneless lamb shoulder, fat removed, sliced into thin slivers

·         1½ teaspoon cumin, plus extra for sprinkling

·         ½ teaspoon of sea salt, plus extra for seasoning

·         750 ml  milk

·         2 eggs

·         ¼ teaspoon  Harissa paste 

·         85 g of semi-dried or sun-dried tomatoes

How to make it

1.     Preheat oven to 180°C and lightly grease a 23 cm round ovenproof dish with margarine/cooking spray

2.     Heat half of the oil in a frying pan over a medium heat. Add the lamb and sear for about 2 minutes until cooked through, stirring often.

3.     Put the chickpea flour, cumin, salt, milk, eggs, harissa and remaining oil in a mixing bowl and pulse with a stick blender until you achieve a smooth, frothy, liquid mixture with an airy texture. Add a little salt, but not too much because the sun-dried tomatoes you will be using are already salted.

4.     Add the cooked lamb (discarding the oil and juices released after cooking) and stir to combine, then pour the mixture into the greased dish and scatter over the sun-dried tomatoes.

5.     Bake in the oven for about 20 minutes. During the last 5 minutes of cooking, change the oven setting to grill, then grill on high for the last few minutes in order to brown the top of the quiche. Leave to rest for a few minutes before slicing. Serve warm, sprinkled with more cumin if you like.

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