Crustless Spinach Quiche
1 head garlic, separated into cloves and peeled
almond, hemp or soy milk (as needed to cover garlic, about 1/4 cup)
1 medium onion, chopped
1 cup sliced mushrooms
4 cups spinach, chopped
1 large tomato
1 small zucchini chopped
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 1/4 cups chickpea flour (see note)
3 cups water
2 tablespoons unhulled sesame seeds
Roast peeled garlic in an oven-proof dish with non-diary milk to cover for 30 minutes at 350 degrees F, covering the dish with foil. Remove garlic from oven and increase temperature to 475 degrees F.
Meanwhile, saute onions and mushrooms in a non-stick skillet until tender and lightly browned, adding 1-2 teaspoons of water as needed to prevent burning.
Lightly wipe a 9" springform pan with olive oil.
In a medium bowl, mash the roasted garlic and mix in the sauteed onions and mushrooms, spinach, tomato, zucchini, basil and oregano.
In a high-powered blender, combine the chickpea flour, water and sesame seeds. Blend until smooth and frothy.
Combine the chickpea mixture with the vegetables and mix well. Add to oiled pan and distribute evenly.
Bake for 45-50 minutes, checking after 30 minutes, until lightly browned and a cake tester comes out dry. Let cool for 10 minutes before removing from pan.
Serve hot or cold.
Note: Chickpea flour is made from ground chickpeas and is also know as gram flour or in India as besan. Bob's Red Mill brand carries chickpea flour and it is also available in the health food or ethnic food sections of many large markets.