Gluten Free Rosemary Chickpea Quiche

Absolutely amazing gluten free rosemary chickpea quiche made by Mom Knows Best. Non-GMO, gluten, and dairy free using chickpea flour and Cocavo!


Whisk together Pereg chickpea flour, water, olive oil, rosemary, salt and pepper in a medium bowl. The batter should resemble pancake batter. Rest for one hour.

When ready to bake, set an oven rack 6 inches below the broiler and turn on the broiler. Warm a 10 inch cast iron pan under the broiler for 2-3 minutes to heat pan.

Carefully remove the pan from the oven using oven mitts and add about 1 ½ teaspoons olive oil to the pan. Swirl to coat. Pour half of the batter into the ban and swirl to coat the pan.

Broil for about 5 minutes, or until socca begins to brown. Carefully remove socca from the pan with a spatula and cut into wedges if desired. Use as a wrap or with dips. Repeat with remaining batter.

Can be refrigerated for up to 5 days.