Chickpea flour Quiche

Cumin, lamb and chickpeas belong to heaven, and no more so than in this North African quiche-like dish, sold along the streets of eastern Morocco and western Algeria by the slice, sandwiched in a baguette, and available with the Palestinians and even now they start to appear in the Israeli streets. You can really go wild with this recipe and play with caramelized onions, goat’s cheese, shredded artichokes, spinach, bacon, olives and much more … the sky is the limit. Some people prefer this dry, others more wet and wobbly. You can replace the milk with water if you want.

Chickpea flour Quiche
Chickpea flour Quiche

This recipe takes about 40 minutes to make.


  • butter, for greasing
  • 2 tbsp olive oil
  • 135g/4¾oz boneless lamb shoulder, fat removed, sliced into thin slivers
  • 200g/7oz/2 cups chickpea flour or gram flour
  • 1½ tsp cumin, plus extra for sprinkling
  • ½ tsp sea salt, plus extra for seasoning
  • 750ml/26fl oz/3¼ cups milk
  • 2 eggs
  • ¼ tsp Harissa
  • 85g/3oz sun-blushed tomatoes
  • Undressed Herb Salad, to serve

    Chickpea flour Quiche
    Chickpea flour Quiche

  1. Preheat the oven to 180˚C/350˚F/Gas 4 and lightly grease a 23cm/9in round ovenproof dish with butter.
  2. Heat half the oil in a frying pan over a medium heat.
  3. Add the lamb and sear for about 2 minutes until cooked through, stirring often.
  4. 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.
  5. Add a little salt, but not too much because the sun-blushed tomatoes you will be using are already salted.
  6. Add the cooked lamb (discarding the oil and juices released after cooking) and stir to combine, then pour the mixture into the prepared dish and scatter over the sun-blushed tomatoes.
  7. Bake in the oven for 20 minutes.
  8. During the last 5 minutes of cooking, change the oven setting to grill/broil (or heat a separate grill/broiler and move the dish into it), then grill/broil on high for the last few minutes in order to brown the top of the quiche.
  9. Leave to rest for a few minutes before slicing.
  10. Serve warm, sprinkled with more cumin if you like, and with the Undressed Herb Salad on the side.
Chickpea flour Quiche
Chickpea flour Quiche
Chickpea flour Quiche
Chickpea flour Quiche
Chickpea flour Quiche
Chickpea flour Quiche
Chickpea flour Quiche
Chickpea flour Quiche

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