This egg-free and grain-free chickpea quiche is portable and stores well in the refrigerator. Try baking one up on Sunday and munching it throughout the week for an easy breakfast or lunch option.
Broccoli: The “trunks” of broccoli are rich in sulfur compounds, which are not researched to the extent needed—they’re more important than we realize. These phytochemical sulfur compounds act as harmful gas to unfriendly bacteria and other microorganisms inside the intestinal tract and also travel straight to the liver, where they saturate liver tissue, allowing the liver’s immune system to have a fighting chance at controlling pathogens.
Tomatoes: Harness critical micronutrients, phytochemicals, vitamins, and minerals to support many functions of the liver. Lycopene is a beloved nutrient that the liver admires: the liver uses it to shield itself from cell damage, plus lycopene helps the liver detox red blood cells safely, smoothly, and efficiently. The fruit acids in tomatoes help keep the gallbladder healthy, helping rid sludge from the gallbladder and even reduce gallstone size. Even poorly grown tomatoes have a high mineral content. These minerals often get to the deep, inner core of the liver, helping prevent disease where it commonly starts for people. Tomatoes grow at night, under the moonlight, and the liver also responds to moonlight—when it’s a full moon, the liver tends to work harder at cleaning, filtering, and processing in the wee hours of the morning. When organic or heirloom tomatoes are in the diet, the full moon energy that they collected during their growing cycle works with the liver’s ability to cleanse. If you’re avoiding tomatoes due to trendy nightshade hatred that constantly recirculates over and over again, you’re missing out on keeping your liver healthy and preventing disease.
4 cups small broccoli florets
4 cups halved cherry or grape tomatoes
4 cups diced red onion
8 garlic cloves, skins on
2 cups water
3 cups chickpea flour
4 tablespoons fresh lemon juice
2 teaspoons poultry seasoning
2 teaspoons sea salt
Preheat the oven to 400°F. Spread the broccoli florets, tomatoes, red onion,
and garlic cloves on two baking sheets lined with parchment paper and roast for
15 to 20 minutes until tender.
Peel the roasted garlic cloves (being careful not to burn your fingers!) and
place them into the blender along with the water, chickpea flour, lemon juice,
poultry seasoning, and sea salt and blend until a smooth batter forms. Pour the
batter into a large mixing bowl and stir in all of the roasted vegetables. Pour
this mixture into a quiche dish or pan lined with parchment paper.
Alternatively, you can divide the quiche batter into a standard 12-cup muffin
pan lined with parchment baking cups and make individual mini quiches. Bake for
30 to 35 minutes, opening the oven halfway through to release steam. The quiche
is done when the top is browned and a toothpick inserted in the middle comes out
clean. Remove the quiche from the oven and allow to cool before serving.
This quiche freezes well, so make two and you’ll have one on hand for an easy
grab-and-go meal anytime. Remove the parchment lining prior to freezing.