It’s quiche-like and it’s good, and very easy to make. The recipe I did could easily serve four people, and it only took two eggs but somehow came across as very eggy. There’s another version of it that I’m curious to try that involves much more whirring, straining, and chilling.
You could easily experiment with various fillings and egg/chickpea flour proportions according to what you have available. An equivalent sized quiche takes six eggs, and this one called for two eggs and two cups of chickpea flour.
