This Egg-Free Garbanzo Flour Quiche has a deeply satisfying flavor, thanks to sweet butternut squash and savory rosemary.
Mix flour, salt, water, olive oil, and rosemary. Let rest while you prepare the squash.
Cut squash into chunks, rub with olive oil, and roast at 400 degrees F until carmelized, or roast two seeded squash halves face down on baking sheet, 30-40 minutes. Let cool, scoop out flesh, and dice. Turn oven up to 425 degrees F.
In a 10-inch ovenproof skillet, sauté the shallot in olive oil (make sure pan is generously coated). Spread squash pieces evenly in the skillet and cover them with the batter. Put on low to medium heat for 5-10 minutes until it firms up a bit. Put skillet in preheated 425 degree F oven.
Cook uncovered for 25-30 minutes, until edges brown and start to pull away from pan. Put a knife in the center to make sure it comes out clean. Let rest a few minutes before serving.
For flatbread, use a combination of your favorite herbs and spices with half the batter recipe (first 4 ingredients) in 2 preheated, greased, 9-inch glass pie dishes. Bake in a 400º - 425º oven for 12 - 15 minutes until edges brown and start to pull away from pan. Cumin powder, cumin seeds and chopped cilantro are a winning combo alone or with black beans.