Truffle & Mushroom Quiche with Potato Crust

2 cups chickpea flour
1 tsp salt
1 tsp ground black pepper
2 1/4 cups water
2 tsp lemon juice
1 1/2 tsp truffle oil*
1 1/4 lbs. russet potatoes
3 tsp olive oil, divided
2 shallots, thinly sliced
1/2 lb. crimini mushrooms, thinly sliced**
1 tbsp tamari (or coconut aminos)
2 tsp red wine vinegar
2 tbsp chives, roughly chopped (plus more for garnish)

1. In a medium sized mixing bowl add chickpea flour, salt and pepper.  Stir to combine.  Whisk in water, lemon juice and truffle oil until all the lumps are gone.  Set aside.  Can be made the night before or at least 30 minutes before assembling dish for best results.

2. Preheat oven to 350°.  Coat a 12" cast iron skillet (a pie pan should work too) with 2 tsp olive oil.  Arrange the potatoes on the bottom and sides of the skillet.  Working to cover any gaps (see photo above).  Place in the oven for 20 minutes.

3. Heat a saute pan over medium heat with 1 tsp olive oil.  Add shallots and cook for 3 to 4 minutes until fragrant.  Add mushrooms and tamari and stir to combine.  Cook for 5 minutes, stirring occasionally.  Once, most of the liquid is gone stir in red wine vinegar and cook for another 2 to 3 minutes.  Set aside.

4. Remove the potatoes from the oven.  Turn the oven to 375°. Spread the mushroom mixture over the potatoes and disperse evenly, layer the chives on top and gently pour the batter over the filling.  Redistribute filling if needed and make sure the mushroom are pushed down into the quiche not sticking out of the batter. 

5.  Cook for 1 hour and 15 minutes or until the top is brown and a knife can be pierced into the filling and come out clean.

6. Cut into slices and enjoy!

Notes: *white or black truffle oil will work.  I used white because it was what I had on hand. **You may use white button mushrooms or shiitakes as well. 

Serves 6 to 8  |