Summer Chickpea-Custard Breakfast Bake with Tomatoes & Olives
A summer-ready savory baked custard using chickpea flour, eggs and roasted tomatoes for a protein-rich, gluten-free breakfast.
Best for High legume protein, vegetable-forward breakfast
This Mediterranean-style breakfast bake sets like a soft custard thanks to chickpea flour and eggs, delivering legume protein and sunny vegetable flavor. Roasted tomatoes and briny Kalamata olives concentrate summer character, while a brief rest after baking firms the texture for neat slices. Serve warm or room temperature with extra herbs and a drizzle of olive oil.
Ingredients
- 150 g Chickpea flour , sifted
- 4 large eggs , lightly beaten
- 120 g Plain Greek yogurt , full-fat or 2%
- 120 ml water , room temperature
- 45 ml olive oil , divided: 15 ml for tomatoes, 30 ml for batter and to grease pan
- 350 g Ripe plum or vine tomatoes , halved or cut into thick slices
- 100 g Kalamata olives , pitted and halved
- 15 g flat-leaf parsley , chopped
- 1 lemon , zested (about 1 tsp zest)
- 6 g fine sea salt
- 1 g black pepper
- 2 g smoked paprika
- 75 g Crumbled feta , optional, crumble over before baking (optional – can be omitted)
Instructions
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1
Preheat the oven to 200°C. Toss the halved tomatoes with 15 ml olive oil and 1 g salt on a small sheet pan and roast until softened and slightly caramelized, about 20–25 minutes.
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2
While tomatoes roast, whisk the chickpea flour, eggs, Greek yogurt, water, remaining 30 ml olive oil, 6 g salt, 1 g pepper, smoked paprika and lemon zest in a large bowl until completely smooth; rest the batter 10 minutes so the chickpea flour hydrates and thickens slightly.
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3
Grease a 22 cm round ovenproof dish (or 20×20 cm square) with a little olive oil. Scatter the halved olives and half the chopped parsley across the bottom, arrange the roasted tomatoes on top, then gently pour the rested batter over the vegetables. Sprinkle crumbled feta over the surface if using.
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4
Reduce oven to 175°C and bake the assembled dish until the edges are golden and the center is just set with a slight jiggle — about 35–40 minutes. A knife inserted near the center should come out mostly clean with a few moist crumbs.
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5
Remove from oven and cool in the pan on a rack for 10 minutes to finish setting. Run a knife around the edge, slice into 6 pieces and scatter remaining parsley and a drizzle of olive oil before serving warm or at room temperature.