What makes genius?

What makes something ingenious, more specifically what makes food ingenious. Naturally, this is something discussed by various experts, but here, I'm the one deciding. For me, it should be nutritious, delicious, beautiful, and innovative, but these criteria will change along the way; I'll likely add and remove qualities from this list. I'll start with the Genius Quiche, which is ingenious in terms of how the crust forms. No butter, no flour, and no mess, yet as tasty and stable as a traditional quiche. Additionally, it's much easier to clean up after cooking, ingenious if you ask me. Here's the basic recipe.

• One can of chickpeas
• One dl chickpea flower (you can use any kind of flower; it really doesn't matter)
• Salt
• One tablespoon of psyllium fiber
• Oil, I like to use olive but again, take what you have and like. 

Rense the chickpeas well and dry. Mix everything in a mixer if it feels dry ad some water. Space it in a suitable oven safe dish. Prebake and then fill with whatever you have, I love to use a appareil, a French egg mixture made with 3 eggs, 2 dl full fat cream, 1 dl milk spices and cheese. The appareil holds everything together and her I use zucchini, spinach and beet. Bake it until it is golden and still when lightly shaken.