Vegan Quiche
So here is our recipe for the courgette vegan quiche that we served as a main course for the first run of our vegan underground restaurant.
See the last post.
We had been trying to make a good vegan quiche for a while. Some (non vegan) friends invited us for dinner, and to our surprise, produced an amazing one.
They used a recipe from another vegan blog – Oh She Glows
We have now made this a few times, and we think improved it a bit.
This is our version.
Ingredients:
Crust:
1T finely ground flaxseeds
3T water
1 heaped C almonds
1 heaped C oats
1 T coconut oil
1 to 3 T water
Vegetable filling:
750 grms courgettes
2 onions
seasoning – herbs, salt and pepper
a little coconut oil
‘Eggy’ mixture:
1 brick plain tofu
a little soy milk (or any plant based milk)
1 T psylium husk
1 T corn starch
1/4 C nutritional yeast
1/4 T Kala Namak
1/4 T turmeric
salt and pepper to taste
Method:
First make the crust.
1 – Mix the ground flaxseeds well with the water in a bowl and set aside for about 10 minutes, to gel.
2 – Grind the almonds and the oats to flour.
3 – Mix the flours.
4 – Fold in the flax mixture and the coconut oil.
5 – Add the water 1 T at a time, till you have a nice doughy mixture. Knead well.
6 – Roll out and press into a pie dish.
7 – Bake at 180 C for 10 to 12 mins – then remove from oven.
Prepare the veggie filling.
8 – Peel and chop the onion fairly fine.
9 – Cut the courgettes into chunks.
10 – Saute the onions in a little coconut oil for a few minutes.
11 – Add in the vegetables and seasoning and cook till just soft.
Make the eggy binding.
12 – Mash up the tofu with a little of the milk and mix well. Dont make it too runny.
13 – Mix together all the dry ingredients and fold into the tofu mix.
14 – Fold in the veggies.
Assemble and cook
15 – Pour the mixture into the crust.
16 Bake at 180 C for about 45 minutes.
Some notes.
1 – Of course you can use other veggies, such as mushrooms, butternut, eggplant or even a mixture.
2 – If you dont want to have to grind up almonds and oats, use 1 C each of bought almond flour and oat flour, and sieve well.
3 – Kala Namak is an Indian rock salt from sulphurous mountains, which gives an eggy flavour.
4 – The turmeric adds a yellowish coulour, Dont be too heavy handed with it as it darkens when cooked.
5 – We usually make this the day before, and serve cold.
6 – The mushroom one was very tasty, but not so visually appealing.
Bon apetit.
