In this recipe I have decided to make a crustless quiche made with a medley of fresh and cooked vegetables combined with an egg like custard filling. The final outcome is a quiche bursting with vibrant colours and flavours along with delightful textures. Whether your looking for a brunch option an addition to a refreshing lunch or part of a main meal later in the day this quiche ticks all the boxes.
EQUIPMENT: Nonstick fry pan, Sheet Tray, High powered blender, Springform cake pan (24-26cm or 9-10 inches approximately)
PREPARE SPRING FORM PAN THEN SET A SIDE
*Assemble the springform pan with the bottom facing upwards so the lip is facing downwards. This makes it easier when sliding the quiche onto a serving plate or slicing from the cake pan.
*Line the base of springform pan with baking paper. Brush the base and sides with a little oil, then set aside.
The vegetable component has a bit going on but it is worth it for the amazing flavour. Once the potato and chickpea components are cooked it is then just a matter of blending the custard like filling and mixing it through the vegetables with fresh baby spinach leaves.
INGREDIENTS FOR POTATO COMPONENT
500g or 1 extra large potato, peeled and cubed into bite size pieces
150g or 1 medium size brown onion, finely diced
1/4 teaspoon turmeric powder
1/2 - 3/4 teaspoon Himalayan pink salt
Light tasting oil
60g or 1 large handful of fresh baby spinach leaves ( see step for spinach leaves under the heading assemble and cook).
METHOD FOR POTATO
*Heat a fry pan on high heat, then add 1-2 tablespoons light tasting oil.
*Add finely diced onion and sauté a few minutes.
*Add turmeric and cook off in the oil for a minute or so, then add cubed potato, and salt.
*Toss the potato cubes so they are covered with the rest of the ingredients in the pan.
*Place the lid on the fry pan and let potatoes steam cook.
*Depending on how hot your pan heats you may need to turn the heat down to low. You want the potato to cook a nice golden brown without burning.
*Watch and continue to toss the potatoes every few minutes keeping the lid on in between.
*Pour the collection of condensation on the lid onto the potatoes every time you lift the lid this helps with cooking.
*After approximately 20minutes potato should be cooked.
*Remove from heat and place in a large mixing bowl and set aside.
INGREDIENTS FOR CHICKPEA COMPONENT
400g or 1 cup canned or freshly cooked chickpeas, drained of liquid
1 teaspoon light tasting oil
1/4 teaspoon turmeric powder
1 teaspoon sumac powder
1/2 teaspoon smoked paprika
1/2 teaspoon Himalayan pink salt
METHOD FOR CHICKPEAS
*Toss chickpeas in a bowl with the oil, turmeric, sumac, smoked paprika and salt. Gently toss together to coat the chickpeas.
*Place chickpeas on a sheet tray lined with baking paper, spread them out in an even layer.
*Place the sheet tray in the oven and bake the chickpeas for 20 minutes at 200 degrees celsius or 390 degrees Fahrenheit.
*Remove from oven after about 20 minutes while the chickpeas are still soft, do not over cook them or they will become hard and crunchy.
*Cool on tray while you prepare the custard filling.
INGREDIENTS FOR EGG LIKE CUSTARD FILLING
130g or 1 cup raw cashews
1 cup or 210mls filtered water
3/4 massel chicken like or vegetable stock cube
2 heaped teaspoon garlic powder
2 heaped teaspoon dried onion flakes or granules
2 teaspoons dijon mustard (optional)
1/4 teaspoon turmeric powder
1/2 teaspoon kala namak (black salt) * see note
300g silken tofu, drain off liquid
2 heaped tablespoon cornflour or your choice of thickener
NOTE: Kala namak, volcanic rock salt also called (Black salt) is a light shade of pink with a strong egg like flavour.
METHOD FOR EGG LIKE CUSTARD FILLING
*Place all ingredients into a high powered blender
*Blend on high 1-2 minutes until mixture is completely smooth
PRE HEAT THE OVEN TO 180 degrees Celsius or 350 degrees Fahrenhiet
METHOD FOR ASSEMBLE AND COOK
*In the large mixing bowl containing the curry potato and chickpeas add the fresh spinach leaves.
*Pour the custard filling over the vegetables and fold to combine.
*Pour the mixture into the prepared springform pan.
*Make sure all the vegetables are covered with the custard filling.
*Tap gently on the bench to even out the filling.
*Garnish with steamed purple sprouting broccoli.
*Place quiche into the oven and cook for 45-60 minutes.
*Check half way through cooking, turn pan around if needed for even cooking.
*After 45 minutes test doneness with a toothpick or skewer.
*Remove from oven when done.
*Set aside and let quiche rest for at least 25 minutes before moving to a serving plate.
*When serving slice with a sharp knife.
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