top of page
  • Writer's pictureYiannoulla Burness

CRUSTLESS CURRY POTATO AND CHICKPEA QUICHE

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.









186 views0 comments

Recent Posts

See All

コメント


bottom of page