VegPlanet — October 2017

QUICHE THREE WAYS

Pooja Masurkar

cheers!

I am addicted to crunchy pies and tarts! When accompanied by a light refreshing salad, they make for an amazing

meal. For vegans like me who love all things cheesy, quiches are the perfect solution for our cravings. The rich,

creamy fi lling goes with an array of vegetables. It is the quickest way to feed a large crowd.creamy fi lling goes with an array of vegetables. It is the quickest way to feed a large crowd.

INGREDIENTS

For quiche dough

2 cups fl our

½ tsp. salt

⅔ cup coconut oil

3–4 tbsp. ice cold water

For fi lling

½ cup tofu

½ cup soya milk

1 tsp. garlic paste

¾ tsp. salt

1 tsp. pepper

½ tbsp. nutritional yeast

Vegetables (corn & spinach / mushroom &

caramelized onions / tomato, olive &

basil)

METHOD

• Keep the coconut oil in the fridge until it is fi rm
  like butter.


• Chop it into cubes and mix it in a bowl with fl our
  and salt.


• Using a fork, mash this mixture until it resembles
  wet sand.


• Stir in ice cold water. Wrap the dough in cling
  wrap and get it all together.


• Put cling wrap or parchment paper on either
  side of the dough and use a roller to fl atten it to
  quarter inch thickness.


• Keep this in the fridge for 15 minutes.


• Then line an 8–9 inches round tart shell with the
  dough. Dock the base and sides.
  
  
  • Now pop your lined tart shells in the freezer for
    15 minutes. Meanwhile, pre-heat your oven to
    180° C.
  
  
  • Bake your tarts for about 30 minutes or until they
    are fi rm to touch and light brown in colour.
  
  
  • For fi lling
  
  
  • Grind together all the ingredients except the
    vegetables to form a smooth mixture.
  
  
  • Preheat the oven to 180° C.
  
  
  • Sauté the vegetables with some oil, salt, pepper,
    dried herbs, and garlic.
  
  
  • Let the vegetables cool.
  
  
  • Place the vegetables inside the tart shell and
    pour the tofu mixture on top.
  
  
  • Bake at 180° C for 20 minutes or until the
    custard is set.
  
  
  
  


• Do not use your fi ngers to mash the
  coconut oil and fl our together. Your
  body heat will melt the coconut oil
  leading to a very dense and un-
  crunchy tart.


• Dock your tart well, else it will rise
  during baking and there won’t be any
  place for the fi lling.


• Do not serve the quiche immediately
  from the oven. Let it sit for 15 minutes
  before serving. Quiche is best had the
  same day.


• You can use the same quiche dough
  recipe to make all kinds of savory pies!

Yield: 8 servings

Prep time: 30 mins

Cooking time: 1 hour