Fresh Lemon Vegetable Quiche (Eggless Quiche) Vegan Quiche

Fresh Lemon Vegetable Quiche (Eggless Quiche) Vegan Quiche

Ingredients

For Crust 

• Whole wheat flour – 2 cups, 250 gm
• Baking powder – 1/2 tsp
• Salt – 1 tsp
• Olive oil – 1/4 cup, 60ml
• Water, cold – 1/2 cup, 120ml
• Lemon juice – 1 tbsp
• Dried Herbs (I used Oregano)  – 1 tsp

For Stuffing 

• Vegetables of your choice like cauliflower, carrots, zucchini, peas, spinach, potatoes, capsicum, etc., chopped(I used mix of carrots, kohlrabi, peas and capsicum) – 1.5 cups, 250gm
• Olive oil – 1 tbsp
• Tomatoes, chopped – 1 med.
• Garlic, chopped – 5-6 cloves
• Green chilli, chopped – 1 no. (optional)
• Red chilli flakes – 1 tsp
• Dried herbs (I used basil) – 1/2 tsp
• Black pepper powder, freshly crushed – To taste
• Salt – To taste

For Topping 

• Cashew – 1/2 cup, 100gm, soak for 4 hrs. and drain water
• Cottage cheese(paneer) – 100gm, yield from 1/2 ltr. milk*
• Corn flour – 2 tsp
• Lime zest – 1 tsp
• Orange zest – 1.5 tsp
• Salt – 1/2 tsp

Instructions

Making Crust 

1. Mix flour, baking powder, salt, oregano, lemon juice and oil together till the mixture is crumbly. You can use food processor to make dough, it works wonderfully. Now add cold water little at a time till the mixture just comes together and forms a ball. (In place of cold water I used nutritious cold whey which I collected after curdling 1/2 ltr. milk to make cottage cheese* see notes how to make fresh cottage cheese from milk).
2. Next, measure the base and up the sides of your quiche pan. If your pan is 7″ across the bottom and 1 ½” up each side, that’s a total of 10? This means you should roll your crust to about 11″ or 12″ size, which gives you enough extra for crimping the edges. Line the Quiche pan with the rolled disc, remove the excess dough using a rolling pin easily, crimp the edges if you like and refrigerate for 1/2 hr. or till you prepare the stuffing.

Preparing Stuffing

1. Heat olive oil in a pan, add garlic, sauté for a few secs. Add green chillies, kohlrabi, carrots and peas, cook till just tender, 5-6 mins. Now, mix in capsicum, tomatoes, basil and black pepper powder, cook on low for 3-4 mins., mix salt and switch off the flame after 1 min.
2.  Preheat oven to 200C/375F. Grind cashews in 3 tbsp of water(or whey) till smooth. Add cottage cheese, corn flour, lemon zest, orange zest, salt and grind again adding 4 tbsp of water(or whey) until completely smooth.
3. Next, take out the quiche crust and prick crust using fork to ensure crispiness of the crust. Blind bake the crust(baking crust with no prepared stuffing) at 200C/375F  for 10 mins. or until just firm and set.
4. Gently mix both the cheese and vegetable mixtures and fill the quiche pan 1/2 cm below the quiche rim. Garnish with capsicum and tomato slices and sprinkle some red chilli flakes on top for color.
5. Bake at 200C/375F for 35-45 mins., until the crust edge is brown and the filling is set. Let the quiche cool for 10 mins. before slicing.

Content and Image from divinefoodsliving