Eggless Coriander Quiche

Recipe by
Total Time:
2 hours
Serves:4
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Course: Main Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Healthy Aappam and vegetable stew, Best Nonbhu Kanji with Brinjal chutney, Easy Besan Masala Roti

Rate This Recipe
5

Ingredients

  • For the crust:
  • 1.25 cup whole-wheat pastry flour
  • 2 tbsp tras-fat free shortening + 1 tsp canola or other flavorless vegetable oil
  • 1/4 tsp - salt
  • 6-8 tbsp - ice-cold water
  • For the filling:
  • 2 tsp - Olive oil
  • 1 - large red onion, thinly sliced
  • 4-5 large Cloves of garlic, very thinly sliced
  • 1 box - silken soft tofu, like Mori Nu
  • 1/4 cup - Almond Milk (can use soy Milk)
  • 1 tbsp - Rice flour (can use Corn flour if you have that on hand)
  • 3 - moderately hot Green chilli peppers
  • 3/4 cup - coriander leaves, chopped
  • salt to taste

How to Make Eggless Coriander Quiche

  • For the crust:
  • Add the first three ingredients in a bowl or in a food processor.
  • If doing this by hand, cut the shortening in until the mixture resembles a coarse meal.
  • If doing this in a food processor, break down the shortening into small pieces by pulsing a few times.
  • Drizzle water as you mix by hand or by running the motor of the food processor.
  • When the dough comes together, pat it into a disc and place in refrigerator.
  • For filling:
  • Heat the oil and add the onions.
  • Saute the onions until they just begin to turn lightly brown.
  • Add the garlic and saute on low heat for a minute or two until the garlic softens.
  • Don't let it burn. Turn off heat.
  • Put tofu, almond milk, chillies and rice flour in a blender and blend until smooth and creamy.
  • Add salt as needed.
  • Add the coriander and pulse once or twice until the leaves are broken down into small pieces but not liquefied.
  • Pour the tofu mixture into the onions and garlic and mix well.
  • Now take the pastry dough and either pat into a greased tart pan, preferably one with a removable bottom, or roll it into a circle and place inside the tart pan, trimming off any overhanging edges.
  • Pour the filling into the pastry shell.
  • Bake in a preheated 350-degree oven about 35-40 minutes until the filling is set and lightly golden.
  • Cool on a rack for about 10 minutes before un-moulding. Serve warm.
  • Recipe courtesy: Holy Cow Vegan