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Eggless Coriander Quiche Recipe

Eggless Coriander Quiche is a popular Continental Main
Author :
 
On :
Wednesday, 21 June, 2017
Category :
Vegetarian Recipe
Course :
Main Recipe
Cuisine :
Continental Recipe
Technique :
Shallow Fry Recipe
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 5 based on 100 votes
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:

    1. For the crust:
    2. Add the first three ingredients in a bowl or in a food processor.
    3. If doing this by hand, cut the shortening in until the mixture resembles a coarse meal.
    4. If doing this in a food processor, break down the shortening into small pieces by pulsing a few times.
    5. Drizzle water as you mix by hand or by running the motor of the food processor.
    6. When the dough comes together, pat it into a disc and place in refrigerator.
    7. For filling:
    8. Heat the oil and add the onions.
    9. Saute the onions until they just begin to turn lightly brown.
    10. Add the garlic and saute on low heat for a minute or two until the garlic softens.
    11. Don't let it burn. Turn off heat.
    12. Put tofu, almond milk, chillies and rice flour in a blender and blend until smooth and creamy.
    13. Add salt as needed.
    14. Add the coriander and pulse once or twice until the leaves are broken down into small pieces but not liquefied.
    15. Pour the tofu mixture into the onions and garlic and mix well.
    16. 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.
    17. Pour the filling into the pastry shell.
    18. Bake in a preheated 350-degree oven about 35-40 minutes until the filling is set and lightly golden.
    19. Cool on a rack for about 10 minutes before un-moulding. Serve warm.
    20. Recipe courtesy: Holy Cow Vegan




     

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