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RED
ONION QUICHE
More
Variations
Dave
Lee Travis' variations
1. Caramelised red onion with goat's cheese
2. cherry tomatoes with feta cheese
Richard
Cawley's variation - Sweetcorn, Onion and Stilton Tart
Roll out the pastry and chill as in the recipe, then for the
filling, melt 25g butter in a saucepan and cook 2 chopped
onions for 10 minutes until soft.
Add 1 rounded tbsp flour and 1tsp English mustard. Simmer
for 2-3 minutes.
Stir in 75g crumbled veggie Stilton then cool. Stir in one
lightly beaten, free range egg and 125g sweetcorn.
Pour into the pastry case and bake at 200c/400f/gas 6 for
30-40 minutes or until filling is set and top is golden.
Serve with vegetables of your choice or a salad for a lighter
meal.
This is an anglicised variation of a classic French quiche,
using only one egg so it is less expensive and less rich.
Spicy
Indian Vegan Quiche - The Quiche Cook
Off Winner
(c)
Copyright 2003 - Jay Davé and Heena Davé
Serves
4-6
Vegan
Preparation time - 20 minutes
Cooking time - 55 minutes
Ingredients
500g/1ib
2 oz short-crust pastry
1 Mori-Nu Silken Tofu pack
¼ cup soya milk
2 spring onions
salt and pepper
45ml/3tbsp vegetable oil
1 tin of boiled chick peas (drained)
½ medium sized carrot grated
½ red onion chopped
½ medium sized courgette grated
½ tsp Mustard seeds
¾ tsp Ajwain seeds
½ tsp Asafoetida
2 tsp coriander-cumin powder
½ tsp tumeric
½ tsp red chilli powder (depending on personal taste)
Optional - Tofutti Vegan cheese slices
Method
1.
Pre heat the oven to 190ºC, 375°F, Gas mark 5
2. Roll out the pastry to line a 9 inch quiche case.
3. Place in the oven for 10 minutes. Then set to one side.
4. Heat the oil in a pan and add mustard seeds, ajwain, asafoetida.
Allow to fry.
5. Add onions and fry for 2 minutes
6. Add chick peas, cumin-corriander powder, tumeric and red
chilli powder.
7. Stir gently making sure the spices cover the chick peas.
8. Blend the tofu, soya milk and spring onions. Add salt and
pepper to taste.
9. Lightly cover the base of the quiche with the blended tofu
10. Add the spicy chick peas to the base of the quiche.
11. Cover lightly with more of the blended tofu
12. Mix the remainder of the blended tofu with the grated
carrot and courgette
13. Pour the mixture evenly over the quiche
14. Optional - add the tofutti vegan cheese slices on top
15. Bake for 45 minutes until set and golden.
Let
us know your variation!
More
variations will be added as they are received so please keep
watching
nvw
2003 recipe index
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