One of the reasons I have not made lots of quiches ever, is that they are a bit of a hassle. Usually involves a frypan and a oven pan and if you do the pastry part there will likely be flour everywhere. This recipe was inspired by Chloe Coscorelli's Frittarta but I think I made it a bit easier and (importantly) bigger so you can have it for lunches throughout the week. I sprinkled some kala namek salt just before serving. If you don't know what it is, it's a salt that has a very sulfurous eggy flavour. I add it just before serving because the flavour seems to dissipate if you heat it. If you give it a try, let me know if it resembles chicken egg quiche!
1 russet potato cubed
1 onion, chopped finely
1 zucchini cubed
2 tablespoons olive oil
500 grams soft silken tofu
¼ cup vegan butter
5 tablespoons cornstarch or arrowroot
3 tbsp nutritional yeast
2 tsp baking powder
1 tsp salt
1 tsp ground black pepper
1 tsp teaspoon turmeric
1 tsp teaspoon onion powder
1 tsp teaspoon garlic powder
1 tomato sliced
Fresh basil leaves (optional)
Kala Namek (Black Himalayan Sea Salt)
Preheat oven to 200 Degrees. Add the potato, onion and zucchini to 20 cm x 20 cm pan with the oil and stir to cover. Place in the oven and cooked for 20 minutes stirring once. While the vegetables are cooking, in to a blender add the tofu, butter, nutritional yeast, baking powder, salt, pepper, turmeric, onion powder and garlic powder and blend it up.
When the veggies are cooked, bring them out and using a spatular, make sure all the vegetables are free and not stuck to the bottom of the pan. Pour the quiche in to the pan and gently mix the vegetables and quiche mixture together and smooth it out.
Arrange the tomato slices on top of the quiche and place in to oven for 20 minutes.
To check that the quiche is cooked, press gently the middle of the quiche. If it bounces back, it's ready.
Leave the quiche to set for about 20 minutes as it will make it easier to slice.
Garnish with basil leaves and some of the sulfurous salt before serving.