Smoky Tempeh Quiche with Eggplant Crust
No pastry is involved in this vegan quiche. Thick sturdy slices of eggplant are used to encase the filling in lieu of a crust. It’s lighter than a traditional quiche, eggless and dairy-free with no compromise on the texture, yet very filling and satisfying. This quiche is crispy around the edges and creamy in the centre. Delicious!
Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins
- 450 g eggplant (aubergine)1 medium, see notes
- Oil for brushing
- 1 - 2 tablespoons oil
- 100 g tempeh [about ½ block] see notes for how to make homemade tempeh
- 1 - 2 tablespoons soy sauce
- Few drops liquid smoke
- Salt to taste
- 100 g fresh white mushrooms [about 5 - 6]
- 25 g arugula / roquette [1 cup]
- 350 g silken tofu extra firm
- 120 ml non-dairy milk I used soy milk [½ cup]
- 2 tablespoons chickpea flour or besan, substitute with other gluten-free flour mix or regular all-purpose wheat flour
- 2 tablespoons nutritional yeast
- ½ teaspoon kala namak Indian black salt or substitute with regular salt, adjust to taste. See notes.
- 5 - 6 basil leaves chopped
- 1 teaspoon dried thyme or few sprigs fresh thyme
- Pepper to taste
Preheat the oven at 180 Celsius / 350 Fahrenheit.
Slice the eggplant along the length, about 75-mm [1/3 inch] thickness.
Brush with a little oil on both sides, then place on a baking tray lined with parchment paper. Bake for 20 minutes or until half cooked.
Meanwhile, prepare the other ingredients.
Prepare the tempeh
Slice the tempeh into slices of less than 1 cm [2/5 inch]. Heat 1 - 2 tablespoons of oil in a skillet. Place tempeh in the skillet and fry until crispy on one side, then flip and fry until crispy. Flip again, then add the liquid smoke, soy sauce and salt to taste (if needed). Let the tempeh absorb the liquid. Flip and continue cooking until the tempeh is crispy again. Remove from the pan and set aside.
Make the creamy sauce
Blend the tofu, non-dairy milk, chickpea flour, nutritional yeast and kala namak (or salt).
Add in the fried tempeh, sliced mushrooms, arugula (roquette leaves) and herbs (thyme and basil). Stir and mix well.
Assemble the quiche
Remove the eggplant from the oven and line a 20-cm / 8-inch baking tray. Arrange the bottom rounded part of the eggplant around the top to make a pretty edge.
Pour the sauce-vegetable mix into the pan and spread out evenly.
Cover the pan with some foil and bake for 30 minutes.
Then remove the foil and bake for another 30 minutes or until the quiche is firm. The creamy centre should not be runny. If it is, leave the quiche to bake for some more time.
Once out of the oven, let the quick cool before slicing. You will get a much cleaner cut once it is cooled.
For sturdier eggplant crust:
One 450-g [1-pound, 16 oz] eggplant is enough to line a 20-cm / 8-inch round baking pan with a single layer of eggplant. If you want a double layer for a sturdier crust, use 2 eggplants or a larger one.
Where to buy ingredients:
Kala namak - Indian black salt - https://amzn.to/2CYJrPB
Silken tofu, extra firm (long life, shelf stable) - https://amzn.to/2RMkFuB
Baking pan: 20-cm / 8-inch round baking pan - https://amzn.to/2RAcVM3
How to make Homemade Tempeh - https://veganlovlie.com/how-to-make-tempeh-easy-method/
Leftovers reheat well and make nice packed lunches as it can be eaten cold with a side salad.
- Use sliced potatoes instead of eggplant for the crust.
- For a traditional pastry crust - check out this oil-based shortcrust pastry recipe - (https://veganlovlie.com/oil-based-vegan-shortcrust-pastry/).
- Use spinach instead of arugula.
- To reduce the baking time: Saute the mushrooms and dry out some of their moisture before adding them to the cream.