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!
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
- 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.
20-cm / 8-inch round baking pan - https://amzn.to/2RAcVM3
How to make Homemade Tempeh
Leftovers reheat well and make nice packed lunches as it can be eaten cold with a side salad.