This is another dish that I hadn’t had in years… 15 years to be precise! Ever since I went dairy free in my teens, I just assumed that things like quiche were off the menu. I mean, without the cheese, how is a quiche supposed to have any taste??
Well, I’ve cracked it! A little bit of garlic, some onion, and a few select spices and we have one addictively scrumptious quiche. Personally, I even think it tastes better without the cheese – which is a big statement to make! I’ll often bake one of these on a Sunday and then parcel out the pieces for the week’s work lunches. The only problem is that sometimes those pieces don’t make it until Monday… but hey, stuffing my face with quiche isn’t the worse vice in the world.
For the pastry you can use the Gluten-Free Shortcrust Pastry recipe, which is ideal for making quiche, tart bases, and pies. Of course, if you’re not gluten or wheat free, then your normal short-crust wheat pastry works just fine too.
Picky Perfect Quiche
Ingredients
- Gluten-free shortcrust pastry
Filling:
- 1 tbsp olive oil
- 1 small onion
- 1 tsp crushed garlic
- 1 small zucchini grated
- 1 small carrot grated
- handful mushrooms chopped
- 1/2 cup soy* milk (*or other plant-based milk)
- 1 tbsp potato starch
- 1/2 tsp salt
- pepper to taste
- 1 tsp dried thyme
- 1 tsp ground coriander seeds
- 1 tsp ground cumin seeds
- 3 medium eggs
Instructions
- Pre-heat oven to 180° C/356° F.
- Lightly grease the quiche dish with either oil or dairy free margarine. If you have a quiche dish with separate bottom, then great! If not, any quiche dish of similar size will work just fine.
- Using the recipe for Gluten-Free Shortcrust Pastry roll out the pastry until ½ cm thick and very gently place over the quiche dish.
- Trim away any excess pastry. Then line the bottom with pie/pastry weights and blind bake in the oven for about 10 mins. Take out of the oven and allow to cool.
Now we can start on the filling!
- In a medium-sized pan add the olive oil and bring to a medium heat. Add the chopped onions and crushed garlic, and sauté on a medium-low heat for about 5-10 minutes until sweating.
- [TIP: I usually add a dash of salt to the onion. I find this prevents them from going brown too easily]
- Add the grated vegetables and chopped mushrooms and cook for a further 10-15 mins.
- Add the dried thyme, ground cumin and coriander, and salt and pepper to taste. Sauté for about 3 mins, stirring constantly.
- In a small cup, add a dash of water to the potato starch and stir to dissolve. Add the milk to the pot along with the starch mixture. Turn the heat up to medium-high and stir constantly until the consistency becomes thick. Then take the pot off the element and allow to cool.
- Once the mixture has cooled to a lukewarm temperature, add the beaten eggs and mix together thoroughly.
- Pour mixture into the pastry-lined dish and place in the oven for about 20-30 mins, until lightly browned on top.
- Once cooked, take the Quiche out of the oven and allow to cool for about 10 mins before removing from the dish.Serve with either a fresh salad, green beans or other veggies – whatever takes your fancy!