Chick pea flour 1 cup ( you may use other types of flour… even i did! but really chickpea is the best!) ( Soy,rice,whole wheat)
4-6 table spoons of vegan margarine
Oregano or rosemary
pinch of salt
Half a block of firm tofu ( ferm is the best to use in this case , since it helps hold the filling together )
Don’t be upset about the soy just enjoy in it moderation! .. Check out this article !
1 handfull of sun dried tomatoes
3-4 cloves of garlic
1/2 cup or so of Almond milk ( try to use almond since we’re already using tofu )
1 handful of Fresh thyme ( dried is ok too , Fresh is always best!)
1 small Zucchini
Safflower oil ( or vegetable , sunflower etc)
half a bunch o green onions
black pepper ( freshly ground is nice but not necessary!)
Nutmeg- just a dash or two
Lets start with the crust.
You can use many different types of flower ** chickpea being my favorite ** although this time I didn’t have any on hand.
try to use a rice flour , soy flower , wholewheat . you get the Idea!
1 cup of flour * add in some spices … i’m at my moms house so ii’ve used what she has lying around here… Oregano and onion powder. : ) it helps to ensure your crust is savoury ..just like the dish!
mix in 4-6 table spoons of vegan margarine . keep mixining . Add in some almondmilk to help breakdown the flour. until you reach a dough like consistancy.
pop your dough in the freezer for a couple minutes while you get out your 9 inch pie pan… or whatever you might be using( I think the pan i’m using is 6 inches) and grease it up. spread the dough evenly in the pan being sure to create a wall up the sides .
PRE HEAT your oven to 450 and and place the crust in to bake for 10 to 12 minutes. Set aside to cool a bit whilst you make the filling.
In a sauce pan sautee 3 cloves of garlic , a handfull of green onions a few pinches of thyme and 5-6 mushrooms.
place half a brick of firm tofu into your blender with a handfull of sundried tomatoes, a dash or two of nutmeg, a generous dash of some fresh black pepper and half a cup of almond milk . Blend until smooth.
cut up thin slices of zucchini place in the bottom of the pie crust.Add the mushroom mix , followed by pouring the liquid tofu/almondmilk mix on top.Bake in the oven at 425 for abot 20 minutes being sure to check on it to enusure the quiche doesn’t burn! ( it may take more or less time depending on the oven you are using … so keep a close eye!) Ultimately you want to end up with the dish having a jello-like consistency on the top.
I love making quiche… it’s been a while . Cross your fingers with me! better be delicious! hah
( turns out it was/ is delicious!!) A little too brown, but held together beautifully!